Is Cultivated Meat a Supply Chain Solution or a Consumers Delight

 

When the undercurrents of consumers preferences and supply chain solutions converge, success is never that far away according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

We all talk about sustainable products, there are those who help companies garner public attention to drive sustainable business success so all of us can benefit. Grocerant niche success has been driven in large part by incremental ‘better-4-you’, ‘better-4-us’ and ‘better-4-the world’ foods, and food packaging products.

So, A-lister, Leonardo DiCaprio is backing one of the food industry’s emerging trends: cultivated meat. The Academy Award-winning actor and environmental activist is joining Aleph Farms and Mosa Meat as an investor and advisor. Both companies have grown beef directly from animal cells, with the unveiling of the first cultivated hamburger by Mosa Meat in 2013 and the first cultivated steak and ribeye by Aleph Farms in 2018 and 2021, respectively. 

In new research from Our World in Data predicts that global meat consumption will grow 40-70% by 2050, presenting cultivated meat as a solution to greatly reduce the current negative impacts of industrial beef production. Cultivated meat also enables diners to enjoy the qualities of the meat they love, eliminating the need for any major behavioral change as opposed to going vegan with plant-based alternatives. As a result, McKinsey & Co. analysts have projected the cultivated meat market could reach $25 billion by 2030.  

DiCaprio, stated, “One of the most impactful ways to combat the climate crisis is to transform our food system. Mosa Meat and Aleph Farms offer new ways to satisfy the world’s demand for beef, while solving some of the most pressing issues of current industrial beef production. I’m very pleased to join them as an advisor and investor, as they prepare to introduce cultivated beef to consumers,”. 

Independent research from a Life Cycle Analysis study, cultivated beef production is projected to reduce climate impact by 92%, air pollution by 93%, use 95% less land and 78% less water when compared to industrial beef production. It offers the opportunity to use the spare land for re-wilding habitats, which would naturally reduce emissions or for producing more food for people. Moreover, the automated process through which cultivated meat is produced, and the sterile environment of its manufacturing, will eliminate the use of antibiotics and greatly reduce the risk for pathogens, contaminants and foodborne illnesses associated with concentrated and intensive animal farming.  

In case you did not know, Mosa Meat unveiled the first cultivated hamburger in 2013 by growing beef directly from animal cells.

Didier Toubia, Co-Founder and CEO of Israel-based Aleph Farms said: “As a committed environmentalist, we welcome Leonardo DiCaprio to our advisory board and family of top tier investors. Our team is committed to improving the sustainability of our global food systems and we’re thrilled to have Leo share in our vision.” 

Aleph Farms grows beef steaks, from non-genetically engineered cells isolated from a living cow, without harming animals and with a significantly reduced impact to the environment. Aleph Farms released the world’s first cultivated steak in December 2018 and the world’s first cultivated ribeye steak in 2021.

"Leonardo DiCaprio’s work to bring about positive change is closely aligned with our mission at Mosa Meat," added Maarten Bosch, CEO of Mosa Meat, which is headquartered in The Netherlands. "We are thrilled to bring him on board as advisor and investor and work together to feed current and future generations sustainably.” 

Founders of Mosa Meat introduced the world’s first cultivated beef hamburger in 2013 by also growing it directly from cow cells. Bolstered by $96 million in funding to date, Mosa Meat is now set to scale up production of its cultured beef. 

"One of the most impactful ways to combat the climate crisis is to fundamentally reshape our global food system," remarked DiCaprio. "Mosa Meat pioneered a cleaner, kinder way of making real beef with the world’s first cultivated beef burger in 2013. I’m honored to join them as advisor and investor as they now prepare to bring cultivated beef to market for all those who crave change.” 

Note: DiCaprio is also an investor and advocate for plant-based company Beyond Meat. In his continued efforts to fight climate change, he urged his 37 million social media followers back in March to replace meat with vegan burgers at least once a week.  Are you looking a customer ahead?

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

El Pollo Loco joins the Me to We Movement

 

El Pollo Loco, is the latest company joining Burger King, McDonalds, Starbucks, and many more in understand the importance of edifying consumer relevant touchpoints, driving new electricity into the brand. The Me to We movement was identified as the restaurant sectors 2021 call to arms the “from me to we” is where restaurants will focus on sustainability driving the message that we are here and we are getting better for you.”

