Fast Food Food Challenges Food Policy Food Waste Science

McDonald’s Begins To Make Their Trays Out Of Trash

Photo courtesy of Arcos Dorados

When it comes to finding ways to reduce waste and carbon footprint, McDonald’s has been one of the leaders in the fast food industry. They’ve been working to source all of their packaging from recyclable and renewable sources, and are 78 percent of the way there so far.

In Brazil, McDonald’s is testing a renewable plastic for one part of their food system we normally wouldn’t think of: the trays your food gets served on.

Photo courtesy of Arcos Dorados

The test is happening thanks to a collaboration between major McDonald’s franchisee Arcos Dorados and UBQ, a company that takes trash and other common waste and converts it into plastic materials.

UBQ was able to use their thermoplastic product to create McDonald’s trays, and Arcos Dorados sent them to several locations across Brazil. The initial test produced 7,000 trays that went to 30 locations, and Arcos Dorados will be expanding this to McDonald’s locations nationwide.

Photo courtesy of UBQ

The initial test has already diverted over 2,000 pounds of waste, and the Brazil-wide expansion would translate to over 8,000 pounds of carbon dioxide taken out of circulation.

Whether McDonald’s will look at their franchisee’s success and make more trays globally remains to be seen. However, this marks a key step on the chain’s attempts to reduce their carbon footprint as much as possible.

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Here’s What A 10-Year-Old McDonald’s Burger & Fries Looks Like

As the rest of the world experiences a plant-based revolution, Iceland was unknowingly 10 years ahead of the curve. In 2009, due to Iceland’s financial crisis, McDonald’s closed all locations within the country. Increased operational costs were cited as the reason. Anticipating a Mickey D-less Iceland, one curious citizen by the name of Hjortur Smarason decided to purchase the franchise’s final burger and fries in the country. 

Smarason heard rumors about McDonald’s immortal burgers and wanted to see if they were true. Apparently, and strangely enough, they never decompose. Fast forward and today marks 10 years since Smarason purchased Iceland’s last McDonald’s burger and fries. Since then, the only thing that has decomposed is the French fry box. The showcase of the meal’s durability attracts 400,000 daily visitors to an online live stream set up by Smarason. You can watch the burger in a glass cabinet located at Snotra House, a hostel in southern Iceland. It’s claimed that people from all over the world visit to see the burger yearly.

Once upon a time, I used to be able to mash three double cheeseburgers, McChickens and fries in one sitting. Those are great memories, but I couldn’t imagine eating those now. Learning about something like this should make you curious about what’s in your food. Is it even food? One thing is certain, this isn’t the only time someone has tested the shelf life of McDonald’s food. A 1996 experiment by Karen Hanrahan resulted in a 12 year blemish-less hamburger. There have also been a handful of other similar experiments. 

Nevertheless, despite Iceland’s McDonald’s-free nation, the franchise is still a global behemoth. Health awareness is growing and people are becoming more critical of what goes into their bodies. As this happens, massive franchises like McDonald’s are being held more accountable. Hopefully, experiments like this will not only give us a laugh, but also bring about much needed changes to the food industry.

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The Award Winning Korean Hot Chicken Recipe You Need In Your Repertoire

Some things are just too good not to share. Xinke Zhuang’s Korean inspired chicken biscuit is one of those things. 

The creation came to Zhuang as an entry for the Bibigo On-the-Go Culinary Challenge, a culinary competition hosted by Foodbeast and Korean food titan Bibigo in partnership with The Culinary Institute of America. The live streamed competition saw eight talented culinary students go head to head to create the most innovative, Korean-inspired, on-the-go dish using Bibigo products for $10K worth of scholarship prizes. The esteemed judging panel included Foodbeast’s own Geoff Kutnick (who also served as host), influencers Christine Yi and Emily Fedner, and representatives from both The Culinary Institute of America and Bibigo. 

