20/CENT Retail’s Post

Plant-based meat accounts for <1% of all meat consumption in the US and new technologies like cell cultivated face major legislative and technological hurdles to reducing our reliance on factory-farmed animals. Enter the "blended meat" category, a burgeoning class of startups looking to mix veggie blends with real meat to reduce meat consumption. This week, I released a great conversation with Andrew Arentowicz of 50/50 Foods, Inc whose first product BOTH Burger is a 50% blend of meat and veggies, sold in foodservice and retail. In this episode, we talk about some of the dire issues surrounding water scarcity that impact conventional ag, why we need more pragmatic solutions, and the early signals 50/50 is seeing in the market. Would you trade a traditional burger for a 50/50 one? Let us know! Full ep linked in the comments!

Tout n'est qu'artifices. Je suis toujours très amusée par ces vidéos qui tournent sur internet sur les trucs et astuces des stylistes culinaires. Cet aspect de notre métier est méconnu et suscite donc beaucoup de fantasmes. Du cirage pour dorer un poulet. De la mousse à raser à la place de la chantilly. De la colle pour remplacer le lait dans un bol de céréales. La liste est infinie et comporte beaucoup d'exemples particulièrement cocasses. Dans ma pratique et dans ce que j'ai pu observer chez des collègues, nous sommes globalement sur un ratio de 90% de vraie nourriture et 10% de fake. Il n'y a pas de formation officielle de styliste culinaire. Ces trucs et astuces s’apprennent sur le tas et s'échangent entre collègues. Les stylistes culinaires sont là pour préparer les aliments afin qu'ils soient photogéniques et donnent envie. C'est un vrai savoir-faire à valoriser. Et ça dépasse largement le fait d'utiliser du dentifrice à la place de la mayonnaise dans un sandwich ! Et vous, quelle est votre vision du métier de styliste culinaire ? https://lnkd.in/eE6qF_49

Today, #WFO President Arnold Puech d'Alissac will address the #SustainabilitySummitNYC's roundtable "Cultivating farmer ownership in progressive food systems transformation", hosted by Arla Foods and the Denmark In New York. He will deliver a keynote on "Industry's and partnerships' roles in progressive food systems", bringing the #farmers' perspective to the discussion.  ➡️ Follow us on X for more updates!  #FarmersInAction #Farmers4FoodSystems #FoodSystems 

Comment peut-on évaluer les avancées de notre société vers des systèmes alimentaires durables ? Cette question est d'autant plus pertinente, que nos décisions alimentaires sont fortement déterminées par notre environnement alimentaire, comme les supermarchés, ainsi que par des facteurs échappant à notre contrôle en tant que consommatrices et consommateurs, tels que la disponibilité, le coût, l'accessibilité et le marketing. WWF publie jsute mais une méthodologie destinée aux détaillants visant à promouvoir une alimentation durable axée sur la planète. Cette approche met particulièrement l'accent sur les régimes alimentaires à base de plantes. ⬇️ #alimentation #durabilité #environnement #onehealth

Le Printemps Arrive! 😁 Le soleil brille et l'enthousiasme pour la saison des barbecues grandit ! 🌞🍔 À mesure que l’anticipation des soirées barbecue classiques grandit, l’engouement pour les alternatives végétales grandit également. Et quoi de mieux pour la saison des barbecues que des burgers juteux et parfaitement préparés ? Avec notre machine universelle, nous établissons de nouvelles normes dans la production de galettes de burger végétaliennes. Nous vous invitons à jeter un coup d'œil pour constater par vous-même l’efficacité et la qualité de nos machines. Dans notre vidéo « Production of vegan burger patties », nous vous donnons un aperçu de la façon dont notre technologie relève les défis de la production moderne : https://lnkd.in/e8qss4YA. Révolutionnons ensemble la saison des barbecues - avec des options durables et végétaliennes qui ne laissent rien à désirer. #grillades #burgers #végétaliens #technologiealimentaire #durabilité #innovation #proxes #technologiedesprocessus

Lab-Grown Meat: The Future Is Here 🍔🌱 What if your next burger came with zero guilt? Lab-grown meat is revolutionizing the way we think about food! 🍖✨ By producing meat without harming animals, it promises a future where ethics, taste, and sustainability go hand in hand. 💚 Did you know over 70 billion animals are slaughtered yearly for food? 😥 Lab-grown meat offers an alternative—using just a few cells to create limitless meat, no animals harmed. 🐄➡️🍽️ Singapore has already approved its sale, and the rest of the world is catching up. 🌏 Soon, you might find lab-grown chicken, beef, or pork in your local store. With costs expected to drop as technology improves, this could reshape how we feed the planet. 🌍🔬 The future of food is here, blending science and compassion. Are you ready to take a bite? 🍴💡 👉 Tap the link below to read the full article and dive into the ecosystem! 🌿 https://lnkd.in/dNEVbcmq #labgrown #labgrownmeat #culturedmeat #sustainablefood #futureoffood #meat

Incredible opportunity! The retail community (and those involved in it) can be climate, environment, and human health champions and help transition and transform our food system to be more #plantbased #plantforward by promoting these foods. Thanks to the always remarkable work of the World Wildlife Fund who have created this helpful guide for #Retailers 🍛 The retail world can also advocate for sourcing more ingredients and products that come from #regenerative and #sustainable farms and farming practices. Not only does that serve #planetaryhealth, but these foods also tend to be higher in nutrients which can positively affect human health. Win-win situation here. 🏪 Kroeger Inc, Walmart, Costco Wholesale, Whole Foods Market are some of the biggies, but even the smaller retails, especially those already promoting environmentally friendly products like PCC Natural Markets, Inc. Natural Grocers by Vitamin Cottage, Sprouts Farmers Market, can all lead the way. 📢 #retaildietitians - you are well positioned to be major agents of change too! https://lnkd.in/g_xCDaQz

comment créez une conférence sur Slow food ?

🎥 Le replay du webinaire sur le #sequencage  et la caractérisation des (micro)organismes dans les filières agri-aqua-agroalimentaires est disponible ⬇️⬇️⬇️

The latest episode of The Food Professor #podcast is live: Where's the Beef & Real Consumer Perspectives on Sustainability with Colleen Martin from Caddle: https://lnkd.in/gNWH6VE7 In this episode Dr. Sylvain Charlebois and I welcome back to the show Colleen Martin from Caddle, who presented exclusive research on sustainability based on a survey of over 8,900 Canadians. Colleen revealed that 55% of consumers consider sustainability important when choosing products, but price sensitivity remains a key barrier. Millennials and Gen Z are more likely to prioritize eco-friendly choices, but affordability is challenging, especially for younger consumers. Colleen also discussed skepticism surrounding corporate greenwashing, with many respondents expressing distrust in sustainability claims made by large companies. We start the pod by discussing recent reactions to Sylvain's controversial milk dumping study, highlighting the lack of transparency within the dairy industry and the differing practices between Quebec and Ontario. Shifting to beef, Sylvain noted that rising cattle prices result from droughts and a shrinking herd in Canada and the U.S., with current herd sizes comparable to the 1980s. He predicted beef prices will continue to rise through 2025, with a possibility of beef pricing itself out of the market if trends continue. The episode also touched on the E. coli outbreak affecting McDonald's U.S. supply chain, which was managed efficiently but raised concerns about food safety. #tre #retail #beef #canadiancattle #sustainability #managementpodcast