Fast Foods
History
The first fast food restaurant, known as WhiteCastle, opened in 1921 by business man Bill Ingram and Walter Anderson in Wichita, Kansas. It resulted in people assuming that burgers were made from soiled or scrap meat. By building shops in order for the public to see the burgers being newly designed, people recognized the quality of their burgers. Flyers were also a way of advertising these burgers.
Technology
Tablet Restaurant Management
Automatic Bio-diesel Converters
LED Alert Systems
Manufacturing
Fast-foods in a factory are frozen once they are produced. After a while, they are placed in small freezers and cooks roast it instead of remaking it. Then the factory decorates it with artificial as well as natural flavors to the food in order to guarantee that it has the same taste. These flavors are mass-produced in different factories. The materials in the kitchen prepares the food in the same timed fashion. For instance, the griddle prepares the patties on both sides concurrently while the conveyor belt verifies that they are prepared for the accurately the correct amount of time.
Distribution
Environment
Packaging
Transportation
Water Contamination
Health
Weight Gain and Obesity
Type 2 Diabetes
All-Cause Mortality
In 2005, a Canadian research team said that areas rich with fast food restaurant frequency are 2.52 times more reasonable to be intensely immense in all-cause mortality. A study at the the University of South Australia said that for every 10% increase in the consolidation of fast food restaurants in a region is associated to a 1.36 times higher chance of all-cause mortality.
Social
Minimum Wage/Child Labor
Marketing Towards Kids
Tainted Food
Tainted food is another social concern as well. “In the USDA, a study found 78.6% of the ground beef contained fecal matter (Pg 197)” The fast food industry is handing out food that is extremely above 50% polluted.