Photo by Marc Kharrat 

At the end of the day, only one could be crowned the winner and Xinke Zhuang’s flavorful, craveable Go-Go Chicken Biscuits with Radish Kimchi Salsa swept the judges off their feet. Zhuang’s recipe provides a twist on the traditional biscuit sandwich with the savory addition of grilled chicken thighs marinated in Bibigo’s Gochujang Hot & Sweet Sauce, as well as a fresh, herbaceous salsa perfect to cut and complement the richness of the sandwich. 

Below is the award-winning recipe, sure to smack you square in the taste buds: 

Go-Go Chicken Biscuits with Radish Kimchi Salsa

Yield:  6 portions                           


Roasted Chicken with Gochujang Sauce

6 Piece Boneless Chicken Thigh           

1 1/2 cup Bibigo Gochujang Hot & Sweet Sauce, divided

3/4 cup Honey, divided

1/4 cup Sesame Oil 

1 Sliced Pear, divided

1/2 Sliced Onion

1 Juiced Lemon, divided

2-3 Minced Garlic Cloves

1/4 Cup Butter

1/2 Cup Water

1/4 Cup Sugar

1/4 Sesame Seeds

Salt and Pepper, to taste

1 bag Arugula 


Hot Biscuits

1 Cup Bread Flour

1/2 Cup Cake Flour

1 Tbsp Baking Powder

4 Tbsp Sugar

1 1/2 Teaspoon Salt

3/4 Cup Cubed, Cold, Unsalted Butter

2 Large Eggs, divided

3/4 Cup of Buttermilk

1/4 Cup Milk


Mayo Lime Sauce 

1 Cup Bibigo Gochujang Mayo Sauce

1 Juiced Lime

Sugar, as needed 


Radish Kimchi Pear Salsa 

10 Cubes of Bibigo Radish Kimchi 

1 Diced Pear

1/2 Diced Red Onion

1 Diced Tomato

2 Diced Jalapeno 

1/2 Diced Cucumber 

1 Diced Bell Pepper

1/2 Bunch Chopped Cilantro

1 Juiced Lime

1 Juiced Lemon

2 tbsp Cumin

Salt and Pepper, to taste

Cayenne Pepper, to taste

Sugar, to taste 



Roasted Chicken with Gochujang Sauce

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Combine 1 cup of Bibigo Gochujang Hot & Sweet Sauce, 1/2 cup of honey, sesame oil, 1/2 sliced pear, sliced onions, 1/2 juiced lemon, chopped garlic cloves, and salt and pepper to create marinade for chicken.
  3. Trim chicken thighs to remove fat. Marinade in mixture and refrigerate for 15-20 minutes. 
  4. Roast the chicken thighs in oven, basting the chicken with the remaining marinade every 10 minutes until the meat is tender and the internal temperature reaches 165 degrees Fahrenheit. 
  5. In a saute pan, heat remaining 1/2 cup of Bibigo Gochujang Hot & Sweet Sauce, remaining 1/4 cup of honey, remaining 1/2 juiced lemon, remaining 1/2 sliced pear, butter, water, sugar, sesame seeds, and salt and pepper and reduce mixture by half to create a sauce. Keep warm for later use. 
  6. Slice chicken into large pieces.  


Hot Biscuits

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Mix together all the dry ingredients in stand mixer on medium speed, add the cubed butter on low speed until combined. Then combine buttermilk and eggs.
  3. On a floured bench, roll the dough until 1/2 inch thick. Fold the dough into thirds and roll until 1 inch thick. Cut into 6 rounds and brush tops with egg wash. 
  4. Chill biscuits for 20 minutes.
  5. Bake for 15 minutes until golden brown.


Mayo Lime Sauce

  1. Mix Bibigo Gochujang Mayo Sauce, lime juice, and sugar to make sauce. Serve immediately or keep in refrigerator. 


Radish Kimchi Pear Salsa

  1. Combine all chopped ingredients, lime juice, and lemon juice.
  2. Season with salt, pepper, cumin, cayenne and sugar. 



