Eat Just to Build Cultured-Meat Plant in Qatar Amid Global Push - BNN

(Bloomberg) -- Eat Just Inc., a San Francisco-based startup making cultured chicken and vegan eggs, plans to build a commercial facility in Qatar to produce cell-based meat as it looks to expand into new markets overseas.

The company is partnering with state-backed Doha Venture Capital and the Qatar Free Zones Authority to build the large-scale plant, which could take two years to complete, according to Eat Just Chief Executive Officer Josh Tetrick. The effort could cost more than $200 million, with a “relevant chunk” of that coming from an investment by the venture firm, Tetrick said without disclosing the exact amount.

The new facility will be significantly larger than the one Eat Just uses to produce in Singapore, which recently became the first country to approve the sale of cell-based chicken. Cultured meat, which is grown from cells instead of slaughtering live animals, could become a $25 billion industry by 2030, according to a recent report from McKinsey & Co. 

“We want to build facilities that are making a lot of meat,” Tetrick said in an interview. Plans are in place to eventually add capacity to also produce the company’s Just Egg product, made from mung beans.

The company chose Qatar in part because of its openness to cultured meat and desire to find innovative, long-term solutions to food security, he said. It also gives Eat Just a foothold in the Middle East and North Africa region, potentially allowing for future exports to areas such as western Europe.

The Qatar Free Zones Authority, which oversees and advocates for the country’s economic free zones, and the Ministry of Public Health intend to grant regulatory approval “very soon” for the cell-based chicken sold by the company’s Good Meat subsidiary, Tetrick said. That would make it just the second country to give a green light. Additionally, Eat Just has already been granted an export license, supporting the company’s future growth plans.

“Right from the beginning, we are looking at what the export plan is,” said Lim Meng Hui, CEO of the free zones authority.

©2021 Bloomberg L.P.

Adblock test (Why?)

Eat Just to Build Cultured-Meat Plant in Qatar Amid Global Push - BNN
Read More

It’s National Eat Outside Day - WFLA

[unable to retrieve full-text content]

It’s National Eat Outside Day  WFLA
It’s National Eat Outside Day - WFLA
Read More

Eat smart: IDEO's Vivian Barad on rethinking global food systems - Reuters

Vivian Barad, Managing Director, Design for Food at IDEO, poses in an undated photo obtained by Reuters on August 30, 2021. Courtesy IDEO/Handout via REUTERS

NEW YORK, Aug 31 (Reuters) - At a meal, few people know the long and complicated process of how the food ended up there.

Vivian Barad does.

As managing director of the food practice for global design firm IDEO, Barad is always mulling over the complex systems that produce and deliver what we eat, not to mention the quality, access and climate impact.

Her mission is to help foundations, corporations and food banks deliver better food to more people. She talked to Reuters about rethinking and redesigning what we swallow every day.

Q: When you look at a plate of food, what do you think about?

A: I think most particularly about the people who grew it, harvested it, packaged it and got it to my plate. When I go out to eat, I'm also thinking about the people who make my food and serve it.

This is my dream job, and it's all about designing a more nourishing, equitable and climate-positive food system.

Q: I imagine you think not just about the potential of our food systems, but all the waste too?

A: The statistics are staggering: Globally, world hunger affects 2.3 billion people; meanwhile, we are wasting up to 1/3 of the food we produce.

We are constantly asking questions about how to design a food system that nourishes everyone.

Q: How can we move the needle?

A: We helped launch the Food Waste Challenge, asking people around the world for their best ideas about how to curtail waste and rethink our relationship with food. More than 20,000 people from 113 countries took part.

Ultimately, a number of grants were awarded, and we also launched the Food Waste Alliance as a platform to stay engaged. We don't just want to be the originators of ideas, we want to accelerate all work being done in the field.

Q: Can you give an example of a project you have worked on?

A: We have done a number of projects with the Rockefeller Foundation, one of them in partnership with Hyatt to look at food waste in hotels.

