Projects and Leads

This is your burger, this is what's in it project: Sean
-1 video @ 1 min
-add "this is real burger" to end(homemade) and direction to site.
-real product vs. commercial product

Sarcastic burger project: Jess
-1 video @ 30 seconds
-parody
-unhealthy individual eating burger or fast food. Healthy individual makes appearance and says "line".

Fast Food Evolution project: Liz
-1 video @ 30 sec - 1 min
-On an individual
-getting unhealthy as they eat unhealthy

3D Model project: Nikita
-design
-superimpose module in scene
-video of scene

Ending clip for all projects: Jess

Logo Animation: Nikita

--------------------------------------------------

Storyboarding
- Transitions & descriptions(Pencil is fine) - 3/31/09
-Full graphic(i.e. Michelle) boards due 4/7/09

Research catagories

Provide a clear statement of objectives, with priorities
1) to reduce the number and frequency of people that eat fast food
2) to reduce obesity and health problems connected to fast food
3) to create a more health conscious society
4) to decrease environmental impacts from fast food and the waist
5) to increase smart, and ethically conscious food choices.

• Define, characterize and prioritize your audiences

Primary Target market:
College age students form the age 18 – 25 that live in urban college areas. They eat fast food 1 – 5 times a week. They are in the low to middle income range and interested in their health and saving money. This is also the second largest demographic that McDonalds is targeting to. This means that marketing to them will have a large impact on Fast food sales. Studies show that students are concerned with the lack of available recourses to healthy food. The fast food chains on college campuses average 600 – 800 transactions a day – and almost 50% of those purchases come from flex points pre-purchased for meal plans. Most college students understand and know that the food is bad for them – they eat it because it is fast, convenient, and inexpensive for a busy schedule.

Studies show that not eating fast food is already starting to be popular on college campuses. That proves that increased coverage on the topic will help prevent more students from living the horrible lifestyle. In response to this McDonald’s and Burger King are re-branding the “healthy food” concept. There campaign is not based on much sustenance; therefore, our campaign will need to show the truth about fast food.

http://media.www.ndsmcobserver.com/media/storage/paper660/news/2004/09/09/News/FastFood.Lifestyle.Weighing.On.Campus-713932.shtml

http://media.www.ntdaily.com/media/storage/paper877/news/2003/10/07/StudentLife/Healthy.Trend.Hits.Fast.Food.Market-1888834.shtml

Secondary target market:
Parents with young children that are ages 22 – 30. This primary market will soon be starting families and it is important that our message is carried over to this market, then allowing children less opportunities to be hooked on fast food. Children are the primary target market of McDonalds. Cutting the children off from fast food at the source, the parents, is our secondary goal.

• Be clear about procedural requirements (for example, if more than one bid
is needed from fabricator, or if there's a minimum acceptable level of detail
for design presentations)

-Bids from contractors to build the sculpture
-Price comparison on parts

• Design

The main design will come from the visual systems group that we will focus our theme around. Our main goals of design are to create a viral message that is funny, sarcastic, and catchy enough to generate talk. The motions pieces will air on sculptures on campuses, the same videos will translate to You Tube and our website endeavors. The concept will be focused not on educating the market, but showing new facts that will shock and disgust the audience into finally deciding to not eat fast food any more.

• Differentiation

There are other branding campaigns out there to promote healthier lifestyles. Most are connected to profit making businesses trying to sell you something. Our campaign will differentiate ourselves by giving that nudge that will call the market to action.

• Value

This will be the brand that makes a difference in how the markets lifestyle changes. The brand is based upon creating the value that makes not only a change in people life but may even save them from future illness and death. By standing for a healthier world and conscious lives.

Motion Deliverables

~ Logo Animation
~ 3D Model for LCD display's around campus/town
~ "This is Your Burger, This is What's in it" commercial (1 video)
~ Sarcastic fast food commercial (2 videos)
~ Fast Food Evolution(from real to "beautiful") video (3 video)
~ 'Asterisk' Transitions

More detailed Calendar for Motion

WEEK 0 (3/12 & 3/19)
TUES- Research and ideation finished for group discussion

THURS- Presentation on Research and ideation

WEEK 1 (3/24 & 3/26) ~ Spring Break
TUES- This is your burger campaign research finished and ready for group discussion and storyboarding begins for burger campaign. Research has begun on sarcastic food commercial and fast food evolution campaign.

THURS-Research is completed for sarcastic fast food commercial and fast food evolution campaign and is ready for group discussion.

WEEK 2 (3/31 & 4/2)
TUES- Storyboarding for This is your Burger campaign is finished and storyboarding for sarcastic food and fast food evolution begins.

THURS- This is your burger design begins and logo animation research starts. All storyboarding is to be finished and discussed so design can begin.

WEEK 3 (4/7 & 4/9)
TUES- Logo animation research is to be discussed and storyboarding for animation begins. 3 video campaigns begin design faze.

THURS- Storyboarding is finished for logo animation and discussed. 3D model research is begun.

WEEK 4 (4/14 & 4/16)
TUES-Presentation of Concepts for Logo animation, 3D Model, This is your burger campaign, sarcastic food commercial, and fast food evolution campaign. Logo animation design and 3D model design starts.

THURS- design work for all deliverables continues.

WEEK 5 (4/21 & 4/23)
TUES- Testing begins for sarcastic commercial and fast food evolution. Videos are to be uploaded to youtube and facebook and displayed in other design classes.

THURS- Present work to date. Testing begins for logo animation, 3D model, and This is your burger campaign. Deliverables are to be shown around design classes and on facebook. This is your burger campaign is also to be placed in hall on tv and on youtube.

WEEK 6 (4/28 & 4/30)
TUES- Testing progresses on deliverables and corrections made based on findings.

THURS- Present work to date. Testing and corrections progress and finalize.

WEEK 7 (5/5 & 5/7)
TUES- Presentation materials put together and discussed for presentation

THURS- Final Presentation

Motion Schedule So Far

Click to Enlarge

Deliverables Positioning and Sustaining Brand

What are your deliverables based on the list provided in the calendar?
• What are they? Specifically
~ This is your burger, this is what's in it campaign
~ Sarcastic fast food commercial using fast food's asthetic(Joseph's tag lines)
~ Fast Food Evolution(from real to "beautiful")
~ Logo Animation

• Are there some that are not on the list?
~ Viral Films and 3D Model

• Are there items on the list that are not applicable to the brand?
~No DVD real

What process do you need to implement to be able to deliver the deliverables you
have stated by the major deadlines listed in the calendar?
• What do you need and when from other groups?
~ logo, colors, style, typography - Visual Identity by April 2nd
~ promo strategy - Advertising and Promotion by March 19th

• What do you need and when from your peers?
~Research & Ideation content for conversation and word storyboard by March 17th

• What research do you need to develop it?
~Successful motion pieces
~Testing practices

• Who is going to be responsible for what when?
~everyone, all the time

How are you going to test your deliverables?
• Have you planned time to test and redevelop?
~youtube
~facebook
~Art 194 TV in hall
~Show videos to different classes

• How do you know you have created the good set of questions and test
situations?
~Draws out questions about Fast Food life from the customers. Makes them question their actions and fast food's actions

• What is it you would like to know through your testing? Do your questions
speak to both your micro and macro questions regarding the objectives ad
goals of your brand?
~is the brand clear?
~is it memorable?
~is it interesting to watch?
~would someone change the channel if it came on?