  1. Cut the biscuit in half and spread the mayo lime sauce on the inside. 
  2. Drench chicken in the gochujang sauce. 
  3. Build sandwich by adding chicken onto the biscuit, fresh arugula, radish pear salsa, and additional mayo lime sauce. Enjoy! 

Photo by Gabriel Noguez

Zhuang’s delicious creation won her first-place bragging rights as well as $5K. Second and third place honors went to Young Bo Lee’s Kimchi Rice Quesadilla with Seaweed Chips and Michael Gottschau’s Dirty Water Buddha Dog, earning $3K and $2K respectively. The other illustrious entries included Abbey Miller’s ChiCone, Ben Yumkas’ Spice Kalbi Meatball Grinder, Donna Ko’s Bibigo Ssam Tacos, Jessica Nicholos’ Bibigo Salmon & Watermelon Gyro, and Silas Bonczyk’s Kimchi Cauliflower Tots with Gochujang Ranch.

Created in partnership with Bibigo. 

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You’ll Need To Lei Down After This Slater’s 50/50 x King’s Hawaiian’s Item Collaboration

When you think of Hawaiian food, the first items to come to mind are probably poke and musubi. But brace yourselves, mainlanders, because Slater’s 50/50 wants to add a burger to that list! In celebration of  Hawaiian Foods Week, the award-winning gastropub chain has partnered with the iconic KING’S HAWAIIAN to bring us the mac daddy of patties. Ladies and gentlemen, I give you the Big Island Feast

The burger, which serves a luau’s worth at 4 to 6 people, features a 2 ½ pound, signature 50/50 patty – named for its 50% ground beef, 50% ground bacon composition. It’s then topped with grilled pineapple, a full can of fried SPAM, cole slaw, four sunny side up eggs, and six slices of American cheese. 

Swaddled in a full KING’S HAWAIIAN Round Loaf and drizzled with teriyaki sauce, this meat behemoth is served tableside and cut as if it were a cake, like the glorious spectacle it is. As if that weren’t sufficient, it comes with a SPAM’s can worth of macaroni salad, just in case you have any room left in your stomach at all.

The result is a decadent, but well-balanced tribute to Hawaii’s unique food culture – a culinary lovechild born out of native Hawaiian cuisine blended with various cultural and ethnic influences from the island nation’s thriving immigrant population. 

If you’re not ready to devour this entire behemoth, you can order the smaller version of the burger called the “King’s Luau,” also served on King’s Hawaiian rolls.

The Big Island Feast is available through September at all Slater’s 50/50 locations, so assemble a team of fellow gluttons and indulge before it’s too late. 

Photos by Pete Pham

Created in partnership with King’s Hawaiian

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Competitive Eaters Will Attempt To Devour This 25-Pound Ice Cream Cone LIVE

Barton G, home of lavish desserts and going big beyond belief, just launched a new 25-pound, 4-foot-tall ice cream cone. Called the “Oops, I Dropped My Ice Cream Cone,” it is the epitome of size when it comes to ice cream treats.

Of course, being a dessert as tall as a toddler means that competitive eaters are itching to take a swing at conquering this behemoth. Since 25 pounds would test the limits of even the most voracious eaters, a few have decided to team up in an effort to take on Barton G’s newest mega dessert live.

Competitive eaters Raina Huang, Naader Reda (aka FreakEating), Kevin Ross, and Bear Claudillo will all join forces on the Foodbeast Challenger League to take on the massive ice cream cone. To finish, each will have to down over 6 pounds of ice cream, cake, graham cracker crumble, whipped cream, and phyllo dough cone, making this a tough bout, especially considering most of it is sugar.

For those interested, you can head to Foodbeast’s Twitch livestream at 12 PM EST on June 13, 2019 to see if these eaters can down the entire 25-pound dessert.

