He brings up a lot of arguments and points in his book and one he uses is Logos to better his points. One specifically he uses is his point on how the fast food industry is the largest group by far that employs low wage workers. He says no skill required and I really like this “The annual turnover rate in the fast food industry is about 300 to 400 percent. The typical fast food worker quits or is fired every 3 to 4 months” (90). Schlosser betters his argument with the use of strong facts and gives the points strength.
A lobbyist is a person who tries to influence legislation on behalf of a special interest group, such as powerful corporations like McDonald’s. The bigger companies hire more lobbyists to increase their influence on public servants to insure their interests at the state, and specially the federal level. In a dispute between two giant meatpacking firms, “President Reagan’s Justice Department submitted a brief” and “argued on behalf of Excel, claiming it had every right to buy a rival company” while accepting the “disappearance of hundreds of small meatpacking firms” and opposing the use of “antitrust laws to stop giant packers” (Schlosser, 156). In the statement, Schlosser shows how big corporations can influence elected officials to disregard smaller businesses and the public’s interest. If the officials who are to keep the corporations in check are run by the giant companies themselves, the concept of checks and balances can almost be discarded.
Organically Processed Red Meat VS Mainstream Processed Red Meat The way we eat has changed more in the past 50 years than it has ever. Grocery stores seem to offer a vast variety of food, and brands, but really it is all controlled buy just a few companies. Most importantly our red meat industry has been boiled down to 4 companies, (Tyson, Swift, Cargill, and National Beef) which supply 80 percent of our country’s red meat. I would like to focus on the health, ecological, and ethical differences between eating mainstream processed red meat, and organically processed red meat. There is any number of well-publicized reasons for not eating red meat.
ECCO is following an inside-out strategy (resource base strategy), whereas all the competitors seem to follow an outside-in strategy. * ECCO heavily relies on its internal ability to drive innovation and changes on product development. The company follows an inside-out thinking and achieves its competitiveness against other brands in the market through inside out optimization process. The fact that ECCO is an innovator and leader in the market is mainly based on its internal resources. * ECCO has
Cost The cost of developing and testing Tymacin was approximately $32 million. The incremental cost of producing and marketing it is $7.00 per pound. Customers Both hog farmers and cattle ranchers could use Tymacin. Both currently purchase competitive growth hormones and other veterinary pharmaceuticals through independent distributors of agricultural supplies. In most cases, the same distributors carry products for both of these markets.
21 October 2014 Fast Food Industry: The Dark Side of Progress The fast food industry is one of the largest industries in the world. Fast food has been known to be a large area of investment involving food. Restaurants such as McDonald's and Burger King have been known for their popularity mostly from advertisements and are highly rated to be the trademarks for the fast food industry. Eric Schlosser, in his book Fast Food Nation, presents an in depth analysis of the fast food industry, from its origin of Southern California to its ubiquitous manifestation of today's culture. The author analyses many aspects of this industry, from the inhumane treatment of the cattle in their feedlots to the overworked and underpaid employees at fast food restaurants.
Making millions of dollars a year, top meat processing companies sell their meat to fast food chains, such as McDonalds. From outside of the factories, not much seems out of the ordinary or illegal, but inside is a totally different story. The working conditions are completely unsanitary. Puddles of blood are all over the floor. Workers are forced to butcher animals and process their meat at fast rates, too often causing injury.
The Health and Safety Director of the United Food and Commercial Workers union has reported that chain speeds increased between 50% and 80% between approximately 1982 to 1992 (Stull and Broadway 1995, 68). To put this in perspective, in the early 1970s, the fastest line killed 179 cattle an hour; today the fastest kills 400 per hour. In Europe, however, only approximately 60 cattle are killed an hour (Marcus 2005). Finally, profits have been increased by maximizing economies of scale, resulting in plants that can slaughter greater numbers of animals (Broadway and Ward 1990). This trend is evidenced by the increase in the number of large slaughterhouses.
Mystery Meat I am researching the conditions of meat packing plants to explore the constant high rate of food-borne illnesses. Also, how the treatment of the animals at the slaughterhouses contribute to food-borne illnesses. Throughout my research I have discovered many disturbing and horrifying truths about the treatment of the animals at slaughterhouses. The high demand of meat annually in the United States is astounding, mainly demanded by fast food corporations. In the United States one million animals are slaughtered every hour and around ten billion farm animals will be raised and slaughtered annually.
Different cultures will select food their society is comfortable with or has a plentiful about of. For example in certain Asian cultures Canine is considered to be a delicacy, while in America Dogs are pets not food. Livestock throughout history has always carried a higher price than plants, the more livestock you owned the more wealth you possessed. Now different cultures place different values on livestock. For example Muslims, Hindu, and Jewish cultures find pork to be a taboo, in India they consider the Cow to be a scared animal.