A maximally permissible concentration (MPC) for Cd in foods should be set as low as reasonably achievable. Persistence of Cd in the environment, coupled with its high soil-to-plant transfer rates, requires long-term management of Cd in the environment (soil, air, and water), and in agriculture, where consideration should be given to leafy salad vegetables, such as spinach and lettuce, which are known to be hyper accumulators of Cd. In the absence of non-toxic chelating agents to reduce Cd tissue burden, maintenance of the lowest Cd levels in food crops is pivotal. (M)