With hotel buffets, for instance, often our eyes are bigger than our stomachs. We looked at how to change behavior at buffets, by making small changes in service and helping them create smarter portions.

For instance, instead of putting out a giant serving bowl of yogurt, which encourages us to laden our plates down with too much, they can set out smaller bowls with individual servings.

Q: How are you redesigning food access for low-income Americans?

A: We have been working with organizations providing food assistance outside of Chicago. We helped them create a digital online pantry, which is accessible 24/7 to their clients.

The cool idea was to measure success not just in terms of tons of food distributed, but in terms of customer satisfaction. If people can select the food they want, and say no to what they don't want, then you will have satisfied customers and there will be less waste. It's about designing with people, not for people.

Q: COVID has disrupted almost every aspect of life. Has it disrupted food systems as well?

A: Hugely, and the big global food companies are really feeling the impacts. The primary ones we hear from our partners are a rise in raw material costs, which makes it tough to maintain a successful business; disruptions to the supply chain, like not having enough trucks to get products to various places, or to access supplies at the right time; and finally a lot of issues of labor shortages.

Q: How is the climate crisis threatening food production?

A: The impact of the climate crisis might be here to stay. Our task is to help the food industry create systems that are more resilient. Interventions can include things like creating more sustainable packaging solutions.

Many iconic global brands need to rethink their products, to be honest. This is going to start being a real barrier for consumers, as they consider the climate impacts of their food choices.

Q: Are you hopeful or worried about the future?

A: There are a lot of threats to food security right now, but we believe in the power to redesign systems. There is an opportunity to use design to reimagine what communities need and want in order to access fresh, healthy food. We believe human-centered design and ingenuity will help us create a new future that's more resilient and sustaining.

Editing by Lauren Young and Richard Chang

Our Standards: The Thomson Reuters Trust Principles.

Adblock test (Why?)

Eat smart: IDEO's Vivian Barad on rethinking global food systems - Reuters
Read More

TikTok discovered the perfect way to eat outdoors without flies landing on your food - Yahoo Canada Sports

Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.

Anyone who enjoys eating outdoors knows the struggle is real when it comes to keeping flies and bugs away from your food. Is there anything worse than seeing a fly land on your fries? Or bugs floating in your drink? No way!

If you love dining al fresco, then you’ll definitely want to invest in a few of the Amazon fly fans that are currently going viral on TikTok. User @fowl444 recently posted a video of an outdoor dining setup with three Amazon fly fans hard at work. Despite the fact that there are a bunch of yummy treats on the table, there isn’t a bug in sight. Is it any wonder the video has more than 350,000 likes?

KIOIPO Fly Fans for Table, $27.99

Credit: Amazon

Buy Now

You can score one of the Amazon fly fans from a few different vendors on the site. If you’re looking for a simple black option like the one shown in the TikTok video, try the KIOIPO Fly Fans for just under $30.

This Treva Chemical-Free Table Top Bug Repellent Fan is another popular option that’s under $20. The base is bright pink and the blades are holographic, so it will add some flair to your table.

People on TikTok and shoppers on Amazon alike are really into these handy fly fans that make barbecues and picnics way more enjoyable. If you want to keep bugs away at your next outdoor gathering, be sure to invest in a few and see what the hype is all about.

If you don’t mind spending a bit more, you can get three of these PIAOPIAONIU Fly Fans for $46.99 right now. The base has a pretty rose gold finish, so they won’t be an eyesore at all.

If you liked this story, check out the best finds at the Wayfair Labor Day sale.

More from In The Know:

These No. 1 best-selling pillows are on sale on Amazon: ‘I slept so good that I didn’t hear the baby crying’

These under-$10 biker shorts have over 18,000 ratings on Amazon: ‘Best ones I’ve found’

Lingerie brand CUUP just launched swimwear, and it’s so good

The 9 best men’s pajamas that’ll keep you cool, even for the sweatiest of hot sleepers

The post TikTok discovered the perfect way to eat outdoors without flies landing on your food appeared first on In The Know.

