Category: Food

The National Association for the Specialty Food Trade

Backgrounder

The National Association for the Specialty Food Trade (NASFT) is a unique not-for-profit organization found in 1952 to promote commerce, trade, and relations in the specialty food industry. The international organization consists of both domestic and foreign distributors, suppliers, producers, importers, retails, and caterers operating in the specialty foods business. The organization counts more than 3 thousand members in the United States and abroad.

It is committed to the success of those who are interested in enriching their emotional experience in offering specialty goods to the customers. Therefore, most of the events organized by the company are focused on training, education, and innovation. The main purpose of NASFT is to reinforce cultural engagement into international cooperation among various specialty food producers. The organizations strategies also seek to predict consumer needs and requirements in the present and future. Finally, the NASFT partners also strive to develop a rich base of members who would take part in building a healthy international community interested in the specialty food industry.

The companys managerial infrastructure involves various types of partnerships and involves affiliate members, representative entities, producer/supplier relationships, and buyer-retailer networks. All these members are actively involved in organizing events, such as the Winter Fancy Food Show that will be held on January 20-23, 2013. The show is aimed at creating and strengthening international cooperation with small suppliers of specialty food. This is also a marvelous opportunity for suppliers to attract customers and advertise their products.

Fact Sheet

• Who: the Fancy Food Shows have been arranged by the NASFT since 1955 in San Francisco to invite over 40.000 attendees from about 80 countries. This is a great opportunity to see novelties in specialty food products, including cheese, coffee, confections, spices, snacks, and natural products.
• What: The Fancy Food Show.
• When: January 20: 10.00 a. m.  5 p. m; January 21: 10.00 a. m.  5 p. m; January 22: 10.00 a. m.  5 p. m.
• Where: Moscone Center, 747 Howard Street, San Francisco CA 94103; Jacob K. Javits Convention Center, 665 West 34^th Street, New York, NY. 10001.
• Why: Attending the show is a marvelous opportunity to discover 80.000 types of specialty food and beverages placed in over 1.300 exhibitions from more than 35 countries. The show is also a good chance to familiarize yourself with multiple educational exhibitions and tours that address the main essence of the specialty food industry, social media marketing techniques, and other topics related to manufacturing, selling, and retailing. The seminars will be held by experts in various fields of specialty food production and will take place from January 18 till January 22. Finally, the Fancy Food Show provides valuable information about the new trends in food consumption, as well as what kinds of food products are in the limelight among the most exigent consumers. The attendees should also learn the rules of visiting such exhibitions to avoid problems and enjoy the show.

San Francisco  the 38^th Winter Fancy Food Shows is among the most known upcoming events organized by the NAFST. Indeed, the show is considered the largest marketing event dedicated to advertising and presenting specialty food products and beverages. Taking place at Moscone Center, the show invites everyone who wants to attend the exhibits or who wishes to present the new products to the worlds known retailers.

Consumers have a brilliant chance to embrace the food products they have never seen before because the show introduces the most unexpected offers. Special events will also involve educational seminars, tours, and meetings dedicated to recent advances in specialty food manufacturing. Hence, close attention deserves the new book Conscious Capitalism by John Mackey that will be presented at the show. The visitors will be able to learn more about the whole food market and about the individuals contributing to food standards by addressing social, economic, and environmental terrains.

The education program will start with the Super Retailer Summit, a one-day workshop delivering 18 topics, including internal controls, social media, and store designs.

The exhibits will display the latest trends in the production of olive oil, chocolate, natural and organic products, gift ideas, cheese, artisan food, and retailing products. Over 100 companies will be presented at the show for the first time and over 30 companies will feature new Brands of specialty food products.

Finally, the show will be devoted to environmental issues, as well as new approaches to sustaining a healthy environment. In particular, the company will also demonstrate its strategies for reducing contamination and controlling waste.

The specialty food production is an exciting journey to the unknown world of tastes and flavors that will not leave anyone to be indifferent to this show. Consumers, partners, and retailers can celebrate the innovative and creative atmosphere.

Many favorite products can be available at the show. So, everyone who will register can attend the show and gain experience in specialty food production. The buyers can also discover new directions and strategies for innovative food manufacturing.

Do not miss an opportunity to visit such an event because it can change your attitude to the food industry, as well as to the role of food products in daily life!

For register information, please refer to this link www.fancyfoodshows.com

Conscious Capitalism by John Mackey and Raj Sisodia

The Chief Executive Officer of Whole Foods introduces his alternative and revolutionary outlook on capitalism. If you attend the Winter Fancy Food Show, you will be able to learn more about the book and its author and ask questions that interest you most. The book is worth reading and, therefore, everyone who is interested in the development of the food industry should attend the event on January 20, 2013.

Conscious Capitalism incorporates new ideas that will certainly have an immense impact on the philosophy of consumerism. In particular, the author calls the corporation for reshaping their strategies and making shifts from profits to social corporate responsibility. In theoretic terms, the book underlines the significance of the environment, community, and independent stakeholders, including employees, supplies, and customers. As soon as the company realizes its importance, it will be doomed to success.

The book will be interesting both for consumers who are concerned with the trends in specialty food products and for producers who should work on improving and developing new paradigms in the business world.

If you are willing to learn more about the theory and practice of food retailing, you should attend the Fancy Food Show and witness the celebration of healthy food marketing. Indeed, the show opens the door to a new world where consumers are considered a priority in establishing new markets.

Discover new horizons of marketing and find your path in specialty food production!

Public Service Announcement

If you have not tasted new Sartori Cheese, you should be in a hurry because the Sartori Company will announce the release of the limited quality of two kinds of cheese  Cannella BellaVitano and Cognac BellaVitano. Visit the Winter Fancy Food Show to enjoy the exciting atmosphere of food taste celebration and learn more about food production.

Cannella BellaVitano will be presented as the newest kind of Sartori cheese whose sweet, the buttery taste will certainly meet the demands of exceptionally exigent consumers. The flavor and smells of cinnamon will provide customers with a warm atmosphere and inspire them to organize romantic cheese holidays. Small pieces on a hot apple pie will make the dish even more exclusive. Cognac BellaVitano is a high-quality item that is distinguished by its noble taste. The cheese is extra-aged. Its maturity period lasts for more than 18 months. The product has a complex mix of nutty and smoky flavors with notes of caramel and vanilla.

Both products can be purchased at the Fancy Food Show, as well as other specialty shops. A limited supply of cheese will also be available on the companys website. It can also be included in a gift box for those consumers who want to please their close friends and relatives with the most delicious cheese in the world.

Be there to enjoy the atmosphere of fantastic flavors and tastes. This is also an opportunity to learn more about recent trends in cheese production.