Research Responsibility

Schedule: Sean

Expanding Research by Tuesday on these given topics:

Liz
• Provide a clear statement of objectives, with priorities
• Define, characterize and prioritize your audiences
• Be clear about procedural requirements (for example, if more than one bid
is needed from fabricator, or if there's a minimum acceptable level of detail
for design presentations)
• Design
• Differentiation
• Value

Nikita
• Relate the objectives to overall company positioning
• Define budgets and time frames
• Demographics
• Flexibility
• Coherence
• Meaning

Jess
• Indicate if and how you'll measure achievement of your goals
• Explain the internal approval process
• Authenticity
• Commitment
• Sustainability
• Brand Architecture

By Tuesday have storyboards for each of these topics. In all we should have 12 storyboards, 4 for each topic, and from there we can combine the storyboards in 3 concise ones.

1) This is your burger, this is what is in it.
2) Sarcastic fast food commercial using fast food's aesthetic. (Im lovin it...)
3) Fast food evolution (Real to Beautiful)

Motion Ideas

1. Viral Video Campaign(youtube, facebook)

2. Take imagery of raw ingredients and show how they turn it into fast food.

3. Build 3D display model and place it into video footage. (Test on youtube/facebook)

Fun Future Possibilities. 

~Promo for Tv Show on Food Channel

~Simple cooking parties

Eight more areas for further research:
1. How can fast food be made less attractive to children?
2. What makes fast food more appealing than home meals?
3. Comparisons between fast food ingredient quality to ingredients bought at the grocery store for home cooked dinners.
4. What specific groups are targeted by fast food within the demographics we have already established?
5. Is income related to people's food choices?
6. How many people are willing to limit their fast food intake and what sort of incentives would be needed?
7. Fast food marketing strategy.
8. How is fast food viewed in other parts of the world or is it just a problem in the US?

Five ideas of brand implementation and activation:
1. Make website with games and graphics themed around our brand for kids.
2. Pamphlets and brochures to be handed out at schools.
3. Clubs and groups created to teach people the alternatives to fast food.
4. Have "healthy food" cook offs and other public events promoting our brand.
5. Create a mascot that would appeal to children and perhaps steal some thunder from Ronald.

Five motion ideas:
1. Dramatic videos comparing fast food to healthier alternatives.
2. Videos showing statistical information that exposes the poor quality of fast food and how truly unhealthy it is.
3. Videos showing people the ease with which alternatives can be adapted and implemented.
4. Showing transformation of the body during fast food consumption (maybe beside a transformation with healthy food).
5. Make clever commercials that use metaphors to explain our brand, (like the "this is your brain...this is your brain on drugs"), as well as others that mimic or are based loosely upon earlier campaigns against negative ideas.

Research 2

Keep a Cooler in the car - bottled water, chocolate milk, juice, nuts seeks, pretzels, yogurt, fruit, health bars.
Eat food that is fast to prepare at home - pre-washed, pre-cut, frozen, canned . . .
Start the habit of switching one fast-food meal per week to a healthier alternative.
On days you do eat fast food, ask for small sizes.
Plan meals at least a few days in advance. Pack a healthy lunch or cook dinner at home today.

http://www.webmd.com/diet/features/what-to-eat-instead-fast-food

portions

Sweden study “Life Box” an alternative to fast food.
http://www.foodnavigator.com/Financial-Industry/The-healthy-fast-food-alternative


http://www.medicinenet.com/script/main/art.asp?articlekey=23373

# One star for = 13 g fat
# One star for = 4.5 g saturated fat
# One star for = 50 mg of cholesterol
# One star for = 3 g of fiber
# One star for = 1,000 mg of sodium



McDonald's Big Mac and medium fries -920 calories and 48 grams of fat, 12.5 of which are saturated fat.
Taco Bell's Nachos BellGrande 760 calories.
french fries are fried in hydrogenated shortening, Trans fats increase LDL cholesterol levels -- the "bad" kind -- and lower HDL,
McDonald's sausage biscuit with egg has 510 calories and 33 grams of fat, including 14 grams of saturated fat, and 1,170 mg of sodium: That's more calories than two Subway turkey breast sandwiches and half a day's worth of saturated fat. Add an order of hash browns and you're up to 660 calories, 42 grams of fat (15.5 saturated), and 1,480 mg of sodium.

relatively low-fat, low-calorie fast-food meal, avoid anything that's deep-fried or dripping with gobs of cheese, mayonnaise, or mayo-based dressing.

• Subwayffers eight "Under 6 Sandwiches," each containing under 6 grams of fat, with calorie counts ranging from 230 to 370. They come either without mayo or with the low-fat variety. Hurley also praises Subway for using low-fat mayo to prepare its tuna, making it lighter in fat and calories than most deli tuna sandwiches. Nothing is perfect, however, and most of these sandwiches packs at least 1,000 mg or more of sodium.

http://www.ahealthyme.com/topic/fastfoodpitfalls

Fast food alternatives:
* Water, low-fat milk, or 100% juice. But beware of the calories in drinks other than water, says Lichten.Take that cooled milk and douse it over whole-grain cereals that come in their own single-serve cups. A great snack or part of a meal when you're in transit.
* Low-fat cheese sticks to go with rolls and fruit.
* Tubes or cartons of yogurt.
* Cut veggies or washed baby carrots and cherry tomatoes. Add a container of low-fat dip.
* Sliced bananas, apples, grapes and pears.

Other single portion items for portable feasts include:

* Peanut butter in a tube or a small tub to go with crackers or bread sticks.
* Single-serve cans of tuna with easy-open tops and crackers.
* Cans or cups of fruit packed in their own juice.
Dehydrated bean soups (get hot water at a roadside rest stop).
* Whole-grain breads and cereals, pasta, and prepared pizza crust.
* Milk, reduced-fat shredded cheese, eggs, canned tuna, canned beans, peanut butter, lean ground beef patties, chicken, and meatballs.
* Fresh, frozen, or no-added-salt canned vegetables; fresh and dried fruit; and fruit canned in juice.
* Quick-cooking grains such as 10-minute brown rice and whole-wheat couscous.
* Cartons of 100% orange juice, milk, applesauce, peanut butter, and yogurt in your fridge and cabinets. These work great for road trips, too.


MEAL IDEAS:
Just a couple of hours spent cooking main courses one or two weekends a month works wonders for whipping up fast and healthy food on hectic weeknights. Tips to try:

* Let your slow cooker save you time. Throw the ingredients for chili or beef stew in and turn to other activities.
* Roast a chicken or turkey. This frees you up to concentrate on projects around the house, too.
* Put together a pan or two of lasagna.
* Make double batches of anything you cook, and freeze half.

