Thursday, 2 August 2012

Disruptive food

Great article on an attempt by former McDonald's senior staff to create a health food version of fast food. Not the first time someone has tried this of course, but certainly sounds like it has more potential for success than most:

There is one overriding reason to believe that this venture will work. The cofounder and chief executive of Lyfe is Mike Roberts, former president and chief operating officer of McDonald’s. He and some of his erstwhile McDonald’s colleagues have bet a few million bucks that an eco-embracing, mega-natural startup will blaze the trail to their rightful share of the billions and billions served by Burger King, KFC, Subway, Taco Bell, Pizza Hut, Domino’s, and Wendy’s.

Lyfe’s aim is not just to build a radically sustainable, healthy brand of fast food. The former Golden Archers hope to transform the way the world produces organic ingredients, doing for responsibly grown meat and veggies what McDonald’s did for factory-farmed beef. These days, the utopian vision of responsible agriculture is premised on a return to small and slow. If Roberts is right, though, we’ll have to swallow a paradox as preposterous as a vegan Whopper: The nirvana of eco-gastronomy may at long last be attained, but only thanks to the efficiencies of supply-chain management.

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