Bibliography

Tanner, Ron, and Louise Kramer. 2012. Winter Fancy Food Show Demonstrates Strong Momentum: Exhibit Space Almost Sold Out. 2012. Web.

The National Association for the Specialty Food Trade. About the Fancy Food Shows. 2012. Web.

The National Association for the Specialty Food Trade. About the NAFST. 2012. Web.

Fast food and chain restaurants provide Americans with unhealthy food, which has an adverse influence on peoples health conditions. They gain undesired weight and suffer from various nutrition disorders that also cause complications. Of course, these companies are guilty of such outcomes, but the responsibility that lies on the buyers is undeniable. They make their choices to accept junk food and consume it instead of cooking healthy meals. Americans seem to be too lazy and too light-minded to evaluate the issue and prevent it.

Not that long ago fast food and chain restaurants became extremely popular among Americans. They attract an enormous number of the general public and encourage them to come as often as possible using colorful advertisements, providing special bids, and being hospitable. They are targeted at children and minority youth as the most vulnerable population. Their marketing seems to be aggressive, and their tactics look immoral, but can we claim the companies to be guilty and deflect blame away from ourselves? I believe, no.

People are well aware of the fact that junk food is unhealthy, but they continue eating it. The U.S. Centers for Disease Control and Prevention says that two-thirds of American adults and 15 percent of children are overweight or obese (Wartman, 2010). Mostly such data is reported because adults treat fast food and chain restaurants to be acceptable. Many American children ask their parents to go to McDonalds instead of having a meal at home. I believe that such behavior is normal.

They see a clown, balloons, bright setting, and eat tasty food. Kids are just yet not able to realize how dangerous the burger they eat is. But these are their parents who bring them to fast food. They understand that their actions are likely to cause problems with nutrition and overweight and still manage such actions. I think it is time to take responsibility and prevent possible difficulties and not just react to the outcomes.

In a free country, the population has an opportunity to make their own decisions. Fast food and chain restaurants sell their products, but they do not force people to buy them. Many individuals resist temptation and eat an only particular food. They choose healthy products and cook very often to improve their health conditions and be sure that nothing threatens their children. I do not see a reason why others are not able to do the same. Do not buy junk food and soon it will not be sold. Americans seem to be too lazy. They follow the easiest way and choose cheap food that tastes fine not to waste time on cooking delicious and healthy meals.

Of course, junk food is not recommended by healthcare providers. According to the research, five days of consuming it provides a very negative effect on the organism (Mercola, 2015). People can eat unhealthy food and remain fit and sound, but the quantity and frequency play a great role. Such products are to be occasionally eaten by teenagers and adults while children are to stay away from junk food. People should remember that there is a line, which cannot be crossed if they care about their health and the health of their families. They can enjoy eating junk food rarely but not every day.

Thus, people are to be responsible for their behavior and understand the danger of unhealthy food.

References

Mercola, J. (2015). Re: What happens to your body when you eat junk food?. Web.

Wartman, K. (2010). Study shows fast food companies aggressively market to kids, minorities . Web.

What is the best diet for humans?

A plant-based diet, with practically all calories coming from the four major food groups: fruits, vegetables, whole grains, and legumes. It is low in fat and high in fiber. Processed foods should be eliminated to the best possible extent.

What are the big killer diseases, according to Joe Cross?

Diseases are based on nutritional ignorance and lifestyle choices. There are high rates of mortality due to these diseases, including 27% heart disease, 25% cancer, 10% stroke, as well as 4-5% for diabetes and Alzheimers.

Explain the hunter-gatherer misconception& Did ancient humans survive from mostly hunting or mostly gathering?

Throughout the known history of human civilization, the bulk of the caloric intake for populations came from gathered foods. Starch, such as rice or corn, was particularly common. The common misconception of populations relying on hunting for survival is based on sexism and misrepresentation since men were usually the ones who went out, and it became a more glorified activity than everyday foraging and agriculture practiced by women.

Is protein deficiency real?

As long as the food is substantial in the caloric amount, a natural or plant-based diet should be sufficient to provide all the necessary microelements necessary for the human body.

What are human protein needs?

In a daily intake, protein makes up only a small portion (around 3%) of the necessary calories. Even the lowest-protein plant foods fulfill the daily human protein needs.

According to Dr. Campbell, what happens when we consume excess animal protein?

By overconsuming animal protein, the intake of essential foods (such as plants) is displaced. A nutritional imbalance forms from such diets. In addition, there is stress on the liver and kidneys and increases the risk of cancer.

Why isnt white meat (chicken or fish) healthier than red meat?

Any type of meat is mostly the muscle of animals, high in fat, protein, and cholesterol. Since these creatures are up on the food chain, there is a high concentration of pollutants. Health from meat does not depend on its type, for the most part, but the amount you eat.

How do you get sufficient calcium from plants?

Plant foods such as oranges have a sufficient amount of calcium.

As adults, why do we drink another species milk?

Humans are the only species that drinks the milk of another, particularly into adulthood. There is a massive social belief that milk is necessary to maintain health and receive the necessary source of calcium. However, milk is naturally and artificially full of growth hormones, which are not healthy for an adult.

Whats wrong with consuming dairy? Eggs?

Dairy products are similar to meat, very high in fat and cholesterol without any dietary fiber. There is usually an abundant amount of chemicals in modern dairy products that are addictive. Eggs are an extremely concentrated source of dietary cholesterol. In addition, there are traces of antibiotics and genetically modified products which are fed to the chickens and passed into the egg.

Fish oil, or snake oil& whats the truth?

Fatty acids are a profitable industry that seeks to sell Omega-3 fish oil capsules as supposed health benefits and establishing a balance with an overabundant presence of Omega-6. However, no data is corroborating that there are positive health effects and, in fact, may increase the risk of adverse conditions such as type-2 diabetes and cancer.

Why dont diets work?

Cutting calories by avoiding food does not work because a person is constantly hungry, and this causes severe discomfort. Other diets focus on increased protein and fat, which make people sicker.

What does science say about low-carb diets?

Low-carb diets were created by people without scientific nutritional background. They make the person sick by restricting appetite. Often, the diets do not distinguish between simple carbohydrates and more healthy options, which are necessary for human nutritional needs.

Are Doctors trained in nutrition?

Doctors get little to no training on nutrition. They are not provided additional training. Most doctors work in a way that they must treat symptoms instead of the underlying cause, which nutrition knowledge could face.

Wheres the money?

Money is based in the pharmaceutical industry, which profits tremendously from the sale of medications and supplements to sick people. Since the rate of morbidity only increases and medications can have potential side effects, the potential for profits is exponential. Therefore, the industry influences education, which teaches medical professionals to recommend medicine as the primary health solution.

