Some Say Fears Of Food Shortages Are Overblown - NPR
Some Say Fears Of Food Shortages Are Overblown - NPR |
- Some Say Fears Of Food Shortages Are Overblown - NPR
- The Top Food Franchises of 2020 - Greenwich Time
- Serving up summer food safety tips during COVID-19 - Dothan Eagle
- The Number of Food Insecure Central Floridians Could Rise by 49 Percent by the End of 2020 - WMFE
- 'Heartbroken': Four Bay Area food pantry delivery trucks vandalized - SFGate
| Some Say Fears Of Food Shortages Are Overblown - NPR Posted: 04 Aug 2020 01:07 PM PDT  Farmers work during a harvest in Jutland, Denmark. People keep worrying about food shortages. Some economists say the fears actually create their own problems. Nick Brundle Photography/Getty Images hide caption  Farmers work during a harvest in Jutland, Denmark. People keep worrying about food shortages. Some economists say the fears actually create their own problems. Nick Brundle Photography/Getty ImagesThere's a common warning about our planet's future: the risk of food shortages. "We've got a growing world and a hungry world. We need to make sure we do our part in helping feed that hungry world," said Kip Tom, a farmer from Indiana who's currently the U.S. ambassador to the UN's Food and Agriculture Organization, as he closed a panel discussion in 2018. "That is totally the mantra," says Catherine Kling, an economist at Cornell University. "I'll bet I've been to 50 talks in the last five, 10 years where the beginning is, 'We have to feed 9 billion people by 2050. This is a crisis situation.' The word 'crisis' gets used regularly." But, in fact, the long-term trend, for more than a century, has been toward ever more abundant food, and declining prices. To be sure, every once in a while, it really does seem like a crisis. It certainly did in 2008. Tom Hertel, a economist at Purdue University, remembers it well. "This was right in the thick of the biofuel-driven madness," Hertel says, when government policies drove a surge in demand for corn to make ethanol. Rice and wheat prices were spiking for other reasons.  Tom Hertel says that his models show food is likely to remain plentiful in the coming decades, though climate change may hurt food production later in the century. Dan Charles hide caption  Tom Hertel says that his models show food is likely to remain plentiful in the coming decades, though climate change may hurt food production later in the century. Dan Charles"People were really panicking," he says. Some economists thought that consumers would always experience chronic food shortages and high prices. Hertel didn't believe it, though. He and his colleagues have a computer model of long-term trends that drive supply and demand for global food, and their model predicted plenty of food, with lower prices. "So we wrote this paper, 'Debunking the New Normal,' and it was very unpopular," he recalls. "In fact, we weren't able to publish it!" Eventually, he did find a journal to publish it. And he turned out to be right. Prices soon came back down. And in fact, the long-term trend, for more than a century, has been toward ever more abundant food, and declining prices. From 1900 to 2000, Hertel says, the number of people in the world quadrupled, yet food prices at the end of the century were only one-third of their starting level. It's true, of course, that millions of people in the world are hungry or malnourished. But Hertel and Kling say the main reason is that people lack the money to buy food, or because of war and political oppression. Reducing hunger requires addressing poverty and conflict, not just growing more food. Kling, in fact, is mystified by all the talk about potential food shortages. "Part of the reason may be it's an effective communication device," she says. Farmers and their lobbyists, she says, use the idea that the world needs more food to argue that governments shouldn't impose environmental regulations that might force farmers to pay for all the water pollution they cause, and the wetlands that they destroy. They say, "Oh, we can't possibly impose those costs. Farmers will go out of business and we'll starve," she says. Even scientists may sometimes have reason to overstate the risks of future food shortages. In 2008, Hertel says, "if you were in the market to raise money for agricultural research, it was a beneficial message." Also, it's human to worry, and it's easy to think of things that could disrupt the supply of food. For instance, right now, there's climate change.  Tom Hertel has been looking at this. He says there is tremendous uncertainty, but a good chance that food production could get hammered by a warming planet after about 2050. For the next few decades, though, the trends point toward continuing abundance. Farmers keep finding ways to grow more food on the same amount of land. Population growth, which is the major factor driving the increase in demand for food, is now slowing down.  