According to NASDAQ: WEN they are the world’s third largest quick service hamburger company. To us this is known as a fast food restaurant. Wendy’s has more than 6,500 restaurants in the United States and 27 other United States territories in the world. When Dave Thomas opened the first Wendy’s restaurant in Ohio in 1969 he vowed to have quality food. That is why today, that they still serve the best quality foods around that is made to order.
Beef, it’s what’s for Dinner When most of us walk into a supermarket we probably seldom thought seriously about what kind of beef we were about to eat. Was this beef from a cow that was corn-fed or was it a cow that was grass-fed? Today most of the beef you see in the supermarket is corn-fed. After watching the documentary Food Inc., it got me thinking about what if we just ate beef from grass-fed cattle. Would we be healthier and safer or is that just a load of manure.
By 1970 the chain had 18 outlets. Son Rich Snyder took over as president when his father died in 1976. Between 1976 and 1993 In-N-Out Burger expanded the chain to 93 locations and established a commissary facility to give the company greater control over its ingredients and created a company university to train new management. By 2003, the company had 171 locations in California, Arizona, and Nevada. In 2007, an opening in Tucson broke company records for most burgers sold in a day and week.
coli. People where traveling hundreds of miles to buy beef, pork and chicken from him because his food was healthier than the meat from a big corporation. Organic foods where also involve in this part of the video. It stated that more people are switching to organic foods every year by twenty percent annually. Even though it more expensive it is healthier for our bodies.
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.
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.
Such facilities house animals destined for the food industry--lots of them. Depending on the type of livestock, a CAFO can house several hundred animals all the way up into the millions (Agricultural Waste Management Field Handbook 4). Being that their primary purpose in life is to grow as large as possible, as fast as possible, the animals are constantly fed, and are constantly turning that food into manure. Though an animal defecating is nothing new or shocking, the vast quantities or feces produced provide an interesting logistical problem for CAFO operators. Take into consideration the following: The average dairy cow can produce as much as 21 times the amount of waste per day that the average human does (Agricultural Waste Management Field Handbook 4).A large sized CAFO housing 4700 cattle can produce as much waste per day as the human population of Berkeley, CA.
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.
The cows have no say in what they have to eat so they are pretty much fed toxic garbage. Next, the food industry should be changed because each burger contains one-hundred different pieces of cows. Imagine people eating all of the cows on one farm. John White, a meat farmer, said that people are always calling him, complaining about people getting sick because of eating two bites of a burger and he is tired of it. Before, tobacco farming was very popular, but now it has changed to meat farming.
For example Muslims, Hindu, and Jewish cultures find pork to be a taboo, in India they consider the Cow to be a scared animal. Livestock has also proven to be a means of pure survival. Early man used to hunt game using parts of the animal for tools, clothing, food, and in some cases helping to build a shelter. The American Plains Indians would hunt for Buffalo again using ever part of the animal. Livestock also can have an economic value for a culture.