What shifts do we need?

There needs to be a focused shift on comprehensive education so that doctors know the underlying cause and ways to treat it. Focus on nutrition can help cure and reverse many serious illnesses.

Are supplements necessary/healthy?

Supplements target specific populations and needs and do not replace nutrients from foods. Often, they are unhealthy because of the highly concentrated doses that people intake on a daily basis. The human body is not adapted to digest the purified nutrient form found in supplements properly.

Is the plant-based diet healthy for children?

Children receive more health benefits from the plant-based diet than adults, getting the vitamins and nutrients necessary for growth during the development process.

Conventional vs. organic? Is it a big deal?

Fear of pesticides should do cause people to avert healthy foods. Organic is simply a label. Pesticides present in conventional vegetables are only responsible for a small fraction of health problems in comparison to avoiding these food groups in general. Pesticides can be washed off vegetables, while the large concentration of chemicals in animal products cannot be easily isolated.

Food and the environment! How does eating animal products contribute to climate change?

Animal products contribute to global warming, water scarcity, deforestation, species extinction, and world hunger. Humans begin to use the natural land for cultivating animals and growing large amounts of food to sustain the overindulgent food choices of our society.

What % of arable land is used to grow crops for animals?

Approximately 70%.

How much water and grain goes into making 1 lb. of beef?

Approximately 2400 gallons of water and 12 pounds of grain.

How many acres of rainforest are destroyed annually for meat production?

About 5 million acres.

Are things really getting better, why not?

No, because there is a large disproportion between people choosing to adopt a plant-based diet or environmentally friendly lifestyle and people continuing to do the opposite and live in overindulgence.

Livestock sector produces _______% of global CO2 emissions?

The sector produces 5% of total CO2 emissions in addition to 53% nitrous oxide and 44% methane gas.

Why is grass-fed beef even worse for the environment?

The process is more land-intensive than factory-raised livestock, requiring exponentially more feed per pound to raise such animals. In addition, grass-fed cows produce 40-60% more greenhouse emissions, including methane gas and CO2, as well as land-use changes.

What % of commercial fisheries are overexploited or depleted?

Over 80%. Fishing fleets are forced to chase fish by going far out and deeper into the ocean.

What baggage comes with your plate of fish?

In order to capture fish we eat, there is tremendous devastation to marine species as a result of by-kill. The environmental and manual effects of fishing could result in the practical extinction of common species by 2046.

Whats the #1 effective way to begin to tackle climate change?

Humanity needs to take a comprehensive approach to self-evaluation and assess how our choices are impacting the environment and species around us.

Why do we love some animals and yet eat others?

There is a belief system in place (called carnism) that conditions people to compartmentalize animals based on whether they are edible or not. Many people do not question it.

How did this film impact you? What thoughts do you have on possible changes you might make for your own health and the environment? Comments/thoughts/reflection?

This film presented many unique perspectives and challenged various beliefs that our society has about food and medication regarding health. As someone who attempts to practice a healthy lifestyle, I was surprised to learn that many of the dieting practices lack a scientific basis. Going forward, I will be more conscientious about my food choices, health upkeep that have an impact on the environment. Since each person leaves a significant footprint of waste that is degrading to the environment, it may be helpful to shift certain behaviors to reduce it and promote sustainability through example.

Research topic

The research statement assesses the level of hygiene awareness in Saudi Arabia and delves into how well prepared in terms of hygiene are the people of Saudi Arabia.

The argument for the choice of topic

Bern et al. (1992 p. 712) suggested that micro-organic pathogens cause the spread of food poisoning, and therefore the preventive approach is the best way to combat food disorders (Green & Tillotson 1997 p. 158). Most households are free from governmental inspection, and according to Mishu (1991), there is a need to upgrade the hygiene standards in families (p. 192). Furthermore, the authorities should make it mandatory for all food vendors to comply with hygiene standards.

The topic is inspired by the fact that while most literature is concerned with the effects of hygiene, there is little that has been studied in terms of how hygiene awareness helps in the prevention of food contamination.

Importance of the Research

The research is crucial as it seeks to uncover ways in which public health in Saudi Arabia can be improved. In order for the Ministry of Health to be able to deliver its services properly, it is essential that the problems facing public health are clearly understood. The research also forms a benchmark from which regulations applied to available restaurants can be reviewed for the purpose of safeguarding public health. Furthermore, it seeks to bring out issues that need to be changed in the public health sector.

Background

There are different factors that call for hygiene concern in Saudi Arabia, and it should be noted that seasons play an important role in determining when the hygiene levels drop (Oni et al. 1991 p. 254). For example, during Hajj, the level of hygiene reduces typically, and this could be due to the upshot of the population in the area. The hot weather that exists in Saudi Arabia is also a contributing factor because, when the weather is hot, the pathogens get optimal breeding conditions (Guthrie 1992 p. 50), which in turn leads to the multiplication and high rise in infection level.

The primary aim of the research

The primary aim of the research is to establish the extent to which hygiene awareness in Saudi Arabia helps in the prevention of disease.

Major objectives

The main objective of the research is to find out the extent to which Saudi Arabia is hygienically prepared. The study will also seek to determine the policies and the measures to be taken in order to keep up with the standards of hygiene. Proper hygiene is a preventive measure to food poisoning disorders (Rowe et al. 1997 p. 108).

Major findings

Hygienic food handling is essential in ensuring that germs do not infest the food, bearing in mind that germs are transferred via different means (Green & Tillotson 1997 p. 158). In Saudi Arabia, the Ministry of Health is responsible for checking the hygiene standards in public restaurants (Pelto 1991 p. 257); they do this through inspection and education of the members (Frost et al. 1996). Some studies have shown that hot seasons offer a favorable temperature for the breeding of germs (Panisello 2000 p. 230).

Conclusion

Hygiene is not a concern of public restaurants alone, and this is because it also affects households (Feachem et al. 1983). The research shall consider families in assessing the level of hygiene awareness. Also to be considered are eateries which offer food services to the public.

References

Bern, C, Martines, J, de Zoysa, I & Glass, RI 1992, The magnitude of the global problem of diarrhoeal disease: a ten-year update, Bull WHO, vol. 70 no. 1, pp. 705-14.

Feachem, RG, Hogan, RC & Merson, MH 1983, Diarrhoeal disease control: reviews of potential intervention, Bull WHO, vol. 61 no. 2, pp. 637-40.

Frost, JA, Kelleher, A & Rowe, B 1996, Increasing ciprofloxacin resistance in salmonellas in England and Wales, J Antimicrob Chemother, vol. 37 no. 1, pp. 85-91.