According to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, “brands that are getting ‘better for you’ are bettering themselves as well.”

Now El Pollo Loco, is eliminating its use of Styrofoam and continuing its improvements to customers’ off-premises dining experience with a system-wide rollout of clear, eco-conscious Thermo-To-Go packaging that keeps food hotter for a fresh-from-the-grill taste in every bite. This will drive new electricity into customer relevance and its brand according to Johnson.

El Pollo Loco President and Chief Executive Officer Bernard Acoca, stated, “El Pollo Loco is committed to enhancing the convenience and overall experience of off-premises dining, which continues to grow exponentially and currently comprises the bulk of our business,”   “Not only is our new Thermo-To-Go packaging better for the environment, but it’s also sturdier and has an appealing aesthetic that showcases our delicious food while preserving heat and quality.”

So, the transition to the Thermo-To-Go containers, which are made from partially recycled materials, will remove 1.9 million cubic feet of Styrofoam — the equivalent of 21 Olympic-size swimming pools — from the national waste stream annually.

Get this, El Pollo Loco’s off-premises business has grown since 2019, with delivery sales jumping by 250 percent and its already robust drive-thru business growing by 43 percent. In the last year, El Pollo Loco has introduced GPS-enabled curbside pickup, drive-thru enhancements and other improvements to its off-premises offerings as part of its ongoing digital transformation strategy; however, the pandemic-induced growth in off-premises business served as further incentive to accelerate the rollout of additional upgrades, including the move to better packaging. Regular readers of this blog know consumers ‘love’ the halo around all things ‘better-4-you’.

This new Thermo-To-Go packaging is a continuation of El Pollo Loco’s commitment to being an industry leader in safe and reliable off-premises dining, which it kicked off with its switch to tamper-free, sealable delivery bags at the start of the pandemic. It also aligns with El Pollo Loco’s recent adoption of a modern, design-forward approach that complements its high-quality food and offers customers an exceptional and enjoyable experience at every touchpoint.

El Pollo Loco’s Tostadas switched to Thermo-To-Go packaging in late April and the restaurant’s famous Fire-grilled Chicken will be sold in the new containers system-wide by the end of May. How is your brand building new electricity?

According to Johnson, “Brand relevance is in part driven with innovation in new menu related products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, music, developing brands, unique urban hemp clothing, grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different.  How is your brand building new electricity?

Don’t over reach. Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how Foodservice Solutions® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit us on our social media sites by clicking the following links: Facebook,  LinkedIn, or Twitter

McDonald's Expands Focus on Me to We Partnerships in 2021

 

Success does leave clues and industry leading companies understand that there is a increased unmet need that consumers are expressing when it comes to their everyday life and food, meals, and beverages.  That unmet need is being express in the form of more ‘sustainable’ food and beverage products that according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

In fact, according to NPD, consumers reported in July that 63% of their eating occasions during the COVID-19 outbreak have been atypical, meaning they’re eating and sourcing foods and beverages outside of their normal routines. That disruption has elevated consumers focus or ‘better for you’ sustainable food and beverage options according to Johnson.  

Around the world consumers are expressing greater sense of urgency around climate change and nature loss. In a new partnership, the Walmart Foundation, Cargill, and McDonald’s are investing over $6 million in an initiative led by World Wildlife Fund that aims to make lasting improvements to the grasslands of the Northern Great Plains.

This new program, known as the Ranch Systems and Viability Planning (RSVP) network, will support ranchers across the ecoregion—focusing primarily on Montana, Nebraska and South Dakota—with technical expertise, training and tools to help advance grazing practices that improve the health of the land. By improving management of one million acres over five years and avoiding conversion, this effort will result in increased carbon storage and sequestration, improved water infiltration and better outcomes for biodiversity.  

Kathleen McLaughlin, EVP and chief sustainability officer for Walmart and president of the Walmart Foundation stated, “Collaborative efforts like this can accelerate innovative, sustainable solutions and support ranchers in the beef supply chain,” … “Sustainable grazing practices that improve soil health, absorb carbon and reduce water consumption can help to protect the land and people who depend on it.”

