Food Industry

Ron Shaich is a business visionary who has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed "fast casual," a $100 billion-plus segment of the industry. Now he reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a small cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25% over two decades, and outperforming both Starbucks and Chipotle.

Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.

At more than a billion dollars, the mobile-food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile-food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile-food business.

When Lucie Amundsen had a rare night out with her husband, she never imagined what he'd tell her over dinner - that his dream was to quit his office job (with benefits!) and start a commercial-scale pasture-raised egg farm. His entire agricultural experience consisted of raising five backyard hens, none of whom had yet laid a single egg. To create this pastured poultry ranch, the couple scrambles to acquire nearly 2,000 chickens - all named Lola.

The food world has long kept a big secret: that everything is possible in this industry. Big dreams? You can achieve them here. No degree or connections? No problem. The scale of opportunity to earn a fantastic income, live a life of creativity and freedom, and even change the world is staggering. And all you need to get started is yourself.

Maharaj reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and provides a blueprint for reclaiming control from corporations and brutal bottom lines.

Nutrition scientist and gastronome Dr. P. K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging listeners to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet.

An interesting public health paradox has emerged in some developing nations. Despite government commitment to eradicating noncommunicable diseases and innovative prevention programs aimed at reducing obesity and type 2 diabetes, sugary beverage and fast food industries are thriving. But political leaders in countries such as Mexico, Brazil, India, China, and Indonesia are reluctant to introduce policies regulating the marketing and sale of their products. Why? Eduardo J. Gomez argues that the challenge lies with the strategic politics of junk food industries in these countries.

The seafood industry on the coast of Mississippi has attracted waves of immigrants and other workers, oftentimes folks who were either already acquainted with maritime livelihoods or those who quickly adapted to the resources of the region. For generations, the industry has provided employment and sustenance to Coast peoples.

Leah Garcés has dedicated her career to fighting for the rights of the animals that end up on our plates. As the former US Executive Director of Compassion in World Farming and the current President of the nonprofit group Mercy for Animals, she has led the fight against the sprawling chicken industry that raises billions of birds in cruel conditions - all to satisfy our appetite for meat.

For more than 30 years, Hank Cardello was an executive and adviser to some of the largest food and beverage corporations in the world. For more than 30 years, he watched as corporate profits - and America's waistlines - ballooned: fattening consumers meant fattening profits. Now, in this fascinating and timely book, Cardello offers a behind-the-scenes look at the business of food.

Is Organic Worth the Price?

$8 for organic milk. Sure, you could spend half as much, but it’s worth it to know that you’re supporting a small family farm where the cows can munch on green grass all day. Plus, you’re not drinking nasty hormones and chemicals, and you’re doing your part to save the environment. Seems like you’re winning all around, but what would you do if that picture of the happy farm, the personal health, and the clean air and water turned out not to be so pretty? What if organic isn't all it's hyped up to be?

What if organic produce only had marginally less pesticide residues than conventional produce? What if the organic, grass-fed beef cows ended up on the very same feedlots as factory-farmed, grain-fed beef cows? What if large swaths of the country were being taken over by huge corporate-owned farming operations, organic farming operations that were destroying the landscape and depleting the soil? Organic is much more complicated than we’ve been led to believe. From the scale to the possible health implications of pesticides to the treatment of animals, it’s not a black and white issue.

Natural Deception takes a sobering look at one of the fastest growing industries in the world today. We find that organic may be one more buzz phrase used to sell products rather than a movement really concerned for the wellbeing of our planet and its inhabitants. In the spirit of an undercover news reporter, author Joey Lott takes us through the organic food industry point by point, examining our assumptions and revealing the truth. Find out what major corporation owns your favorite small organic brand. Examine whether pesticides may be a health detriment or even partially beneficial.

In Unsafe at Any Meal, Dr. Renee Dufault, former food investigator for the Food and Drug Administration, provides the startling answers. While at the FDA, Dr. Dufault discovered that mercury - a highly toxic metal - was contaminating the plumbing systems of many food manufacturing plants. Upon further examination, she discovered that the same mercury was also evident in a number of processed foods commonly sold in supermarkets.

The Complete Nigerian Dwarf Goat Book is a comprehensive and indispensable guide that takes listeners on a captivating journey into the world of Nigerian dwarf goats. Whether you are an experienced farmer, a homesteader, or a passionate enthusiast, this book equips you with the knowledge and insights needed to raise, care for, and appreciate these incredible animals.

Everyone seems to be in a rush searching for ways to weight loss nowadays. A myriad of offers covering diets, health and food supplements, physical fitness programs, and various training workshops are flooding the entire health and fitness market. All these entail costs and effort on your part and mostly turn out to be not as effective as these marketers promised in their glamorous ads. However, there’s an ongoing solution that many are resorting to nowadays. Although it is not exempted from the opinions of cynics, it is a lot better than those options being offered in the market.

Do you want to start your own business and become a success? Have you looked at various ideas and are still stuck on what would be best for you? Is a food truck business something that you could see yourself doing? If a new business seems like it could be for you, then this book, Food Truck Business, could be just what you are looking for.

There is a corner of every town and city in Britain where the air is tangy with vinegar and thick with the scent of frying. It is almost impossible not to follow this mesmeric vapour trail, fuelling a nostalgic rush of parents across the land declaring ‘Chippy tea!’, followed by the golden anticipation of the chip shop queue. In this lively and relatable book, acclaimed author Daniel Gray ponders the magic of chippies and rejoices in the delights they have sprinkled among us over the last 150 years.

Los retos son numerosos y resulta fundamental repensar cómo nos alimentaremos en el futuro. Foodtech es la guía de referencia para curiosos y profesionales del sector que quieran profundizar en los secretos de esta revolucionaria industria. En este audiolibro vamos a ver por qué se ha convertido en uno de los mayores focos de innovación y emprendimiento, que atrae a corporaciones, inversores e incluso a estrellas del cine o del deporte.

This book contains a list of foods to avoid in order to lose weight and increase your energy. It's a guide that helps you recognize which foods are not your friends and why. It's a glossary, an encyclopedia, and your personal assistant during grocery shopping and cooking. There are no magic spells for weight loss in this book but factual guidelines of what foods to avoid in order to control your calorie intake and live a healthier life.

Lessons from this book can help food businesses to improve and enhance the customer experience, earn more on current customers, attract and retain new customers, leverage free and organic marketing, and improve communication and safety standards by following the principle of inclusivity. Heather demonstrates there is money in caring for and including dietary minorities. Her experience and passion for food safety, veganism, and allergy management come together in an easily digestible, inspiring format for all to understand.