In fact, U.S. farmers have been so unhappy about low prices for their corn and soybeans and milk in recent years that they've demanded, and received, billions of dollars in government aid. Much of that aid has been justified as compensation for falling prices that followed the Trump administration's trade fight with China, but economists say those prices were declining anyway. Hertel says this situation gives governments an opportunity to address something more pressing. "The issue is not, can we produce enough food," he says. "It is, can we produce enough food in a way that doesn't destroy the environment." Farming consumes vast amounts of the planet's land and water. But as farming becomes more productive, perhaps some of that land could be spared. Farmers could turn some cropland back into grasslands, or forest, or wetlands. "If farmers were paid to do this, this could be a very profitable activity, and it could become an important part of their revenue stream," Hertel says. This is already happening in Europe. This reduces greenhouse emissions. It could help farmers cope with the warming climate, years from now.  |
| The Top Food Franchises of 2020 - Greenwich Time Posted: 04 Aug 2020 02:24 PM PDT 
Photo: Lucas Mosna | Getty Images Even as the franchise model has expanded into just about every industry imaginable, food remains the largest and one of the fastest-growing industries in the franchise world. Thirty percent of the 1,105 companies that applied for Entrepreneur's 2020 Franchise 500 ranking were food-related franchises, and new concepts continue to come on the scene every year. Food is also one of the most durable franchise industries. While running a restaurant can certainly be challenging, there's a reason brands like A&W, which just turned 100 last year, are still around today—they know how to earn loyalty, and they know how to adapt to keep that loyalty strong even in extreme situations. As dining rooms were shut down in response to the coronavirus pandemic, food franchisors rose to the occasion, quickly finding ways to keep serving customers and communities and help their franchisees survive—and, in some cases, even thrive. On the following pages, we celebrate the strength and resilience of these companies with our list of the top 200 food franchises, ranked within their respective categories. This ranking is based on the scores each company received from our Franchise 500 formula, which evaluates more than 150 data points—collected last summer (2019)—in the areas of costs and fees, size and growth, franchisee support, brand strength, and financial strength and stability. Remember as you read that this list is not intended as a recommendation of any particular company. It's more important than ever to do your own careful research before investing in a franchise opportunity. Read the company's legal documents, consult with an attorney and an accountant, and talk to as many existing and former franchisees as you can about their experiences. 8. Chicken Salad Chick When dining rooms closed, Chicken Salad Chick's franchisees found creative ways to keep serving customers, including pop-up drive-throughs and community drop-off events. Many restaurants also added a "donate a meal" option to their online ordering, giving customers an option to pay for meals to feed frontline workers. Grayson Moody, a young fan of the brand in Atlanta, asked friends and family to donate meals in lieu of gifts for her 13th birthday, raising more than $1,300. 4. Kona Ice Kona Ice trucks usually do business in places where people gather—schools, sports fields, churches, events. So when such gatherings ceased due to social distancing recommendations, franchisees had to find another way to reach their customers. The company created Kurbside Kona, a delivery service that allows customers to preorder shaved ice treats online and then have them delivered to their driveway by their local Kona truck. Full-Service Restaurants1. Golden Corral RestaurantsEven as states began loosening restrictions and allowing dining rooms to reopen, most followed federal guidelines suggesting that self-service options not be reopened—a big problem for buffets. But the country's largest buffet chain, Golden Corral, didn't let that stop it, instead coming up with different service models for franchisees to implement depending on the rules in their areas, including a cafeteria-style model with staff members serving the food and a family-style table-service model. 6. A&W Restaurants Inc. A&W celebrated its 100th anniversary last year, making it America's oldest franchised restaurant chain. And while the brand might be most famous for its root beer, it was also the first chain to offer a bacon cheeseburger, a creation of current chairman, Dale Mulder, when he was a franchisee in 1963. So perhaps it's no surprise that when the company started offering plant-based Beyond Burgers and flexitarian guests asked for bacon and cheese to be added, A&W was happy to comply. A&W isn't the only franchise looking to appeal to guests seeking more vegetarian, vegan, and flexitarian options. Plant-based foods have been one of the biggest trends of the last year, popping up on a number of franchise menus. And with the prospect of meat shortages looming, it's a trend that may prove even more important to restaurants' success than they might have originally expected. Related: This article originally appeared on entrepreneur.com  |
