Postscript: Futurist Thoughts on Food Service

Chapter 21

Food Philanthropy

• Emerson Good Samaritan Food Donation Act (1996)– Provides liability protection for donation of

excess food to nonprofit organizations

• Food philanthropy will become part of corporate mission statements

The Greening of Food Service

• Food service operators becoming more environmentally conscious– Increased efforts to reduce, reuse and

recycle– Decreased energy consumption with new

equipment/practices– Reduction in the use of disposables

Certified Green Restaurant

• Green Restaurant Association (GRA) is a national nonprofit organization– Promotes environmental responsibility

among food manufacturers, distributors, restaurants, and consumers

– Provides consultation and environmental assessment

• As part of its certification program

Utilities

• Represent 30 percent of a building’s annual budget on average

• Variety of methods available of reducing energy consumption– Energy efficient equipment and bulbs– Use of switches and timers– Eliminate running water thawing methods

Disposables

• Sustainable packaging– One of an increasing number of consumer

concerns related to the environment

• Methods of reducing landfill waste– Use unbleached paper products– Use biodegradable products– Use foil/reusable lids instead of plastic wrap

Disposables (cont’d.)

• Methods of reducing landfill waste (cont’d.)– Use Energy Star appliances– Eliminate or reduce bottled water use– Use reusable hemp or organic take-out

bags– Purchase recycled office paper

Composting

• Many food service operations are already composting food waste– Technology is making it easier to do so

• Community landfills are beginning to restrict food waste disposal in the landfill

Future Food

• Future food will cater to personal health

• Once the medical community has a better understanding of human metabolism– People will personalize their diets to meet

their own health needs

Cloned Food

• In 2008, FDA concluded that meat and milk from cloned animals is safe for consumption

• After a failed attempt to pass a law requiring the labeling of cloned food– The offspring of cloned animals have

already entered the food supply

Cloned Food (cont’d.)

• In-vitro meat (cultured meat)– Meat products manufactured by tissue

engineering technology– Takes starter cells from live animals

• Placed in a culture media to grow independently from the animal

– Has potential to produce enough meat to feed the planet

Hydroponics

• Have existed for 1,500 years– Used more in the last 60 to 70 years

• Benefits of hydroponic growing methods– Requires less space, water, and fertilizer

• The world’s arable land continues to shrink each year

Aquaculture

• Opinions favoring the future growth of aquaculture– Supply of wild-caught fish will diminish as

their stock diminishes– Hatcheries can be a conservation tool– Aquaculture products are less prone to

disease and toxins

Aquaculture (cont’d.)

• Opinions against the future growth of aquaculture– Consumers prefer the taste of wild-caught

fish– Regulatory process of gaining approval for

aquaculture farms is difficult– Concerns about pollution of rivers and

oceans by aquaculture waste material

Organic Food

• The number of people using organic food products will double by 2010– Products are more available and in greater

varieties– Cost is decreasing– Public is becoming more educated

Organic Food (cont’d.)

• Laws governing food safety are confusing

• Various outbreaks of food-related sickness have occurred in recent years– Ground beef recalls, onions, spinach– E. coli contamination linked to each– The need for food safety is ever-present

Equipment

• Equipment and food products– Primary capital assets of a food business

• Requirements when making equipment selection decisions– Affordability, practicality, dependability, and

flexibility

Refrigeration

• Proper quick-cooling methods for heated foods important for food safety

• Flash (blast) freezing– Method of rapid freezing for foods prone to

spoiling– Other benefits: improved food quality,

increased shelf life, and reduced shrinkage

Beverage Equipment

• Increased use of in-house beverage equipment is likely

• No single juicer style works best for all produce– Centrifugal ejection juicers: fast, easy to

use, and clean

• A blixer is a hybrid of blender and mixer

Cooking Equipment

• Induction cooking surfaces– Induction generates a magnetic field that

produces heat in steel pots and pans• Cooktop doesn’t heat up, only the pan• More energy efficient than electric or gas

• Turbochef ovens– Uses convection; many are ventless

Cooking Equipment (cont’d.)

• Rethermalization units– Hot Logic technology heats and holds

temperature of food– Allows holding times of 4-8 hours– Most used where there is no ability to

prepare food on site, or in institutions

Cooking Equipment (cont’d.)

• Immersion circulator cooking– Sous vide: method of cooking food at a

specific temperature while under vacuum pressure

– Foods are cooked in a water bath– Benefits: ability to tenderize tougher meat

cuts; increased moisture retention; time savings and temperature control

Computerization and Digital Connectivity

• Increased use of digital cameras, barcode scanners and PDAs among storeroom operators

• Word-of-mouth marketing strategies– Use digital social media sites– Will reduce advertising expenditures with

traditional static media

Legislation

• Continued legislation aims at protecting the dining public– Motives range from food safety to obesity

prevention

• Food service professionals should stay abreast of laws and the political climate

Global Ethics

• Food service operators must commit themselves to ethical and responsible practices

• Protecting economy of our nation and public health of our citizens will be an escalating focus

Summary

• Food philanthropy will become part of corporate mission statements

• The greening of food service will be a major future trend

• Personal health and food safety are growing consumer concerns

Summary (cont’d.)

• New types of cooking equipment are becoming available

• Use of hydroponics, aquaculture and cultured meat may increase

• Legislation relating to food is dynamic

• Heightened focus on global ethics a future trend