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Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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127 Food Essay Topic Ideas & Examples

Inside This Article

When it comes to writing essays about food, the possibilities are endless. From exploring the cultural significance of certain dishes to analyzing the science behind food trends, there are countless topics to choose from. If you're looking for inspiration, here are 127 food essay topic ideas and examples to get you started:

• The impact of food advertising on children's dietary habits
• The rise of veganism in mainstream culture
• The history of chocolate and its cultural significance
• The health benefits of a Mediterranean diet
• The environmental impact of meat consumption
• The role of food in shaping cultural identity
• The ethics of food production and consumption
• The psychology of comfort food
• The science behind food cravings
• The cultural significance of street food
• The history of fast food in America
• The impact of food insecurity on public health
• The rise of food delivery services and their impact on traditional restaurants
• The health risks of processed foods
• The cultural significance of food in literature and film
• The impact of food deserts on low-income communities
• The rise of food blogging and its influence on food culture
• The health benefits of fermented foods
• The history of food preservation techniques
• The impact of food packaging on the environment
• The cultural significance of holiday foods
• The rise of food allergies and their impact on the food industry
• The history of food riots and their role in shaping social movements
• The impact of food waste on the environment
• The role of food in social gatherings and celebrations
• The cultural significance of food rituals and traditions
• The rise of food tourism and its impact on local economies
• The history of food safety regulations
• The health benefits of plant-based diets
• The impact of food trends on consumer behavior
• The cultural significance of food in religious ceremonies
• The rise of food trucks and their influence on urban dining
• The history of food as medicine
• The impact of food insecurity on mental health
• The role of food in shaping national identity
• The health risks of sugar consumption
• The cultural significance of food in art and photography
• The impact of food allergies on social interactions
• The rise of food delivery apps and their impact on the restaurant industry
• The history of food preservation techniques in different cultures
• The health benefits of a plant-based diet
• The cultural significance of food in different regions of the world
• The impact of food advertising on consumer behavior
• The role of food in shaping family relationships
• The rise of food waste and its impact on the environment
• The history of food packaging and its evolution over time
• The health risks of processed foods and artificial additives
• The cultural significance of food in different religious traditions
• The impact of food insecurity on children's academic performance
• The rise of food delivery services and their impact on traditional dining experiences
• The history of food preservation techniques in ancient civilizations
• The health benefits of a Mediterranean diet and its impact on longevity
• The cultural significance of street food in different countries
• The impact of food deserts on low-income communities and their access to nutritious foods
• The rise of food blogging and its influence on food trends
• The history of fast food in America and its role in shaping American dietary habits
• The health risks of sugar consumption and its impact on obesity rates
• The cultural significance of food in different social classes
• The impact of food waste on the environment and potential solutions to reduce waste
• The role of food in social gatherings and celebrations and its impact on community bonding
• The rise of food tourism and its impact on local economies and cultural exchange
• The history of food safety regulations and their evolution over time
• The health benefits of plant-based diets and their impact on chronic diseases
• The cultural significance of food in different religious ceremonies and rituals
• The impact of food allergies on social interactions and mental health
• The role of food in shaping national identity and cultural heritage
• The health risks of processed foods and their impact on public health
• The cultural significance of food in art and literature
• The impact of food advertising on children's dietary habits and preferences
• The rise of veganism in mainstream culture and its impact on the food industry
• The history of chocolate and its cultural significance in different cultures
• The health benefits of a Mediterranean diet and its impact on cardiovascular health
• The environmental impact of meat consumption and potential alternatives
• The role of food in shaping cultural identity and preserving traditions
• The ethics of food production and consumption and

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Jan 25, 2023

5 Intriguing Essays about Food: Examples, Ideas, and More!

Food is easily one of the best things to enjoy in life with all the different cuisines and dishes out there. if you want inspiration to create a food essay, read on.

Food, the fundamental sustenance of life, is as diverse and intricate as the cultures from which it originates. Beyond its primary role of nourishing our bodies, it plays a pivotal part in our everyday lives, weaving a rich tapestry of flavors, aromas, and experiences. From the rich decadence of Italian pastas to the aromatic allure of Indian curries, the sizzle of street foods, and the comforting warmth of Chinese noodles, our world is brimming with culinary wonders waiting to be savored.

Exploring the vast universe of food through essays offers a tantalizing journey of discovery. Whether you're diving into the history of a particular dish, the socio-cultural importance of a cuisine, or simply recounting a memorable meal, there's no shortage of angles and stories to tell. If ever you're seeking inspiration or a starting point, online essay assistance tools can be a treasure trove of ideas to get the words flowing.

Here are our Top 5 Essay Examples and Ideas about Food: 

1. Importance of Food in Nutrition Essay

Introduction

Food plays a major part in human existence and health. It provides us humans with the energy we need to survive and grow. Consuming a balanced diet every day is a fantastic way to live a healthy life.

To function properly, we also have to make sure that our human body is correctly consuming and absorbing enough nutrients and minerals. For example, if a person does not eat enough protein or drink enough water, this will affect how a person's body functions and they will begin to show symptoms such as weakness, fatigue and loss of muscle mass.

Hence, having a balanced diet is crucial for maintaining a healthy body. Junk foods might taste great and addictive, but it provides little to no nutritional value for your well-being.

A balanced diet consists of various food items such as vegetables, fruits, whole grains, milk products and protein-rich foods. Thus, we need to strike a balance between different types of foods to maintain a healthy body and mind.

Nutrition and Physical Health

Our bodies are made up of different properties that work together to keep us alive and well. Nutrition and physical health work hand-in-hand to ensure that the different systems of the human body work properly and keep us functioning optimally. Without proper nutrition and proper physical fitness, our bodies will not be able to function properly.

A healthy diet ensures overall well-being that can protect against many different types of diseases as well.

1st Study on Nutrition and Physical Health

In a study about Nutrition and Physical Health, research shows that proper nutrition combined with physical activity modulates health longevity by improving a person's body composition, bone strength and density, and cognitive performance, as well as reducing the risk of metabolic diseases such as obesity, diabetes, and cardiovascular diseases.

2nd Study on Nutrition and Physical Health

Proper exercise and nutrition are essential to a healthy body. Another study shows that students who exercise regularly and eat healthily tend to have higher grades (GPA) in class due to cognitive clarity and well-being than students who don't exercise regularly and eat junk foods. The study also showed that students who live a healthy lifestyle tend to enjoy better physical and mental health compared to those who don't.

Nutrition and Mental Health

Believe it or not, nutrition also plays a huge part in our mental health. In recent years, studies have shown that eating an unhealthy diet can be one of the leading factors for poor mental health.

A good example of this is consuming diets that contain a lot of refined sugars, carbohydrates, and processed foods can lead to fatigue, depression, and anxiety.

1st study on Nutrition and Mental health

A study was conducted on a group of patients, Group A was the group of people who had a healthy diet consisting of high-protein foods, fruits, vegetables, and fibrous food. Group B was the group that had an unhealthy diet like fast food, processed food and soft drinks.

In this study, Groups A and B were evaluated for their mental health and brain functions through an MRI scan. The result proves that people in Group A had much more mental clarity and concentration as opposed to the people in Group B. This study shows that a healthy diet is essential to keep a healthy mind.

2nd Study on Nutrition and Mental Health

Another research conducted by a team of Australian Scientists found that a poor diet that consists of artificial sweeteners and refined carbohydrates causes brain inflammation that can lead to permanent brain damage. In later stages of life, this can lead to conditions like Dementia, Alzheimer's, or even Depression.

This research by those Australian Scientists shows that a lot of long-term brain malfunctions and diseases can be prevented by just having a healthy diet filled with high nutritional value like protein-rich foods, healthy fats, fruits and vegetables.

Having a healthy diet is essential to humans because it not only improves your physical health, but Science has backed up that it can also improve your mental health. In our daily life, we tend to neglect our bodies and eat unhealthy foods without knowing the impact they will have on our mental and physical health. So it might be a good idea to eat more nutrition-friendly foods and reduce the amount of junk food that we eat daily.

2. Arabic Foods- Every Foodies Delight

"Bread, pita or flat, is an integral part of Arabic food. They are incorporated either on the side or included in some dishes like ‘Fatteh’. Among dairy products, the Arabs are fond of yoghurt made from cow’s or goat’s milk. This is consumed either as a thick condiment or in diluted form as a drink. Meat, mainly lamb or chicken is central to Arabic cuisine. Sometimes fish, other poultry, beef, camel and goat meat are also used; but pork is prohibited for religious reasons.

While fruits such as figs, olives, pomegranates and dates are eaten as a snack between meals, vegetables such as cucumbers, eggplant, okra, spinach and zucchini are included in the diet as raw salads, in the cooked form or as pickles.

Off of the grains, while rice is a staple, wheat is essential for making bread. Arabic food also uses lots of pulses such as fava beans, peanuts and chickpeas which are either eaten whole in salads or a mashed form as in ‘falafel’ or ‘hummus’.

A variety of spices are included in Arabic food preparations that contribute immensely to the fragrance and vibrant colours of the food items. Some typical spices and herbs used are saffron, garlic, turmeric, cinnamon, sesame and sumac. A spice mixture called ‘Baharat’ is an indispensable part of this cuisine."

In this essay about Arabic food, the author discusses things like the history and ingredients used in Arabic Cuisine. Things such as Fatteh, Falafel, or Hummus are major parts of the Mediterranean Diet that a lot of people adore. 

3. Why I love Food - Shuge Luo

"I was brought up with this mindset to make the most of all foods, and as a result, I constantly push myself to use food creatively. I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand-new dishes.

I love cooking because it’s a play exercise. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavour that whets your appetite? Neither did I, until my housemate showed me their experiment.

There’s one technique I always try to keep in mind when cooking: Create delight through contrast. A cooking anime I watched once dispensed advice that it’s more interesting to the palate to season your foods unevenly rather than uniformly.

I’ve thought about how this principle is reflected in foods I love. For example, imagine the joy of aromatic soup bursting from Shanghai xiao long bao or the dichotomy of textures between cream puff pastry and custard.

Cooking is an improvisational show. It’s creativity, diversity and fusion. But most of all, it’s play. The only rules are the ones you make, and there are always multiple ways to a scrumptious plate."

In this essay about her love for food, The author Shuge talks about her greatest passions which are food and cooking. She also talks about her personal history with different cultures she experienced in the UK, Singapore, the United States, and more. People's relationship with food stems from food innovations from different cultures and cuisines. 

4. The Culture of Italian Food 

"The country is full of flavours, tastes, and the quality of the different regions. Different varieties of food are seen to be eaten in each region because of access and what grows. Due to the climate, the soil, and the ingredients grown in the place, each region has a different blend of ingredients, and the locals would be required to incorporate their traditions into new recipes that combine fresh ingredients to make something delicious. A great variety of herbs and spices are used in all regions of the world, and there is a great deal of fish in the dishes. Typically, Italians cook simple dishes well known to their country, which is important because they're looking to capture the taste and all the flavours of a few quality ingredients to make a great meal.

Food is their passion, as everything becomes simple when they cook. The effort and time to create something beautiful with lots of colours are evident in their cooking. Along with the food being cooked for a short time, a good meal can also be enjoyed for a few hours between breaks when families gather to share their experiences and reconnect with old memories.

Ingredients can be an important part of Italian culture such as olive oil, pasta, and wine. Olive oil was considered a source used to substitute fat from animals or even butter because it was considered healthier than a Mediterranean diet used in sauces, pasta, meat, and seafood. Pasta is considered a separate course usually eaten with just sauce. Considered an important part of the culture which is shared throughout Italy and was influenced by a product brought back by Marco Polo which was soon slowly eaten made out of durum wheat. This food comes in lots of varieties and each region eats pasta in its style where people love to enjoy it slowly because of all the different tastes and flavours combined.

The Italian food culture has always stuck to the true quality of simply using what you got with a few requirements to make a meal. Different cultures' influences on Italian food have made the food eaten very unique with different dishes in each region all using local products to create their traditional meals. These can be shared at festivals or with family to create memories with those who like good food as others."

Italy is a beautiful country with amazing food. In this essay, Italian Cuisines are described to have simplicity with various organic and locally produced ingredients. Rustic, simple, and flavourful are the key elements used in Italian food making it incredibly irresistible and delicious!

 5. Traditional Chinese Cuisine and Its Features

"Chinese cuisine, with a long history, multiple styles and traditions, and unique cooking methods, is integral to the great Chinese culture. The Chinese are very sensitive to food, knowing how to appreciate every cup of rice. Moreover, there is no concept of a light snack here because this shows disrespect for food. Food is a pleasure, and its preparation is a whole philosophy. Traditional Chinese cuisine is famous for a wide variety of dishes, and each province necessarily has its speciality, defending the right to be the best cuisine in the country.

One of the most ancient Chinese dishes is Ma Po Tofu, which has a history of over 100 years. The word Ma means the spicy and tangy flavour in this dish, which comes from pepper powder, one of Sichuan cuisine’s most commonly used ingredients. Tofu is flavoured with the addition of ground beef and finely chopped green onions.