Super Sandwich Suppers

Sandwiches can help you get supper on the table super fast. For tasty fast-food alternatives, try:

* Pre-formed lean beef burger patties or veggie burgers. Serve on whole-grain buns. Pair with cooked frozen carrots and peas; fruit; and milk.
* Barbecue pulled pork served on whole grain buns with corn and fruit on the side.
* Tuna melts with reduced-fat cheese on whole-wheat bread, and salad.
* Quesadillas made with low-fat cheese, fat-free refried beans, and leftover chicken served with a green salad.

Breakfast for Dinner

"Eggs are the basis of several quick and nutritious dinners," Neville says. For example, try:

* Scrambled eggs served in whole-wheat pita pockets with salsa and low-fat grated cheese; salad; milk or 100% juice, such as orange juice fortified with calcium and vitamin D.
* Whole-grain French toast, applesauce for dipping, and milk.
* Omelets made with leftover cooked vegetables and served with whole-grain rolls, fruit and milk.
* Hard cook a half dozen eggs. Toss them in salads, or use them for grab-and-go snacks or lunch.

Healthy Fast Food: Half-Way Homemade

Supermarkets can save the day when you want fast food and great nutrition. Think of these quick grab-and-go meals as half-way homemade:

* (Practically) No-Cook Chicken Dinner. Pick up two cooked rotisserie chickens (the extra is for meals to come); precut broccoli florets in the produce section or frozen "steamer" vegetable combos from the freezer case, and crusty whole-grain bread from the bakery department. Serve with canned pineapple or Mandarin oranges.
* The Salad Bar. Let your kids loose on the supermarket salad bar for a great fast-food alternative. Be sure they include a protein source, such as tuna, beans, eggs, cottage cheese, tofu, or cheese; dark leafy greens; and fruit. Keep dressings and toppings to a minimum. Buy whole-grain rolls to serve with the salad at home. You can also pick up shrimp cocktail or sushi, too.
* Fast and Health Stir-Fry. Combine frozen Asian vegetable stir-fry mix, leftover rotisserie chicken, precooked chicken from meat case, tofu, or shrimp and serve over quick-cooking brown rice.
* 20-Minute Pizza. Neville favors whole-wheat Boboli-type crusts, spaghetti sauce or prepared pesto sauce, and part-skim mozzarella cheese and veggies from supermarket salad bars for concocting a quick pizza. You can also use whole-wheat English muffins, tortillas, or pita bread for crust, she says.
* Soup-er Star Main Courses. Start with lower-sodium canned soup and add frozen diced vegetables, cooked macaroni or quick-cooking brown rice, and leftover diced cooked chicken or turkey or beans. Serve with fruit or salad and low-fat milk.

http://www.webmd.com/diet/guide/fast-food-alternatives

Healthy recipies: http://www.delish.com/recipes/healthy-fast-food-alternative-recipes

EATING HEALTHY WITH FAST FOOD:

Fitness expert Bob Greene says fast-food restaurants are getting a bad rap these days for only having high-fat, high-calorie foods on their menus. In his book The Get With The Program! Guide to Fast Food and Family Restaurants, Bob says many fast-food restaurants are changing and now offering healthy alternatives.

Bob picks some of his favorite low-cal, low-fat options from the drive-thrus:

McDonald's
Bob has worked closely with McDonald's on their menu to make healthier choices available. He says their salads are the way to go.

* Bob's favorite is the Grilled Chicken Caesar Salad with Newman's Own Light Balsamic Vinaigrette dressing. It has only about 240 calories—that's a whole meal!
* The Grilled Chicken California Cobb Salad is about 270 calories.
* Bob also likes the Chicken McGrill, which has about 400 calories. "Just watch out for the sauce that is on it," Bob says.

KFC
Bob says many of the sandwiches are good choices.

* The Tender Roast Chicken Sandwich without sauce—about 260 calories—or the honey BBQ-flavored sandwich, which is about 300 calories.
* Bob says some of KFC's "sides" are smart choices. Corn-on-the-cob and BBQ baked beans are good options.

Pizza Hut
Avoid deep-dish pizza if you're trying to lose weight, Bob says—it has almost twice as many calories as thin-crust pizza. You can save about 200 calories per slice by eating thin-crust. And stay away from stuffed-crust pizzas!

* Thin n' Crispy pizza is about 200 calories per slice.
* The hand-tossed pizza is about 240 calories per slice.

Taco Bell
Taco Bell can actually be healthy, Bob says.

* The Soft Chicken Taco has about 190 calories.
* The Chicken Gordita Nacho Cheese is about 270 calories.
* The Bean Burrito and Fiesta Chicken Burrito are both about 370 calories each.
http://www.oprah.com/article/health/weightloss/health_weight_fastfood

AFFORDABLE HEALTHY FOOD:

http://cheaphealthygood.blogspot.com/


WAISTE BY FAST FOOD CHAINS

Fast food litter was second to cigarette ends in littering the country’s streets and 29 per cent of that was from McDonald’s restaurants,

A spokesman said its outlets sent out teams to pick up litter within 100 yards at least three times a day and full-time ­litter-pickers were being considered. McDonald’s has done more than most fast food companies to tackle litter,” he said.

Cathy Parker, of Manchester Metropolitan University, said customers could be put off by seeing branded litter.

“There is clear evidence that seeing litter with a company’s brand on can negatively affect the public’s perception of that brand,” she said.

“There is, therefore, a good commercial reason why fast food operators should take more of an interest in what happens to their packaging once it leaves their premises.”


http://www.telegraph.co.uk/earth/earthnews/4223106/McDonalds-waste-makes-up-largest-proportion-of-fast-food-litter-on-streets.html


Some Fast Food Chains Offer Vague Policies on Waste Reduction
Both McDonald’s and PepsiCo (owner of KFC and Taco Bell) have crafted internal policies to address environmental concerns. PepsiCo states that it encourages “conservation of natural resources, recycling, source reduction and pollution control to ensure cleaner air and water and to reduce landfill wastes,” but does not elaborate on specific actions it takes. McDonald’s makes similar general statements and claims to be “actively pursuing the conversion of used cooking oil into biofuels for transportation vehicles, heating, and other purposes,” and pursuing various in-store paper, cardboard, delivery container and pallet recycling programs in Australia, Sweden, Japan and Britain. In Canada the company claims to be the “largest user of recycled paper in our industry” for trays, boxes, carry out bags and drink holders.