Green, S & Tillotson, G 1997, Use of ciprofloxacin in developing countries, Pediatr Infect Dis Journal, vol. 16 no. 1, pp. 150-9.

Guthrie, RK 1992, Salmonellosis  the infection. In: Salmonella, CRC Press, Boca Raton.

Mishu, B, Griffin, PM, Tauxe RV, Cameron, DN, Hutcheson, RH & Schaffner, W 1991, salmonella enteritidis gastroenteritis transmitted by intact chicken eggs, Ann Intern Med, vol. 115 no. 2, pp. 190-4.

Oni, GA, Schumann, DA & Oke, EA 1991, Diarrhoeal disease morbidity, risk factors and treatments in a low socioeconomic area of Ilorin, Kwara State, Nigeria, Journal of Diarrhoeal Disorders Res, vol. 9 no. 3, pp. 250-7.

Panisello, PJ, Rooney, R, Quantick PC & Stanwell-Smith R. 2000, Application of foodborne disease outbreak data in the development and maintenance of HACCP systems, International Journal of Food Microbiol; vol. 59 no. 1, pp. 221-234.

Pelto, GH 1991, The role of behavioral research in the prevention and management of invasive diarrheas, Rev Infect Disorder, vol. 4 no. 1, pp. 255-8.

Rowe, B, Ward, LB & Threlfall, EJ 1997, Multidrug-resistant Salmonella typhi: a world-wide epidemic, Clin Infect Dis, issue, vol. One no. 24, pp106-9.

There is a great deal of public discussion regarding sustainability in terms of population growth, changing food preferences, and the potential for negative impacts on agricultural production from climate change. Food preferences, at least, are a matter of personal choice and habit. Encouraging the development of food habits that will help offset the pressure on the food production system is one way to meet the challenges the world faces.

These habits should ideally be formed in young adulthood. It is essential for people around the world to develop such habits. Having opinion leaders adapt to such living style and share it among his/her followers would double the effort of the adaptation and promotion of such living style. Colleges are an incubator for future opinion leaders. This essay suggests that colleges should teach their students about alternatives, which has the potential to help offset future crises in the food production system, to animal-sourced food.

There is little argument that the worlds population has grown dramatically in the last several generations. The population is expected to continue growing without leveling off for many years (Buttriss 236). At some point, people would have to compete with food (or maybe change it to animals or livestock?) in terms of living space, and, thus, pressuring the food production system (Webber).

The techniques of livestock husbandry have changed drastically as well. They have moved from small and dispersed to huge and centralized in response to market demands. The industrialization of livestock management is very harmful to the environment because, unlike traditional agriculture, where waste became fertilizer, it produces troublesome concentrations of wastes (The Government Office for Science)(Capper).

In recent decades, the demand for and consumption of animal-sourced foods (milk, cheese, meat, fish) has increased, most dramatically in the developing countries. Increased affluence and emulation of western food habits have propelled this shift in diet (Capper 233). Is there should be a quotation mark? This stresses food production because it takes more energy resources to grow animal foods than plant foods. After all, livestock must consume plants that have already used energy resources in order to create protein and other nutrients (Webber).

Climate change has made the immediate future of agriculture more challenging due to increasing temperatures and extreme weather patterns. While there is disagreement as to whether human activity is responsible for the observed changes, the reasons for the climactic upheaval are not necessarily relevant to this essay. The effects of climate change are discernable in phenomena such as increased pest activity and greater damage from violent storms. Rising ocean levels will obliterate agricultural acreage. (again, put quotation mark or use your own words) All these changes create potentially serious problems for agricultural production.

All these trends, in combination, will likely stress the worlds food production system (Buttriss). However, changes in demand could offset some of these problems. Dietary preferences are a matter of choice, whether based on tradition, status, novelty, flavor, health, or, just as easily, a concern for the environment. The dietary choice is an area where scholars believe that people can mitigate some of the negative impacts of all these trends, although with the saying that there are no single solutions or magic bullets (Capper 234).

There are certainly advantages to a diet that includes meat and animal foods because these items are so high in macronutrients such as readily digestible proteins: zinc, iron, selenium, calcium, and vitamins b3, and b12 (Wyness, Weichselbaum and OConnor 70). Diets low in animal-sourced products, without supplementation, can cause low birth weights, impaired cognitive and motor development, rickets and anemia. (Capper)

It is also the case, as Capper contends that not all land is suitable for farming. Animals, especially species such as goats, can thrive in what Capper terms fringe areas that are inappropriate for crops due to soil conditions, terrain, or rainfall. Thus, there will probably always going to be a useful place for some animal husbandry. Additionally, as Capper suggests, the logical outcome of a complete conversion to veganism could have unintended consequences. For example, agricultural animals would not exist, save for&within zoos or conservation parks (Capper 236). Additionally, many byproducts of animals (e.g., for cosmetics, toiletries, glue, and leather) would have to come from other sources, perhaps the petroleum industry (Capper 236).

However, it is certainly possible to replace some portion of meat-sourced foods with alternatives that provide similar nutrients to slow the increasing conversion of resources to meet production (Webber). However, these alternative foods may require more careful and tedious preparation. They are learning to like these foods will give flexibility in the face of rising meat/dairy costs, or restricted availability, over a whole lifetime.

Those that have successfully adapted to a healthier diet can also serve as a role model for others. To achieve such a result requires a long-term commitment to eating ecologically. Such commitment ideally requires developing this flexibility early in life. When better than during young adulthood? This is the reason why college is one of the best places to start such practice as students during this time in their lives are more flexible in developing new habits and open to new experiences.

Colleges can play a role by helping to prepare their students, as the future leaders of their communities, to explore a less ecologically demanding diet in an effort to meet the food challenges that may be threatening our world. They can teach the science of the ecological (and health) impacts of current dietary trends and alternatives. They can offer vegan choices of grains, seeds, and legumes at the dining halls to provide students a chance to try out meat alternatives. They can provide seminars in food preparation so that students have the skills to cook meat and animal food alternatives for themselves.

Teaching students how to cook non-meat dishes in the dormitory or in small apartments would be particularly helpful because, at this stage of life, very few students have elaborate kitchens. Colleges could also encourage students to spread the word about diversifying diets to include meat alternatives. Like students, lower-income households may also lack the equipment or skills to cook meat alternatives.

Colleges can grant students with community service credit to encourage them to do community outreach and teach the lower-income families to proper ways to cook a delicious meal with non-meat groceries. [Such a cohort of students, accustomed to eating flexibly and not totally dependent on meat or animal-sourced foods, would, upon graduation, scatter throughout the country and world with the potential to change minds and influence behavior long-term. ] this sentence sounds a little bit weird

A diet that could support sustainability should be determined by science rather than ideology or tradition; for example, local sourcing is not universally more sustainable (Webber). [However, it would likely include more grains and legumes.] what do you want to say with this sentence? These should probably include wheat alternatives tolerant of a range of soils and climates, like amaranth, oats, barley, rye, millet, tiff, flax, and hemp, for example. Legumes should include foods like beans, peas, lentils, and peanuts, for example. Eaten together, beans and grains provide the balance of amino acids needed by the human body.

Colleges have a unique opportunity to expose generations of future leaders to a different and more flexible way of eating during their prime time of personal development. This could, at least, prepare students to cope comfortably with a world food system that is facing increasing and complex pressures. At best, such a cohort of people, capable of switching to veganism when necessary, could influence others to adopt the same flexible approach to eating. This might not solve the problems of population expansion and climate change, but it could help numerous people to deal with them better.

Works Cited

Buttriss, J L. Feeding the planet: an unprecedented confluence of pressures anticipated. Nutrition Bulletin 36.2 (2011): 235-241. Web.

Capper, J.L. Should we reject animal source foods to save the planet? A review of the sustainability of global livestock production. South African Journal of Animal Science 43.3 (2013). Web.

The Government Office for Science. Foresight. The Future of Food and Farming (2011). London: The Government Office for Science, 2011. Web.

Webber, Michael E. More food, less energy. Scientific American 306.1 (2012): 74-79. Web.

Wyness, L, et al. Red Meat in the Diet: An Update. Nutrition Bulletin (2011). Web.

Introduction

The gulf region being in a location with low rainfall that can hardly sustain any agricultural activity, has been rendered insufficient in food security. Its surging population, which is projected to hit 60 million by the year 2030 (Woertz, 2009), has worsened the situation, calling the authorities to act and give clear policies to curb the vice in the short- and the long-term. To increase production to ensure self-sufficiency and averting food crisis, the Gulf countries have to counter the looming food crisis by investing heavily in the use of irrigation. This responded positively, given the production boom of the 1990s, according to Woertz (2009), but it has been dealt a blow by the new facts of the reduced fossil water reserves in the kingdom, making the authorities to phase out water-intensive irrigation projects.

This has added a new twist to the ecological factor of reduced water, which is a scarce resource in the region. Water-intensive wheat production has to be done away with to pave the way to other projects, like the use of greenhouse to produce horticultural products, which use less water but produce high production. It is also evident that the current production of grains in the region is also dwindling day by day (Woertz, 2009). This has made the authorities think beyond the box, and it will not take any chances as it is the primary responsibility of the state to ensure food security to its citizens. Food security can be equated to the elimination of hunger, and at the same time, food should be available in the desired quality and quantity through domestic production or importation.

Water being a scarce resource puts the authorities in a hard situation whether to continue producing wheat to meet its increased demand for grains and conserving the water through cutting production on wheat production or doing away with it completely. An example is Saudi Arabia, where imports stand at 60% of the total food consumption (Woertz, 2009), which signals that importation might pose challenges since it is not sustainable in the long run.

This is because importation is subject to fluctuation in world prices that have many influences, which in turn might affect supply chains. This is the reason why as much as importation is a remedy to averting food shortage; they will not rely on it as it can prove to be an expensive affair in case of disruption in the world prices. Such disruptions may alter supply and are not limited to a bilateral disagreement between the countries in question (the exporters of the product).

Food Safety

The gulf countries have also tried to invest in agro investment in countries like Brazil, Ethiopia, and Vietnam to engage in batter trade. As such, they provide them with oil and get food products in exchange because these countries produce them in surplus. As much as this is a lucrative idea, lack of technological know-how and expertise has been a major setback leading to the involvement of other arms like the FAO and the World Bank. Overdependence of these countries on rainfall for food production can also spell doom for the industry if the failure of rain sets in, which will cut production substantially (Southgate, Graham & Tweeten, 2007).

The new venture that these countries have tried to increase production is focusing on less developed countries in Asia and Africa. Here, they venture in by buying large tracts of land which they intend to plant food crops and import to their home countries. This is called land acquisition, which at times, comes with harsh conditions. Land acquisition can be said to be a win-win (Behnassi, Shahid & DSilva, 2011) investment in Africa. Apart from building a lasting relationship and partnership, it will also gain massively in infrastructure and technology development of some regions, especially with small-scale farmers.

This has made Africa become a hot cake and of strategic importance when it comes to food security. It has been seen as a long and short-term solution for food security by developed nations like China who have scarce land and polluted water. GCC has also strategized itself for a share in this untapped potential. Amid this scramble for land in Africa, it is a challenge in itself, putting in mind that it also has a growing population to feed. China began to look earnestly into this direction, thus generating new dynamism of power with the onset of competition for farmland and investments in agro-businesses.

As a result and in the light of this race for supplies and the possible longevity of the crisis, the GCC states should start to think of establishing a strategic partnership with Africa. It has ventured into Sudan to secure some land for business, but the main challenge is the fact that the people of Sudan also depend on aid food. Therefore if GCC is going to invest there, they must provide some percentage of their produce to feed the population hence reducing the amount of food produced to be exported. Some countries might set conditions of satisfying their population before any product is exported.

Most of the land that is given to these countries was not idle land in the first place, and this will mean the displacement of farmers from their land. As much as it will guarantee employment to the residents of the area, most will not relinquish their land and opt to be employed because they will not be able to produce on their own, and the proceeds from the farms will go for exports. At some point, occupants, especially those subsistence farmers, might, in turn, retaliate. It has not been received well by farmers who are the occupants of the land in question, Kenya, for example, where Qatars announced that it is leasing 40,000 hectares (Woertz, 2009).

If, in any case, Qatar invests heavily on the land, then the project stalls midway due to retaliation by the communities living there, and there will be no gain in the investment at all. It will not last and might not realize its goals at the end of it. Some diplomats have also termed it as neo-colonization and land grabbing (Butterly & Shepherd, 2010). This might not auger well with the host and might strain relationships in the near future, leading to heavy losses due to massive investments that have been made. Such utterances are a recipe for the failure of the projects.

Conclusion

The population in Africa is growing exponentially; thus, food production must be increased to meet the growing demand, hence a major challenge for the investors. They must ensure that proper measures are being put in place to counter the deficit. This can only be possible if the two partners work collaboratively to guarantee its success.

For the Gulf nations to realize food security, it will take more effort to come up with the correct policies. It is evident that they cannot meet their demand by being self-sufficient producers but must go global to look for ways of getting food at an affordable cost and be able to sustain it. The best way to do so is to get land and invest in it in other countries since they have the capital and the developing nations have the land and the labor force.

