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Fish Bone Broth Isn’t The Hottest Sustainable Food Trend Out, But It Should Be

A healthy lifestyle is bogged down by a misconstrued idea of health. Where “living your best life,” consists of: weekly trips to Whole Foods, Bikram yoga in Lululemon leggings, a bowl of quinoa with raw kale, a juice cleanse, or spending a Saturday night drinking that last, most-likely-dreaded Cayenne pepper-flavored juice while wearing a Lush face mask and reading a self-help book entitled, I don’t know, maybe, “You Are A Badass.” Then, on that said night, #wellness is truly achieved once a face mask selfie is posted on Instagram.

This arbitrary person’s IG post adds to the 20 million other photos branded with the ambiguous hash tagged noun, and begs the question of: Where is this health trend heading towards? 

Actually living a truly healthy (mental and physical) lifestyle gets lost in translation when health fads focus more on quick solutions to lose weight. Yet losing weight through different fads have an environmental cost.

Switching to healthier alternatives, like quinoa and almond milk, withhold such impacts. The high demand for quinoa in first-world countries, lead to the higher prices for the staple crop in the home countries, Peru and Bolivia. In these countries, what once was a staple crop for disadvantaged communities, is now an unattainable luxury item, because it is so highly exported to countries that wastes the crop. On the other hand, producing one almond takes 1.1 gallons of water.

Sure, it is tough to eat healthy and be environmentally-cautious, but with companies like Five Way Foods, they make sustainable-healthy eating possible through the repurposed use of fish bones and carcasses.

Fish bones and carcasses withhold a duality where it is both overlooked and seen as a threat. The threatening part rings a bell whenever I think of each Filipino aunt/uncle/grandpa/mom that warned against accidentally eating a small, translucent fish bone that, “you will choke on anak (child),” while consuming fried tilapia. Yet after cleaning all the meat off of that fried fish, the threat becomes a nuisance and it is thrown away.

Five Way Foods, a Boston-based company, views fish bones and carcasses as neither a threat or a nuisance since it serves as the main ingredient in their newest product, fish bone broth. Although there are many variations of fish bone broth, what distinguishes Five Way Foods is their sustainable sourcing methods. By partnering with Boston-based Red’s Best, they have locally-sourced white-flesh fish caught by a network of fisherman striving for open traceability– minimizing the distance between the fishermen, distributor and consumer. The open traceability tracks where and how the fisherman caught the fish, setting a crucial precedence for transparency.

The end result of these locally-sourced fish bones and carcasses is a highly nutritional and sustainable product. The head, tail and fish rack of Red’s cod, pollock, haddock and hake are brewed in ginger, creating a broth that serves as a base for another dish or stands alone as a drink.

It does sound odd to drink fish bone broth, however, the amount of omega 3’s and iodine is beneficial for immunity, digestion and inflammation. The versatility of this fishy broth, and the health factors that come along with it, poses another question: Why isn’t this posted and hash tagged with #wellness? At this point, fish bone broth is new to the health game, and the hype is not quite there. I suppose the idea of drinking brewed fish bones sounds off-putting, but in this time — where humanity’s environmental impact is evident — utilizing every resource is vital.

Investing in such sustainable health trends and companies, brings the phrase, “vote with your dollar,” to life. Legislation on the fishing industry can only do so much, however as consumers, instilling the sustainable practices embedded in the legislation begins where our transactions end. If you decide to purchase Five Way Food’s fish bone broth, feel assured that in each step of the process, it was sustainably made.

So, continue to post about how much you’re thriving, and living your best life. Drink your fermented booch and capture your smoothie breakfast bowl in the right, morning-light, yet consider shifting towards transparent companies guiding the health trend towards a sustainable path.

Feature Image from Five Way Foods Facebook
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Fast Food

Taco Bell Outlines The Major Changes They Are Planning For 2017

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As the New Year is finally upon us, we’re all trying to better our lives by making some rock-solid New Year’s resolutions. Some of us are trying to hit the gym more, eat healthier, oversleep less, and other objectives to improve ourselves in the long run.

Taco Bell is no different.

The fast food chain has set themselves a few goals they’d like to accomplish by the end of 2017 and beyond.

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Getting rid of things that don’t make sense anymore

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Taco Bell plans on saying goodbye to quite a few things that just aren’t relevant at the fast food chain, anymore. Going away will be XL soda cups, antibiotics from their chicken, and preservatives and additives where possible (by 2018).

Who even needs that much soda when you can simply just walk up and refill it yourself?

Giving patrons more of what they want

Taco Bell already promised they’d serve only cage-free whole eggs on their breakfast menu, a feat which they accomplished in 2016. Now, the fast food chain wants to expand this goal to everything else on their menu including their avocado ranch sauce, creamy jalapeño sauce, habanero sauce, and creamy chipotle sauce by the beginning of next year.