Taiwan Takes a Hard Line on Fast Food Waste
Perhaps policymakers in the U.S. and elsewhere could take a lead from Taiwan, which since 2004 has required its 600 fast-food restaurants, including McDonald’s, Burger King and KFC, to maintain facilities for proper disposal of recyclables by customers. Diners are obliged to deposit their garbage in four separate containers for leftover food, recyclable paper, regular waste and liquids.

http://environment.about.com/od/recycling/a/fast_food_waste.htm


In addition to the waste generated at the fast food outlets, a great deal of secondary waste is generated by fast food suppliers , and this is a serious problem. Feedlots and slaughterhouses, for instance, produce vast amounts of waste, which greatly contribute to pollution. A large volume of trash is generated by the soda industry. It is estimated that 44 billion soft drink cans and bottles are thrown into landfills annually.

http://hubpages.com/hub/Waste-of-Fast-Food-Industry


The Southern forests of North America supply 60% of US and 15% of global paper demands. Deforestation for wood and paper products, along with urban sprawl, has resulted in a total decline from 356 million acres in colonial times to 182 million acres today. The South contains more threatened forest ecosystems than anywhere else in the US. A major perpetuator of deforestation in the South is the fast food industry. With nearly 100 paper packaging mills in the South and thousands of restaurants worldwide, major fast food retailers such as KFC and Taco Bell are leaders in paper consumption and subsequent waste. The Dogwood Alliance (dogwoodalliance.org), a nonprofit organization formed to increase awarness of the importance of Southern forests and the threats their survival, has launched a new campaign at nofreerefills.org which specifically targets the paper packaging practices of the fast food industry.

"Southern forests are (among) the most bio-diverse forests in the world", says Dogwood Alliance Media Outreach coordinator Lauren Barnett. "These forests contain high concentrations of rare and endangered species." The Southern forests also function as major carbon sinks, regions that are incredibly important in their ability to remove carbon from the atmosphere and sequester it in trees and soil. Not only are carbon-gathering trees being felled to create products which ultimately find their way to landfills where they decay and release carbon into the atmosphere; "the large-scale industrial forestry practices that are used to supply the fiber that is turned into fast food packaging are major contributors of carbon emissions since bound carbon is exhausted from the soil when forests are cleared and managed intensively with chemical fertilizers."


Overall, the Southeastern US has the highest number of endangered ecosystems in the country. More than 30 percent of all native Southeastern plant communities have become critically endangered due to habitat loss and degradation. Many Southern forest communities are now limited to only a small fraction of their original range, resulting in 25 endangered and 14 critically endangered communities. Because of this, 18 mammal, 20 bird, 40 reptile, and 54 amphibian species are now classified as imperiled.

Fast food industry giants such as Wendy's, Pizza Hut, and McDonalds are some of the largest consumers of paper products in the US. "Every year millions of pounds of food packaging waste litter our roadways, clog our landfills and spoil our quality of life. Southern forests, the jewel of the American landscape, are being destroyed to bring you fried chicken, burgers and fries, and super-sized convenience in a glut of wrappers, boxes and cups" says Barnett. For example, Americans use 15 billion disposable hot beverage cups every year, with projections reaching 23 billion by 2010. To curb this excess, Barnett suggests that "consumers bring plastic containers from home when having a meal out and reuse these containers repeatedly."

Dogwood Alliance is calling on fast food retailers to implement a series of practices in order to reduce their impact on the environment, such as reducing packaging materials, employing 100% post-consumer recycled boxboard, eliminating paper packaging originating from endangered forests or industrial pine plantations, recycling their own waste in effort to divert it from landfills, and creating partnerships to improve forest management. Barnet stresses that "simple choices and creative solutions can reduce the excess and destruction while still allowing us to enjoy the level of convenience we have come to expect."


White Marsh Clearcut, outside of the Green Swamp, NC. Image courtesy of the Dogwood Alliance.
An example of the impact of a business implementing even very small changes is that of Starbucks, who recently shifted from completely non-recycled paper to a 10 percent recycled post-consumer cup. This change alone will result in an annual drop of about 11,000 tons of wood used and 47 million gallons of water.

When asked what individual consumers can do to help save the Southern forests, Barnett has a number of suggestions. "(They can visit) our Web site, nofreerefills.org to educate themselves on our campaign and the facts concerning fast food packaging. Then ask fast food companies to Save Southern Forests by helping our effort." Many small in-home changes can also help. "Dining in rather than on-the-go also reduces overall packaging use. When shopping, purchase products that utilize less paper, and buy recycled paper and Forest Stewardship Council (FSC) certified products."


Green Fast Food: Really Here or a Green Dream?

http://www.businessgreen.com/business-green/analysis/2223479/green-fast-food-really-here


Fast food Pollution:
Here is a great statistic to bite into: Cooking four normal sized hamburgers in a fast food joint emits the same amount of VOC's (volatile organic compounds) as driving a current model car for 1,000 miles. (Engelhard) in Hong Kong, "The 9,000 restaurants in HK also contribute to fine particulates and volatile organic substances. Other components of fumes are oils, fats, aliphatic hydrocarbons, poly-aromatic hydrocarbons, aromatic amines, aldehydes and elemental carbon." (read study here) In New Jersey, 16,000 restaurants release 2,226 tons of particulates, more than all of the heavy diesel vehicles in the state (1,329 tons, read study here) In the Bay area of California, they will soon require emission control on all chain-driven commercial grills. (report here) So just like your cars, all restaurants in the Bay area will be equipped with catalytic converters to reduce particulates and VOC's, and we should demand it everywhere else.

http://clipmarks.com/clipmark/F2FF1F2A-84F3-4FCA-B250-71AFBEDCF384/

Why do people who live near fast-food restaurants have more strokes?
Do you live in a neighborhood with a lot of fast-food joints? Be advised: a new study suggests that living in an area densely packed with fast food ups the odds you will suffer from a stroke.

Lewis Morgenstern, who directs the University of Michigan’s stroke program in Ann Arbor, and colleagues studied ischemic strokes (caused by blocked vessels supplying blood to the brain) occurring between January 2000 and June 2003 in Southern Texas's Nueces County, which has a population of about 320,000. During that time period, 1,247 strokes occurred among people ages 45 and older.

The researchers found that the risk of suffering a stroke was 13 percent higher for people living in neighborhoods with the greatest number of fast-food restaurants (an average of 33) compared to those living in areas with the least (an average of 12), and the risk of stroke in a neighborhood increased by 1 percent for every fast-food restaurant.

"We found there was a significant association between stroke risk and the density of fast-food restaurants," says Morgenstern, who presented the results yesterday at the American Stroke Association’s International Stroke Conference in San Diego, Calif.

Morgenstern wouldn’t say which fast-food joints the study looked at, but the restaurants had to have at least two of the following four features: offering a takeout service, having limited or no waiting staff, requiring customers to pay before giving them food, or having pre-prepared food.

Morgenstern is quick to note that the study only shows an association between fast-food restaurants and stroke, not any cause-and-effect relationship. "We have no information that any of the people who have suffered a stroke [in this study] have ever eaten fast food in their whole life," he says. Perhaps easy access to fast food leads to increased consumption of the greasy goods, upping the likelihood of stroke by clogging arteries, Morgenstern speculates. Or, he hypothesizes, fast-food joints might be markers for other neighborhood risk factors, such as air pollution (previous research by Morgenstern's team linked air pollution to stroke), lack of access to parks for doing exercise (one study showed that brisk walking for even a half hour each day lowered stroke risk), or perhaps even high crime rates, which might create a stressful environment (some researchers have suggested that high stress can up stroke risk by as much as 40 percent).

"[These findings] highlight the need to look beyond the conventional risk factors for stroke [such as high blood pressure, diabetes, and tobacco use]," Morgenstern says, noting that scientists should also look at neighborhood-associated risk factors that may be at play.