Sweet and Sour Pork

Whether it’s a Michelin-starred gourmet restaurant, chain restaurant, or fast food stall, every Chinese restaurant has traditional Sweet and Sour Pork on the menu. The main version of the dish, which is a piece of pork with a crispy crust on the outside and juicy pulp on the inside in a sweet and sour sauce, is cooked everywhere. But depending on the region and taste preferences, a variety of ingredients are added to this dish and served with vegetables or a bright aromatic fruit such as pineapple.

Peking Roasted Duck

Speaking of the old recipes of Chinese cuisine, it is difficult not to recall the legendary Peking roasted duck, the recipe for which appeared already during the Ming Empire in the 15th century. A precious part of the Peking duck is its thin and crunchy skin. Duck thinly sliced is usually served with tortillas, sweet bean sauce, or soy with minced garlic.

Fa Gao is a traditional dessert for celebrating the Chinese New Year. At this time, it is customary to prepare Fa Gao, painted in bright colours. One of the features of Fa Gao is its appearance. The top of the cake cracks and opens during the preparation process, resembling a smile or a flower. Thus, colourful cupcakes symbolize blossoming flowers, full of strength and hope for a brighter future."

This expository essay talks about the general characteristics of Chinese food and its importance and influence on Chinese cooking culture. The author also added a bit of a twist by talking about different types of famous Chinese dishes that are most common in Chinese restaurants.

You will never run out of things to talk about when creating essays about food. It can be about nutrition and different cuisines because food and proper nutrition are integral parts of life. It is a universal language that brings us humans closer together regardless of ethnicity or culture.

If you are looking to speed up your essay writing about food, Jenni.ai is an amazing option that can make your life easier. This AI software can easily help you create an essay on any topic in a matter of minutes! You can sign up for free here .

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663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

👍 good essay topics about food, 🎓 popular nutrition and food topics to talk about, 🥇 most interesting food essay examples, 💡 simple topics related to food, 📌 good research food and nutrition topics, ❓ research questions about food.

Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Pros and Cons of Food Dyes: Experiments With Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• Food Ethics Pojman notes that the government has enough resources and manpower to monitor operations of various food processors and determine the health conditions of the food they present to the public.
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• The Egyptian Diet: Sociology of Food and Nutrition This paper compares and contrasts the concept of food and the culinary practices of the Indian and Egyptian cultures and their effect on the health outcomes of the people.
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• McDonald’s Corporation: Analyzing Fast Food Industry A glance of the profit margins of the major players in the US industry will provide a more clear perception of the fast food industry’s success in 2009 in global perspective: Key Competitors Profits 2009 […]
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• McDonald’s New Strategy Toward Healthy Food The identification of current challenges faced by McDonald’s reveals that the future strategy needs to address the problem of healthy food, help to improve the public image of the company and renovate the franchising system […]
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• The Food and Beverage Sector There is no doubt that there are many substitutes to this industry and the best investors can do is to try to retain the available market by offering quality services.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• Food, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• Food and Beverage Development This paper focuses on how food production and food consumption has affected the eating habits and led to the introduction of junk foods because of the production and consumption factors.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• McDonald’s Digital Campaign “Our Food. Your Questions” The digital campaign designed to answer the questions that have been bothering the consumers of fast food for a long time, provide transparency and get rid of the myths that make a negative impact on […]
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• World Food Program Addressing risks to food and safety Food safety and public health entail core issues to the policies of the WFP in addressing food security across the globe.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• Impact of Food on Human Health and the Content of Diet People who are living in cities never get the chance to taste catfish so they even say that catfish is used by the people of low status.
• Motivational Issues in the Fast Food Sector Fast food refers to a type of cuisine produced in mass and marketed by some eateries, presentation stands, and service establishments for fast and effective production and delivery.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• Using Food Preservatives Ethical At present, the use of chemical food preservatives have gained prevalent use as many people have become tailored to the convenience of buying food that is already prepared, instead of preparing and preserving their food.
• A Food Truck Business: Project Summary Steps to be followed in starting the business will be researching local food trucks and laws, developing the business name and concept, registering, raising funds, and seeking permits and licenses. The next steps will be […]
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• Fast Food Effects on Human Health The phenomenon results in the ideological perspectives of increased obesity and the emergence of lifestyle diseases. The popularity and consumption rate of fast-food restaurants is one of the trending issues in cities and towns.
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• Making Healthy Foods Available to the Poor People Instead of giving artificially prepared and canned food, the donors should raise funds and buy whole grains in bulk to be given to the poor who in turn prepare the food in a healthy way.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• Does Healthy Food Prevent Obesity? To instill the discipline of eating healthy, mothers should train their children on the right meals, at infancy; they should be kept off junk foods and in-organic foods as possible.
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• Jamie Oliver and Leadership in the Food Industry He has a strong mastery of the market and the exact requirements of the customers to be his businesses end up matching the needs of the customers.
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• Food Preservation Methods and Their Classification At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities.
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• Impacts of Fast Food on Childhood Eating Habits The author’s claim that lack of nutritional information on fast food packaging is a major cause of obesity among children and teenagers is not true.
• Chemicals Used for Microbial Preservation of Food Usually, this chemical is used in the preservation of meat. It is common in the form of powder and white in color.
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• Oxidative Rancidity in Lipids and Food Storing The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• The Food Impact on Health In the UK, for instance, many of the edible products sold in the supermarkets are contaminated thus affecting the health of the people and most products, especially pastry products, have a lot of sugar, fat […]
• Globalization Effects on Food Industry, Trading, Education The major benefit enjoyed by the developing nations is the capability to import the raw materials from the industrially developed countries, to facilitate the production of goods required in the country.
• The Jungle and Fast Food Nation Though both books talk about the food industry and the ills that plague it, it is important to establish that, Eric Schlosser’s aim of writing Fast Food Nation was to make the public know the […]
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• Food Insecurity in the US: The New Face of Hunger This case differs from the one mentioned above because the primary problem is not the lack of food per se but the uncertainty of the ability to have the next meal.
• The Role of Food for Sustainability in the Built Environment Sustainability refers to a movement that attempts to meet the needs of the present generation without compromising the capability of the subsequent generations to meet the needs of the future.
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• Sous Vide Food Production System A vacuum machine is needed to cater for the packaging needs of the food that is prepared using the sous vide method.
• Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Saudi Food Industry’s Overview and Market Size Although state-owned companies play a big role in the economic development of the KSA, it is mostly the independent consumer food service that has been affecting the development of the KSA food industry.
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• Food Industry: The Problems Caused by the Corona Crisis The food and beverage sector has been significantly affected by the Corona crisis, and the issue should be addressed to alleviate the collapse of the industry, especially in the most affected regions.
• Fast Food and Gender: Is There a Relation? The study was to observe the gender that formed the majority of the customer base in respect to fast foods. In this case, it was important to select a predetermined restaurant that specializes in fast […]
• Brazil Food Culture and Dietary Patterns The Brazilian food culture is made up of a variety of mostly traditional dishes that have their background from the history and culture of the country.
• Food and Drug Administration Importance The agency operates in the fifty states, the District of Columbia, American Samoa, Puerto Rico, the Virgin Islands, Guam, and the other U.S.
• Menu Foods Tainted Pet Food Crisis, 2007 Notably, Menu Foods did not disclose the results of the previous examination but asked the laboratory to test the food for pesticides and insecticides as if the cats were refusing to eat it.
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Food, Customers, and Culture in the Grocery Store There also were many alcoholic drinks, and the section with beer was among the largest; lemonades, juices, and smoothies were also present. Both the store labels and the food labels quite often stressed the low […]
• East Asian Food and Its Identifying Factors Food lovers congregate on one side of the argument due to a sense of pride, while the rest may support the opposite side of the debate for the purpose of gastronomic accuracy.
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• UK Food Retailing Industry Active intervention approach is the process through which the market forces are of a given industry are interfered with to ensure the sustainability of the market.
• Should All Genetically Modified Foods Be Labeled? According to this scholar, members of the public are always comfortable with the idea of not labeling the genetically modified food.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• Food Security Policy Problem Analysis Regardless of the apparent benefits, they offer the sector and the reduction in overall food shortages, and food stamps are criticized across the political scale.
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• The “In Defense of Food” Book by Michael Pollan As a nutritionist, Michael Pollan wrote the book In Defense of Food, highlighting the effects of the Western diet and providing guidance on healthy eating.
• The Entrepreneurial Journey of Foods Future Global This ideology led to the opening of a Grassroots Pantry, a vegetarian restaurant, to help attain the goal of healthy eating habits.
• Sea Foods in the Environment Protection Context Further, the purpose of the website is to give information that seeks to reward the efforts of people who protect and safeguard the ocean and seafood supplies such as lobsters.
• The Asian Food Industry After the COVID-19 Outbreak In addition, the closure of most manufacturing and food processing companies in Asia led to major shortage of raw materials used in the preparation of cuisine.
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• Diabetic Diet and Food Restrictions Diabetes is a disease caused by the inability of the body to control blood sugar because of the lack or inadequate production of insulin by the B cells of the pancreas.
• Food Costs Reduction in a Food Establishment The cost of products is linked to the amount of food waste a food establishment generates. To conclude, the reduction of food costs requires a commitment to action and flexibility.
• Organic Food Is Not a Cure for Environmental and Health Issues For instance, the same group of scientists claims that the moderate use of pesticides in organic agriculture is particularly important to consider while purchasing food.
• Rice: Food Ingredient as a Currency Asia is considered to be the homeland of Rice: in Asia, and to be exact, in the north of modern Thailand and Vietnam, has started to cultivate rice for the first time.
• Acid Effects on Starch Gels in Food Preparation The amount of heat to be used during simmering is not indicated. It is necessary to indicate the amount of heat to ensure uniformity.
• Food & Beverage Choices and Health Impacts This written report presents the analysis of my Meal Summary Report, Nutrients Report, and Food Groups and Calories Report to reveal the factors affecting my food and beverage choices, compare the latter with SuperTracker’s Recommended […]
• Healthy Foods: Behavior Change Analysis The choice to eat healthy foods is very important for a person because it implies that an individual already understands that his/her diet is not appropriate.
• Do-Do Online Fresh Food Supply LLC’s Business Plan The “Do-Do Online Fresh Food Supply LLC” would be registered as a limited liability company with two owners who are the student of Long Island University at post-graduation level in the same discipline and they […]
• American Food, Its History and Global Distribution The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Some of the animals they hunted included the buffalo, wild turkey, and the bear.
• Food and Wine Tourism From the Australian perspective, wine tourism is the paying of a visit to the wineries and or wine making regions in order to experience and enjoy the unique features of the contemporary lifestyle of Australia […]
• Food Motif in Bartleby the Scrivener The food motif is also manifested in the naming of other characters in the story. The food motif is very prominent in this story.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Healthy Fast Food Restaurant The project committee has ensured that this project has a number of strengths as it is introduced in this competitive market.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• Fast Food’s Main Detrimental Effects This state of affairs is perfectly explainable, because during the course of recent decades, the effects of a lengthened consumption of fast food on one’s health remained the subject of a number of heated public […]
• Increased Nutrition Regulations on Fast Food Restaurants Some critics believe that federal policy to increase the cost of healthy food has led to the increase in consumption of the cheaper alternative i.e.fast food.
• American Food Over the Decades This literature review will focus on the history of peanut butter and jelly by examining the thought on interchangeability of peanut butter in the construction of sandwich, the schools of thought on the study and […]
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• The Fast Food Mass Production Problem Mass production was planned as a phenomenon to ensure the supply of food in sufficient quantities to cover the loss of production in the sale and, at the same time, meet the economic needs of […]
• Food Security: Sustainable Development While reading this part of the chapter, I realized that the majority of the land is used to produce meat products.
• The Environment of Fast Food Chains The basic research question is based upon the fact as what is actual scenario of HK fast food industry and what marketing strategies are being used commonly by the industry?
• Personal Reflection of the Book “In Defense of Food” This means that when people eat food they are not supposed to fall sick or develop health conditions that will eventually be the cause of their death.
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Organic Food: Eco-Friendly Attitudes and Behavior The knowledge of the concept, education of people about organic food qualities, and availability in the stores are among them. The attention to health consequences of consuming non-organic and organic products is one of the […]
• Kasih Food Company’s Export Strategy Kasih Food is a recognized high-quality producer of Mediterranean food in the Middle East that follows the principles of responsibility and transparency in its activity. Jordan is a partner of the Euro-Mediterranean Partnership that is […]
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• Fast Food Industry in the US This paper will discuss the fast food industry in the US with an emphasis on the positive as well as the negative impacts it has on American economy.
• The Culture of Fast Food Consumption
• An Automation Business Plan in the Food Industry
• Dietary Record of Seven Days of Food Intake
• The Impact of the Food Industry on the Environment
• Food in The Book of the Dead. The Food History
• Food Truck Business Presentation
• Food Web and Impact of Environmental Degradation
• Food Safety Policy for a Music Festival
• Food Hygiene Legislation in the UK
• The Food of Easter Holidays: The Roots of the Easter Tradition
• Problem-Solution on Convenience Food in Singapore
• The Supply and Demand for Energy Foods and Beverages
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production?
• Functional Food: Definition, Types, Benefits
• Food and Beverage Server’s Duties and Dependencies
• Gender Relationship: Food and Culture
• Genetically Modified Foods and Pesticides for Health
• Kuwaiti Food Industry and Its Development
• Food Industry’s Quality Function Improvement
• Food Scarcity Factor in French Revolution
• The Concept of Food as a Leisure Experience
• Supply and Demand Influences on Food in the Recent Years
• Role of Food in Cultural Studies: Globalization and Exchange of Food
• Marketing Strategy and Competitive Positioning at the Whole Foods Market
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector
• The Governmental Role in Food Safety
• Fast Foods More Harm Than Good
• Food Safety Risk Assessment
• The Application of Arginine Pyroglutamate as a Food Additive
• Food Culture in Mexican Cuisine
• Food and Culture Links
• Impact of Food Waste on Climate Change
• The Pleasures of Eating: Food and Consumer Culture
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Main Reasons for Establishing Food Banks
• Nurses’ Food Security Policy Advocacy
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• Climate Change and Food Waste Management
• How Food Tank Solves Issue of Food Insecurities
• Food and Beverage Brands’ Expansion and Site Selection
• Food Waste Management: Impact on Sustainability and Climate Change
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Food Choices in the United States
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Heinz Food Processing Company’s Information
• Hunger Crisis and Food Security: Research
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The McDonald’s Food Sustainability Model
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• Indian Culture, Food, Temples, and Clothing
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• American Food Industry: Panera’s Value Chain
• COVID-19 Vaccines: U.S. Food and Drug Administration
• The Food Tax in Oklahoma Articles
• Uber’s Food Delivery Business Development
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Aloe Vera: The Use in Cosmetics and in Food
• Food Insecurity in Maryland State
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Position on Food Safety Modernization Act (FSMA)
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• Organizing a Food Waste Awareness Campaign
• Food Diary: Nutrition Opportunities and Challenges
• Healthy Nutrition: Affordable Food
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Preserving Food Hygiene and Safety
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• The Canine Health: Food, Vaccination, and Hygiene
• Food Advertising and Its Effects on Children
• How Fried Foods Affect Nutrition for Young Adults
• Organic Food and Dietary Supplements
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• McDonald’s in the International Fast Food Market
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• Effects of Food Challenges to Health
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Healthy Eating Plan by Food Pyramid
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Food Safety in the Modern World
• Distinguish Unpleasant Tastes From Food Reactions
• Food, Music and Verbal Communication in China
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• The Intervention Plan For a Food Poisoning Incident
• Food Provision at the Annisburgh District Music Festival
• Biodiversity and Food Production
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Food Insecurity and Obesity-Promoting Feeding Styles
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• Food and Grades of Students at School
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Investigation of Orange as a Food Commodity
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• The Aspects of Food in the Hindu Religion
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• 21st Century Guiding Principles for the Location of Foods In a Supermarket: Maximizing Profit or Maximizing Health
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• A Sociology of Food and Nutrition: Unity of Traditions and Culture
• Nutrition: Chemical Composition of the Food
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• Healthy Food With Proper Rationing and Balanced Meal
• Organic Foods: the Best Solution or Not?
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Safety Policy and Inspection Services
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Gastronomy in Commercial Food Science Operation
• Soul Food: The Origin and Reasons of Vegetarianism
• Role in Local Food System – Pumpkins
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• Genetically Modified Foods: Substantial Equivalence
• The Demand for Food in South Africa
• Writing on Preservation and Distribution of Food
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Marketing Case B: Freddy Favors Fast Food and Convenience for College Students
• The Right to Food: Government Policy
• Safety and Quality: Food Contaminants and Adulteration
• Americans` Unique Dietary Patterns and Food Preferences
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Use of Fast Food Meals in the United State
• The Specificity of Chinese Culture in Terms of Food and Music
• The Food Served in Venice: World Famous Italian Foods
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Fast Food Epidemic: The Dark Side of American Meal
• Fast Foods Popularity: Causes and Effects
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Zero Hunger and Food Production in Abu Dhabi
• Dough Pizza Company in the Food Truck Industry
• Genetically Modified Foods: Pros or Cons
• Food Security Solutions for Kenya
• Science and Grow Food Sustainability
• Processed Food Industry
• Processed Foods and High Fructose Corn Syrup Effects
• Food & Drug Administration: Federal Health Agency
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Innovation From Google as Free Food Strategy
• Environmental Issues and Food Efficiency
• The Food Company New Product Development Group
• Advanced Food Bioanalysis
• Conventional Food System: Justice and Security
• Gulf Food Security and Delicate Diplomacy
• Hong Kong Street Food in Ethnographic Studies
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Fast Food Restaurants and Buyers’ Responsibility
• Food and Taste Process Issues
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Food Safety and Health Violation at Workplace
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Food Insecurity and Depression in Poor Families
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• New Zealand Food Market
• Genetically Engineered Food Against World Hunger
• Problem of Food Overconsumption
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Scientists Views: Should Organic Food Be Promoted?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• What Is “Organic” Food?
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Security: Opportunities in Asia
• Food Product Risk Assessment
• ELISA and PCR Techniques: Food Quality
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Delivery Industry Drivers in the United Kingdom
• Food Safety: Washing Contact Surfaces and Cooking
• Common Food Preparation Methods and Their Effects
• Technology and Communications in the Global Food Industry
• Balogne Food Company’s Operations Management
• The Food Angel Visiting Project
• Visual Cameras and Inspection in Fast Food Restaurant
• Agri-Food Supply Chains Stakeholders
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Genetically Modified Foods: Pros and Cons
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• The Best Food for Consumption and Six Nutrients
• Genetically Modified Foods: Scientific Resources
• New York City Low Food Affordability Areas
• Healthy You: Diets and Food
• Food Regulations by Companies and Governments
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Sustainability Strategies in the Food Industry
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Pet Food Industry in the United States
• Healthy Food: Lesson Plan
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• Long-Term Investment Decisions in Food Industry
• US Pet Food Delivery: Industrial Marketing
• Takeaway Food in Saudi Arabia: Business Plan
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Food Security and Sustainable Local Food Systems
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Low-Calorie Frozen Food Company’s Market Structure
• Kokubu Food Company’s Trends and Information System
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• Future of Food: Effects on the Planet
• The Fast Food Danger Awareness Among the Young People
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions
• Organic Farming for Sustainable Food Production
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Carbon Dynamics and Food Chains in Coastal Environments
• Temperature Impacts on Food
• Nutrition Process: Eating Healthy Foods
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Service Marketing: Food Market
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Traditional Food Culture in the Indian Religion
• Nitrogen from Food Waste
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Global Food Trade’s Benefits
• Fast Food Industry and Its Impacts
• The Practice of Fast Food in the United States
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Role on Social Events
• Optimizing Production in the Food Industry
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Food Security in Sydney
• Local Food Production in Malaysia
• Threats to Global Food Supplies
• Whole Foods Market Strategic Analysis
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Large-Scale Organic Farming and Food Supply
• Organic Food Marketing Prospects
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• A Typology for foodservice menu development
• Eco-Friendly Food Product Production and Marketing
• Food for the Hungry – Non-profit Organization
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Chicago (A-D)
• Chicago (N-B)

