Food labeling is one of the least objectionable types of regulation bursting into the scene in recent decades. It is also one of the least successful.

The ongoing explosive debate about labeling foods produced from genetically engineered crops, known as GMOs, is a testament to how important food labeling is perceived. Congress is currently in the midst of tight legislative battle on the enactment of a national GMO labeling bill, to override state labeling laws. But GMO labeling is only one front in the food labeling agenda. “Labelists” (folks who embrace mandated labeling as an effective form of regulation) have successfully pushed for an assortment of food labels over the past two decades. Obamacare, for example, requires (as do many local laws) the prominent posting of calories in restaurants. First Lady Michelle Obama, a well-intentioned food labelist, is promoting what she regards as a labeling success—the “Nutrition Facts” chart found on every packaged food. Many cities in the U.S. have adopted a new hygiene labeling for restaurants—mandatory signs displaying a sanitation grade of A, B, or C. And numerous other labels are mandated or proposed: country of origin labels, safe-handling labels, food justice, even “activity equivalent” labels that would tell consumers the number of minutes they would have to jog to burn the calories eaten!

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The disappointing performance of food labels is confirmed in other contexts. Despite early enthusiasm about the perceived success of restaurant hygiene grades in Los Angeles, newer and more comprehensive data collected by Stanford’s Daniel Ho suggests that grades have not made restaurants cleaner or reduced the incidence of foodborne illness. Similarly, the “organic” label had the unintended effect of lowering the quality of organic foods. And the list of failed labels and disclosures extends well beyond the food area, and has been documented thoroughly.