Fast food is relatively simple - you get white bread, processed meat, the odd, decorational veg, refined oils and fats, and chemical wonders full of sugar (sauces). All of these are tasty to excess, light-weight (transport advantage), and pretty to look at. But it would take little to nudge them into the realm of the healthy, with easily overcome "obstacles" - just replace white flour with wholemeal (substitute fluffiness for compactness, space advantage), continue to use processed meat (not that deadly anyway) and the odd veg, use native oils (only need refrigeration as a hastle-step), and make sauces from scratch without sugar (requires different machinery). The advantage? Your customers live longer. What's the point in killing everybody off with massive heart attacks at age 40 when you can sell burgers to the same people into their 80s? I don't understand why these adjustments are not being made even though everybody knows this stuff. Any theories?
2006-07-27 16:17:36 · 2 answers · asked by Tahini Classic 7 in Food & Drink ➔ Other - Food & Drink
cost is such a factor in the decision of which ingredients to buy, it wouldn't be much more than a mass change in attitude to see your plan through. i work in the food service industry, not fast food, but i bake bread for hungry shoppers, there's something coming on the horizon... people are starting to be aware of the issues that you bring up, and they're growing in numbers. i see it happening in the place that i work. so maybe there is hope yet.
2006-07-29 02:11:27 · answer #1 · answered by george 3 · 1⤊ 0⤋
Because they make more profit selling cheap ingredients.
2006-07-28 00:22:29 · answer #2 · answered by brainstorm 7 · 0⤊ 1⤋