The next step, Morgenstern says, is ferreting out what it is about neighborhoods with large numbers of fast-food restaurants that makes it likely residents will have strokes. He hopes to conduct a similar study comparing food consumption among those who suffer from strokes and those who do not.

A restaurant trade group slammed the study, calling it misleading. "This article is seriously flawed, and by its own admission shows no correlation whatsoever between dining at chain restaurants and incidence of stroke," says Beth Johnson, a spokesperson for the National Restaurant Association.

Behind cancer and heart disease, stroke is the third leading cause of death in the U.S. -- almost 800,000 people suffer from a new or recurrent stroke every year, 87 percent of which are ischemic, according to the American Heart Association. (The annual rate of people who had ischemic strokes in Nueces County appears to be lower than the national average—approximately 0.1 percent versus approximately 0.2 percent—but Morgenstern says his study did not compare stroke incidence in Nueces County to that of the U.S. overall.)


Marketing to Children:

Children Have Pester Power
Merging child phycology and marketing to advertise to them
Implanting brand loyalty at an early age - children as young as six months of age can form mental images of corporate logos and mascots. Brand loyalties can be made by age 2 - and by time school starts they can recognize hundreds of brands. Now, not only kid oriented businesses are marketing to kids, businesses like banks and automakers are also advertising to them.
Buzz marketing - twist on word of mouth - “COOL status” - have the coolest kids where it - get in chat rooms . . . on the light rail.
Schools - sponsoring educational materials - kraft, supplying schools with technology in exchange for high company visibility, fast food or soft drink companies, advertising posted in exchange for funds, Contest and incentive programs - pizza hut for free certificates -sponsoring school events.
The Internet - no codes on advertising to kids, easy to gather information from children, often no supervision, engaging and interactive environments that create brand loyalty.
Adult entertainment targeted to children (not porn - but movies)
http://www.media-awareness.ca/english/parents/marketing/marketers_target_kids.cfm

Marketing to Parents:
related to education
Concerned with current issues - violent video games
Cost cost cost.
A way to interact with children - create the ideal family

http://www.businessknowledgesource.com/marketing/5_keys_to_marketing_to_parents_022462.html

Marketing to parents and children:

Five marketing methods parents don’t like

1. Pester power generated by marketing directly to children

Children believe that adverts tell the truth about brands and ask their parents to choose those products:
‘because they’ve seen it on TV they think it is the best’

2. Pester power generated for unhealthy products

‘A lot of the things that are marketed at children are full of additives, salt and sugar’

3. Celebrity endorsement of brands (and cartoon characters?)

Parents said they disliked campaigns which encouraged children to want latest brands endorsed by people they admire
“Finding Nemo cost me a fortune.”

4. Free gifts to entice children

‘I have lost count of the number of tantrums I have had in Asda because I won’t let the girls have the cereal just for the free gift’

5. Getting messages to children directly through the internet and mobile phones

Parents are uneasy about marketing to children through new media that parents cannot gatekeep – they distrust the clubs, games and networks that are used to sell products to children or build brand loyalty amongst children
“My kids want to go on the internet and every time something flashes up and an advert comes up all the time, it keeps coming up.”

Five steps to family friendly marketing

1. End campaigns aimed directly at children under 11

“I think they aim [TV advertising] at the little ones. You try explaining to a four or five year old that it’s not actually like that.”

2. Ensure parents are able to gatekeep messages that children may receive – avoid use of new media to target children behind their parents’ backs

“I need to ask if the advertising industry are comfortable spending millions of pounds targeting children direct and then saying it’s down to mum and dad to stand up to them?”

3. Remove sweets, snacks and treats from the childs’ eye view in the aisles or at checkout – leave parents to make the choice

“Why do they put them there? The children got hold of them before you say that they can have them.”

4. Develop healthier products for children as treats, staple foods and for convenience

“The ones that are good for them…are really dear.”

5. Invest in marketing campaigns to inform parents about healthier foods and products

“If they advertised the same way they did the children Happy Meals, then they’d take notice.”

www.familyandparenting.org/Filestore//Documents/PolicyDiscussionPapers/marketingParents.pdf

Determination of brand loyalty factors age group-18-24 - good study
Toothpaste, Coffee, and Mobile handsets
Marketers want customers to be brand loyal--but marketers commonly fail to be loyal to their customers (Schultz, 2005). Brand Loyalty has declined for three main reasons:

1. Increasingly, people seek variety and like to try new brands and products; boredom thresholds have fallen and consumer like to break out of same old routines--and this has had a negative impact on loyalty.

2. Quality levels of products have risen to a standard where they no longer clearly differentiate the competing brands within the category. Consumer risk in switching brands is considerably lower today as the quality of substitute brands is no longer a concern.

3. Many brands still position themselves on the basis of quality and risk reduction, which does not resonate with modern consumers. Brands have different meanings for modern consumers compared with consumers of bygone eras. (Bennett & Rundle-Thiele, 2005).

1. I make my purchase according to my favorite brand, regardless of price (loyalty)

2. I like to change brands for the sake of novelty and variety (novelty)

3. My choice of brand says something about me as a person (image)

4. My choice of brand is influenced by promotions (promotion)

5. I choose my brand because it has a good reputation (reputation)

Quality is my primary concern when buying a brand (quality)


Reputation - and price a big factor - but brand loyalty low in comparison to other groups

Component 1 is characterized by image, reputation and quality being the influence in toothpaste brand purchase. Component 2 is characterized by novelty being the factor in brand selection. It is negatively associated with price insensitive brand loyalty. This may indicate that respondents are brand loyal to lower priced toothpaste brands so do not consider that their purchases are made 'regardless of price'.

There are three factors of mobile handset brand purchase (Table 13) that collectively explain 69.3 per cent of variance. Component 1 is characterized by a price insensitive brand preference. It is negatively associated with novelty being an influence for brand loyalty.

Although not dominant, component 1 is clearly the major factor for mobile handset. The second factor, component 2, represents image and promotion sensitivity. This component is not associated with either brand preference regardless of price (not unexpectedly) or Novelty as an influence in brand purchase. It is very clearly an image and promotion orientation. Component 3 accounts for the lowest percentage of variance explained and represent the factor 'outer directed brand loyalty' and are characterized by quality and reputation of the brand.

There was strongest agreement that 'quality' was the basis of toothpaste brand selection (Table 6). This was significantly greater than for any other selection criterion except 'loyalty'. It should be noted that all statements with means on the 'agree' half of the scale could be regarded as having some influence on toothpaste purchase.

Mind The Waist - Further

For Thursday have the following:

1. Review existing research on of the groups blogs
2. Brainstorm 8 areas of additional research that need to be conducted
3. Generate 5 ideas how brand can be implemented and activated
4. Generate at least 5 ideas that pertain to your specific group that take into account audience and your group’s specific media.