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Halal Guys Adds Spicy LAMB To Their Menu For The First Time

The Halal Guys have been rapidly expanding across the globe, going from their famous street carts in New York to having over 90 locations worldwide. While they’re known for the chicken and beef gyro combo plates and sandwiches, the street food icon is adding spicy lamb to their lineup for the first time ever.

Spicy Lamb marks the first new protein to arrive on the Halal Guys menu. Made from the lamb shoulder, the meat is braised with an aromatic blend of Middle Eastern herbs and spices that also provide a spicy kick.

It’s not as fiery as the chain’s notoriously nuclear hot sauce, but the lamb still has plenty of punch when it comes to heat.

You can find the Spicy Lamb as an option for platters and sandwiches at all Halal Guys locations in the US and Canada for a limited time.

Photos by Pete Pham

Created in partnership with Halal Guys

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Petite Competitive Eater Will Attempt To Eat Over 500 Shrimp For National Shrimp Day

With National Shrimp Day coming on May 10th, top-ranked female competitive eater Molly Schuyler is raising the stakes high on her latest challenge.

Fresh off of a 360-nugget eating feat on the Foodbeast Challenger League, Schuyler is going to attempt to eat at least 500 shrimp from San Pedro Fish Market. The viral seafood emporium regularly hosts a similar eating challenge, and the current world record there stands at 7 pounds, which Joey Chestnut downed in 2018.

If Schuyler makes it to 500 shrimp, she’ll easily blow by that record. Schuyler will be eating large shrimp, which total somewhere between 31-37 total per pound. At most, she’ll need to eat 260 shrimp to beat Chestnut’s record. Though it should be mentioned that Chestnut set his record in about 7 minutes and Schuyler won’t really be timed for hers. Perhaps she’ll attempt to surpass him in those first few minutes and take her time afterwards.

San Pedro’s isn’t the only shrimp challenge out there with a world record, as Chestnut has also eaten 18 pounds of shrimp cocktail in an astonishing 8 minutes. Although there’s no cocktail sauce here, if Schuyler takes out an astounding 667 shrimp, she can blow by that mark too.

Considering that those 350 nuggets were light work, seeing Schuyler go for either of these records should be a spectacle to be behold.

San Pedro Shrimp Tray Twitch Giveaway!

You can tune in to Foodbeast’s Twitch channel on May 10th at 3:00 PM PST to witness Schuyler’s record-breaking attempt. San Pedro will also be giving away a few of their world famous shrimp trays to Foodbeast Twitch followers. To win, all you have to do is enter in the embed above by following Foodbeast on Twitch.

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Petite Competitive Eater Crushes 360 Chicken Nuggets In One Sitting

How many chicken nuggets could you crush in one sitting? For me, that number stands at 40 nuggets in a single go. (We don’t talk about that night.)

Competitive eater Molly Schuyler, though, just blew everyone else’s personal records out of the water. During a Twitch livestream of the Foodbeast Challenger League, the world’s top-ranked female eater cruised her way through 360 Burger King nuggets in a single sitting. That’s 11.5 pounds of fried chicken, or 15,300 calories, for those counting.

For context, the previous mark using the same chain’s nuggets we could find was set by Darron Eats on YouTube, who ate 300 in roughly 50 minutes. Schuyler ate 60 more than he did, finishing in 1 hour, 14 minutes, and 33 seconds.

Schuyler was honestly unfazed by the amount of nuggets, and probably could have eaten a lot more. The tougher obstacle was the texture of the nuggets, which got hard fast once they went cold. A combination of dunking them in water and drowning them in ketchup helped her grind through all 360 nuggets. Had they all stayed warm, it’s anybody’s guess as to how many more she could have taken down.

This wasn’t the only eating feat set on the Twitch livestream. During it, competitive eater “Killer” Dan Kennedy muscled his way through a whopping 54 Winchell’s Donuts, while Naader “FreakEating” Reda downed 100 Mother’s Cookies with a gallon of milk.