Four in 10 people say they avoid or reduce GMOs in their daily diets, up from 29% in 2010, and they are demographically indistinguishable from the general population. The differences among them have more to do with their aspirations around food and beverage quality and production. For example, 87% of GMO-averse consumers are organic users.
Consumer’ aversion to GMOs does not mean they understand them.
“I don’t really know what the ‘O’ [in GMO] stands for,” one consumer told The Hartman Group in its new special report, GMO Perceptions, Knowledge and Labeling: A Consumer Perspective. “But they make me think of things that are altered away from the normal. They sound bad, like aspartame.”
They also do not necessarily know how to avoid GMOs. (read more…)
Beef prices have been rising for several years and there’s seemingly no ceiling, an ongoing trend that’s challenging restaurants and retailers to make changes ranging from price increases to putting less beef on the plate to promoting poultry and other animal proteins in the supermarket.
Retail and wholesale beef prices edged even higher this summer, according to the Agriculture Department, as growing demand for U.S. beef in Asia and other international markets pushed up exports and ranchers took longer than expected to replace herds thinned during the droughts of the last few years.
Operators have had to raise prices in many cases, said NPD Group Food Industry Analyst Bonnie Riggs, not just because of higher beef prices but because of overall food inflation.
“The average check at casual dining places is up three percent over a year ago. I’m sure they’ve had to take some price because of high food inflation,” she said. (read more…)
As consumers become more aware of where their food is coming from, restaurants and retailers alike are getting into the sustainability game. From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.
For EL REY, a Mexican beer garden in Washington, D.C., sustainable design is what the business is all about. In addition to beer, margaritas, tacos, tamales and other items one would expect to find at a Mexican beer garden, diners are also treated to a unique atmosphere created by the restaurant’s structure. EL REY is D.C.’s first fully-enclosed structure that is made out of shipping containers. The building is made out of five total, along with a retractable roof over its patio area.