Extended research

Though it plays a major role, living a healthier life does not depend fully on nutrition, exercise is an important factor. The Eat Smart. Play Hard (http://teamnutrition.usda.gov/Resources/eatsmartmaterials.html) campaign by the USDA emphasizes just that; encouraging parents and children to make healthier nutritional choices, as well as exercise. As a tool to propel their ideals, they employ the food pyramid, encouraging people to intake the proper amounts of foods in each category. From looking at the pyramid (http://www.mypyramid.gov/pyramid/index.html) and the tips that referred to the specific categories it is evident that eating more fruits and vegetables is desirable for a healthier diet, as is reducing the intake of fats. According to this article (http://exercise.about.com/od/healthinjuries/a/healthylifestyl.htm) the necessary changes do not have to be drastic, they can be as simple and minor as swapping one item of food for a healthier alternative, for example switching normal milk to fat-free or reduced fat milk.
This site (http://www.helpguide.org/life/healthy_eating_diet.htm) sums up the different aspects of a healthy diet and healthy eating habits; it covers a range of topics, from eating patterns to nutritional value and intake amounts. This article (http://www.helpguide.org/life/fast_food_nutrition.htm) helps people in deciding which choices are more sensible at fast food chains, emphasizing the fact that smaller portions and less fatty foods are overall healthier. Portion sizes are crucial to understanding and limiting caloric intake, smaller is better as you’d eat less as opposed to the situation where, “… you put more food in front of you, you'll eat it because it's there,”(http://www.enotalone.com/article/9071.html).

Derived tagline 1: Food. Less please.

Restaurants, fast food or not, produce a lot of waste (http://www.cawrecycles.org/issues/fast_food), contributing heavily to litter problems in cities. In addition to that they also pose a threat to the environment, due to the fact that most fast food restaurants do not use recycled materials for their packaging nor do they recycle and reuse those materials (http://www.environmental-expert.com/resultEachPressRelease.aspx?cid=6725&codi=7972&level=4&idproducttype=8). This is partly due to the nature of the product, as the consumer who is getting food in a hurry may not take the time to properly dispose of the waste that is left over, not to even mention recycling the waste, such as paper and Styrofoam. While paper is less abrasive on the environment, Styrofoam (http://www.greenlivingtips.com/articles/218/1/Recycling-styrofoam.html) has quite the negative impact on the environment and people, because it takes a long time to decompose and reintegrate back into the environment. It also poses health threats to humans, since it’s production involves know carcinogens and to animals who experience numerous negative effects upon ingestion of Styrofoam. Considering cost and environmental impact, it is clear that recycling these two common packaging materials used in fast food is necessary to make fast food more environmentally friendly.
The other source of fast food waste is the food itself. It can be reduced greatly by reducing portion size, so that the chances of food being left over goes down all together. If there is food waste left over after a meal, it can be eaten later as “left overs” or reintroduced back into the environment through composting as one of the techniques mentioned here (http://www.helium.com/items/718792-best-ways-to-recycle-fast-food-waste).

Derived tagline 2: Eat what you can; reuse what you don’t.

Even though the target demographic of fast food restaurants is children and teens, (not their parents) as mentioned in this interview (http://www.abc.net.au/worldtoday/content/2003/s954539.htm), it seems like just changing the time of the advertisements to a time when more adults are watching could easily reach another demographic and convey a message that would be more family oriented. The article also mentions that we need to reduce the amount of advertising done by fast food restaurants in an effort to prevent the children from instilling a positive image about fast food in their minds. Advertisements can be used to promote a family friendly atmosphere in fast food restaurants (http://www.allacademic.com/meta/p_mla_apa_research_citation/1/1/2/9/9/pages112994/p112994-1.php), since it has already been able to associate fast food with many aspects of popular culture, like a Hamburger making someone’s day or losing weight like Jared from Subway.
An alternative to eating fast food as a family, quick and easy meals can be prepared at home to allow meals to be eaten at home with the family, many sites offer tips (http://www.suite101.com/article.cfm/family_nutrition/14965) , strategies (http://thescramble.com/) and recipes (http://busycooks.about.com/cs/easiestrecipes/a/easiestrecipes1.htm) to make this happen. The meals that can be made at home appear to be more cost effective and healthier than those acquired at fast food establishments, though it depends upon what comprises the meals, as discussed here (http://www.jamaica-gleaner.com/gleaner/20040505/health/health2.html).

Derived tagline 3: Eat healthy fast, with or without the family.

The quality of food is becoming more and more similar in fast food restaurant and traditional restaurants link (http://www.cattlenetwork.com/content.asp?contentid=293840) . Fast food restaurants are offering more prestigious cuts of meat in their sandwiches and doing it for less than traditional restaurants, Carl’s junior and Burger King are the most prominent in this trend with the six dollar burger series and the premium angus beef burgers, respectively. The price is the most important factor of the fast food chains’ strategy (http://www.potatopro.com/Lists/News/DispForm.aspx?ID=2321), since they are targeting consumers who have less disposable income as a result of the recession. Fast food may seem like the unhealthier choice between the two, but due to the larger meal sizes at sit-down restaurants, the opposite may be true (http://health-and-age.squarespace.com/health-topics/2008/12/31/fast-food-meals-are-not-as-bad-as-sit-down-restaurant-meals.html). The staggering numbers of calories and grams of fat in sit-down restaurant meals can also be seen here (http://www.fraserama.com/archives/21-Whats-Worse-Fast-food-or-Sit-Down.html).

Derived tagline 4: Faster is better!

Extended Research

What is Healthy Food?
Protein. The building blocks of muscles, needed for strength.
Fat. A balanced intake of omega 3, 6 & 9.
Veggies. All kinds, especially green fibrous veggies.
Fruit. Full of vitamins.
Water. 1 liter per 1000 calories you expend.
Whole grain food. Oats, rice, pasta, breads, …

1.Switch to water
It's healthier
It's cheaper

2.Consume Tap Water. Bottled water is not cheaper and is not necessarily cleaner.

3.Eat eggs.
Full of vitamins
high in proteins
low in price

4. Eat Fatty Meats.
Fat doesn’t make you fat, excess calories do
Fat doesn’t make you fat, excess calories do

5. Get Whey. The cheapest source of protein. 70$ for a 10lbs bag lasting 4 months.

6. Tuna Cans. Canned tuna is cheap & contains as much protein as meat. Alternate tuna with eggs, meat & whey. You’ll easily get to your daily amount of protein.

7. Buy Frozen Veggies.
Take less time to prepare
You don’t waste money if not eaten in time
Can be bought in bulk for discounts & stored in your freezer

8. Use a Multivitamin. Pesticides lower the vitamin levels of your fruits & veggies.

9.Fish Oil. Omega-3 is found in fish oil. Benefits of omega-3 consumption include:
Lowered cholesterol levels
Decreased body fat
Reduced inflammation

10. Buy Generic Food. The box might be less attractive, it’s certainly more attractive to your wallet. Brand-name food will always be more expensive. You’re paying for the name. Get real. Food is food. Go generic.

11. Buy in Bulk. Think long-term. Buying in bulk is more expensive at the cashier, but cheaper in the long run:

12. Go to One Grocery Store.
Time is money. Stop losing a day shopping.
Cars don’t run on water. Lower your fuel expenses.