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Descriptive Essay

Descriptive Essay About Food

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Writing about food can be a delectable experience. Whether it’s discussing the taste, texture, smell, or presentation of something delicious, descriptive writing about food is an art form.

But how can you describe food in a way that engages the reader and makes them hungry for more? With some tips, your writing can be mouth-watering and make readers want to try out whatever you are describing.

In this guide, you will get tips to write an essay that will tantalize the taste buds of your readers. You will also get to read essay samples that will help you write your essay.

So let's jump right in!

• 1. Descriptive Essay - A Quick Overview 
• 2. Tips for Writing a Descriptive Essay About Food
• 3. Descriptive Essay About Food Examples
• 4. Descriptive Essay About Food Topics

Descriptive Essay - A Quick Overview 

A descriptive essay focuses on describing the characteristics, features, and appearance of a person, place, or object. This type of writing is often used in essays, articles, and other types of written work.

Descriptive writing requires strong sensory detail and vivid description to create a full picture of the subject matter. It is important to use descriptive language that evokes emotion, imagery, and imagination. 

When writing about food, descriptive language can help readers feel as if they are actually tasting the food.

Watch the following video to learn more about descriptive essay:

Tips for Writing a Descriptive Essay About Food

Are you wondering how to write a descriptive essay about food? We've got the answer for you!

Here are some tips to help you create a stunning descriptive essay about food that will make readers savor every word: 

Tip 1: Choose An Interesting and Appetizing Topic

Make sure your topic is something that people can relate to. For instance, you can write an essay on your favorite food, or describe different kinds of foods.

You can also write about a cultural food experience or discuss an unusual ingredient. Whatever topic you choose, try to make it interesting and engaging. 

Tip 2: Use Vivid Language

When writing a descriptive essay on food, use adjectives, metaphors, and similes to make the description come alive. Try describing the texture, smell, flavor, and presentation of the food in detail.

It's also important to incorporate sensory words like “tangy”, “savory” or “sweet.” Use descriptive language to evoke the senses to create an image that readers can visualize and relish.

Tip 3: Include Personal Anecdotes

If you have an interesting anecdote or experience related to your topic, include it in your essay. Readers will be more engaged if they can connect to your narrative.

Including a personal story in your essay can make it more engaging and memorable. Talk about how the food made you feel, why it was special to you, or any sensory experiences associated with it.

Tip 4: Do Some Research

Doing some research about your topic can help you create a well-rounded essay. Look up recipes, food facts, and regional influences to add more detail and depth to your writing.

Research can also help you understand the history behind certain dishes, ingredients, and cultures. This will provide interesting facts for readers that they may have not known about before.

Tip 5: Structure Your Essay

Make sure to organize your essay in a way that makes sense and flows smoothly. You can use a descriptive essay outline for this. Set up the introduction by introducing the topic and explaining why it’s important or interesting.

Then, move into the body of the essay, which should include vivid descriptions of all aspects of food. Finish with a conclusion that ties everything together.

Tip 6: Be Precise and Concise

When writing a descriptive essay about food, it’s important to be as precise and concise as possible. Choose your words carefully and eliminate any unnecessary details that could distract from the main idea.

Also, make sure all of your sentences flow together smoothly to create an effective piece of writing.

Now that you know how to write a descriptive essay about food, let's look at some example essays. Reading examples that effectively use these tips will help you use them in your own essay. 

So read on!

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Descriptive Essay About Food Examples

Check out the following food essay samples. These examples will serve as models for crafting your own amazing essay.

Descriptive Writing About Favorite Food

Descriptive Essay About Fast Food

Descriptive Writing About Food

Descriptive Essay About Food Festival

Descriptive Essay on My Best Food

Descriptive Essay About Chinese Food

Descriptive Essay On Food Street

Descriptive Writing About A Food Court

Descriptive Writing About Junk Food

Short Essay On Food

My Favourite Food Essay 250 Words

You should also read othe r descriptive essay examples i f you want to master descriptive essays.

Descriptive Essay About Food Topics

Here are a few topic ideas that will help you get started.

• The Perfect Pizza Slice: Describe the ideal pizza slice, including its toppings, crust, and the experience of savoring it.
• A Gourmet Burger Experience: Write about a gourmet burger you've enjoyed, detailing its ingredients, flavors, and the ambiance of the restaurant.
• Exploring Street Food: Describe the sensory overload of a bustling street food market, highlighting the various cuisines and vendors.
• The Art of Sushi Making: Take your readers on a journey into the world of sushi, explaining the ingredients and the skills required to create this delicacy.
• A Homemade Family Recipe: Share a cherished family recipe and recount the memories associated with it.
• A Chocolate Lover's Paradise: Describe a visit to a chocolate factory or shop, focusing on the range of chocolates and the experience of tasting them.
• The Allure of Fine Dining: Write about a fine dining experience, elaborating on the ambiance, service, and the culinary creations that make it special.
• An Exotic Fruit Adventure: Detail your encounter with an exotic fruit, highlighting its appearance, taste, and any cultural significance.
• The Charm of a Picnic: Describe a picnic in a scenic location, discussing the food, surroundings, and the joy of outdoor dining.
• A Culinary Trip Abroad: Share your experience of trying local dishes during your travels, explaining the unique flavors and cultural context.

Try writing your essay on one of these topics or think of a topic by yourself. 

You can also check out other descriptive essay topics to get inspiration.

Wrapping it up,

Writing a descriptive essay about food can be both enjoyable and challenging. With these tips, you can write a delicious and compelling descriptive essay on food that will make readers hungry for more. So grab a pen and paper and get writing! 

Don't feel like writing your own essay? No problem, let a professional do it for you!

At MyPerfectWords.com, we provide a specialized descriptive essay writing service . So if you want a unique and well-crafted essay, our expert essay writer is here to help.

