Travis Scott Made How Much From His McDonald’s Deal?!

EATER

billion “over the next five years as part of its long-term goal to cut in half its emissions by 2030 and reach net-zero emissions by 2050.” [ Fooddive ]. Photo by Jerritt Clark/Getty Images for McDonald’s.

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Feeding Future Generations with Technology

Foodable

billion people by the year 2050. Technology is critical to the survival of the restaurant industry in a post-pandemic world. The future of the restaurant and hospitality industry depends on two major categories of foodservice technology to advance: operations and next generation foods.

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The Future of Alternative Proteins

Foodable

Technology is critical to the survival of the restaurant industry in a post-pandemic world. The future of the restaurant and hospitality industry depends on two major categories of foodservice technology to advance: operations and next generation foods.

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Skip the Straw: How Restaurants Can Make an Impact

Modern Restaurant Management

At current rates of production, plastic pollution in the ocean will outweigh fish pound-for-pound by 2050. Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations.

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FoodTech21 A Virtual Event For Foodservice and Food Innovation

Foodable

With an expected world population of 10 billion by 2050, farming technology needs to be reformed and revamped to sustainably feed urban areas. Technology is critical to the survival of the restaurant industry in a post-pandemic world.

MRM Research Roundup: Mid-September 2021 Edition

Modern Restaurant Management

This age group should reach 22 percent of the population by 2050. This edition of MRM Research Roundup features Canadian dining trends, American eating patterns, best and worst cities for burgers and pumpkin spice to the rescue. Hiring Crisis Facts.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

And If these current trends of plastic waste continue, one study estimates that by 2050 the plastic waste in the ocean will outweigh the fish. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding.

Why Restaurant Sustainability Is More Than A Passing Trend

Marketman

billion by 2050. From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. As well as how they measure up in overall sustainability. . Today more than ever, sustainability is more than a passing trend. It’s an absolute necessity.