13. Make a Plan. A classic, but worth repeating.
Make a list of what you need
Eat a solid meal, don’t go hungry

14. Take Food To Work. Ever counted how much money you throw away buying food at work daily?
Get up earlier
Eat a solid breakfast (like Scrambled Eggs)
Prepare your food for work in the meanwhile

15. Eat Less.

16. Don’t Buy Junk Food.
------------------------------------------------------------------------------------

Average Waste
Americans are the champions of trash: on average they jettison over 700kg each a year.

Average human produces 1 ton of waste.

On average, American households waste 14 percent of their food purchases.

The U.S. Department of Agriculture reports that Americans throw out over 11 billion pounds of fruit and vegetables every year.

The average restaurant produces about 8200 pounds of waste a month, over 98,000 pounds a year. About 15% of that waste is in the form of reusable materials. That means nearly 15,000 pounds of waste per month can be completely eliminated.

---------------------------------------------------------------------------------------
differen't food health
http://www.thedailyplate.com/

Research and Taglines

~More examples on how to live a better life.
http://www.businesswire.com/portal/site/humana/template.MAXIMIZE/menuitem.81bcaef8c3ef11fb5952808ce6908a0c/?javax.portlet.tpst=9ff621d8690788b98ba06d8dfc6b79af_ws_MX&javax.portlet.prp_9ff621d8690788b98ba06d8dfc6b79af_viewID=news_view&javax.portlet.prp_9ff621d8690788b98ba06d8dfc6b79af_newsLang=en&javax.portlet.prp_9ff621d8690788b98ba06d8dfc6b79af_ndmHsc=v2*A1199883600000*B1231454901000*DgroupByDate*J2*N1006772&javax.portlet.prp_9ff621d8690788b98ba06d8dfc6b79af_newsId=20081231005280&beanID=2040694801&viewID=news_view&javax.portlet.begCacheTok=com.vignette.cachetoken&javax.portlet.endCacheTok=com.vignette.cachetoken

Humana estimates these costs at the following for 2009:
• $19.39 in added health care costs for every overweight pound;
• $1,037.64 for every overweight individual;
• $127 billion added to the national health care bill.

Work Less
Time is a huge factor in our lifestyles that needs to be changed. People are working longer and longer hours than ever and fast food seems like a good choice. Unless you have a wonderful spouse that will have a healthy meal waiting for you when you get home, is it really worth it to make a few extra bucks? Not only do you have more stress in your life working more, but also you are becoming unhealthier through horrible eating habits.
Make Meals at Home
Start making more meals at home. The big misconception is that you have to spend hours preparing and cleaning up a meal that it is not worth making it yourself. That is further from the truth. If meals are planned properly throughout the week and you use minimal utensils, it can take about the same time as going out to a restaurant. It’s also far cheaper to eat at home. It may seem cheaper to buy fast food, but making a hamburger or chicken sandwich is just not that expensive and can easy to make on your own. Healthier meats and better ingredients can also be used to ensure that they are far better for you.
Healthier Fast Food
When you are on the run, fast food may be the only option. Not all fast food establishments are unhealthy and some use more sustainable materials in their packaging. I sometimes eat at Noodles and Chipotle’s that use fresher ingredients. Even if you do have to go into some of the more common fast food restaurants, you can inquire about the ingredients that are in each item or choose healthier options. Also, watch your portion sizes and try to avoid the side items like fries and sodas.
http://www.paystolivegreen.com/2009/02/cutting-back-fast-food-for-greener-lifestyle/

There are a lot of programs out there that help you create a healthier lifestyle for yourself. Many have steps that you can take and information and guides that you can look to. http://www.examiner.com/x-777-Nutrition-Examiner~y2009m1d10-Setting-lifestyle-goals

America’s obesity problems can be attributed to people’s lack of self-control and genes, but more importantly is the overabundance of fast-food restaurants along America's roadways, the constant barrage of fast food on television. What's needed instead, are broader-scale policy fixes that promote healthier foods and behaviors across American society. From a public health point-of-view, where we're not so concerned with how overweight an individual is, but how overweight the population is, genetics is what permits the problem to occur, but environment is what drives it.
* Unnutritious foods reign
* Serving sizes keep increasing
* The food industry has run amok.
* Physical activity has declined.
Obesity has risen notably in other countries, including China, and that migrants to Western countries have much higher obesity rates than their relatives back home. Soda companies and fast-food outlets increasingly ink contracts with schools and gear advertising to kids. The most intrepid parents can't win this fight, they can't win it alone, but they might stand a chance through the following proposed policy changes:
* Make activity more accessible, by, for example, building communities to allow more walking or biking.
* Regulate TV food ads aimed at children and mandate equal time for pro-nutrition messages.
* Ban fast foods and soft drinks from schools, instead forging school contracts with sports-related companies.
* Restructure school lunch programs to include more healthy foods.
* Subsidize healthy foods and drive down prices of fruits and vegetables by 70 percent.
* Discourage consumption of poor foods through a "fat tax," earmarking the funds for nutrition and recreation.
Brownell believes such measures would take the blame off people with obesity and are the only "real path to doing something constructive about this problem."
http://www.apa.org/monitor/dec01/fastfood.html


Waste caused by individuals and companies.

There are many ways that restaurants can save and help the environment by practicing pollution prevention and becoming “green friendly” restaurants. If these steps are taken the restaurant can improve its public image, as well as becoming more environmentally sustainable. Offers ideas based off of a booklet put out by the state of California. These ideas were developed for food service establishments offering suggestions that restaurants can use to reduce the amount of garbage they throw away. The booklet is meant as a tool for restaurants to think about how they can positively impact the environment and their pocketbook.
http://www.deq.state.mi.us/documents/deq-ead-p2-food-restp2wr.pdf
http://www.ciwmb.ca.gov/Publications/BizWaste/44198016.pdf

One way of helping lessen the environmental footprint of restaurants, as well as supermarkets and manufacturers, is by Vegawatt. Vegawatt is a fully automated cogeneration system for restaurants, designed to run on waste vegetable oil. This allows for the disposal of waste vegetable oil into electrical power through a generator that runs on the waste oil, providing enough power to possibly cut business electricity expense by 25%.
http://gas2.org/2009/01/19/owl-power-company-launches-the-vegawatt-wvo-generator-for-restaurants/

Some 18,000 tons of carbon emissions are generated by food-related road traffic each year, much of it linked to restaurants; 75 per cent of the 600,000 tons of glass bottles junked every year by restaurants, cafés, bars, hotels and clubs never gets even close to a recycling plant; and a third of the food ordered by the trade is thrown away. There are many restaurants, mostly in the UK, that are focusing on sustainability and the environment. The restaurants have their own gardens, recycle 100% of leftover food, buy local, purify their water on site, use rainwater to flush urinals, and the list goes on. They have made themselves independent of the transportation of goods from distant manufacturers; they have become sustainable and have drastically decreased their carbon footprint.
http://www.squaremeal.co.uk/feature/restaurants-environmental

