The Next Mile: breaking barriers in food safety

After an evening of conversation with a group of inspiring people I was personally inspired to write the following article that was published in New Food Magazine. Once someone breaks a barrier, the rest of the world starts to believe it can be done.

We often imagine progress in food safety will come from better tools or more advanced systems. But real progress often begins with something far more fundamental: belief—the refusal to accept the limits others take for granted. 

On May 6, 1954, Roger Bannister—a British medical student and amateur runner—took his place at the starting line at Oxford’s Iffley Road Track. For decades, running a mile in under four minutes was considered impossible. Coaches said the human body simply wasn’t built for it. Doctors warned it could stop the heart. 

Once someone breaks a barrier, the rest of the world starts to believe it can be done. 

But Bannister believed otherwise. With conviction and a plan that defied conventional wisdom, he crossed the finish line in 3 minutes, 59.4 seconds, breaking the four-minute mile barrier. 

Just forty-six days later, another runner did the same. Then another. And another. 

Because once someone breaks a barrier, the rest of the world starts to believe it can be done. 

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