Monday, May 21, 2018

Sustainable, Affordable, Healthy Food: Not An Oxymoron for Long?

About time that people are focusing on quality of food vs the farmer like Gargiulo who creates tasteless products. He focuses on benefiting his own bottom line having created tasteless non nutritious products that look fantastic and do not bruise, consequently educating whole generations of bland palettes..... Aivars

Science is already bringing us more sustainable, flavorful cuisine in the form of engineered seeds, plant-based proteins and electronically traceable seafood. But producers, chefs and restaurateurs are still struggling with how to bring these novel—and often pricey—foods to Americans who live outside coastal cities.
Instead of the industry working to convince the average consumer to forgo meat, food experts at the Future of Everything Festival offered another solution: make affordable, healthy, delicious and convenient alternatives.
“Animals as a food production system are the most destructive food technology on earth,” said Patrick Brown, founder and CEO of Impossible Foods, maker of a plant-protein burger designed to taste (and bleed) like beef. “The only way to solve the problem is by beating that technology in the marketplace.”
To that end, the Impossible Burger will soon be available at the Cheesecake Factory , which has 214 locations across the U.S. and Canada, according to its website, as well as at about 400 White Castle locations nationwide, up from 140 last month, Mr. Brown said.
To that end, the Impossible Burger will soon be available at all 199 U.S. locations of the Cheesecake Factory, Mr. Brown said. The burger is also served at 140 White Castle locations nationwide, and the company hopes to eventually expand into all 400 White Castles.
Others are tackling the issue at seed level. At Row7 Seed Company, chef Dan Barber and breeder Michael Mazourek are deploying plant genealogy, computer modeling and field sensors to create flavor-packed vegetables served beyond the white-cloth-covered tables of Blue Hill at Stone Barns, Mr. Barber’s restaurant in Pocantico Hills, N.Y.
Even as more eaters demand quality food, “stores will charge a bit more for whole wheat pasta [because] whoever’s buying it will pay a premium,” said Sam Kass, former White House chef and founder of Trove, an advisory firm.
For restaurateur Kimbal Musk, the goal is to serve “real food” at a price point competitive with Chili’s or Applebee’s. He is working with local farmers and using automation to keep costs down, he said. A tech-enabled oven, for example, can sear and braise pork, enabling cooks with much less training to make the dish.
By Wall Street Journal Tech

No comments:

Post a Comment