Regular reader of this blog know that Johnson has been highlighting food companies that are focused on elevating 2021 in food as the year the industry focuses on “from Me to We” movement in food. That is expanding the ‘halo’ of ‘better for you’ food offerings within every sector of retail food.

Th RSVP program supports the Walmart Foundation’s focus to bring more sustainable, regenerative practices to the beef industry. The Foundation aims to build connections that can accelerate systems change and form communities of practice with grantees and leaders to share learnings, advance best practices, foster collaboration and scale collective impact. Investing in conservation activities in the Northern Great Plains supports the stewards of those lands and contributes to climate resilience efforts.  

 

The press release announcing this partnership stated this “also supports McDonald’s ambition to use its scale and many relationships from the farm to the restaurant to help significantly reduce greenhouse gas emissions and evolve the food system for a resilient and sustainable future. As the first restaurant company in the world to set an approved science-based target on climate action, McDonald’s is partnering across the supply chain to employ a diverse set of strategies, which scale-up action across the industry.”  

Francesca DeBiase, McDonald’s EVP, Chief Supply Chain and Sustainability Officer stated, “I’m proud of McDonald’s investment in programs like the Ranch Systems and Viability Planning network. These partnerships bring producers, suppliers, NGOs and brands to the table to drive the widespread adoption of more sustainable and regenerative practices that reduce emissions, mitigate climate change and support livelihoods,”  “This innovative work is an important step toward scaling climate solutions across the supply chain, building resiliency and achieving McDonald’s science-based climate target to significantly reduce emissions across our offices, restaurants and supply chain by 2030.”   

Extending the ‘halo’ even further this project is also part of Cargill’s BeefUp Sustainability initiative, which seeks to reduce greenhouse gas emissions throughout the company’s beef supply chain by 30 percent by 2030, measured on a per pound of beef basis against a 2017 baseline. Earlier this year, Cargill launched two other programs to support this goal, including a grassland restoration effort and an initiative to implement proven soil health practices in cattle feed.   

Heather Tansey, sustainability lead for Cargill’s protein and animal nutrition and health businesses stated “We believe beef cattle can be a force for good, and one of the ways we can address some of our shared challenges by preserving wildlife and drawing down carbon, … “This initiative is a testament to that. I’m inspired by the efforts of ranchers who live this belief each day, and grateful for our partners who join us lending scale, resources and experience to advance realistic solutions that address climate change.”  

In the Battle for Share of Stomach

are you keeping up? 

The Northern Great Plains ecoregion, which comprises approximately 25 percent of the total area of the Great Plains of North America, remains largely intact, thanks in part to its harsh climate, which has made agricultural expansion relatively difficult until recent decades. In fact, the NGP still supports 1,595 species of plants, which provide habitat for 300 species of birds, 95 species of mammals and 28 species of reptiles. The Missouri and South Saskatchewan Rivers, in addition to smaller prairie streams, riparian, and wetlands habitats, provide habitat for 13 species of amphibians and 121 species of fish. The remaining healthy ecosystems within this region are maintained largely by hardworking ranching communities. Grasslands have evolved to be grazed, and cattle grazing, when managed well, can deliver many conservation benefits, including healthy grasslands, improved soil, and the preservation of key habitats.

What will you be doing in 2020 to drive the ‘halo’ of better for you around your brand? Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company 253-759-7869. 

At Starbucks' Sustainability Means from ‘Me to We’

  

Starbucks is an industry leader because they understand the importance of edifying consumer relevant touchpoints. Starbucks is taking a leadership role in what Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® identified as the restaurant sectors 2021 call to arms the “from me to we” where restaurants will focus on sustainability driving the message that we are here and we are getting better for you.”

Starbucks has been preparing for 2021 and the ‘me to we’ as they trialed new lightweight, recyclable strawless lids in select markets across the U.S. and Canada. Due to the success of this test, the company is rolling out strawless lids to company-operated and licensed stores, marking a significant milestone in Starbucks effort to eliminate a billion plastic straws globally per year. Starbucks will continue to shift away from single-use packaging and plastics as part of its resource positive commitment announced in January.

Michael Kobori, chief sustainability officer at Starbucks stated “Recyclable, strawless lids for customers across the U.S. and Canada is another step in our journey to reduce our environmental footprint,” … “As we move closer toward our 2030 target of a 50 percent reduction in waste sent to landfills, the long-standing history of innovation within Starbucks, partnership across the industry and changing consumer behavior remain fundamental to our purpose and our prosperity as an organization.” 