They should enter into an agreement that calls for proper evaluation of cost-benefit analysis and putting in mind diplomacy issues that are also important. This will go a long way in sustaining the relationship and having mutual benefits for both partners. GCC should look at these countries as long term partners and not a quick fix to their problem at hand. The host country should also ensure that it thoroughly involves all the stakeholders to ensure a smooth transition of the project and its success. This involves a lot of delicate diplomacy and lots of consultations.

References

Behnassi, M. Shahid, S. A. and DSilva, J. (2011). Sustainable agricultural development: recent approaches in resources management and environmentally -balanced production enhancement. New York, NY: Springer.

Butterly, J. R. and Shepherd, J. (2010). Hunger: The biology and politics of starvation. Lebanon, NH: University Press of New England.

Southgate, D. D., Graham, D. H. and Tweeten, L. G. (2007). The world food economy. Malden, MA: Wiley-Blackwell.

Woertz, E. (2009). Gulf food security needs delicate diplomacy. Financial Times. Web.

Abstract

The current paper dwells on a number of issues connected to the processed food industry. A variety of influences are reviewed and critically appraised within the framework of this in-depth discussion. The implications of processed food on human health, the environment, and the economy are deliberated. The key concepts regarding the harmful nature of processed foods and the major reasons for UAE residents to consume fewer processed foods are covered in the last section of the paper.

The Impact of Processed Foods on Human Health

The problem with processed food consists in the fact that it lacks numerous essential nutrients that are required for proper digestion. For instance, grain cannot be properly digested in the form of refined white rice as it lacks the fiber that can be found in its original form, brown rice. Another issue that may arise due to processed foods is a faster release of sugar into the bloodstream (Moubarac et al., 2012). This increased sugar significantly limits the number of minerals and vitamins that can be transferred to the vital organs of the human body. It is a well-known fact that blood sugar can be regulated by biotin and thiamine; the core mission of these two active factors is to transfer glucose to the mitochondria, which is the energy center of a human body cell.

However, these active factors are unable to accomplish their mission successfully if a person eats too many processed foods. In perspective, by eating overly refined foods, an individual is depriving him or herself of the elements that help the human body function properly and provide its organs with indispensable nutrients (Monteiro, Moubarac, Cannon, & Popkin, 2013). Regardless of the documented adverse impact of processed foods, one should be aware of the fact that rare or infrequent consumption of processed foods does not significantly affect the human body. The problems mostly arise when processed foods are incorporated as a major regular presence of the diet. Another point to consider is that a gluten-free diet does not harm the human body. This positive outlook should be perceived as a warning because obesity is often caused by processed foods that elicit a strong desire to overeat (Baker & Friel, 2014). Indeed, a sensory-oriented strategy is one of the core principles of the food industry.

The Impact of Processed Foods on the Environment

Another major problem with processed foods is the fact that every stage of processed food manufacturing has a significant impact on the environment. These stages typically include food processing, packing, transportation, supply, and marketing. The biggest concern regarding processed foods is their high potential for environmental pollution. On a bigger scale, the diversity of the food industry imposes a number of complications on its manufacturers (Krimsky, Gruber, & Nader, 2016). One of these complications is an uncontrollable amount of various types of waste, which can, in turn, become the source of serious ecological problems linked to waste disposal and consequent environmental pollution.

Moreover, because processed food manufacturers tend to ignore the essential recovery methods, such waste leads to a situation in which valuable biomasses are critically damaged, and vital nutrients are lost. Indeed, the problem with processed foods consists of the fact that waste treatment procedures are insignificant, and almost nothing has been done to minimize the amount of hazardous waste or modernize the processes of bioconversion and reutilization (Heldman & Hartel, 2012). Such processes as bioconversion are designed to reduce the impact of processed foods on the environment, but currently, such reduction cannot be accomplished due to poor waste management practices. The companies that operate in the food sector should carefully review their policies and recognize the global impact that processed foods have on the environment.

The Impact of Processed Foods on the Economy

Growth in the economic sectors of a number of countries all over the world has been supported by the development of the processed foods industry. Currently, processed foods majorly contribute to worldwide GDP and international financial development. Despite its positive connotation for the economy, numerous complications have transpired due to weak policies and regulation of the processed foods industry, as well as increased costs of agriculture (Friel et al., 2013). The economic benefit of the processed foods industry consists in its investment opportunity and income growth. The public demand for processed foods has grown unconditionally, and so has the economic stability of the processed foods industry. This supposition is supported by the fact that this business sector attracts foreign investors and boosts local economies to previously unthinkable dimensions.

It is also important to mention that the processed foods industry has not reached its full potential due to numerous failed investment projects and the subsequent negative effects on the supply chain (Brennan & Grandison, 2012). This aspect of the industry is inextricably linked to complex organizational protocols and actions that should be taken in order to accomplish the corporate goals. The diversity of economic complications created by the processed foods sector has to be addressed by means of a multi-layered approach that takes into account the demands of various stakeholders (Frantzen, 2012). Regardless, following the economic needs of the processed foods industry is questionable, and theyre still exist certain constraints that prevent the manufacturers from revealing the potential of this industry. Considering the growing global demand for processed foods, these companies have to improve their pricing strategies, invest in supply chains, and develop new waste management strategies. Because the food industry is quite competitive, its economic implications have to be taken seriously within the context of the existing complexities inherent in the industry-consumer relationship (Dorfman, 2014).

Conclusion

All UAE residents should realize that processed foods are damaging to the body and the environment, and they should try to eliminate them as soon as possible because these products make them overweight and unhealthy. It is no secret that heart disease and even different types of cancer may be caused by the industrialization of the food business. By reducing the consumption of processed foods, the Emirati people will cut healthcare costs and learn to make smarter choices when it comes to their daily nutritional patterns. There is no critical reason to continue consuming processed foods; these products are simply designed in such a way that they decompose slowly over time. Moreover, by consuming fewer processed food products, the Emirati people will normalize their intake of sugar, oil, and salt.

To this end, it is essential to revert to whole grain products because white flour is associated with the consumption of empty calories. The Emirati should also take into consideration the fact that soy and corn ingredients, which are common to processed foods, do not contribute to a healthy and varied diet. Reducing the consumption of processed foods will lead to a healthier lifestyle, weight loss, and improvements in nutritional intake. One does not have to completely refuse to consume processed foods, but instead, one should carefully compose a custom diet that includes both whole foods and their processed counterparts.

References

Baker, P., & Friel, S. (2014). Processed foods and the nutrition transition: Evidence from Asia. Obesity Reviews, 15(7), 564-577. Web.

Brennan, J. G., & Grandison, A. S. (2012). Food processing handbook. Hoboken, NJ: Wiley.