Adblock test (Why?)

TikTok discovered the perfect way to eat outdoors without flies landing on your food - Yahoo Canada Sports
Read More

The healthiest foods to eat in every decade of your life - NBC News

As you get older, you may be wondering if there are certain foods you should be focusing on for optimal health.

While the basics of a healthy diet remain similar throughout life, there are certain nutrients you’ll want to focus on, depending on what decade you’re in.

After all, what you ate in your 20s may not be what your body needs as you enter your 30s, 40s, 50s and beyond. From bone density, to hormonal changes, women’s bodies – and their nutritional needs – are changing from one decade to the next.

No matter what decade you’re in, it’s important to have the basics down. Your diet should include lean protein, colorful fruits and vegetables, whole grains and low-fat dairy. After those building blocks are established, consider adding some value-added nutrients, depending on what decade of life you’re in:

In your 20s and 30s:

These active years can put a big metabolic demand on your body, especially if childbearing is part of these years. These decades are foundational for meeting life-long nutrient needs. Focus on:

Lean protein. Support your muscle mass with protein from both plant and animal sources.

Complex carbohydrates. An active lifestyle requires quickly available energy, and foods like whole grains and cereals support that need.

Aug. 20, 201906:28

Low-fat dairy. Low-fat dairy products, like milk, cheese and yogurt are the ideal source for strong bones and teeth, which reach maximum strength in these decades. If you can’t tolerate dairy (or choose not to consume it), look for calcium in dark green vegetables like broccoli. Fortified foods (added to products) can be used as a supplement, but don’t exceed 2,500 mg/day.

Iron. Beans, raisins, spinach and lean red meat support your iron needs, which can be depleted from monthly periods and/or a poor diet. Not enough iron in your diet can lead to anemia.

Foods with folic acid. During child-bearing years, this B-vitamin is key for normal fetal development. Look for whole grains, fortified cereals, and bok choy.

In your 40s and 50s:

Fermented foods. Digestive issues are particularly common starting in your 40s—from food intolerances to constipation. These support a healthy digestive tract. Look for yogurt, sauerkraut, kombucha, and kimchee. Add whole grains to provide plenty of nutrients to fuel your healthy gut bacteria.

Fruits and vegetables. Aside from copious amounts of vitamins and minerals, the value-added antioxidants in fruits and vegetables help protect cells from damage that normally occurs with age. Look for a variety of color, as each color provides a different type of antioxidant.

Soy products. During this time, your estrogen levels are normally declining, and you can provide a dietary boost with plant estrogens found in soy. Whether you choose, soy nuts, soy milk, tofu or tempeh, regular consumption can support an easier transition through menopause. (Check with your doctor to ensure you do NOT have any history requiring minimal estrogen levels)

Whole grains and fibrous vegetables. Often during this time, women need a regular boost in fiber to keep “regular” and to feel fuller sooner (and longer) to help prevent weight creep. Choose foods like broccoli, brussels sprouts, cabbage, and cauliflower.

March 16, 201802:32

Spices. Using a variety of spices helps to reduce the salt in your diet (often a culprit in high developing blood pressure). Try turmeric as a seasoning on veggies, marinade or tea to support a healthy immune system. Stick with food, and skip the supplements!

Lean proteins. Protein needs increase with age. To figure out your needs, take your current weight in pounds and divide by two. That’s about the number of grams of protein you need

Low-fat dairy. This is a time of declining bone density, and this is one way you can support better bone health. Even if your digestion takes a hit with dairy products, most people can consume one serving of yogurt or kefir (fermented dairy foods) a day.

In your 60s, 70s and beyond:

Eggs. They are a good source of protein and are also nature’s richest source of choline, important for the integrity and health for the aging brain.

Olive oil, fatty fish, and walnuts. The need for omega-3-fats is sustained throughout life, and especially important in aging, both for the heart and brain.

