Millennials are Intensely Changing the Food Industry — Here’s How

 

As the old saying goes, change is the only constant thing in the world. And with a politically engaged and environmentally concerned generation, that should ring very true. Say what you will about millennials — I’m sure opinions vary about the traits that characterize the generation — but they sure bring forth some important changes. Most succinctly, to the food industry.

Millennials are dramatically disrupting the way food is produced, packaged, marketed and served. As a highly vocal group, millennials have given food producers little option but to listen to their demands, resulting in changes to not only food choices, but farming techniques and restaurant services as well.

Though it seems obvious and simple that individual food choices are changing across generations, surely there are bound to be implications on the entire food industry. One of the significant changes on the food landscape is how the word healthy is understood.

While older generations may have contented themselves with vague “low-fat” or “healthy” labels, millennials have higher expectations, especially when it comes to GMOs.

Not only are they exploring healthy Mediterranean diets or looking for meat alternatives, people now have also been advocating for healthier food production techniques. A good nutritional breakdown isn’t enough anymore, this generation wants their food sources organic.

And because of this, healthy has also started to mean local.

[This] has led to a preference for local food brands over national ones, both at the level of production and consumption. Whether buying food at the grocery store or eating out, millennials seek out locally sourced food . . . Some millennials have taken this trend a step further and started to grow their own food in urban and rooftop farms.

True enough, these days, interesting options exist for people who want to try their own hand at producing their own food. Home gardening systems such as OGarden and TerraFarms are now available in the market. So, in addition to being healthy and locally sourced, alternative food sources that millennials encourage are also sustainable.

Another important change in the food industry is the increase popularity of eating out in restaurants.

Technology also plays a major role in making restaurants more popular with younger generations. With apps like the Humane Eating project that combine millennials’ love of technology with sustainable eating, it’s no wonder that more people are exploring new places to eat.

So, to recap, some preferences that millennials have shown the food industry are these: healthy, locally sourced, and sustainably grown. And with how technology and social media work nowadays, it’s no wonder that these choices became demands that the food industry have had to respond to. As a result, more and more huge companies such as Dunkin Donuts’, McDonald’s, and other food giants have been committing to efforts toward sustainability.

It’s only a matter of time before we see how these changes in the food industry will eventually affect other sectors like public health and even the global economy. But it’s amazing to see how individual food choices have led up to this moment. So millennials, don’t be afraid to be bold. Even with your choice of salad for brunch tomorrow.

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Texas University Donates Leftover Food To Homeless

For homeless shelters across the globe, food shortages are a constant, pressing reality. On the other hand, restaurants deal with a baffling amount of leftovers. Because of this, apps like MealTech are helping facilitate donations, while select farms are growing produce for the needy. To alleviate waste issues at football games and do some good, Texas Christian University students are hauling tons of leftovers to shelters.

The donations are coordinated by the TCU Food Recovery Network, a student organization that works to eliminate food waste on campus, and Sodexo, the university’s food service company. The student organization also delivers leftovers from the campus dining hall to Union Gospel Mission twice a week.

With up to 40% of food supply wasted annually in the United States alone, it’s good to know perfectly good coleslaw isn’t being tossed. The Food Recovery Network, led by senior student Megan McCracken, also volunteers to serve their donations personally.

“People really want to help out, but they don’t know how to help out sometimes,” [food services director Robert] Clethan said. “They just need to know there’s a place like this that can use things like that.”

Thanks to TCU, Union Gospel feeds nearly 300 residents three times a day. Now that’s a feast!

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