| Serving up summer food safety tips during COVID-19 - Dothan Eagle Posted: 04 Aug 2020 10:07 AM PDT  ALABAMA A&M UNIVERSITY —Safer-at-home orders, social distancing and quarantines have added a new level of difficulty to beating the summer heat and serving safe and yummy food at a family gathering. While cooking and socializing outdoors can minimize the risk of contracting COVID-19, there are still other summer food safety measures people should follow. Terence Martin, the Urban Expanded Food and Nutrition Education Program (UEFNEP) coordinator with Alabama Extension at Alabama A&M University, offers some food safety tips for outdoor festivities this summer. Food Transport and Storage The novel coronavirus is not known to grow on food. However, Martin said harmful bacteria will grow on meat between 41°F and 140°F. "Keep this in mind when picking up meat, poultry or seafood from a store," Martin said. "It's wise to bring a cooler and ice packs to keep food at 41°F or colder during transit." Martin said it is important to prepare or refrigerate meat, poultry, eggs, seafood and other perishable items within two hours of purchasing. "Never allow meat, poultry or seafood to sit at room temperature for longer than one hour if the air temperature is above 90°F," he said. "Remember to wash surfaces with hot, soapy water or a bleach solution if food leaks occur." Food Prep Consumers are more aware than ever of the importance of washing their hands, but Martin said this is the most important step in food preparation. "Wash your hands for 20 seconds before and after you handle any type of food," Martin said. While many people freeze meat for use at a later date, there are many of those same individuals who have no idea how to properly thaw a package of meat. The following are tips for safely preparing thawed food: • Thaw food in a refrigerator or in cold water. Change water every 30 minutes. • Cook food promptly when thawed. • Avoid cross-contamination by keeping raw meat separate from other food. • After thawing, be sure to cook food at the temperatures indicated by foodsafety.gov. Cleaning Surfaces and Serving Food Before cooking and serving out of the kitchen, Martin said it is important to clean and disinfect kitchen counters using reusable or disposable gloves. "Clean surfaces with soap and water, then use a disinfectant," he said. "Soap and water will reduce germs. Disinfectants will kill germs that grow on surfaces. Surfaces that are touched daily, such as kitchen countertops, should be cleaned frequently." Avoid using disinfectants manufactured for hard surfaces, such as bleach or ammonia, on cardboard or plastic food packaging. Wash dishes and eating utensils in hot soapy water or place dishes in a dishwasher to effectively sanitize and kill germs. "When serving, keep hot food hot and cold food cold," Martin said. Other safety tips for serving food include: • limiting access to food areas • assigning food servers to limit the number of people handling utensils • purchasing individual condiment packets Entertainment Safety The Centers for Disease Control and Prevention also offers safety tips for summer entertainment during COVID-19. • Advise sick people to stay home. • Host activities outside whenever possible. • Maintain social distancing by placing tables and chairs at least 6 feet or two arm lengths apart. • Wear masks when proximity is less than 6 feet. • Engage in activities like frisbee or dancing that requires little or no contact. More Information Read the full content piece titled Coronavirus: Food Safety Entertainment Tips on the Extension website. For more information about COVID-19 and entertaining during the summer, visit Alabama Extension online at www.aces.edu. Get local news delivered to your inbox!  |
| The Number of Food Insecure Central Floridians Could Rise by 49 Percent by the End of 2020 - WMFE Posted: 04 Aug 2020 02:45 PM PDT Stay up to date on coronavirus coverage: Listen to WMFE on your radio, the WMFE mobile app or your smart speaker — say "Alexa, play NPR" or "WMFE" and you'll be connected.   The increase is due to a number of factors including the coronavirus pandemic and the global economic collapse.