Berries and melons. While fruits are a health plus throughout life, starting in your 60s (when metabolism slows a bit) eating lower-sugar/lower calorie fruits can help prevent weight “creep” over time. Mostly water, berries and melons of all kinds represent “nature’s candy” and a calorie savings when you’re looking for something sweet.

Low fat dairy. The need for calcium and vitamin D is sustained throughout our advancing years. Try a fermented dairy product—like yogurt or kefir—which is easier to digest. Or, look for fortified foods.

Lean proteins: Both plant and animal proteins are necessary to maintain muscle mass that declines with age. Remember that increased protein intake alone will not sustain muscle mass—you must add regular physical activity to boost muscle mass.

And whatever your age, make sure to talk to your doctor if you take any medications or supplements. Sometimes you’ll need to add or remove some foods that interact with medicines.

Madelyn Fernstrom, Ph.D. is NBC News’ health editor. Follow her on Twitter @drfernstrom.

Adblock test (Why?)

The healthiest foods to eat in every decade of your life - NBC News
Read More

Getting Grown-Ups To Eat Their Vegetables - Psychology Today

There are some people whose food choices are driven by a need to be healthy and have strong, fit bodies. Their view supports, when relevant, eating healthily when pregnant or breastfeeding, and their attempts to prevent diseases exacerbated by poor nutrition, such as heart disease. They can be seen, perhaps, ordering large salads for lunch or rejecting meat, anything fried, and attempting to avoid desserts at all meals.

Then there are those at the other end of the spectrum, whose idea of a tasty meal may be Ramen noodles wrapped in a burrito, or a large pizza covered with pepperoni and soaked in oil and melted cheese. If they find vegetables on their plate, say while eating at their mother’s house or that of someone in the aforementioned "eat healthy" group, they may carefully eat around the mound of broccoli, carrots, or kale, leaving the serving intact.

Many children attempt to avoid putting any vegetable in their mouth other than French fries and perhaps an occasional cherry tomato. But it is sometimes assumed—although there is no evidence to support this assumption—that once children reach adulthood, they will recognize the importance of consuming this category of food. To be sure, some do, perhaps because they like the taste and crunchy mouthfeel, or they discover ways in which vegetables can be made tasty as a main course. Others eat vegetables because doing so helps them lose weight or enhance their gut or cardiac health. However, according to national surveys, it is the rare person in this country who consumes the recommended five servings of vegetables a day.

In a report published in April 2021, the per person consumption of vegetables in 2020 was 145.46 lbs. The report revealed that the most commonly consumed vegetables were potatoes, onions, and tomatoes. Vegetables are not equal in their nutrient content; an onion has fewer nutrients than carrots, sweet potatoes, or spinach. And according to another survey that assessed vegetable consumption between 2015 and 2018, even though more than 90 percent of respondents reported eating a vegetable once a day, fewer than a third ate dark green leafy vegetables, those that are dense in nutrients and fiber.

It is, in some ways, hard to understand why we are eating fewer vegetables when doing so is so easy these days. If peeling a carrot or steaming spinach seems daunting and unlikely to produce an enticing dish, one has only to look to bags of ready-to-eat carrots, sometimes next to a dip, or microwave-in-the-bag spinach often with an optional sauce in the box.

Nutritionists might deplore the added calories from the sauce or dip along with the salt and other additives; yet the dip or sauce may make it more likely the vegetable will be consumed, especially among those who refuse to allow a vegetable to pass across their lips. A friend told me that she got her young son who had refused to eat any vegetable, other than tomatoes and cucumbers, to eat broccoli by stir-frying the vegetable in a Chinese-type marinade. “I know the marinade was probably all he tasted,” she told me, “but at least he put the vegetable in his mouth and ate it.”