Our reliable essay writing service provides 100% original essays written from scratch with free revisions.  All our essays are guaranteed to be plagiarism-free and delivered right on time.

So hire our paper writer service now!

Frequently Asked Questions

How do you start a descriptive essay about food.

Start your essay with a hook, which can be an interesting quote or anecdote about the topic. Afterward, start by introducing the topic and explaining why it’s important or interesting.

How would you describe the appearance of food?

You can describe the food’s appearance by including vivid adjectives and phrases. For instance, you can describe the texture of food as “crispy”, “crumbly”, or “smooth”. You can also include words like “juicy” and “succulent” to describe the flavor of food.

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Keep reading

Food Topics for A+ Grade Research Writing

01 December, 2021

13 minutes read

Author:  Richard Pircher

Food is a sensitive topic since it impacts human lives directly. As experts say, you are what you eat is indeed true that the meals you consume can either build or weaken your immune system. Careful diet selection affects your health immensely. You need to eat nutritious meals to maintain a healthy lifestyle and lower the risks of various diseases. That is why there are numerous diet courses and programs offered in colleges and universities.

Students get assigned numerous research papers as part of the course assessment. However, the diversity of the subject makes it difficult for learners to pick the best topics about food. It is quite a broad subject, which might confuse students more. Therefore, you must be keen during topic selection to compose remarkable research papers. Our experts have listed food safety topics and other compelling ideas to help you.

Furthermore, there are limitless controversial food topics that you can derive interesting arguments for your paper. Read on and gain more insights on how to choose appropriate topics and tips to write impressive papers.

Food Research Paper Explanation

A food research paper is an academic project that entails composing original essays and projects that analyze and explain information surrounding the nutrition industry. It could be researching safety, policies, management, nutrition, or diet innovations.

Tutors use research assignments to gauge the understanding of learners on specific subjects. That is why the papers must follow the required academic standards.

Therefore, it is imperative to identify a suitable food essay topic to compose an exceptional paper that meets the research purpose.

The Main Branches of Food Science

Food science is a study that involves multiple disciplines that relate to different nutrition aspects. It is a course that analyses nutrition properties in terms of chemical compositions and the physical aspect. The subjects also cover various scientific aspects like food safety, the processing stages, and storage.

Let us take a look at the main branches:

• Analytical chemistry.
• Engineering.
• Biotechnology.
• Quality control
• Food safety.

Thus, it is imperative to note that food technology has a massive impact on bulk production. The industry takes essential steps in how to preserve, package, and distribute food for human consumption.

Due to the subject’s diversity, learners have limitless food debate topics to cover. You can never miss out during topic selection as long as you understand the research question.

Food Topics Are Tricky – How To Choose and Work On Them

Topic selection is a critical phase even for research papers. Most students get stuck on how to approach this broad subject. It is pretty tricky to get good food topics to write about from a diverse category of options. From food arguments topics to safety issues, learners can identify numerous controversial themes to explore.

You must brainstorm to get related themes surrounding the main subject. Ensure you read the essay prompt carefully to understand the angle you will take when selecting a relevant topic. It is imperative to take adequate time to avoid picking inappropriate topics that do not align with the research purpose. For instance, if you select argumentative essay topics about food, you must incorporate logical arguments to persuade your readers about the research perspective.

In addition, you must research extensively to find verifiable sources. Crafting original documents with correct citations is paramount in research paper writing. Make sure the websites or books you are getting information contain enough content. Some controversial topics might have plenty of information, while others have fewer data.

Fortunately, it is a subject that opens debatable conversations and offers a rich ground for writing captivating research papers that can advance the medical field and the culinary world in general.

However, if you still find it challenging to select topics, you can seek professional assistance from our trusted service. Our experts are on standby 24/7, helping numerous students out and producing stellar essays and research papers on a broad array of nutrition-related topics.

20 Captivating Food As A Science Topic Ideas

Here are original food science topics to inspire your writing process:

• Explain the different categories of nutrition.
• Analyze the significant nutrition types essential for body development.
• Discuss the relationship between poor nutrition and bone density.
• Can poor people afford nutrition supplements?
• Discuss the importance of vitamin D on young children.
• An analysis of female dietary habits compared to males.
• Impact of science in nutrition.
• The types of nutrition that improve bone density.
• Discuss the importance of amino acids in muscle growth.
• An analysis of organic vs. processed diets.
• Discuss the nutritional value of dry beans and their health benefits.
• Explore the health benefits of an organic diet.
• Discuss why organic milk is a significant nutritional source.
• The role of culture in diet preferences.
• Analyze the future of the fast meal industry.
• Food Science: A quantitative analysis of modern nutrition supplements.
• Why hospitals do not provide junk meals to patients.
• Stored meals: Discuss the nutritional value and health hazards.
• Causes and effects of food poisoning.
• An analysis of nutritional deficiency and related diseases. 

10 Controversial Food Topics

Here are interesting food controversy topics that will develop compelling arguments and impress your tutor.

• What is the healthiest method to cook eggs?
• Is pizza good for young developing children?
• Effective storage for diet sauce.
• Do vegetarians live a long healthy life compared to meat consumers?
• The influence of obesity on fast restaurants.
• Analyze the causes of the rising sedentary lifestyle.
• Impact of excessive caffeine intake.
• Evaluate the role of beauty standards in eating disorders.
• The effectiveness of dietary supplements.
• Discuss the significance of a fatty diet in children.

10 Interactive Food Topics For Argumentative Writing

Diet forms part of a growing health debate in modern times. Let us look at some of the engaging food argumentative essay topics to jumpstart your writing.

• Are sodas suitable for young children?
• The adverse effects of a vegan diet.
• The impact of chocolate addiction on a healthy diet.
• Why honey is essential in managing flu ailments.
• Discuss the fruits that are effective in detoxing the human system.
• The impact of poor detoxification in the body.
• The role of garlic in insulin metabolism.
• Are there healthy sugar substitutes?
• How do quick-service restaurants affect society?
• The influence of climate on diet preferences.

10 Interesting Food Topics That Are Perfect For Debates

Numerous food debates topics help develop excellent research papers. Below are interesting topic ideas that can form captivating debates.

• Are color additives safe for human consumption?
• Can good eating habits reduce diet allergies in children?
• What is Avian Influenza? Should consumers be worried about it?
• Discuss the effective methods of organizing food in the fridge.
• An analysis of healthy spices and their benefits.
• The role of the government in creating awareness about organic diet.
• Can nutrition supplements replace organic diets?
• Explore diet choices between men and women.
• Discuss the benefits of adopting a macrobiotic diet.
• The influence of technology on eating habits.

10 Captivating Food Topics on Safety Measures

Looking for more fascinating topics? Below is a list of topic ideas about safety measures:

• Discuss the health concerns surrounding coffee?
• How to avoid food poisoning.
• The impact of biofuels in the food industry.
• Evaluate why stored meals are toxic in the human system.
• Why the government should be strict on safety and inspection.
• Effective methods of reducing botulism.
• An analysis of food safety policy.
• Discuss the significance of proper packaging.
• The downside of selling junk meals to school children.
• The role of the government in improving food safety.

10 Brilliant Food Topics For A Research Project

If you are stuck with a research paper without any topic ideas, we have you covered. The following are brilliant food research topics to inspire your research projects:

• Causes and effects of high acidity in the body.
• The thin line between weight loss diets and malnutrition.
• How does overeating affect the immune system?
• The pros and cons of consuming genetically modified foods.
• The negative effects of binge eating.
• Home-cooked meals vs. restaurant meals.
• The role of the government in curbing obesity.
• Discuss why meal choice is an individual responsibility.
• The fast-food industry is manipulating people’s eating habits.
• Analyze the long-term effects of eating.

10 Engaging Food Topics To Use In An Essay

Need more attention-grabbing food essay topics? Peruse the list below and find one that suits your research paper:

• Discuss the health hazards of genetically modified foods.
• An analysis of plant sterols in high cholesterol treatment.
• Why athletes require a special, optimal diet.
• Compare and contrast sugar and sweeteners.
• Is breakfast the most important meal to start your day?
• Impact of plastics as a packaging product.
• How biotechnology helps in meeting the nutritional needs of poor people.
• Analyze the influence of caffeinated drinks on human health.
• Are beans a better source of proteins than meat?
• Do carbonated drinks accelerate the aging of cells?

10 Interesting Food Topics for Smooth Writing

Research writing requires interactive topics to make the paper attention-grabbing to the target audience. Here are some interesting topics for your research paper:

• What are antioxidants? Discuss the nutritional value.
• Food addiction: Definition, causes, and effects.
• Why is it essential to maintain balanced pH levels?
• Discuss the socio-economic advantages of the fast-food industry.
• Discuss the controversies surrounding vegetable oils.
• Why intermittent fasting is not a healthy practice.
• The role of culture in fueling obesity.
• An analysis of chronic lifestyle diseases.
• The significance of drinking freshly extracted fruit juice.
• Is margarine a healthy choice? Discuss its implications.

10 Food Topics For Open Discussion

Let us explore other exciting food topics to talk about with rich analysis.

• Vegetarian diet: What drives people to become vegans? Is the diet suitable for everyone?
• Does interval fasting cure sedentary illnesses?
• Does lack of milk cause calcium deficiency?
• Discuss alternative calcium sources for people allergic to dairy products.
• Impact of sugar and sweeteners on human health.
• Does labeling affect consumer choices when purchasing food?
• Discuss the effective methods of reducing meal wastage.
• Impact of long-term Keto diet.
• An analysis of allergies in young children.
• Discuss the legal implications of diet adulteration.

Can’t Choose A Winning Topic? Our Writers Are Available 24/7!

Still, grappling with choosing interesting food topics to write about? Worry no more. The topic selection process might seem challenging, but it is pretty easy with the right approach. You must take time in the pre-writing stage and ensure you brainstorm extensively to arrive at a worthy, debatable subject. But if you encounter problems, trust us with your research papers and turn in excellent results.

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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449 Food Essay Topics & Research Questions to Write about

Are you looking for good topics about food? Luckily, there are so many food topics you can research! You can focus on food safety, the link between nutrition and health, food insecurity, national cuisines, food waste in supply chains, food processing technologies, and many more. Check this list of the most exciting food research questions and titles!