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For a massive chain like Taco Bell to go cage-free, the act could potentially become a catalyst to influence the rest of the fast food industry. Swapping the eggs they use could, in turn, affect how farmers and providers treat their animals and products on an ethical scale.

Cutting back on the salt

Since 2008, Taco Bell cut 15 percent of sodium across their menu. The fast-casual chain is now shooting to cut an additional 10 percent of sodium (25 percent total) throughout their menu.

This move forward reinforces our belief that the fast food chain has low-key become one of the healthier fast food options out there.

More jobs and scholarships

By 2022, Taco Bell wants to create 100,000 more US jobs included with education and training programs. Over the next decade, the company plans on hiring 1.5 million young adults. Everyone needs to get some job experience under their belts, and getting a foot into the Taco Bell workforce would definitely instill some pretty solid work ethic in today’s youths.

Sustainability

The company is finally going to strive towards being a better neighbor in all its communities by reducing energy consumption and using more reclaimed materials and sustainable landscape features. For example, the Fiesta Taco Salad is transitioning from a plastic to a paper box.
Those are some pretty ambitious goals. Hopefully the company will be able to smoothly implement them without any hiccups, as these resolutions have the potential to revolutionize many aspects of the fast food industry.

Categories
Health Hit-Or-Miss News Opinion

How Donald Trump’s Presidency Will Affect Your Food

With the dust mostly settled following one of the most divisive Presidential elections in American history, we have our new president-elect: Republican nominee Donald Trump.

Reactions have already sprung up all across the world over what this means for America. Some of these reactions have considered the potential future for the food industry. We’ve taken a look at articles from the Wall Street Journal, Eater, and others to figure out what president-elect Trump’s plans outline for the future of your food.

 

The Cost of Food Will Likely Increase

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Photo: Publish Your Articles

Under Donald Trump, America is likely to see a continual increase in food prices – and not one that just results from inflation.

Trump’s policy to close the Mexican border would definitely increase food cost. Eater reported a study on economic effects of closing the border that would lead to massive drops in production of produce and meat.

Closing the border would also lead to an increase in wages that would see revenues for farmers drop as low as 40 percent, pushing the cost of food up 5 or 6 percent while decreasing the supply of fresh produce in markets.

Donald Trump’s additional plans to reduce SNAP funding, as reported by Food Revolution, would also increase the cost of food for Americans currently on SNAP and render fresh produce basically unaffordable for SNAP users.

Considering that many areas in America already lack access to fresh produce and are trapped in “food deserts,” this could present a major problem for nutritional and health quality in many lower-income areas of the United States.

 

Food May Become Less Safe and More Susceptible to Fraud.

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A tax plan released a couple of months ago by the Trump Campaign included a plan to slash the power of the “FDA Food Police”, as the campaign called it. Guidelines by the FDA on the planting, hygiene, production, and processing of food would be harshly limited.

These guidelines are intended to ensure the safety of food – fresh or processed – being sold to consumers. Without these guidelines, food-borne illness is more likely to develop as the ability to measure food safety would diminish with funding decreases.

Decreasing the FDA’s power would not only make food less safe – it would also make it more susceptible to fraud. With Trump’s policies imposing limits on facility inspections (where only 5-6% of facilities are currently inspected annually), food facilities would find it easier to adulterate foods with cheaper substitutes for lower cost.

 

GMO Labeling Efforts Will Likely Fail 

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Donald Trump has confirmed via Twitter that he supports GMO food and preventing the labeling of GMOs. While efforts like the Non-GMO Project aren’t governmental and consumers will continue to demand non-GMO, government efforts to require GMO labeling would likely backpedal under a Trump presidency.

 

Our Food Supply May Become Less Sustainable

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The sustainability of our food supply, and ability to adequately feed the world healthy and nutritious food in the future, are at risk under President Trump. His policy on climate change is that it is a hoax, and he aims to backpedal efforts to increase environmental protections – and maybe even scrap the EPA altogether.

Apart from this increasing the amount of pesticides that would be used on our foods, this would also mean that our soil quality would be impacted by severe weather conditions resulting from climate change. Droughts in California and Texas have already brought this issue to light, with the cost of beef jumping 34 percent in a four-year span as feed production decreased and cost increased.

These weather systems make more land unusable for food production, meaning that we have less land to feed an increasing population – and a higher price of food as a result.

 

There’s A Likelihood That Children’s School Lunches Become More Unhealthy

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Many of Donald Trump’s top food advisers are advocates of unhealthier food and don’t consider sustainability concerns. These advisers include Texas Ag Commissioners like Sid Miller, who ensured that Texan school children could eat all of the desserts and fried food that they wanted, and Todd Staples, who resigned over the implementation of “Meatless Monday” programs and called limitations on meat consumption “treasonous.” They clearly do not have children’s health in mind – which could lead to further increases on childhood obesity rates in America as healthy lunch programs would likely be slashed.