In North Carolina, any individual, business or company can purchase carbon offsets. Carbon offsets pay to subsidize a clean energy program, such as a municipal landfill that traps seeping methane and reroutes the gas to generate clean electricity. For example, I man that owns a restaurant in Raleigh pays $200 a month in carbon offsets, equivalent to 196.5 tons of carbon dioxide emission that his restaurant emits each year. By buying the equal amount of carbon emission the man is able to say his restaurant is carbon neutral.
http://www.nrn.com/offthewire.aspx?menu_id=1370&id=363310

The portion sizes at American restaurants have been increasing over the decades. With the larger portion sizes comes a larger amount of food waste. Many chains have such draconian and ridiculously wasteful policies that have become the norm in the corporate food industry. Tons of food is wasted by being thrown out into landfills, instead of allowing the food to be given to the poor, composted or used for animal feed.
http://www.tigersandstrawberries.com/2008/04/14/why-does-so-much-food-waste-happen-in-restaurants/

The Green Restaurant Association offers a 12-step program to help the restaurant industry minimize its negative environmental impact. The response and savings to the program is pretty substantial. One restaurant saves about $2,000 a year just from reduced trash costs due to increased recycling. The environment wins big, too. For example, for every ton of the 100 percent post-consumer waste napkins, paper towels, toilet paper and take-out boxes used in place of their virgin counterparts, 17 trees are left standing, 7,000 gallons of water are conserved, 4,100 kwh of energy are saved, 60 pounds of pollution is kept from fouling our air, and 3 cubic yards of landfill are saved.
http://www.sdearthtimes.com/et0197/et0197s5.html

Simple reduction measures can often have substantial impact on waste quantities. Some examples of waste reduction efforts in national restaurant chains include:
Red Lobster is now requiring all of its locations to use linen napkins and placemats in place of paper. This is saving 40,000 tress and removing 47 million pounds of paper from the restaurant’s waste stream annually (Nations Restaurant News 1995).
Wendy's took the ink out of its napkins and now saves 56,000 pounds of waste every year. Changes in packaging of pickles, mustard and mayonnaise removed an additional one-million pounds of waste. Switching from Kid's meal boxes to bags, eliminated another 1.4 million pounds of waste. Ketchup dispensers in restaurants reduced individual packaging waste (Wendy's corporate pamphlet 1996).
Since some of the nation's largest beverage companies are now restaurant owners, one of the best things their industry can do for recycling is set an example. At PepsiCo's Pizza Hut, Taco Bell, and KFC restaurants, aggressive packaging recycling, source reduction and "buy recycled" programs are underway. Recently all three restaurants cut paper usage by reducing the size of customer napkins and checks. Other strategies included dispensing beer from an on-tap system rather than bottles, and replacing disposable coffee filters with reusable wire filters (Stack 1996).
McDonalds switched from bags to cartons for its hash browns. The change resulted in a 74% decrease in paper usage, and kept 3.4 million pounds of material from becoming waste. McDonalds also implemented a nationwide program, which officials say will reduce its waste generated by one million pounds (500 tons). The reduction comes from changing the weight of the paper used to wrap sandwiches. Another project to reduce waste involved reducing the size of napkins by one inch (Egan 1996).
http://ndep.nv.gov/recycl/incntvs.htm


Average American throws away 1.3 pounds of scrap everyday. U.S. EPA has developed a food waste recovery hierarchy that shows how to put excess food to productive use. The food waste recovery hierarchy comprises the following activities, with disposal as the final option:
• Source Reduction – Reduce the volume of food waste generated
• Feed People – Donate extra food to food banks, soup kitchens and shelters
• Feed Animals – Provide food to farmers
• Industrial Uses – Provide fats for rendering and food discards for animal feed production
• Composting – Convert food scraps into a nutrient rich soil amendment

http://www.epa.state.oh.us/ocapp/food_scrap/index.html
http://www.epa.state.oh.us/ocapp/food_scrap/brochure.pdf

McDonalds Environmental Strategy
http://www.umich.edu/~nppcpub/resources/compendia/CORPpdfs/CORPcaseA.pdf

~how to reach different life styles(i.e. children, parents, etc.)
Kids have their own purchasing power, they influence their parents' buying decisions and they're the adult consumers of the future. Spending of kids marketing went from $100 million in 1990 to more than $2 billion in 2000.
"Pester power" refers to children's ability to nag their parents into purchasing items they may not otherwise buy. Marketing to children is all about creating pester power, because advertisers know what a powerful force it can be.

Using research that analyzes children's behavior, fantasy lives, artwork, even their dreams, companies are able to craft sophisticated marketing strategies to reach young people.

While fast food, toy and clothing companies have been cultivating brand recognition in children for years, adult-oriented businesses such as banks and automakers are now getting in on the act.

Many companies are using "buzz marketing"—a new twist on the tried-and-true "word of mouth" method. The idea is to find the coolest kids in a community and have them use or wear your product in order to create a buzz around it. Buzz, or "street marketing," as it's also called, can help a company to successfully connect with the savvy and elusive teen market by using trendsetters to give their products "cool" status.

Corporations realize the power of the school environment for promoting their name and products. A school setting delivers a captive youth audience and implies the endorsement of teachers and the educational system. Marketers are eagerly exploiting this medium in a number of ways
The Internet is an extremely desirable medium for marketers wanting to target children
http://www.media-awareness.ca/english/parents/marketing/marketers_target_kids.cfm
http://www.marketingymedios.com/marketingymedios/search/article_display.jsp?vnu_content_id=1000694974


~Difference between a low food restaurant(applebees, red robin, etc.) and a fast food restaurant. This means environmental impact, food quality, etc.

Concerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in similar calorie increases relative to no FAFH, with fast food perhaps somewhat worse.
http://www.sciencedaily.com/releases/2008/12/081217123823.htm
This site has a lot of data comparing fast-food items, with everything from pizza to chicken nuggets to burgers. Could be useful in the future.
http://www.acaloriecounter.com/fast-food.php

Most all fast food contain MSG, preservatives and additives. For, examples Taco bells rice contains dimethylpolysiloxane, which according to Wikipedia, dimethylpolysiloxane is optically clear, and is generally considered to be inert, non-toxic, and non-flammable. It is used in silicone caulk, adhesives, and as an anti-foaming agent.
http://www.naturalnews.com/022194.html

We take Joe Camel off the billboard because it is marketing bad products to our children, but Ronald McDonald is considered cute. How different are they in their impact, in what they're trying to get kids to do?

http://www.apa.org/monitor/dec01/fastfood.html

http://www.thelifestylecompany.com/articles/articledetail.asp?publicationid=15

TAGLINES:

Smart food. Smart health.

Fast Health.

Food for Change.

Shifting Lifestyles.

Save the Food.

Extended Research

Extended research –

~more examples on how to live a better life.
~waste caused by individuals and companies.
~how to reach different life styles(i.e. children, parents, etc.)
~Difference between a slow food restaurant(applebees, red robin, etc.) and a fast food restaurant. This means environmental impact, food quality, etc.

Research

Don't worry team, I did some research today and it was delicious!