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• Causes and Effects of Fast Food: Essay Example
• Porter’s Five Forces Analysis of the Food and Beverage Industry
• Eating Home-Cooked Food Is Essential
• The Negative Effects of Fast Food: Essay Example
• Food Technology Importance in Modern Days
• Food Truck Business Strategy, Resources, Management
• Advantages and Disadvantages of Biotechnology in Improving the Nutritive Value of Foods
• Food Waste Management The paper aims at explaining the issue of food waste and describing approaches to the reduction of this problem.
• Target Audience of Fast Food Restaurants’ Web Sites When designing a website, its creator focuses on the needs of all visitors or some defined audience. The target audience is users on which the web resource is oriented.
• Healthy Multicultural Food: Product SWOT Analysis The chosen product is healthy multicultural food, which should be provided to the customers of Active Retirement nursing home.
• A Problem of Food Waste and Its Solutions Food waste draws a lot of interest from global policymakers as well as various organizations and scholars – it continues to grow despite the looming resource depletion.
• Food Truck Market Analysis Example Food truck business has high chances of becoming popular because food industry is one of the kinds of businesses that never go out of fashion.
• Italy’s Food: Traditional Italian Food Recipes Italian cuisine is famous around the world for its delicious and healthy food. It includes thousands of varieties of recipes for different dishes with various ingredients.
• Food Safety Issues in Modern Agriculture According to the United Nations Asian and Pacific Center for Agricultural Engineering and Machinery, an upsurge in international trade on agricultural products has made food safety a major concern.
• Sustainable Food Systems, Nutrition Sustainable food systems focus on food production, processing, and waste management to ensure efficiency and low environmental impact of the food industry.
• McDonalds Fast Food Company Organizational Change This paper attempts to explicitly review the successful implementation of the proposed change that involves improving the performance of the McDonalds Company and enhancing its customer focus.
• Food Security: The Impact of Climate Change Since climate change affects the natural world, it is evident that it poses particular challenges for food security in the future.
• Fast-Food Restaurants’ Popularity and Its Causes Majority of people in the United States have resorted to fast food restaurants, especially college students who are of the view that these restaurants save a lot of time.
• Food Truck Business’s SWOT Analysis The Food Truck company operates in the central business district of Portland, the area where the food delivery industry is very well developed.
• Food Shortage Situation Overview The connections and relationship between population and food shortage transcend all areas of human life and as such encompasses various aspects of demands that support human life.
• Food in Korean Culture: Describing Korean Cuisine Korean citizens believe that food has medicinal properties that improve a person’s emotional, psychological, and mental well-being.
• Food Additives There are three types of food additives, cosmetic food additives, preservatives and the processing aids of food.
• The Food Prices Issue and Its Impacts on the Industry The challenge of increasing food prices is relevant to the culinary, hospitality, and food industries because it significantly affects food availability and quality.
• National Food Products Company: Marketing Segmentation NFPC has gained the reputation of a company that has been striving in the UAE market quite successfully by delivering essential products such as milk, water, plastic carriers.
• Food Additives: Dangers and Health Impact Research shows that synthetic food additives have a negative human health and consumer dissatisfaction effect which calls for stricter regulation of their use in products.
• Chick-fil-A Fast-Food Network Brand Analysis Based on customer demographic data, the paper analyzes the Chick-fil-A fast-food network and compares some data to compile an accurate picture of people’s preferences.
• Wendy’s Fast Food Franchise in the Chinese Market Because of the strong presence that KFC and McDonald’s already have in the Chinese market, firms such as Wendy’s have to design a unique product.
• Food Culture: Doughnut’s History, Marketing and Sociology A doughnut, or as it is often called donut, is a kind of fried dough baked or pastry meal. The doughnut has become well-known and beloved in numerous countries and cooked in an assorted model.
• The Consumer Attitude Towards Buying Organic Food in Hong Kong The aim of this research was to determine the factors that affect attitudes towards purchasing organic food in Hong Kong.
• The Food Quality Impact on Economy and Health The problem of food quality and its impact on the economy and health of not only one country but the whole world cannot be overemphasized.
• Financial Projections for Entrepreneurship in Food Industry Running a restaurant, especially in the area known for its high competition rates among the local food production companies, particularly, the fast food industries, is not an easy task.
• Indian Cuisine: Food and Socio-Cultural Aspects of Eating Many social and cultural aspects of Indian cuisine are different from American foods. In Indian culture, eating is a significant social occasion.
• Organic Food Market Trends Food retailers replaced farmers and whole food retailers as the main retailers of organic food. Higher production costs is the only factor to the higher organic food prices.
• The Six Major Elements of a Food Safety Plan (FSP) A Food Safety Plan (FSP) is a way that identifies and prevents safety hazards from occurring during and after food production, this paper is going to discuss FSP’s major elements.
• Causes and Effects of Fast-Food Addiction Studies show that those who frequently eat fast food have an increased risk of progressing from simple consumption to addiction.
• McDonald’s and Its Decline & Crisis Due to the Healthy Food Trend The trend for healthy eating was born not so long ago but continues to cover more and more segments of the population around the world.
• Role of Food in Marquez’ “One Hundred Years of Solitude“ and Esquivel’s “Like Water for Chocolate” Laura Esquivel was born and raised in Mexico and may have written this novel with the hope of portraying to her readers some Spanish background and history.
• History of Ketchup and Its Role in Foods Tomato ketchup is a popular addition to a variety of dishes which acts as a sauce and goes well with all food.
• Healthy Food Advertising: Nutrient Content Advertising is certainly a major driver for the success of a business. It is important to mention that healthy foods correlate with overall well-being, both physical and mental.
• The Trends of Natural and Organic Foods Organic food is primarily intended to appeal to financially well-off people who can afford to spend more money on food in exchange for its perceived superior quality.
• Are Fast Food Restaurants to Blame for Obesity?
• Are Genetically Modified Food Safe for Consumption?
• Are the Nutrition Charts on Food Packages Accurate?
• What Are Issues on Food Around the World?
• What Is It Called When You Have Food Issues?
• Are You Harming Your Family by the Food You Are Preparing?
• Can Organic Farmers Produce Enough Food to Feed the World?
• What Are the Six Major Threats to Food Security?
• What Are the Four Major Problems That Affect the World’s Food Needs?
• Could Biotechnology Solve Food Shortage Problem?
• Does Dehydration Reduce the Nutrient Value in Quality of the Food?
• What Are Some Challenges to Food Production?
• Does Fast Food Have a Possible Connection With Obesity?
• How Can We Solve Food Supply Problems?
• How Did Jollibee Build Its Position in the Philippine Fast Food Industry?
• What Are Four Issues Related to Food Production?
• How Does America Solve Food Deserts?
• What Are the Seven Challenges to Food Safety?
• How Does Whole Food Build Human and Social Capital?
• What Is the Most Important Food Safety Issue?
• Should Fast Food Advertising Be Banned?
• What Are the Six Food Borne Diseases?
• What Are the Ten Main Reasons for Food Poisoning?
• Should Fast Food Chains Be to Blame for Childhood Obesity?
• Should Fast Food Only Be Sold to People Eighteen and Older?
• Should New Zealand Allow Genetically Modified Food?
• Should People Abandon Their Favorite Food and Stay Healthy?
• What Are Three Causes of Food Contamination?
• Were the Salem Witch Trials Spurred by Food Poisoning?
• Unhealthy Food Culture and Obesity Unhealthy food culture plays a significant role in developing health-related diseases, including its contribution to obesity.
• McDonald’s: The Most Popular Fast-Food Restaurant McDonald’s is one of the most popular fast-food restaurants, and its success is defined by compliance with the needs of the present-day business world.
• “Maple Leaf Foods”: Company’s Issues and Their Management Maple Leaf Foods faces the issue of the lack of a sustainable vision due to poor leadership and contamination of products, adversely affecting consumers’ health.
• Food and Water Security Management The purpose of this article is to evaluate the current methodologies for addressing food and water security issues and propose sustainable solutions based on scholarly evidence.
• Impact of COVID-19 on People’s Livelihoods, Their Health and Our Food Systems Covid-19 is affecting every aspect of life – personally and professionally, and it is redefining the way society and the workplace are organized.
• Proposal for Providing Healthier Food Choices for Elementary Students This paper describes the necessity of having a properly balanced diet, and execute healthy exercising patterns in our routines, along with our children.
• Food in Wilde’s “The Importance of Being Earnest” The readers of Oscar Wilde’s “The Importance of Being Earnest” cannot overlook the fact that the motif of food consumption does resurface throughout the play’s entirety.
• Nutrition: Causes and Effects of Fast Food In modern world productions of fast food and access to take-out combined with little exercise have raised very many health concerns.
• Cause and Effect of Genetically Modified Food The paper states that better testing should be done on GMOs. It would lead to avoiding catastrophic health issues caused by these foods.
• Consumption of Junk Foods and Their Threat to the Lives Junk foods dominate the grocery store aisles, are served every day in school lunchrooms and, in the form of fast-food junk, crowd every major intersection.
• Fast Food Popularity in America: Cause and Effect The popularity of fast food affects Americans in many ways, but the threats of obesity, chronic diseases, and unstable immunity remain critical effects.
• Agriculture and Food in Ancient Greece The paper states that agricultural practices and goods from Greece extended to neighboring countries in the Mediterranean as the dominance increased.
• Impact of Food Waste and Water Use on Earth The paper explores how food waste and water use affect the food system and how agriculture affects the environment.
• Negative Impact of Soil Erosion on the World`s Food Supply This paper tells about soil erosion as a process whereby soil-mostly the top fertile soil is transported or swept away from its natural environment then deposited in other places.
• Junk Food and Children’s Obesity Eating junk foods on a regular basis causes weight gain and for one in five Americans, obesity, is a major health concern though no one seems to be sounding the alarm.
• Healthy Food: the Impact of the Vegetarian Diet In recent years, there has been a growing trend towards vegetarianism in societal dietary choices. In the modern world, vegetarians can uphold the nutritional needs of the body.
• Food Processing: Principles and Controversies Food processing is a currently applied trend to turn fresh food into different food products through such methods as washing, pasteurizing, freezing, cooking, or packaging.
• Indian Culture Examined Through Street Food A fondness of India’s rich culture, combined with a desire to innovate and adapt with the times are all present in the Curry Up Now restaurant and Indian street food as a whole.
• Fast Food Addiction: Comparison of Articles Both presented articles argue the harmfulness of fast food, but the scientific article provides evidence of the existence of healthy fast food.
• Right to Food as a Fundamental Right Right to food is an important human right issue today. Advocates for the right to food use the phrase “Food first” to show the importance of availability to food above other priorities.
• Aspects of Muslim Food Culture Islam has many rules related to food. One of the most significant rules in Islam is the restriction on the consumption of pork.
• Food Waste Reduction Strategy The Strategy aims to raise society’s awareness and bring the food value back to reduce the volume of food waste generated.
• Healthy Food Access for Poor People Through numerous studies, it is evident that the secret to good health lies in balancing of diet in peoples’ meals.
• McDonald’s Company: The Flawed Fast Food Tax McDonalds is one of the world’s leading fast food restaurants serving more than 57 million customers daily with branches all over the major cities.
• Alaska Natives Diet: Traditional Food Habits and Adaptation of American Foodstuffs The Alaska Natives have retained their culture up-to-date in spite of their interactions with the wider American society.
• The “Food Inc.” Documentary by Robert Kenner In his film “Food Inc.”, documentary film producer Robert Kenner explores how massive businesses have monopolized every part of the food supply chain in the United States.
• Japan’s Food Patterns and Nutrition Habits The most commonly consumed foods among the Japanese people include sushi and sashimi, ramen, Tempura, Kare-raisu (curry rice), and okonomiyaki.
• Discussion of Food Safety Issues The paper discusses food tampering and bioterrorism are those issues that can result in fundamental problems in food safety area.
• Feasibility Plan for E-Commerce of Food Delivery The use of cell phone innovation can be viewed as one of the creative approaches to assist organizations in improving their business execution in the global market.
• Super Greens Organic Food Restaurant’s Business Plan ‘Super Greens’ restaurant is a new medium-sized restaurant to be located in a busy locality of Westminster in the neighbourhood of some aristocratic areas.
• Food Science: How to Make Butter Fresh milk is made up of a combination of milk and cream; since the cream is less thick than the milk, it separates and rises to the top, where it may be scrapped.
• Junk Food Taxation in the United States This paper aims to study junk food taxation in the US, define the related problems, present solutions, and provide recommendations.
• The Indigenous Food Sovereignty Concept The indigenous food sovereignty concept is broad in essence, and it perceives food as integrating all aspects of existence – mental, spiritual, cultural, and intellectual.
• Nutrients: The Distribution in the Food Groups This essay associates nutrients to their specific food groups justify their nutritional composition and explains their significance.
• Technical Description of a Food Processor A food processor seems like one of those kitchen gadgets that, once owned, makes a person wonder how they ever survived without it.
• Food Safety Sanitation Requirements for a Child’s Health To maintain optimal diet and nutrition for a child’s health and welfare, emphasis must be made on sanitary criteria for food safety, storage, preparation, and food presentation.
• Human Geography: Food Insecurity The problem of food insecurity is a significant bother of humankind. Various international organizations were created to address the matter.
• Fast Food Restaurants in the US Convenient locations play a critical role in the success of fast-food kiosks. These points include the busy commercial strips, shopping malls, and high-traffic areas.
• Ban on Genetically Modified Foods Genetically modified (GM) foods are those that are produced with the help of genetic engineering. Such foods are created from organisms with changed DNA.
• Healthy Fast Foods: Sector Analysis Health consciousness is fast becoming an important trend in the fast-food restaurant industry. The paper concerns sector analysis on profitability in the said marketplace.

If you need a good idea for your argumentative essay, check out some food related topics to debate:

• Should fast food be regulated?
• Should GMO labeling be mandatory?
• Is there a need for stricter regulation of food advertising?
• The link between processed food and obesity.
• The role of meat consumption in climate change.
• The pros and cons in functional foods.
• Can cities become self-sufficient in food production?
• Why should we promote Meatless Mondays?
• Are food additives and preservatives evil?
• The impact of food packaging on plastic pollution.
• Food and Family in the Hispanic Culture The notion of family is crucial to the Hispanic culture due to its encouraging idea of interdependence and belonging. The food became an integral part of family gatherings.
• Food Innovation: Ayran Yogurt in the Scandinavian Market This study researches the suitability of Ayran yogurt product and how to introduce it as a healthy alternative to soft drinks in the Scandinavian market.
• “The Future of Food” Documentary The documentary “The Future of Food” is shocking by the revelation of how food is made in America. This work describes two main issues that this film focuses on.
• Fast Food Harmful Effects on Children This paper states that the exposure of children to fast food early on has an adverse effect on them, resulting in the need to prevent the sale of fast food in schools.
• Fast-Food Industry’s Market Place and Environment The fast-food industry is experiencing a revenue of over $15 billion growth a year, and the future growth rate at an average of 2.7%.
• Food Safety and Information Bulletin Factors that contribute to food poisoning include; holding food at the wrong temperature which is mostly caused by inadequate cooling and inadequate cooking.
• Food Waste Management Importance The world is gradually losing its beauty and is constantly coming under pressure from different problems every other day.
• Taiwanese Culture, Foods, and Tourism This paper provides a brief overview of Taiwan, including its location, culture, food, and tourism industry and its significant economic impact on the country.
• A Qualitative Study of Independent Fast-Food Vendors Near Secondary Schools “A qualitative study of independent fast-food vendors near secondary schools” primarily sought to explore and navigate the barriers toward offering healthier menu options.
• Food Additives and Problem of Safety Certain food additives are believed to have side effects in adults and most importantly in children, such as increased hyperactivity, allergies, asthma problems, and migraines.
• Food Voice of the Bangladeshi Rice forms the core of the Bangladeshi eating patterns. It is consumed in large quantities across the country, being the base for many traditional dishes.
• Fast Food and Health Relations Fast food is a way of life for those who look for a quick and cheap alternative to homemade food. What diseases fast food may cause.
• Advertising Promoting Organic Food and Beverages To turn the world more organic, one has to resort to using organic supplies. Creating ads on the way people can improve environmental conditions will change the position.
• Local Food Venture and Its Operations Management Building a small business enterprise is a complex task. This case study examines a model of expanding a local food venture to a permanent location and franchise.
• Availability of Healthy Food Food security and accessibility are now seen as ensuring that all members of society have physical and economic access to food that is safe.
• Fast Food Nation: Annotated Bibliography Zepeda’s Bad Choices in Our Food System book explores how the food system, including relevant policies in the US, influences consumer food choices.
• Code of Ethics in Food Tracks Business A transformation in the way that food is prepared and enjoyed can be seen in the vast development in the prominence of food trucks.
• Solutions for Food and Water Security Issue With many nations encountering food and water security problems, the consequences of such events have become global, giving rise to multiple outcomes this insecurity.
• Aspects of Food Insecurity The paper states that food security is becoming a regulated process within the framework of international political and economic cooperation.
• Food Safety and Hazards Manufacturers are obligated to maintain safe control measures to ensure products are fit for human consumption.
• Healthier Cookie Version: The Challenges to the Food Industry A meal can enhance a healthy body development and, if not well censored, can result in health-related problems such as high blood pressure.
• The Process of Food Poisoning in General This article focuses on food poisoning: briefly discusses pathogens and symptoms, referring to the article “Encyclopedia of Health – Diseases and Conditions”.
• Statistics on Food Disorders in the US and Puerto Rico The purpose of this paper is to analyze the statistics on food disorders in the United States, compare it with the situation in Puerto Rico, and suggest measures to tackle the problem.
• “Chinese Restaurant Food” : The Article Review The article ‘Chinese Restaurant Food’ educates the general public about the hidden dangers and harm of eating too much Chinese food.
• Product Design in Food Industry: A McDonald’s Case Article Critique In “Product Design in Food Industry – A McDonald’s Case,” authors consider McDonald’s recent launch of new products along with some of the aspects of its production process and innovativeness.
• Chick-fil-A Inc.’s Entry into Qatari Food Industry The report presents three elements (political, economic, and legal) of PESTEL for Chick-fil-A to use in its decision to expand in the Qatari fast food industry.
• Pet Food Product Marketing Strategy This paper outlines the marketing strategies that will be used for launching my pet food product: SWOT analysis, target market, market needs, and other market strategies.
• Indian Culture and Food Supply India has the world’s second-largest population. Population explosion presents the problem of food insecurity in India.
• The Use of Biodegradable Straws in Food and Beverages Business Plastic straw usage is part of the problem of plastic pollution and its adverse impact on the planet’s ecology. Nature is dying, and all new consequences of plastic are manifested.
• Chinese Food in the United States The Chinese brought their traditions, customs, ingredients and recipes to the United States, sparking a renaissance in food culture.
• The Environmental Impacts of the Food and Hospitality Industry The food wastage issue in the food and hospitality industry in Australia remains to be consciously considered as it may adversely affect the environment.
• Hospitality Management: Food and Beverage Management A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field.
• Firefly Burger Fast Food Marketing Plan The project aims to examine the internal and external environments that affect the success of Firefly restaurant and the need for changing its marketing strategy.
• Kenya, Its Tourist Attractions and Food Culture Kenya is one of the most beautiful African countries I have ever been. I am always thrilled to visit it. However, it has taken some time since I was there.
• Fast-Food Restaurant’s Capacity Increasing Options The fast-food restaurant is experiencing a booming business and looking for ways to increase its capacity to serve more customers. The management has come up with two options.
• Childhood Obesity Causes: Junk Food and Video Games The problem of “competitive foods and beverages” that are sold in schools outside the existing breakfast and lunch programs has been discussed for a while now.
• World Hunger and Food Distribution as Global Issue World hunger is a serious issue that affects the development of many countries, impairing the overall health of their populations and increasing child mortality.
• Food Donation and Food Safety: Environmental Health Food safety is often taken for granted, with most people relying on basic practices and following essential hygiene standards without giving a second thought.
• Effects of Climate Variability on Water Resources, Food Security, and Human Health Evaluating the effects of climate variability on water, food, and health will help identify the areas for improvement and offer solutions to current environmental challenges.
• The Issue of Food and Water Security The global issue for the analysis is food and water security. This is a topical problem nowadays, especially in light of climate change and population growth.

Do you want to write a paper on the latest advancements in food science and technology? Here are some current food-related research topics to discuss:

• Potential health benefits of plant-based diets.
• Nanotechnology in food packaging.
• The application of 3D printing in the food industry.
• The benefits of bioprocessing of food waste.
• The impact of fermented foods on gut health.
• Current techniques for clean meat production.
• Food traceability: why does it matter?
• Alternative sweeteners as a sugar reduction strategy.
• Emerging trends in food packaging materials.
• The use of robotics in the food industry.
• Nutrients in Different Food Groups The essay explains the variety of nutrients in different food groups, the reasons for these variations, and the health benefits associated with the nutrients.
• Food Insecurity in the United States Food insecurity is one of the most pressing global problems that is also relevant for the United States today.
• Food and Cultural Appropriation Article by Cheung The article Cultural Appropriation by Helier Cheung focuses on the case of Lucky Lee restaurant, which started the discussion about the cultural appropriation of food.
• Food and Agriculture of Ancient Greece The concepts of agriculture and cuisine both have a deep connection to Greek history, culture, development, and social trends.
• Fortified and Aromatic Wines and Accompanying Food Fortified wines are added with alcohol, and the taste of aromatic wines is strengthened by adding flowers, spices, and herbs.
• Fast-Food Expansion Strategy for Indian Market With the increasing globalization of the world economy and the fast-food industry, in particular, major fast-food chains continuously seek new markets to expand their operations.
• Food Allergies and Eating Disorders Along with food allergies, mental health disorders are widely spread diseases. Eating disorders, such as anorexia, bulimia nervosa, and binge eating, are common among young women.
• Personal Response About the Documentary “Food Inc.” The documentary, “Food Inc.”, argues that the production of today’s food choices is solely profit-based and that there is insufficient government regulation on agriculture.
• A 3-Day Diet Analysis With the USDA Food Pyramid According to Willett and Skerrett (2005), the USDA Pyramid turns out to be one of the most recognizable systems in American society.
• The Food Chain: Groups and Functions Producers, consumers, and decomposers are the three groups of organisms that comprise a food chain in an ecosystem.
• Fast Foods Lead to Fast Death: Informative Speech The fast-food industry has expanded at a rapid pace during the past half-century. The consequence has been the rapid expansion of the nation’s collective waistline.
• Business Within Society: Food Truck The business in this instance is a food truck that specializes in selling affordable yet clean meals to various workers in and around.
• Indian Culture and Food in the Raaga Restaurant Before visiting Raaga, a restaurant of Indian cuisine, I tried to consider what I knew about this culture and whether I would eat what I would be served.
• Global Food Supplies, Overpopulation and Pollution The essay explores the problem of the threats to global food supplies and presents solutions and a critique of their effectiveness in alleviating this challenge.
• Costly Healthy Food and State Policies The paper explains a problem of high prices for healthy food giving causes and outcomes, describing relations of costly healthy food and state policy and offering solutions.
• Eco-Friendly Packaging Design for Food and Drinks The paper will focus on the issues of eco-friendly packaging. The topic will be narrowed to the food industry, i.e. food and beverage production.
• How Canadian Government Could Improve Food Safety? The paper points out how the government can cooperate with other stakeholders in the food industry to improve the existing standards.
• Whole Foods Market’s Strategic Position and Goals Whole Foods Market is an American company specialized in foods without artificial hydrogenated fats, colors, flavors, and sweeteners.
• Slow Food Movement in USA The Slow Food movement started in the middle of 1980s by C. Petrini as a protest against the fast food industry and the call for returning to the traditional healthy eating habits.
• Food Safety: A Policy Issue in Agriculture Today Food safety constitutes proper preparation, storage and preservation of all foods. Markets are increasingly calling for improvement in the quality and safety standards of food crops.
• Factors Influencing Food Choices and Their Impact on Health Many people have access to various food options, while some are limited to the highly available and affordable unhealthy food choices.
• Effects of Food-Medication Interplay on Recovery This paper examines the effects of food-medication interplay on recovery, the action that should have been taken, and the impact of gender on the situation.
• Powerade Food Myth Buster: Investigating Health Claims Powerade makes a statement on the bottle that it helps replenish four electrolytes lost in sweat. Powerade food myth buster aims to investigate its health claims from ingredients.
• Amazon and Whole Foods Merger This paper studies the contribution that the acquisition of Whole Foods Amazon has made and what barriers the organization had to face in this process.
• Foreign Market Entry of Electronic Food Delivery Service in Nigeria The purpose of this report is to discuss and analyze the establishment of an electronic, online-based food delivery service in Nigeria.
• Digitization in Improving the Food Supply Chain Technology plays an essential role in shaping the food markets by improving the affordability, productivity, and diversity of agricultural products.
• Sustainable Agriculture Against Food Insecurity The paper argues sustainable agriculture is one way to reduce food insecurity without harming the planet because the number of resources is currently decreasing.
• A Typical American Dinner Plate: Origins of Food A plate with tater tots (fried potatoes), chicken wings, spinach soup, and a piece of watermelon for dessert would qualify as ideal in any American household.
• How Do Fried Foods Affect Nutrition for Young Adults? An annotated bibliography on the topic how fried foods affect nutrition for young adults, the effect of television, the effect of dietary patterns on young adults’ health.
• The Use of Low Fat Food This short essay will demonstrate that many of the foods we are eating today are in reality not that low in fat as they claim.
• First in Show Pet Foods: Case Analysis First in Show Pet Foods is among the newest frozen dog food companies, which can be considered to be a first-mover in the given market.
• The Impact of Food Choices on the Economy and Environment I decided to research two food products: salmon fillet and orange juice. I will utilize the data collected to reflect upon how food choices can impact the economy and environment.
• Behavior-Based Safety in the Food Industry: DO IT Method The so-called DO IT method is useful when applied to jobs in the restaurant industry, leading to an improvement in the work behavior of employees.
• Food Safety Issues and Standards Food hygiene standards are perhaps the most important for any country to observe due to the damage which the food of poor quality may bring to the health of the population.
• “Fast Food Nation” the Book by Eric Schlosser In his book Fast Food Nation, Eric Schlosser argues that fast food has greatly influenced American society and culture.
• The Importance of Sustainable Development in the Food Retail Sector The United Nations Sustainable Development Goals are discussed from the perspective of their relevance to the Canadian business in general and the food retail sector in particular.
• McDonald’s Fast-Food Restaurant’s Analysis The management at McDonald’s would view the SWOT analysis as being partly exhaustive of the internal strengths and weaknesses of the company.
• Genetically Modified Food Safety and Benefits Today’s world faces a problem of the shortage of food supplies to feed its growing population. The adoption of GM foods can solve the problem of food shortage in several ways.
• Food Chain: Ricotta Cheese Production The choice was made in favor of Ricotta cheese, because it makes the basis for and is added to a range of products, such as cheesecakes, cookies, pancakes, pizza.
• Healthy Food in U.S. Schools The main reason for choosing this topic is the need to establish the reasons why young people in schools are provided with unhealthy food that have negative health effects.