So, Starbucks designed, developed, and manufactured its strawless lid, which will now be the standard for all iced coffee, tea, espresso, and Starbucks Refreshers beverages. The lid was modeled after the lid customers recognize from Starbucks hot drinks and has approximately nine percent less plastic than the flat lid and straw historically used for iced beverages. Unlike straws that cannot be recycled because of their size, the strawless lid made from polypropylene, meets the Association of Plastic Recyclers design guidelines for recyclability and can be recycled in many markets in the U.S. and Canada.

Starbucks Andy Corlett, director of global packaging solutions and innovations stated, “We developed and trialed several prototypes to arrive at this milestone,” …, whose team at Starbucks helped design the lid. “A recyclable, strawless lid becoming the standard for iced drinks is one small way we can give more than we take from the planet. This is a significant moment for Starbucks as we work to reduce waste and safeguard the environment.”

So, Corlett’s team developed variations in lid design to match the variety of beverages Starbucks offers. For example, the distinct lid for Nitro beverages, which began rolling out in 2018, has a slightly wider, tear-drop shaped opening, designed for the perfect drinking experience of Starbucks velvety-smooth Nitro Cold Brew and beverages with Cold Foam. Similarly, Frappuccino® blended beverages and other drinks with whipped cream will continue to have a domed lid made from recyclable plastic and be accompanied by a straw, except where prohibited by local law. Straws will also remain available in stores for customers upon request.

Doug Cress, Vice President of Conservation at Ocean Conservancy stated, “Last year alone, volunteers with Ocean Conservancy’s International Coastal Cleanup removed nearly one million straws from beaches and waterways around the world, and that’s one million too many polluting our environment,” … “Starbucks strawless lid is a prime example of how innovation will help us move closer to a healthy ocean free of trash, and we are committed to working with Starbucks through our International Coastal Cleanup and our Trash Free Seas Alliance to drive positive change. Our hope is that other companies follow suit, and that these innovations are met with greater investment from both the public and private sectors in recycling infrastructure and markets to keep the momentum alive.” What is your brand going to do in 2021 to join the ‘me to we’ movement?

For international corporate presentations, regional chain presentations, local educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert and public speaking will leave success clues for all.

In a Battle for Share of Stomach

"Better-for-You' Matters"

Technology Drives Sustainability in the Kitchen

Success does leave clues and saving energy while increasing efficiency is a sure way to win when your creating, cooking, or catering to grocerant niche consumers according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Some companies’ step-up to address issues that are both top-of-mind with consumers and foodservice operators driving efficiency and sustainability and American Range® is a recognized leader in the commercial food service industry, is doing just that. 

American Range has been delivering classic design and unmatched performance for the world’s most demanding kitchens in renowned restaurants, such as Wynn Las Vegas, Ruth’s Chris Steakhouse and Gordon Ramsay Restaurants. American Range has a new smaller footprint unit that has sustainable features built in an it has ‘modular flexibility’ for ease of use while being energy-efficient.

So, American Range engineers and designers have created the perfect solution for kitchens with an intermediate use of their ranges such as virtual kitchens, grocerant meal component production, retirement homes, churches, catering and community centers, firehouses and schools, where standing-pilot equipment normally used in hotels and restaurants would implicate a minimum 7000 BTU of gas waste per hour, besides the risk of a constant gas smell. 

The new American Range Green Flame Range has an exclusive electronic on-demand ignition for gas burners, with a system that detects flame loss. If surface burner flame is lost, the ignition system relights automatically, which makes the Green Flame range efficient, safe and convenient.

Another industry first, the Green Flame Range from American Range is designed to satisfy every requirement of today’s demanding commercial cooking application’s and is available in many configurations. Not only is this range suitable for commercial installation but it is especially useful for smaller kitchens, eliminating tremendous cost and enhancing safety for any skill level of operator.

The all Stainless-Steel external body is a standard fixture for long service life and easy cleaning. Safety enhanced electric on-demand ignition is just one of the latest design and manufacturing technologies incorporated in this range to give you the best energy efficiency, quality and dependability.

