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 A lawsuit filed by groups representing American cattle growers alleges that USDA regulations that allow imported beef and pork to be classified as “domestic products” not only confuses consumers and harms farmers, they violate the Meat Inspection Act. The suit says meat products should be labeled with “country of origin.” American consumers agree: 90 percent in a recent survey said they favored country-of-origin labeling for fresh meat. Such labeling had been required in the U.S. until two years ago, when the World Trade Organization determined that the requirements discriminated against Canadian and Mexican livestock. [ Image credit: © Temperature Climate Permaculture ]
"Large Majority of Americans Strongly Support Requiring Origin Information on Fresh Meat", Consumer Federation of America, August 24, 2017
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 Eighty-three percent of Americans say they want food companies to reduce “the suffering” of chickens raised for food, according to a poll. Americans oppose growing chickens so quickly they can’t bear their own weight; oppose live-shackle slaughter; and oppose extreme crowding in cages. They support keeping chicken litter clean and providing environmental enrichment, such as straw bales and pecking objects. NRG Research Group singled out Tyson Foods for censure, noting that its poultry-raising standards “fail to adequately address the most pressing chicken welfare issues.” [ Image credit: © Mercy for Animals ]
"Four Out Of Five Americans Want Restaurants And Grocers To End Cruel Factory Farming Practices", News release, Mercy For Animals, August 13, 2017
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 Though the USDA requires that chickens granted the “organic” label must have access to the "outdoors" and get "direct sunlight" and "fresh air," the farm that raises chickens for Eggland’s Best organic eggs never lets its birds outside of the nine barns, according to a Washington Post report. Each barn holds 180,000 chickens, or about three hens per square foot of floor space. Katherine Paul of the Organic Consumers Association said the Herbruck's operation, which supplies ten percent of America’s organic eggs, “betrays consumer expectations.” Herbruck’s and other large farms say they keep the hens inside to protect them from disease and predators. [ Image credit: © Herbruck's ]
"“Why the Hell Am I Paying More for This?” Major Egg Operation Houses “USDA Organic” Hens at Three per Square Foot", The Washington Post, August 13, 2017
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 A major trend in the foodservice world is home delivery of meals to people who don’t want to dine out, but also don’t want to cook. It represents a total of 1.7 billion restaurant transactions a year. Some restaurants, however, have said, “Thanks, but no thanks.” A main reason is fear that the meals won’t arrive in time to eat warm. Casual dining chain Texas Roadhouse doesn't do delivery, and even encourages competitors “to do as much delivery as they can so they can deliver lukewarm food to their people." Besides quality and temperature concerns, though, the company worries about staff preparing delivery orders at peak dinner times, when dining rooms are packed. [ Image credit: © Pixabay ]
"Delivery is the Hot Dining Trend, but it's Not for Every Restaurant. Here's Why.", Chicago Tribune, August 08, 2017
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 Food services company Sodexo has added hard-boiled eggs to its commitment to use only cage-free shell and liquid eggs by 2025. The company says 70 percent of its egg use will be cage-free by spring 2018. The company also announced that 12,500 organizational customers in the U.S. will begin to source open-sow-housed pork products this fall to improve the humane treatment of animals in its supply chain. The moves all under the company’s Better Tomorrow 2025 roadmap for improved corporate responsibility. [ Image credit: © Sodexo ]
"Sodexo Cracks its Commitment to Buy Cage-Free Eggs and Open Sow Housed Pork in the U.S.", News release, Sodexo, August 08, 2017
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 The Little Caesars pizza chain has made it much easier for recluses, hermits, and other introverts – in Tucson, Ariz., for now – to buy pizza without seeing or talking to a store employee. The company’s Pizza Portal machine lets pick-up customers avoid lines, snatch their pizzas, and escape without human interaction. To make use of the machine, customers need to download an app to order and pay for the pizza. CEO David Scrivano says, "It's all about convenience, in and out in seconds, no line, no wait." The company plans to add about one hundred of the machines in the U.S. in 2018. [ Image credit: © Little Caesars ]
"Little Caesars Unveils Pizza Portal, Letting Customers Grub and Skip Human Interaction", USA Today, August 07, 2017
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 New Jersey-based bakery Sophia's Delight has created vegetable tartes made with non-GMO, whole-grain gluten-free flours in two flavors: mushroom swiss and spinach ricotta. The low-glycemic tartes, made with natural ingredients such as butter, eggs, and cheese, have protein values that range from 20 - 28 percent. They are free from artificial preservatives and food dyes, and are baked without nuts, corn, sugar, or soy. The tartes are available online in cases of six or more at SophiasDelight.com.
[ Spinach tarte, iImage credit: © Sophia's Delight ]
"Sophia's Delight Introduces Wellness-Inspired Grab & Go Savory Tartes to the NY/NJ Market", News release, Sophia's Delight , August 07, 2017
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