If you’re looking for persuasive topics about food to talk about, here are some suggestions for you:

• The benefits of eating organic foods.
• Fast food advertising to children should be banned.
• Food waste reduction is everyone’s responsibility.
• The importance of clear and informative food labels.
• The need for stricter regulation of junk food sales in schools.
• Why should the government impose a soda tax?
• The role of food companies in addressing childhood obesity.
• The impact of social media on eating behaviors.
• Home cooking is essential for health and family bonding.
• The role of food companies in addressing food allergies.
• Food and Drink Industry’s Innovation and Barriers
• Nutrition, Healthy Food Choice, and Nutritional Value of Fast Foods
• Hazard Analysis in Food Safety
• Food-Borne Salmonella Epidemiologic Triad
• Food Insecurity’s Causes and Implications
• Researching Food Service in Hospital
• The Importance of Nutritional Labeling on Packaged Food
• Organic Food Purchases Among Customers of Different Ages
• Logistics Network of the Food and Beverage Production Industry
• Genetically Modified Foods: How Safe are they?
• Halal Food in Other Religions
• Fast Food Chain Locations, Non-Chain Restaurants and Bars
• Competition in the Australian Food Industry: Case Analysis
• Genetic Engineering in Food and Freshwater Issues
• Food and Drug Administration History
• The Case of Salesforce and Wegmans Food Market
• Sociology of Food and Eating
• Food & Beverage Companies’ Input to Global Food Consumption
• Biofoam: The Snack Food That’s Packing America
• Food Policy Action and Food Security Legislation
• Drug-Drug and Food-Drug Interactions
• Packaging in Marketing, Food Safety, Environment
• Pizza as One of the Most Famous Food in London
• The Food Truck Business Models Development
• Scientific Approach to Food Safety at Home
• Food Behaviors Among Mexicans and South Americans
• Buffalo Skies Aki Forest Food Sovereignty Pilot Project
• Food and Water Security as Globalization Issues
• Discussion of Food Security Technologies
• Whole Foods: An Organizational Needs Analysis
• Food and Beverage Plan: The COVID-19 Pandemic Influence
• Food Poisoning Case at Air China Flight
• Fast-Food Marketing and Children’s Fast-Food Consumption
• Fast-Food Industry’s Influences on Children
• Soul Food: An Original American Art Form
• Teens ‘Especially Vulnerable’ to Junk Food Advertising
• The Importance of Variability in the Food Industry
• Schieffelin: Rainforest Environment and the Kaluli Food Production
• Advantages of Using Genetically Modified Foods
• Visual Communication. Natural Food Packaging Colors
• Food Safety in the Commercial Industry
• Proposal for Lowering the Intake of High-Calorie Food
• Organizational Design Factors in the Food Industry
• Nature’s Best Pet Food Brand’s Target Market
• Food Ads Ban for Childhood Obesity Prevention
• Food: National Identity and Cultural Difference
• Food Allergies and Obesity
• Genetically Modified Foods and Their Impact on Human Health
• Canada’s Food Guide Discussion
• The American Diet Influenced by Fast Food Ads
• The Meat Inspection and Food Safety Issues
• Food Deserts’ Impact on Children
• Food Deserts Control in the United States
• The Salmonella Bacterium as a Food Borne Illness Pathogen
• The Omnivore’s Dilemma Regarding Sources of Food
• Improper Food Handling Practices in Kansas City Restaurant
• Food Sustainability Assessment
• The Age of “Nutritionism”: In Defense of Food by Michael Pollan
• The Food Insecurity Issue and Methods of Solving
• Food Ingredients: Molecular Reactions
• Food Preparation in Upper Paleolithic Ohalo II
• Agriculture, Water, and Food Security in Tanzania
• Food, Inc., Produced by Kenner Review
• Jewish Dietary Patterns: Kosher Food and New Meat
• Improper Food Handling Practices in Kansas City
• The Lack of Food Safety in Kansas City, Missouri
• Food Poisoning Caused by Staphylococcus Aureus
• The Reaction to the “Food, Inc.” Documentary
• Food Insecurity Health Issue: How to Mitigate It
• Food Habits and Acculturation of Immigrants
• Discussion: Whole Foods ‘Teaming Up’
• The Challenges in Food Supply Chain During COVID-19
• Nike, Whole Foods, and Mcdonald’s: The Use of Information Systems
• Food Insecurity and Associated Environmental Issues in Sub-Saharan Africa
• Food Industry: The Safety Issues
• Food Insecurity in New York City
• Agriculture-Led Food Crops and Cash Crops in Tanzania
• Food Security: Environmental Health and Preventive Medicine
• Protecting Ourselves from Food Article by Sherman & Flaxman
• Food Deserts and Related Challenges
• The Baby Food Shortage: Public Service Announcement
• Examining Solutions for Mitigating the Food and Water Security Issue
• Restricting the Volume of Sale of Fast Foods and Genetically Modified Foods
• Agriculture and Food Safety in the United States
• Expanding Access to Food Interview Plan
• Liability of Death from Food Poisoning
• Food Labeling Affecting Sustainable Food Choices
• Behavioral Reasoning Perspectives on Organic Food Purchase
• Analysis of Freeman’s Promotion of Junk Food
• Morals and Using Animals for Food
• Evaluation of Articles on Food and Water Security
• Food Administration on Sustainable Palm Oil
• Food Cost Issues in the Hospital
• Issues of Obesity and Food Addiction
• Global Societal Issue: Food and Water Security
• Addressing Food Insecurity in Wyandotte County
• “Can You Be Addicted to Food?”: A New Problem Faced by North Americans
• The Connection Between Food Allergies and Gut Microbiome
• Food Facility Design: Sustainable Kitchen for Delight Restaurant
• Successful Institutional Food Management & Delivery Systems
• Trade Peculiarities in Food and Agriculture
• The Discrepancies in Unhealthy Food Advertising: Hispanic and Black Consumers
• The Biofuel and Food Industry Connection
• Climate Change and Food Production Cycle
• “Societal Control” Over Food and Weight Gain
• Discussion of Freedman’s Article “How Junk Food Can End Obesity”
• Food Deprivation in the United States
• “Fast Food Nation”: The Development of the Food Industry in the USA
• The Connection Between Food Choices, Identity, and Nationalism
• Healthy Food for Learning Achievements in School
• Introduction to Food: Macromolecules Analysis
• Discussion of Food Foraging History
• Botulism Prevention and Food Security Approaches
• Should Food Manufacturers Label All GMOs?
• Donating Restaurant Food to Poor People in Peru
• “Food Stamped” and Its Main Shortcomings
• Proper Food Rotation Overview
• Whole Foods Company’s Product Marketing in France
• The Food and Drug Administration (FDA) and Globalization
• Supply Chain Strategy for the Foods and Drinks Sector
• Food Deserts and Their Impact on Local Communities
• Introduction and Politics of Food Discussion
• Food Security: Global Health Issue Comparison
• Are Food Manufactures Killing Us?
• A Community Mobile Food Truck to Serve Disadvantaged Children’s Needs
• White-Collar Crimes: Unsafe Food
• The Class About Nutrition to Real Life Situations When Making Food Choices
• Impacts of Climate Change on Agriculture and Food
• Food Supplements in Preventing Long-Term Illnesses
• A Plan for Receiving and Handling of Food Products Based on HACCP
• Quality of Food Served to Children
• Food, Health and Environment Relations
• The Home Food Environment and Obesity-Promoting Eating Behaviours
• The Effects of Food on ADHD
• Genetically Modified Organisms in Human Food
• Eating Fast Food and Obesity Correlation Analysis
• Nursing: Issue of Obesity, Impact of Food
• When Food Costs More Than It Is Supposed To
• Federal Food, Drug, and Cosmetic Act Amendment
• American Food Industry in the “Food, Inc.” Movie
• Obesity Treatment – More Than Food
• Nurse-Led Program on Food Safety Problem
• Nitrates and Nitrites in Food
• Neighborhood Deprivation and Exposure to Fast Food in a Large Rural Area
• Bacteria That Cause Food Toxicity
• “The Food Matters” by James Colquhoun
• “The Future of Food” produced by Catherine Lynn Butler
• Comfort Food as a Quarantine Trend
• Food Consumption: Enjoyment and Ethics
• Reducing Food Packaging Litter in Ireland
• Food Insecurity Assessment in Miami
• TQM, Six Sigma and Product Liability in Perishable Food Industry
• Food Labeling and Concordia University’s Food Sphere
• The Downtown Rideau Area: Food Segway Tours
• The History of Soul Food Cuisine in the United States
• The Words on Your Plate: Analysis of the Food Words
• Expanding Ultima Foods in China
• The Actual and Budgeted Food Costs
• Escherichia Coli Infection: Preventing Food Borne Illness
• Food and Wine Pairing Menu
• National Food Policy Guaranteeing Healthy Food Marketing
• Food Festival Event for Westboro Residents
• Analysis of Nutrition and Food Studies
• Modeling Sustainable Food Systems
• Macronutrients Consumption: The Best Food Sources
• “Women, Food, and Learning” by Claudia Setzer
• Food Additives Use in Agriculture in the United States
• The Origins of the Soul Food and Barbeque in the USA
• Food and Sustainable Environmental Issues in Campus
• 2019 Brooklyn Crush Wine & Artisanal Food Festival
• America Express Charity Food Overview
• Food, Body, and Weight Issues Exploration and Family Dynamics in Ireland
• Is Fast Food Really Harmful and Can It Be Healthy?
• The Current American Food Situation Influenced by the Immigrant Farmers
• Traditional Lakota Food: Buffalo
• Organic Foods Issue of “In Defense of Food” by Michael Pollan
• Working in a Food Pantry
• Testing Food Service Employees: Policy Assessment
• How Tesco a Leading Food Retailer Globally
• How the Fast Food Industry Has Changed the Environment and the Health of American Society?
• Food Habits and Dietary Practices: Honey as Food
• Climate Change and Its Potential Impact on Agriculture and Food Supply
• Eric Schlosser’s “Fast Food Nation”
• White Thinking Hat Fast Food: Overview
• Genetically Modified Food as a Current Issue
• The Fast Food Restaurants History in the United States
• Fast Food Nation: Business Analysis
• Delectability of Foods Within the Context of Children
• Concerns Regarding Genetically Modified Food
• UK Business Sourcing Extensive Food Materials from Greece
• Time and Food: Chrononutrition & Night Eating
• Obesity Caused by Fast-Food as a Nursing Practice Issue
• Food and Drug Administration – Regulatory Agency
• Do Marketers Condition Us to Buy More Junk Food?
• Bologna-Surface Bacterial Analysis: Bacterial Contamination on Two Food Contact Surfaces
• Food Insecurity Intervention and Its Effectiveness
• Food Company Managing Business Activities
• Granite City Food & Brewery Company’s Analysis
• Global Food Security: UN Speech
• Australian Consumers Strategies to Reduce Food Waste
• Waste, Food and Transportation: Sustainable Development
• Food Stamps: Rationale for Tightened Conditions
• Granite City Food & Brewery Company’s Environment
• Granite City Food & Brewery Company’s Market Capitalization
• Food Labeling Changes in the United States
• Start Up Company: Genetically Modified Foods in China
• Granite City Food & Brewery Company’s Value Chain
• The Currency Devaluation Concept in the Food Industry
• Food Choices in Food Deserts: Sociological Analysis
• Healthy and Nutritious Food for Young Children
• Food in Reducing Risks and Improving Health
• Food and Drug Administration Fast-Track Approval
• Dietary Laws and Food Products for Health
• Fast Food as a Cause of Obesity in the US and World
• Labeling Food With Genetically Modified Organisms
• Ethical Eating in Daily Food Practices
• Food Diversion as a Type-2 Diabetes Treatment
• Food Producing Company and Its Key Processes
• Saddle Creek Corporation: Food Company Analysis
• IES Lean Systems Ltd. in the Food Industry
• Food for the Working-class Americans
• Supply Chain Management in the Food Industry
• Fast Food and Obesity Link – Nutrition
• In Defense of Food by Michael Pollan
• Food Science and Technology of Genetic Modification
• Food Across Cultures: Asida (Jamza) Meal Project
• Food in the 20th Centure
• Nutrition and Food Security within the Aboriginal and Remote Communities of Australia
• Nutrition: Foods Containing Calories

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StudyCorgi. (2021, September 9). 449 Food Essay Topics & Research Questions to Write about. https://studycorgi.com/ideas/food-essay-topics/

"449 Food Essay Topics & Research Questions to Write about." StudyCorgi , 9 Sept. 2021, studycorgi.com/ideas/food-essay-topics/.

StudyCorgi . (2021) '449 Food Essay Topics & Research Questions to Write about'. 9 September.

1. StudyCorgi . "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

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StudyCorgi . "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

StudyCorgi . 2021. "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

These essay examples and topics on Food were carefully selected by the StudyCorgi editorial team. They meet our highest standards in terms of grammar, punctuation, style, and fact accuracy. Please ensure you properly reference the materials if you’re using them to write your assignment.

This essay topic collection was updated on January 22, 2024 .

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Sample Essay on Food and Writing Hacks

Ever wondered, “What is some interesting topic I can write my essay about?” The answer is simple: anything can be an interesting topic, given the right angle.

Writing an essay on an abstract topic or about things which appear to all of us so usual, common, and routine may prove to be way far from being as simple as it seems at first glance. One might assume that it would take a couple pages of mental wandering – and the mission’s accomplished. Well, not that fast, buddy.

Say, what food essay topics you can come up with instantly? Or how to describe food in an essay on the whole? That’s what we’re talking about here. You gotta do some serious thinking first. You gotta be both general and specific, common and personal at the same time. You gotta do your best. From this perspective, what you can do at this very moment is use the sample piece below as a model to craft your own essays on food or any other abstract theme. There’s another (short and easy) way, though: hire a professional writer to do the job. Speaking of which, you can do it right here right now by clicking the button below:

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But let’s get back to the subject matter of this page. Here is a chunk of sample essay that should make it clear to you how to write an essay about food – yes, such a familiar and usual thing that we deal with several times every day:

Essay on Food

For some people, food is just a necessity to satisfy basic needs; for the others, food is more than just a basic necessity, but a pleasure that plays a significant role in their understanding of happiness. There are so many different cuisines and food preferences built by cultural and ethnical backgrounds, geographical locations and social classes. Food and popular meals can tell us a lot about the history and traditions of various nations and regions. Meat eating habits, herbs, and crops – everything makes its contribution to the traditional cuisine and culture. India is a land of spices, Africa is a continent of sauces, Europe discloses esthetical beauty of food and opens up new opportunities and inventions for those who value and enjoy eating.