But the avoidance of vegetable consumption is more complex than not wanting to taste that food group, or persisting in a refusal to eat vegetables that began at the age of four. Some restaurants still view vegetables as side dishes that come with an additional charge, rather than belonging on the plate with the entrée. Fast-food restaurants, if they offer salads at all, make them with usually tasteless low-nutrient vegetables. Unless the diner seeks out restaurants that specialize in salads, or advertise themselves as vegetarian or vegan, there are rarely menu options for salads or cooked dishes with an abundance of nutrient-dense vegetables.

And we, the eater, rarely seek out places to eat whose specialty is vegetables. As a sometime viewer of the television show “Diners, Drive-ins, and Dives,” I cannot recall any program in which vegetables were featured as the outstanding menu option of the establishment. Have there been any episodes showing diners digging into a mouthwatering dish featuring mainly vegetables? I have been told that there was one episode featuring a vegan diner.

Eating vegetables at home should be an easy alternative since most are so easy to prepare. But for many, there seems to be an insurmountable obstacle between buying peeled, diced squash or frozen broccoli, and actually making the vegetable. The preparation may not be the problem as much as the belief that the cooked product won’t taste good. Basic information on how to transform vegetables fast and easily into dishes that satisfy our taste buds is too hard to find. The Food Network understandably wants to feature recipes that showcase the presenter’s skills, and recipes in newspapers and magazines also want to go beyond basic information in order to appeal to the experienced home cook.

Supermarkets could help by playing videos in the produce section showing how to prepare and season vegetables. For example, a thirty-second video could demonstrate how roasting vegetables transforms many into satisfying, crunchy, crisp dishes. The condiment and spice aisle could show videos demonstrating how to use these items to make eating vegetables more attractive (a recipe for vegetables using a bottled stir-fry sauce, for example).

Finally, increasing culinary diversity in school and college meals, as well as catered menu options, could offer meals in which vegetables are such an integral part of the dish that the most vegetable-adverse diner will not be able to remove them before eating. They could start with vegetable soup.

Adblock test (Why?)

Getting Grown-Ups To Eat Their Vegetables - Psychology Today
Read More

Brinker International, Inc. (EAT) Stock by the Numbers - InvestorsObserver

Brinker International, Inc. (EAT) receives a strong valuation score of 93 from InvestorsObserver analysis. Our proprietary scoring system considers the overall health of the company by looking at the stock's price, earnings, and growth rate to determine if it represents a good value. EAT holds a better value than 93% of stocks at its current price. Investors who are focused on long-term growth through buy-and-hold investing will find the Valuation Rank especially relevant when allocating their assets.

EAT gets a 93 Valuation Rank today. Find out what this means to you and get the rest of the rankings on EAT!

Metrics Analysis

EAT has a trailing twelve month Price to Earnings (PE) ratio of 19.6. The historical average of roughly 15 shows a average value for EAT stock as investors are paying fair share prices relative to the company's earnings. EAT's average trailing PE ratio shows that the firm has been trading around its fair market value recently. Its trailing 12-month earnings per share (EPS) of 2.80 justifies the stock's current price. However, trailing PE ratios do not factor in the company's projected growth rate, resulting in many newer firms having high PE ratios due to high growth potential enticing investors despite inadequate earnings. EAT currently has a 12-month-forward-PE-to-Growth (PEG) ratio of 1.11. The market is currently fairly valuing EAT in relation to its projected growth due to the PEG ratio being around the fair market value of 1. EAT's PEG comes from its forward price to earnings ratio being divided by its growth rate. Because PEG ratios include more fundamentals of a company's overall health with additional focus on the future, they are one of the most used valuation metrics by analysts.

Summary

EAT' has a adequate valuation at its current share price on account of a fairly valued PEG ratio despite strong growth. EAT's PE and PEG are around the market average leading to a average valuation score. Click Here to get the full Report on Brinker International, Inc. (EAT) stock.

Adblock test (Why?)

Brinker International, Inc. (EAT) Stock by the Numbers - InvestorsObserver
Read More