We often talk (and post) about the upcoming food trends, but usually aren’t looking much farther than the next year. An exciting new project from National Geographic is taking the future of food to a whole new level. They’re taking a look at what the world’s food needs will be nearly 40 years in the future, and what we can do today to maybe ease any future burdens.
The projected population of the world in 2050 is more than 9 billion people. It was 7.158 billion as of March 26 according to the United States Census Bureau.
It is speculated that we will need to double food production numbers to not only keep up with the growing population, but the increasingly rich diets of countries with growing economies. Read Full Post >
In the spirit of SXSW, Kimmel and Judd joked about their love of food, with Judd saying that she had “eaten her way through the lone star state.” Judd admitted that she spends a majority of her time in a new film role planning the food she will eat on set, and she also thoroughly discussed her love of Do-Rite Donutsin Chicago. Judd shared that good ol’ old fashioned doughnuts are her favorite kind, so much so that a whole box of them ended up on her chair on the set of her latest film Divergent. Read Full Post >
For many of us, our smartphone serves less of a purpose as an actual phone and instead, is becoming increasingly more about the services it connects us to and the other gadgets or processes it replaces. We don’t use watches to check the time, we don’t use alarm clocks to wake up in the morning, we don’t use phone books, we don’t write letters on paper, or pull out an atlas for road trips. We don’t carry an MP3 player, digital camera, or day planner anymore, either. All of these things (and more) are part of the device we already carry everywhere we go.
Apple founder Steve Jobs often talked about the place technology has in our lives. He said on multiple occasions that the best implementation of technology is the kind that empowers you to do things, but without requiring a new learned process or behavior.
One thing we can add to that list that wasn’t possible just a few years ago: ordering and paying for food. We’ve talked about Amazon Fresh, the grocery delivery service you can access from your computer, tablet or smartphone, but that’s just the beginning.
Large restaurants and grocery stores are launching new mobile apps that enable you to order and pay with your smartphone.
Already, you can build your perfect Chipotle burrito and pay for it before ever stepping foot in the door. In fact, they’ll have it waiting for you at the register. Talk about grab and go.
Pizza Hut also has a mobile app you can use to craft the perfect pie. Delivery or carry out? Cash or credit? And most importantly, how long until it’s ready? Their mobile apps have you covered. Read Full Post >
2013 was a year full of food crazes. We’re still reeling from the Siracha excitement! Whether you craved sweet, spicy, natural or crazy food combinations, 2013 was the year to find it. But we’re guessing there’s even more food fun in store for the future.
The National Restaurant Association and restaurant-research firms have shared what they think we’ll all see on our plates this year. Now it’s DietInReview.com’s turn to predict the biggest food trends of the upcoming year.
Locally Sourced Food
Though there’s still no real standard for what makes something local, we expect that people will still place the origin of their food as a top priority in 2014. More restaurants are promoting local ingredients and more consumers are demanding local meat, fish, and vegetables.
Pizza is everywhere in our culture, whether we realize it or not. It’s the one food that most people can agree that they like, and a favorite of millions.
It can be found at chic restaurants as well as gas stations, and is eaten hot, cold, and even for breakfast. So isn’t it hard to believe there is no museum dedicated to the preservation of all things pizza? Well, not until now. One man, Brian Dwyer, is about to change that with the opening of a Philadelphia pizza museum and restaurant, Pizza Brain, in August.
What interests us as much as a whole building dedicated to pizza memorabilia, however, is how Dwyer and his friends plan to operate their restaurant. Besides wanting to be thought of as a family restaurant where everyone is welcome to affordable, familiar pizza, Pizza Brain is also committed to working in a “socially, ethically, and environmentally responsible fashion,” according to their website. Read Full Post >