Better Food Foundation’s Post

2021. Attending a webinar held online by ASALOKA TIM and Young Businesspeople. The theme raised in the webinar is Starting a Food & Beverages Business in 2021

Starbucks customers who want a more compassionate cappuccino will no longer have to pay an additional price for soy, oat, almond, or coconut milk. The coffee giant has officially stopped charging for nondairy drinks at its outlets in the United States and Canada, according to a press release. Starbucks had previously stopped charging extra for nondairy beverages in the United Kingdom, France, and Germany. Lady Freethinker applauds everyone who spoke out to eliminate the upcharge for more sustainable and humane plant-based milk, ultimately making this an issue that Starbucks couldn't ignore.  Read more via https://lnkd.in/gydpTuEG

𝗠𝗰𝗗𝗼𝗻𝗮𝗹𝗱’𝘀 𝗜𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝗲𝘀 𝗟𝗶𝗺𝗶𝘁𝗲𝗱-𝗧𝗶𝗺𝗲 $𝟱 𝗩𝗮𝗹𝘂𝗲 𝗠𝗲𝗮𝗹 & 𝗡𝗲𝘄 𝗠𝗰𝗙𝗹𝘂𝗿𝗿𝘆 The decision to offer this value meal follows internal discussions and votes among franchisees, with Coca-Cola contributing marketing funds to enhance the appeal of the deal. However, financial details of this partnership have not been disclosed. Read the full story > https://lnkd.in/efACFKVP #McDonalds #RetailWire

Lidl GB is inviting Scottish food and drink producers to get in touch as it unveils its 'Guid Food Guide'. Drawing on Lidl's 30 years of serving Scottish communities, the guide offers a first-of-its-kind forecast on the future of food and drink in Scotland. Lidl is calling on Scottish producers to help fulfil its forecast, which presents an opportunity for food and drink suppliers to showcase their innovations and pitch their products to the supermarket. To find out more visit: https://bit.ly/4g98JL6

A certain ad has been assailing my eyes and ears lately on YouTube: “Hey you, get a great deal from McDonalds if you put your thrash in the right place!” Hang on, though … my thrash? It’s suddenly MY thrash? When I go to McDonalds (which is never) what I presumably go for are the factory-made edible substances on offer. How McDonalds delivers that “food” to me, let’s say with disposable items, is their profit-motivated choice. But do NOT try to shift the blame to me. I did not ask for the waste, and any that’s generated by a visit to that babyfood-for-adults emporium is the responsibility of the company, who have not adequately created an ending for their products (a nod to Joe Macleod and his wonderful Endineering concept here). So stop shifting the blame, McDonalds. It's your thrash, and it always has been. You fix it.

Giving customers options (without significantly increasing costs) seems like an obvious move for salad-centered restaurant/ fast food concepts. #strategy #moment #strategicthinking #strategicplanning #marketintelligence #strateg #strategy #strategicpartnerships #strategicthinking #businessconsulting #strategydevelopment #strategyandtransformation #businessconsulting #strategicplanning #consumers #businessmodel #bethechange #fundraising #cashisking

Finally, Starbucks has removed the non-dairy milk surcharge! Great move by new CEO Brian Niccol. Non-dairy surcharges are one of the banes of my existence as a latte-loving digital nomad, who spends a lot of my time working in cafes. I understand that non-dairy milk is more expensive for companies to purchase than dairy milk. This in itself still grinds my gears. The process of creating soy milk is inherently less expensive than dairy milk. Soybeans are processed directly into soy milk. On the flip side, soy is instead fed to cows, and these cows require huge amounts of water, land, and energy resources. Then, the milk is pumped from the cow, which also needs to be processed. (And let's not forget how horrific the entire process is). Soy milk is literally eliminating the very expensive middleman (or middle cow). Yet soy milk is still more expensive... how does that work?! Well, we know how it works... government subsidies. When huge corporations like Starbucks implement measures like eliminating surcharges, it sets a new industry standard that competitors can't ignore. Let's hope this sparks a wave of change in the industry (that will also save me some pocket change). #dairyfree #starbucks #vegan

Unconventional collab of the year? Oatly x Giggs! Who saw this coming? Oatly teaming up with iconic London rapper Giggs for their launch into dairy-free custards and desserts. A move that’s as surprising as it is brilliant. From Giggs sliding into Oatly’s DMs six months ago to pitch the idea, to the ad that merges British aesthetics with his unmistakable authenticity, this partnership is a masterclass in intentional storytelling. The product name? Whippable Custard—a clever nod to Giggs’ Whippin’ Excursion. What’s impressive is how this collab stays true to both brands: Oatly taps into a new audience, and Giggs gets to showcase his creativity while keeping it real. It’s proof that when done right, unlikely partnerships can create magic. Thoughts? Does this hit the mark for you? #marketing #oatly #branding #brandingcollab

Did you know that more than 1 billion meals are wasted globally each day? As a result, the valuable resources that went into producing it are also wasted. Today, as we highlight #StopFoodWasteDay, upcycling food and creatively repurposing food scraps and its by-products are a solution to curbing what would have otherwise ended up in landfills. Manufacturers today have noticeably incorporated these methods into their own processes in 2023 as 64% of new food & beverage launches in North America claimed having upcycled ingredients. Beyond that, consumers can easily embrace #upcycling by creating simple yet effective meals within their own kitchens. Take often-overlooked ingredients like bread, vegetable scraps and overripe fruit to elevate your next culinary creation!

Don't let leftover wine go to waste! 🍷 As we tighten our household budgets 💷, finding ways to minimise waste has become a top priority. We're adept at making our groceries last longer, but what about those unfinished bottles of wine lingering in the fridge? According to NHS UK, we should limit ourselves to 14 units of alcohol per week, roughly six medium glasses of wine 🍾. So, it's no surprise that many of us may find ourselves with leftover bottles in our fridges. Tesco has offered a handy tip 💡 to help make the most of those leftover bottles of wine - by freezing them! ❄️ Not literally, as Tesco advises against freezing the bottle itself, but decanting wine into ice-cube trays or freezer bags will ensure you never waste a drop. Once frozen, you can add your wine cubes to gravies, pasta sauces, or risottos, to enhance the flavour 🍽️. Why not give it a go next time you have an unfinished bottle of wine! Read the full story here 🗞️ https://okt.to/Fd7SNI #recycling #recyclingnews #winerecycling #leftovers #reducewaste