Is it time for you to evolve your business, start a new virtual food outlet? Are you looking for a sustainable, flexible, efficient way to do all of that?  For detailed information about the Green Flame Range just click here or contact American Range at 888.753.9898.

Invite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

IKEA Sustaining the Brand Means Sustainable Meatballs

If success ever left clues within the food space IKEA doing over $2 Billion a year if food sales have left many according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  So, when IKEA announced that it planned to introduce a meat-free version of its iconic meatball as part of its strategy to make its food business more sustainable, Johnson said that’s what dynamic brands do, EVOLVE.

IKEA’s new plant-based meatball, are made with pea protein, oats, apples and potatoes, has only 4% of the climate footprint of the meat version, IKEA added. Are you noticing a trend here this week about restaurants and carbon footprints?

IKEA will roll out the plant based balls in the EU in August, followed by launches in North America, the Middle East and the Asia Pacific regions a couple of months later. So, we ask how is your brand bringing the ‘halo’ of better for you to the consumer?

Sharla Halvorson, health and sustainability manager for the IKEA food business globally, stated, “At IKEA we sell more than one billion meatballs every year. That’s right over 1 Billion meatballs and they are driving change with their key product.

Halvorson continued "If we were to convert about 20% of our meatball sales to plant balls that would mean around 8% reduction of our climate footprint for the food business at IKEA.” The new product replicates the taste and appearance of the meatballs and will be served with mashed potatoes, lingonberries, and cream sauce, similar to the original dish.

The retailer will also offer customers the option to buy frozen plant balls from the Swedish Food Market, and prepare them at home. Alexander Magnusson, chef and project leader at IKEA food, said, “In the development phase of the plant ball our key objective has been to recreate the meat-like taste and texture, only using plant-based ingredients.

“We have tried and tested different ingredients and methods and we are very pleased with the final results.” The plant balls are free from any animal-based ingredients and are therefore suitable for meatball lovers, flexitarians, vegetarians, and vegans, the retailer added.

Success does leave clues and consumers are dynamic not static and brands must be as well.  IKEA, once again is showing us how food retail leaders lead, by acting not standing still waiting for things to change.

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

McDonald’s will not be left out of the Mix of ‘better for you’ Restaurant Brands.

This week we brought you the story of Just Salads focus on the ‘halo’ of better for you and its new carbon footprint menu.  With only 42 stores many of you wrote and said that it is easy for a small chain to evolve with a ‘better for you’ positioning.

However, according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® restaurant chains of all sizes need to reevaluate the importance of a sustainable path moving forward as it has become of growing importance for consumers.

So, McDonald’s newest restaurant is fully self-powered. Yes, that’s right, McDonald’s newly remodeled Florida unit opened this week, featuring solar panels and covers all of its energy needs. Now that is extending the value of the brand with incremental customer relevance according to Johnson.

In fact, a remodeled building on the west side of Disney property in Lake Buena Vista, Fla., is designed to cover all of its energy needs on a “net annual basis.” This first of its kind unit is intended to become a “learning hub” for McDonald’s in a effort to reduce energy and water use cost for itself and its franchisees.

Marion Gross, McDonald’s chief supply chain officer in North America  stated “These unprecedented times have only heightened the importance of innovation that fosters long-term security and sustainability,”.  Gross continued calling the location “an important step in McDonald’s journey to reduce our carbon footprint and identify meaningful solutions in the fight against climate change.”

So, the restaurant is 8,024 square feet and was designed by Ross Barney Architects out of Chicago along with the Florida architectural and engineering firm CPH. The store has a solar-paneled roof, photovoltaic glass panels throughout the building, and solar parking lot lights outside.

Get this it also features an automated energy system and a passive ventilation dining room that circulates air and regulates temperature, which the company says, “allows the building to breathe.”

The location also features interactive elements for customers to learn about the restaurant’s design, including stationary bikes that generate electricity and illuminate the Golden Arches and games that teach children about renewable energy. NO that’s branding with a relevant message.

Just Salads is no alone as last year, McDonald’s invested in a pair of virtual power purchase agreements to expand the amount of renewable energy available in the U.S. Once online, the energy generated by those projects will be equal to the power generated by 2,500 of its restaurants.  How are you evolving?

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter