Tag Archives: Food Industry
Technology: Will Robots Replace Food Workers?
Chapters: 0:00–2:23 – Intro 2:24–5:17 – Chapter 1 Miso Robotics 5:18–8:36 – Chapter 2 Workers quitting 8:37–10:59 – Chapter 3 Importance of Seeds
Up to 82% of restaurant positions could, to some extent, be replaced by robots. Automation could save U.S. fast food restaurants over $12 billion in annual wages. And restaurants are also struggling to find workers.
American restaurants are down more than 560,000 jobs or about 4.6% of its workforce from their pre-pandemic levels. So what impact will robots have on the fast food industry and the livelihood of its workers? CNBC got a behind the scenes look at restaurant robot maker Miso Robotics to find out.
Online Exhibitions: ‘Made In Chicago Museum’ (2022)
This short film by Martin Mulcahy was created for the launch of the 2022-23 exhibition of the Made In Chicago Museum, currently running at Klairmont Kollections, 3117 N. Knox Ave., Chicago, IL.
The film, the museum exhibit, and the corresponding online museum, highlight the many “everyday objects” manufactured by Chicago companies between 1900-1970, bringing to life the stories behind them and the legacy of items we might otherwise view as obsolete (or at best, “vintage”).
The Made In Chicago Museum was founded and curated by Andrew Clayman, and design elements of the exhibit, including this short film, are the work of Chicago designer and filmmaker Martin Mulcahy. For more, visit https://www.madeinchicagomuseum.com/
Food Tech: Scotland’s Meat Industry Diversifies
The Scottish meat industry is worth more than $1.7 billion. But with global beef and veal consumption trending downwards and a climate change emergency to contend with, can the home of Angus diversify in time?
Analysis: Will We Be Eating Insects Soon? (Economist)
By 2050 there could be 10 billion human mouths to feed. Eating insects could help solve the global food-supply problem.
Video timeline: 00:00 – 00:47 How to feed our growing population 00:47 – 03:23 The potential of insects 03:23 – 05:31 Eating cricket powder in Madagascar 05:31– 06:30 Madagascar’s climate change famine 06:30 – 08:00 Cricket farming in Africa 08:00 – 11:30 Expanding insect production 11:30 – 12:20 Insects: a green solution? 12:20 – 13:12 Will insects become a staple?
Read more here: https://econ.st/3fTILxA
Analysis: The Truth About Buying Organic Foods
The organic food industry is a booming business. U.S. organic sales surged in 2020, jumping by 12.4% to $61.9 billion. With consumers being more health conscious than ever, they’re willing to pay more for what they perceive as better. But, what exactly does “organic” mean?
Video Profile: How Danny Meyer Built ‘Shake Shack’
It’s hard to think of a bigger restaurant success story over the last decade than Shake Shack. The high-end burger chain began as a hot dog cart in 2001 in New York City’s Madison Square Park by famed restaurateur Danny Meyer. The menu was handwritten written by Meyer on a single sheet of paper in about 10 minutes and is about 85 percent the same today.
But there’s so much more to this story. Like for three years after 9/11 that hot dog cart paid the bills at the crown jewel of Meyer’s restaurant empire, Eleven Madison Park. Or how he wasted over a million developing a line of French fries only to throw them away out of pure pride. If Danny Meyer is the heart and soul of Shake Shack, its longtime CEO Randy Garutti is the engine that powers it. Here’s how they built Shake Shack.
Anaylysis: Is Obesity Driven By Food Industry Profits & Low Prices? (Video)
Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority.
Food Industry Video: ‘How Restaurants Will Be Preparing For Winter (WSJ)
About 90% of the Duck Inn’s current revenue comes from customers enjoying socially distant table service in their outdoor seating area. Especially in places like Chicago where temperatures drop below freezing, it’s one of many restaurants grappling with how to prepare for and survive winter.
Photo: Nicolas Silva for The Wall Street Journal
Boomers Daily 