A national survey conducted by Feeding America found one out of six adults, and one out of three children in Central Florida could be food insecure by December. Second Harvest CEO Dave Krepcho says if residents want to help, he recommends volunteering at the food bank and donating funds or food products. But he says if people don't have the time or the money, they can also fill out a census form. "Go out and participate in the census. That doesn't cost any money because there are just hundreds of millions of dollars, I think almost a billion dollars, is allocated based on the results of that census." Krepcho also encourages people to vote in the primaries. Early voting in Orange County and 25 other counties in the state began yesterday. "And the other thing to do is folks have to get out and vote. Vote for who you believe is really taking care of the folks in need, and the people who make this country what it is. So those are a couple additional things that don't cost money but have a massive impact on our lives for years to come." Krepcho said since mid-March, the food bank has doubled the amount of food it distributes on a daily basis to the sum of 300,000 meals. To find the food bank nearest you, click on the link. If you'd like to listen to this story, click on the clips above.  |
| 'Heartbroken': Four Bay Area food pantry delivery trucks vandalized - SFGate Posted: 04 Aug 2020 02:55 PM PDT 
FILE - Volunteers from the San Francisco-Marin Food Bank line up in a parking lot adjacent to Oracle Park to hand out boxes of food to lined up cars. Four of the food bank's delivery trucks at the Marin facility were vandalized early Monday morning, their fuel tanks filled with an "acid-like detergent" that prevented them from running, according to spokesperson Keely Hopkins. lessFILE - Volunteers from the San Francisco-Marin Food Bank line up in a parking lot adjacent to Oracle Park to hand out boxes of food to lined up cars. Four of the food bank's delivery trucks at the Marin ... moreAt least 60 people lined up at St. Andrew Presbyterian Church in Marin City on Monday morning, waiting for a food pantry delivery truck that was nowhere in sight. Two and a half hours after its scheduled arrival time, a replacement truck showed up. By then, pantry staff and volunteers had discovered that the fuel tanks of four of the trucks scheduled to go out for delivery that day had been filled with an "acid-like detergent" that prevented them from running properly, according to Keely Hopkins, a spokesperson for the San Francisco-Marin Food Bank. Hopkins suspects the vandalism occurred early that morning. Representatives from the facility raced to employ backup rental trucks to meet the rest of the scheduled deliveries that day. Services continued as normal on Tuesday, though it remains unclear who was responsible for tampering with the trucks, which are currently under maintenance. "We don't know how long repairs will take or how much it will cost," Hopkins told SFGATE on Tuesday afternoon. "Everyone was really heartbroken and in shock, frankly." That same day, hundreds of cars queued up at Stonestown Galleria in San Francisco for the nonprofit organization's second drive-thru food bank pop-up event. The local food bank has experienced a surge in demand related to the pandemic, now serving 64,000 families a week — doubled from 32,000 prior to the shelter-in-place order and economic shutdown. Elderly individuals, especially, have benefited from the food bank's delivery services, including their Pantry at Home program, which serves 12,000 people each week. MORE: 'We've never seen anything like this': First drive-thru food pantry opens in SF Food bank staff filed a police report and are working with law enforcement to investigate the crime. Another drive-thru food bank event is scheduled to take place at Northgate Mall in San Rafael on Wednesday morning from 11 a.m. to 2 p.m. "We just want to reassure our participants that programming will continue as usual, and we appreciate the community's support during these times," said Hopkins. Amanda Bartlett is an SFGATE culture reporter. Email: amanda.bartlett@sfgate.com | Twitter: @byabartlett  |
| You are subscribed to email updates from "food" - Google News. To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