 

Donald Trump’s stances on food policy spell out a grim outlook on the future of food, with prices rising and sustainability and accessibility falling. One can only hope that the efforts of those fighting for a more sustainable and accessible future of food can prevent this future from taking hold.

Categories
Hit-Or-Miss

Why Crickets Will Be A Part Of Normal Diets Sooner Than You Think

It’s no secret parts of the world are stricken with food shortages. In recent months food production in Venezuela made headlines as major corporations halted operations due to sugar shortages. Could this all be caused by government corruption — or could just be a sign of the times?

Either way, some people are looking for ways to incorporate more sustainable food production practices. While some want to stick with organic crops and self-farming, others are trying to farm and eat insects.

Crickets to be exact.

Thanks to Wired.com, we get a glimpse of what it might take to produce cricket based flour and other cricket-based food products that might not sound as appetizing as the food we are used to — but could serve as a starting point for more forward thinking food production methods.

As population and consumption rates continue to increase, more alternatives will be needed or famine and droughts will continue to lead to food shortages.

If you need to eat bugs, eat bugs!

Categories
News

Here’s Why Bacon And Sausage Are Banned At This Hotel Chain

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A Nowegeian hotel group is getting rid of bacon and sausage from its hotel menus. Turns out they’re trying to encourage more healthier eating habits in their locations, Fox News reports.

The Nordic Choice hotel group has more than 170 locations (Quality hotels, Comfort hotels, Clarion hotels) scattered throughout Scandinavia and the Baltics. The Comfort Hotel chain, specifically, will no longer feature bacon or sausage. Rather, they’ll be replaced with plant-based options.

Sustainability is said to be the major reason behind the change, said Nordic Choice’s owner Petter Stordalen.

While the pork-less changes will only be on a trial basis, opinions are split behind the lighter more sustainable menu. A spokesman for the Comfort Hotel chain says that they want their guests to start the day off with healthier options.

This isn’t the first time Stordalen has made a radical business decision when it comes to health. He told Vice that his hotels were also the first in the world to ban smoking.

Not sure how we feel about this one. One of the main reasons we stay at a hotel is to indulge. Especially if they have a breakfast buffet.

Categories
News

NASA Is Paying Researchers $200,000 To Turn Poop Into Food For Astronauts

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NASA’s trying to get astronauts to eat their own excrement. No, really.

A team of chemists and bioengineers from Clemson University were hired by NASA to find a sustainable approach to an astronaut’s diet, reports Science Alert. There have been multiple progressions in the process including growing their own romaine lettuce in space.

Now, they’re turning towards human feces.

The group were given a stipend of $200,000 a year for three years to figure out how to accomplish this unconventional feat.

Three years to make poop you can eat. Hopefully, some of that $200,000 goes towards making it tasty.

Categories
Technology

New ‘PareUp’ App Lets Restaurants Sell Discount Leftovers Instead of Throwing Them Away

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It was a cruel and stupid person who decided restaurants shouldn’t be allowed to give their leftovers away at the end of the night, a decision which the USDA estimates results in about 133 billion pounds of food from retailers, restaurants, and homes wasted every year. Thankfully it doesn’t have to be this way.

Over in New York, a new startup called PareUp wants to help, well, pair restaurants and consumers looking to sell and buy excess foodstuffs at discounted prices. Set to launch in the Apple store by fall and be available to Android users “in the future,” according to the Los Angeles Times, the mobile app will store inventories of participating retailers’ products, allow retailers to update and set prices for the listings, and inform customers of the offerings for the day.

Like similar app Leftover Swap, which allows users to upload photos of their leftovers for other, nearby users to locate and potentially pick up, the goal of PareUp is to cut down on waste and help food retailers increase profits — albeit in a significantly less sketchy, poison-prone way.

A prototype is expected to be available by the end of summer, with the first partnered restaurants including New York City’s Oslo Coffee Roasters and Breads Bakery. With any luck, the app will find success and spread to the West Coast. Helloooo, discounted milky buns.

H/T PSFK + PicThx PareUp

Categories
Hit-Or-Miss

This Egg Carton is Made Entirely From Hay

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For those of us not quite cut out for the farm life, but still love Charlotte’s Web’s rustic antiquities (the happier parts), there’s this Pinterest-worthy gem: an egg carton made from actual hay. The carton was Maja Szczypek’s submission for the 2013 Make Me! contest, a Polish competition that invites young designers to create nifty things.

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These “Happy Eggs” cartons were made by molding hay in a hot press. The design is equal parts adorable and sustainable, and even the label uses as little paper as possible.

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Note: These are not for sale. So, maybe postpone that brunch until they start shipping these ingenious containers to the US.

PicThx  Behance