Dorfman, J. H. (2014). Economics and management of the food industry. New York, NY: Routledge.

Frantzen, K. A. (2012). Risk-based analysis for environmental managers. Boca Raton, FL: Lewis.

Friel, S., Hattersley, L., Snowdon, W., Thow, A., Lobstein, T., Sanders, D.,& Walker, C. (2013). Monitoring the impacts of trade agreements on food environments. Obesity Reviews, 14(4), 120-134. Web.

Heldman, D. R., & Hartel, R. (2012). Principles of food processing. New York, NY: Chapman and Hall.

Krimsky, S., Gruber, J., & Nader, R. (2016). The GMO deception: What you need to know about the food, corporations, and government agencies putting our families and our environment at risk. New York, NY: Skyhorse Publishing.

Monteiro, C. A., Moubarac, J., Cannon, G., & Popkin, B. (2013). Ultra-processed products are becoming dominant in the global food system. Obesity Reviews, 14(2), 21-28. Web.

Moubarac, J., Martins, A. P., Claro, R. M., Levy, R. B., Cannon, G., & Monteiro, C. A. (2012). Consumption of ultra-processed foods and likely impact on human health: Evidence from Canada. Public Health Nutrition, 16(12), 2240-2248. Web.

Plant nutrition is a significant field of science in human life due to the possibility to investigate the chemical composition of the soil, analyze the peculiarities of plant growth, and evaluation of plant metabolism under current living conditions. Understanding a plant nutrition unit is a contribution to science and progress people can achieve in food sustainability. It is not enough to know that plant nutrients are the parts of plant metabolism and that the use of science in plant growth can lead to new outcomes (Barker and Pilbeam 3). It is necessary to be creative and confident with each step even if no certain positive results are expected. The example of such confidence and the desire to achieve success can be taken from the movie The Martian, where the main character is ready to challenge Mars in order to survive and break the rules in plant nutrition and admits that Mars will come to fear my botany powers (The Martian). This movie and its character demonstrate impressive experiments and prove the possibility to use science as the best method to increase food sustainability and succeed in plant nutrition.

Every day, people have to prove their rights for existence, including the knowledge of science as the possibility to promote progress in food sustainability. The use of highly productive substances like seeds, fertilizers, and pesticides is a chance for numerous poor nations to participate in the green revolution and achieve high-level production gains (Lawrence et al. 10). The use of science in plant nutrition can be proved by means of a proper introduction of measurements such as the change of height, improved light conditions, the use of water and nutrients. The information is usually given in graphs, diagrams, pictures, and tables. To comprehend how science can be used in food sustainability, it is necessary to explain the essence of food sustainability and its goals. Sustainability aims at reducing poverty and conserving the environment (Oosterveer and Sonnenfeld 28). Sustainability in food is the promotion of quality and safety and the development of the conditions under which values, reasonable prices, and health conditions are created.

Science is any human intervention that contradicts the natural development of the events. For example, in food sustainability, science can be used to affect the process of photosynthesis by means of changes in light intensity or light color. Besides, the appropriate use of H2O or CO2 can improve plant nutrition because water management in irrigated areas is the reason for the food production increase at the global level (Bharucha). If no attention is paid to science in sustainable food growth, people can face the same problems the world had many years ago when no nutrients or water shortages prevented the development.

Though many people think that science and technological development kill nature and bring negative outcomes to all-natural processes, the role of science remains to be a crucial factor. Climate change, air pollution, and other environmental problems cannot be ignored. It is impossible to stop using technological things in order to protect the world. At the same time, it is necessary to create food and use it to survive. Therefore, the use of science can be justified for the growth of food sustainability. Such methods as hybridization or the use of fertilizers and GMOs can be defined as the scientific methods for plant nutrition (Prusak et al. 187). Still, their harmful effects are under numerous discussions of different world organizations due to their possible impact on people and the impossibility to predict the results and define a future usage of these products.

It is necessary to think about the methods that are less harmful than those mentioned above and can be available to all people in any country. For example, it is possible to test soils and identify the presence or absence of chemical compounds that can influence the growth of seeds. There are many types of soils that include such compounds as clay, sand, silt, loam, peat, or chalk. Some of them can be appropriate for growing seeds, and some of them have to be removed in order to create the right conditions.

My participation and understanding of plant nutrition processes have been considerably improved during the last months. I liked the idea that people can have some portion of control over the plants and can use science as the main supporter. It is hard to challenge nature and to make seeds grow without appropriate substances being added. Therefore, it is obligatory to remember simple chemical and biological rules with the help of which new conclusions can be made and clear interpretations can be given. Science and food sustainability are two concepts that have enough rights for existence. Still, this cooperation is fragile and has to be controlled by a person thoroughly. It is easy to change temperature, to add or reduce light, or to add or remove nutrients. Any of these changes have to be properly weighted in regards to the type of soil chosen for plant growth.

Works Cited

Barker, Allen V., and David J. Pilbeam, editors. Handbook of Plant Nutrition. CRC Press, 2016.

Bharucha, Zareen Pervez. Sustainable Food Production: Facts and Figures.SciDevNet. 2013, Web.

Lawrence, Geoffrey, et al. Food Security, Nutrition and Sustainability. Earthscan, 2013.

Oosterveer, Peter, and David A. Sonnenfeld. Food, Globalization and Sustainability. Routledge, 2012.

Prusak, Anna, et al. Is GMO Sustainable? A Review of the Environmental Risks of GM Plants in Comparison with Conventional and Organic Crops. Modern Management Review, vol. 19, no. 21, pp. 187-200.

The Martian. Directed by Ridley Scott, performance by Matt Damon, 20^th Century Fox, 2015.

Introduction

It should be noted that food insecurity is one of the most pressing issues faced by the contemporary world. Such organizations as the World Health Organization or United Nations make efforts to address this problem by distributing food to those areas where people have poor access to it. It is crucial to stress that the core of the issue lies not in the amounts of goods available to nations but in the way food is distributed across different regions of the world. The purpose of this whitepaper is to discuss the topic of food insecurity in the world and Kenya in particular and propose potential technological solutions to the problem.

Food Insecurity and Population Growth

Food insecurity is the condition under which people experience physical inaccessibility to food. Food should be made available on the territory of the country in the necessary amount, and its supply should be uninterrupted (Yen, 1, p. 2). The achievement of this condition is ensured by state control over external and internal supplies. Another aspect of food insecurity is the inaccessibility of food.

