First people should not be lied to by restaurants and the food industry, and prices should not be jacked up selling crap as premium...
Then they can decide freely if they like gasoline-derived oil for what it is itself...
It reminds me that in the USA there are rules for what constitutes a bourbon whiskey. You can make and enjoy other types of whiskey, just don't call them Bourbon.
There's also Jack Daniel's, from what I remember they actually pass the requirements to be a Bourbon, but the company chooses not to label it that way. That's also fine!
What wouldn't be fine is a whiskey calling itself rum or vodka, because when I buy one I don't expect to get the other.
I would caveat that with: First people should ALL work in the hospitality and service Industry.
You will be shocked if you think this is the most egregious thing you will find in the culinary Industry.
Honestly, after what the Industry like since COVID, I hope it collapses and people just start to eat healthier at home, in the US the Industry has been consolidated by Corpos who could get millions in PPP and didn't have to pay it back and low interest rates to win a battle of attrition against the smaller spots who relied on word to muth and higher QC/QA to justify those high prices that the public feel entitled to complain about despite not knowing the mechanics of getting a kitchen to function let alone turn a profit.
It's sad... I really thought prior to COVID we were making serious inroads in educating the American population to something that most in Asia and Europe is pretty normalized: food culture.
As a cook that has worked in and ran kitchens in both Europe and N. America the fact that most people think that what is in those atrocious bottles (truffle oil) resembles anything like a black truffle underscores what I mean.
Most people in the US freak out when they see a vein in their shrimp let alone a head, whereas when you're in Spain the best part of a tapas bar is when the numbers are thin and the patrons still drinking get the good stuff like 'gambas' and you can suck the heads after having been served countless olives, patatas bravas or various bread with stuff plates with your drinks.
Personally speaking, I don't really think black truffles are that great and I've worked with quite a lot of them over the years, it mainly benefits a lot from it's marketing more than it's actual flavour.
The perfume it gives does enhance a dish, which makes it good to garnish as a table service option, but the taste is rather unremarkable to me, at best it's like having good biodynamicly grown garlic. White truffles are far more aromatic, and just keeping them in rice is enough to brighten up a rissoto, but also suffers from the 'too Earthy' category for most people's palettes unless they are trying to impress people who gravitate towards high end ingredients or are actually coming for that as the highlight of their meals while it's in season, which is an incredibly small percentage of patrons.
How does that make things hard to regulate?
Now, catching people selling a cheaper truffle as a more expensive truffle may require more educated customers.
Years ago, I bought some very pungent blue cheese, must have been either from SW France or NE Spain. Definitely not a household name, and priced quite high. One of the worst eating experiences I can remember. The flavour was so strong a small crumb was enough to burn your tastebuds. Almost painful to eat, and we had to toss the thing out.
It smelled really good, though. I learned my lesson. These days I refuse to buy any unfamiliar cheese I can't sample in the shop first.
If you see a fine wine with 'hint of boxwood', run.
If we go to another country with good wines, we ask the waiter and it works out better than looking at the wine menu and making assumptions. One waiter in Sicily even suggested that he chose the wine for us and we were very satisfied with his choice after we also tried to get the same wine ourselves and ordered something different.
Also, Moldova used to export crappy sweet wine before their agricultural products were banned in Russia. Now it exports mainly into the EU and they have some good quality wines if you skip the ones made from hybrid grape varieties, which I wonder why I've even found on the EU market. Must be the new 2021 regulation allowing hybrid varieties in wines with protected denominations of origin. Apart from the usual varieties, they also produce wines with a Georgian variety called Saperavi, which I like quite a lot and also a local older variety called Rara Neagra which is popular but I don't like because it's acidic, however it can be sucessfully used in blends where one needs more acidity.