Groceries, eco-Atkins and an appreciation of the inventor of the salad bar
Friday, June 12, 2009 | 11:41 AM ET
By Tara Kimura, CBCNews.ca
A Statistics Canada study this week found that the energy needed to bring food from the farm to the fork — including factors such as processing, manufacturing, and retailing — resulted in the production of 46,000 kilotonnes of greenhouse gases in 2003.
Prepared foods consumed the most energy, ahead of dairy and eggs and fresh and frozen meat. Read the full story.
Also in our consumer section, we have a story about how consumers are placing a high priority on eco-friendly packaging and freshness over convenience and variety.
In our health section we have a story about a modified version of the Atkins diet in which meat is replaced with vegetable proteins such as soy and nuts. Canadian researchers theorize the "eco-Atkins" diet may help participants lose weight and lower their levels of cholesterol. Read the full story.
And sadly this week, the creative force behind the concept of casual dining, Norman Brinker, died at the age of 78. Brinker, who also is largely credited as the inventor of the restaurant salad bar, helmed U.S. chains including Steak & Ale and Chili's Grill and Bar.
A savvy entrepreneur, Brinker aimed to create an alternative to fast food and fine dining with his eateries in which patrons were served reasonably priced food in relaxed settings.
Accoridng to the Los Angeles Times, waiters at the Steak & Ale in the late 1960s began introducing themselves to patrons with — "Hi my name is _____, and I'll be your waiter tonight" — a greeting that would later be echoed by wait staff at many other restaurants.
What interesting food stories did you come across this week?
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food,
don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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