Every resident of Kenya, regardless of their age and social or economic background, should have an adequate level of income to purchase a minimum set of foods. Meeting this requirement is provided both by maintaining a sufficient level of income of the population and by monitoring the price levels for goods. Another factor is the insecurity of goods and products in which the quality of food does not meet the established requirements. During food intake, a person should receive the entire complex of substances necessary for the adequate development of the body, and they should be offered only those products that are safe.

Population growth plays a major role in increasing food insecurity. The population grows rapidly, which inevitably increases pressure on global food supplies. The government and respective bodies face the challenge of distributing food to people across different regions (Food and Agriculture Organization of the United Nations, 2, p. 73). Moreover, when the population grows fast, its nutritional needs increase dramatically, and the government needs to implement initiatives that would allow distributing food more effectively. Therefore, the core of the issue lies in the fact that population growth and food insecurity are linked directly, and the problem is associated with the need to make food available to people.

The flow of Food in Kenya

Kenya is a country where several important factors interrupt the flow of food. First, poor infrastructure is a fundamental aspect due to which different population groups experience food insecurity (Hoffmann, 3, p. 36). In some parts of the country, the roads are in bad condition, and it is difficult to transport food to people. Some areas of the country are almost unreachable due to potholes. This issue particularly affects goods that have short expiration dates.

Second, political instability is another factor that prevents effective food distribution. The lack of safety results in the setting in which agencies are reluctant to transport relief food to people in need (Sharma, 4, p. 106). Third, the country and its residents are suffering from corruption. As a result, the population experiences chronic food insecurity, in which consumption is constantly interrupted throughout the year due to the inability to acquire or produce the required amount of food.

As applied to Kenya, food insecurity in the country is a consequence of the physical and economic unavailability of food, especially in the least developed regions of the country (Yen, 1, p. 2). Moreover, the growing interest in food safety in Kenya is linked with an increase in the number of diseases associated with food poisoning. Conditions caused by poor-quality food have a negative impact on the state of domestic and foreign trade as well as on the income and employment of certain population groups.

Technology

Food security is achieved by ensuring physical and economic access to safe food in an amount adequate for feeding the population of the country. Information technology can help address food insecurity and combat hunger in Kenya. In particular, it can be used to provide farmers with information such as weather forecasts and prices for agricultural products. Broadcasting is relatively inexpensive and has a large audience in developing countries such as Kenya.

The government may introduce a special food safety channel in which farmers will be given tips on how to increase agricultural productivity (Christy, 5, p. 101). Also, mobile phones may be used to distribute information using short messages. For instance, iffishersreceive timely information, they will be able to quickly respond to market demand and avoid overhead due to excessive catch.

From the point of view of the global community, it is necessary to monitor world food stocks systematically (Christy, 5, p. 101). This type of activity should include the control of agricultural production in various regions and the identification of areas where food shortage is observed. Therefore, efforts at both the country level and the level of the global community are needed to address the issues of hunger and uneven food distribution.

Conclusion

Thus, it can be concluded that food insecurity is a major problem that requires immediate attention. Kenya is suffering from inadequate food distribution due to various reasons. Many people have limited access to food and suffer from hunger due to political instability, poorly developed infrastructure, and corruption. The government of this country should utilize the available information technology resources to combat the issue at the local level. Meanwhile, the global community needs to provide adequate support to the country to ensure all people have equal access to food stocks.

Sources

1. Eric Yen. 2017. Food Safety in Kenya: Focus on Fruits and Vegetables. p. 2. Web.
2. Food and Agriculture Organization of the United Nations. 2017. 2017 Africa: Regional Overview of Food Security and Nutrition: The Food Security and NutritionConflict Nexus: Building Resilience for Food Security, Nutrition and Peace. p. 73. Web.
3. Vivian Hoffmann. 2018. Improving Food Safety on the Farm: Experimental Evidence from Kenya on Agricultural Incentives and Subsidies as Public Health Investments. p. 36. Web.
4. Sachin Kumar Sharma. 2016. The WTO and Food Security: Implications for Developing Countries. p. 106. Web.
5. Ralph D. Christy. 2014. Innovative Institutions, Public Policies and Private Strategies for Agro-enterprise Development. p. 101. Web.

Most people have eaten at a fast food location at least once in their lives. The meals are fast, as the name says, but they are also delicious and, most importantly, cheap. With how expensive it can be to eat out, many price-conscious customers end up gravitating to fast food (Lopez, 2018). With that said, people who visit fast food places usually know of their reputation for unhealthy eating. According to Saranya, Shanifa, Shilpa Susan, Umarani, and Shetty (2016), most adolescents are at least moderately aware of the health hazards of such practices but choose to eat there regardless, likely due to the price. The difference can probably be explained with ingredient quality and production efficiency as well as a conscious effort by fast food companies to undercut the competition and exclude traditional restaurants.

As such, it is essential to understand why fast food prices are so low compared to other restaurants. Al-Saad (2016) claims that the low quality of the ingredients is a significant reason. This opinion is popular, but it may not apply in countries with strict regulations on food preparation. Instead, most fast food companies have used their size and experience to adopt lean methodologies such as JIT and reduce waste in a manner many competitors cannot imitate (Omar, Ahmad, and Mustaffa, 2019). As a result, they can deliver offerings with the same ingredients as other restaurants but at a lower price.

However, fast food companies do not necessarily need to undercut traditional restaurants with their prices, as they have other advantages. According to Rana, Lodhi, Butt, and Dar (2017), they do so to improve customer satisfaction by creating a perception that the price-value ratio is excellent. Customers tend to set a price as a reference when choosing where to but their food. By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity (Hanaysha, 2016). As a result, they only have to compete with each other for the attention of buyers.

References

Al-Saad, E. (2016). Causes and effects of fast food. International Journal of Scientific & Technology Research, 5(4), 279-280.

Hanaysha, J. (2016). Restaurant location and price fairness as key determinants of brand equity: A study on fast food restaurant industry. Business and Economic Research, 6(1), 310-323.

Lopez, M. O. (2018). Consumer buying behavior as loyalty antecedents at selected fast food chain restaurants. International Journal of Recent Innovations in Academic Research, 2(6), 186-201.

Omar, M. S., Ahmad, R., & Mustaffa, C. S. (2019). The description of fast food employees job involvement. Journal of Tourism, Hospitality and Environment Management, 4(13), 1-8.

Rana, M. W., Lodhi, R. N., Butt, G. R., & Dar, W. U. (2017). How determinants of customer satisfaction are affecting the brand image and behavioral intention in fast food industry of Pakistan. Journal of Tourism & Hospitality, 6(6). Web.

Saranya, P. V., Shanifa, N., Shilpa Susan, S. T., Umarani, J., & Shetty, A. P. (2016). Adolescents knowledge regarding the effects of fast food on health. International Journal of Current Medical Research, 5(3), 406-409.