Eating habits change over time and follow climate, cultural and other transformations that determined the evolution of the communities. Changes in the way people serve the table, evolution of European and Asian business etiquette, food preferences according to the surveys in different countries and other elements that allow measuring and analyzing the evolution of food help us understand the history.

Some of the recipes we keep through generations and these old traditions and knowledge are the only untouchable aspects that people try to bring with them. With globalization and exchange of knowledge between different countries, food becomes more accessible, and now we have an opportunity to try and investigate various fruits and vegetables from different corners of the world. Transportation facilities made it possible to develop food trade, and there are almost no borders that could limit English people from trying Indian or Chinese food. Other factors that spread and mix food preferences around the world are immigration and ethnical minorities that inevitably widen knowledge of local population about various cuisines.

Food and eating in general are…

Wait, you didn’t think we’d open free access to such an awesome essay entirely, did you? ☺ All in all, if after scanning all those food writing examples, you’ve just caught yourself thinking “I like what I read”, take notice: we can whip up even a better piece for you!

(Hopefully) Helpful Abstract Writing Tips

Oh, well, if you still decide to take a chance and craft that opus on your own, it means you could definitely use these brief yet awe-inspiring, incredibly valuable, and unbelievably effective tips on how to write an impressive essay on an abstract topic and not screw it up:

• the most valuable advice: don’t waste your time scanning the Web in search of the universally applicable abstract paper types classification or a step-by-step guide on approaching abstract topics. There’s no some one-size-fits-all recipe or for them. Generally speaking, that’s precisely why they are called “abstract” in the first place.
• a ‘Dutch uncle’ advice: get general and personal at the same time. When writing about something abstract, you cannot avoid discussing it in general terms (which is extremely boring, ehw). Try to make this part short and quickly move on to the part where you reflect on how this generic stuff has directly influenced your life (oh yeah, things are heating up now!).
• the ‘not too bad at all’ advice: think really hard about the multi-dimensional meaning of words in the topic – and use all of them or the most appealing to you. For example, if it’s a piece about, say, bridges, then, apart from being the wreath of engineering thought, they could symbolize your connection with another person or some meaningful moment in your life.
• the ‘kinda obvious’ advice: structure your essay properly – a catchy introduction followed by several sections of analysis and your reflections rounded up with a conclusion paragraph. For the impact-enhancing effect, you can finish the whole thing off with an open or rhetorical question.
• just an advice #5: heck your writing, fix grammar mistakes and logical inconsistencies. Repeat. Give it a rest. Then go over the text again. Invent a pause, eat something yummy. Show your piece to someone who really knows how to polish content to perfection.

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My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

Get the huge list of more than 500 Essay Topics and Ideas

Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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Healthy Food Essay

The food that we put into our bodies has a direct impact on our overall health and well-being. Eating a diet that is rich in nutritious, whole foods can help us maintain a healthy weight, prevent chronic diseases, and feel our best. It is important to make conscious, healthy food choices to support our physical and mental well-being. By incorporating a variety of fruits, vegetables, whole grains, and lean proteins into our diets, we can ensure that our bodies are getting the nutrients they need to thrive. Here are a few sample essays on healthy food.

100 Words Essay On Healthy Food

Healthy food is essential to maintaining a healthy and balanced lifestyle. First and foremost, healthy food is food that is nutritious and good for the body. This means that it provides the body with the vitamins, minerals, and other nutrients it needs to function properly. Healthy food can come in many forms, including fruits, vegetables, whole grains, lean proteins, and healthy fats. Healthy food is important for maintaining a healthy body and mind. It provides the nutrients and energy the body needs to function properly and can help to prevent a wide range of health problems. So, if you want to feel your best, be sure to make healthy food a priority in your life.

200 Words Essay On Healthy Food

Healthy food is not just about what you eat – it’s also about how you eat it. For example, eating fresh, whole foods that are prepared at home with love and care is generally considered to be healthier than eating processed, pre-packaged foods that are high in salt, sugar, and unhealthy fats. Additionally, eating in moderation and avoiding excessive portion sizes is key to maintaining a healthy diet.

There are many reasons to eat healthy food, but the most obvious one is that it can help to prevent a wide range of health problems. Eating a diet rich in fruits, vegetables, and other healthy foods can help to lower your risk of heart disease, stroke, obesity, and other chronic conditions. Additionally, healthy food can help to boost your immune system, giving your body the tools it needs to fight off illness and infection. But the benefits of healthy food go beyond just physical health. Eating well can also have a profound impact on your mental and emotional well-being. A healthy diet can help to reduce stress and anxiety, improve mood, and increase energy levels. It can also help to improve cognitive function and memory, making it easier to focus and concentrate.

500 Words Essay On Healthy Food

Healthy food is an essential aspect of a healthy lifestyle. It is not only crucial for maintaining physical health, but it can also have a significant impact on our mental and emotional well-being. Eating a balanced diet that includes a variety of fruits, vegetables, whole grains, and lean proteins can help us feel energised, focused, and happy. But for many people, eating healthy can be a challenge. In a world where fast food and processed snacks are readily available and often more convenient than cooking a meal from scratch, it can be tempting to choose unhealthy options. And with busy schedules and hectic lives, it can be difficult to find the time and energy to plan and prepare healthy meals.

However, the benefits of eating healthy far outweigh the challenges. Not only can it help us maintain a healthy weight and reduce our risk of chronic diseases like heart disease, diabetes, and cancer, but it can also improve our mood, energy levels, and overall quality of life.

My Experience

As I sat down at my desk with a bag of chips and a soda for lunch again, I realised that I had been making unhealthy food choices all week. I had been so busy with work and other obligations that I hadn't taken the time to plan and prepare healthy meals. I decided then and there to make a change. I started by making a grocery list of nutritious, whole foods and meal planning for the week ahead. I also made a commitment to myself to cook at home more often instead of relying on takeout or fast food. It wasn't easy at first, but over time, I started to notice a difference in my energy levels and overall mood. I felt better physically and mentally, and I was able to maintain a healthy weight. Making healthy food choices became a priority for me, and I am now reaping the numerous benefits of a nutritious diet.

One of the key components of a healthy diet is variety. Eating a diverse range of fruits, vegetables, whole grains, and lean proteins can provide our bodies with the nutrients, vitamins, and minerals we need to function at our best. It's important to try to incorporate a rainbow of colours into our diets, as each colour group represents different nutrients and health benefits. For example, orange and yellow fruits and vegetables are rich in vitamin C and beta-carotene, which can support healthy skin and eyesight. Green leafy vegetables like spinach and kale are packed with antioxidants and can help support a healthy immune system. And blue and purple fruits and vegetables, like blueberries and eggplants, are high in flavonoids and can help support brain health and cognitive function.

In addition to eating a variety of fruits and vegetables, it's also important to include whole grains in our diets. Whole grains, like quinoa, brown rice, and oatmeal, are a great source of fibre, which can help keep us feeling full and satisfied. They can also help regulate our blood sugar levels, which can keep our energy levels steady and prevent unhealthy cravings.

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Writing A Perfect Essay About Favorite Food

Table of Contents

Everyone is concerned with matters of nutrition, so this topic is of importance for absolutely anyone reading it. We present you a manual on food essay writing with an outline and advice for the development (and for a balanced diet).

The basic structure of a ‘my favorite food’ essay

Not all students know the importance of healthy eating and a balanced diet. Avoiding bad nutrition and knowing the nutritional principles is important for our health; it helps to avoid food problems.

In the world of young people, this awareness is sometimes lacking, for this reason, a teacher could give you the assignment to write an argumentative essay about food.

In this article, you will find great tips on how to organize your writing, how to structure your essay, and what sources to quote to get a better grade.

How to draw up a topic?

Before starting your argumentative text on food, make an outlay. This tool will help you identify what to talk about in your nutrition topic.

Read the outline carefully and answer: what aspects of the diet science prompt you to argue?

This question is essential to understand what to write about when writing about the relationship between young people and their favorite/staple food.

Introduction

In the first part of your argumentative text on nutrition, you need to talk about the importance of food for health. What distinguishes a balanced diet from poor nutrition? Introduce the problem by pointing out that it is not right to eat only what you like…

In the second part of your favorite food essay writing, focus on the relationship between young people and food. What influences it? What do kids usually know about nutrition?

You can make real references to the diets you have heard of, and that young people follow. It then illustrates what constitutes a balanced diet and, if the outline requires it, what are the essential nutrients in a diet.

What would be the best outline?

My Favorite Food essay: introduction

Food is not only sustenance, but it is also a great part of our culture. Thanks to the energy and the different nutrients that our body takes through food, we can perform all the actions of our day: not only physical efforts but also mental ones work thanks to the calories we introduce.

This fact is even more important for boys, especially during the more delicate phases of their growth, where their development must be accompanied by special nutrition. It is, therefore, necessary to know what distinguishes a balanced diet from an unbalanced one.

To get a higher rating, you can add other famous quotes related to nutrition in general. For instance, you may quote François de La Rochefoucauld’s famous wit’s oeuvre, “To eat is a necessity, but to eat intelligently is an art.”

Essay on my favorite food: the main body

An incorrect diet, in the world of young people, is often linked to the type and quality of the food they eat. Some do not have time to cook, others are not able to, while the rest have to eat out due to force majeure and end up having their meals at fast-food restaurants. It is not wrong to eat only what you want, food should be appreciated, or there would be no taste in eating, the important thing is that your meals are healthy dishes concerning the nutritional principles they bring.

Limiting the concept of healthy to fruit and vegetables, no matter how indispensable, is perhaps the reason why poor nutrition is a widespread problem among young people. Carbohydrates, particularly pasta and rice, are the nutrients that give us the most energy and therefore we need them to play sports and endure the most demanding school days. Finally, the proteins we take with meat or legumes play an indispensable role in the formation of muscles.

Since restaurants are adequately equipped to meet the ethical, physical (allergy) and economic needs of everyone, there should be no excuse of not making changes towards healthier diet plans. In many places today you can eat healthy without sacrificing taste, especially in countries where food has a culture of its own like Italy, France or certain parts of the U.S. like New Orleans. But this is not enough, it is necessary to educate children to have a correct diet to avoid that their relationship with food is balanced. In fact, young people are the most affected by food-related problems because their age is often characterized by difficulties that can turn into eating disorders.

Bonus tips for better grades: If the outline requires it and you have sufficient knowledge on the subject, in light of the considerations made, of how a diet should be set to be correct.

Essay on nutrition: conclusion

The philosopher Feuerbach maintained that “we are what we eat” and in a sense, it is so given that it is scientifically proven that the more balanced a diet is in terms of macro-nutrients the healthier an individual is. Feeding children is no exception to this rule, so it must be explained to them what it means to eat properly. For this reason, it is necessary to pay more attention to the relationship between food and the young.

Even food, in fact, can be a constructive way to expand your educational horizons: learning to cook and propose new recipes to friends, going out to lunch in new places and enjoying typical dishes of different traditions are apparently insignificant experiences, but sometimes able to give flavor to our life especially if shared.

Bonus tips for better grades: A brief mentioning of the relationship between food and culture and how varied it is in the world is what will ensure you a solid A-plus.

Most common mistakes when writing an essay

The 5 classic errors to avoid when writing an essay

• Confuse the subject of an essay with an exercise of pure imagination, free and without constraint.
• Underestimate the difficulty of writing. An essay often seems more pleasant than a dissertation or a commentary of text. But it is far from easy.
• Rush . You have to read the subject two or more times and highlight the key terms.
• Wander off-topic . You have to have a good method to avoid off-topic faux pas. Writing an essay is a methodical and rigorous exercise.
• Breaking the style . To make a good assignment of your essay, one must have a style of writing, vocabulary, and especially good ideas. It’s about writing as if you were a writer. It is not an easy task.

How to avoid mistakes?

How to not…

…sound ungrounded in your essay

Read as much as you can on the subject, and provide evidential backup for everything that you write – save for your conclusions.

…underestimate the difficulty of writing

An essay gives a literary experience of writing, it is, therefore, important to understand, to read, to build, and to interpret.

…take too little time for the assignment

Make sure you collect and organize your ideas before you put them in writing

It is important to stay out of redundancy. Brevity is the soul of wit; focus on summing up the facts relevant for your topic rather than throwing in things that you find easier to write about or those who just are at the top of your mind.

…breach the style

Be wary of the use of colloquial style in your writing, as well as other stylistic errors. The sense of good academic style can be developed as you read works of others. When in doubt, consult a specialist. The professional essay writer will help you improve your writing style and correct your other errors.

Bottom line

The topic of a favorite food can be summed up with one precise quote

“Tell me what you eat, and I will tell you what you are.”

Without doubt, there are only too many things to say on the topic; your task is to pick the ones that reflect your own philosophy, organize them in a logical way, give valid examples and provide scientific evidence, and draw essential conclusions.

If you have problems at any stage of your writing, reach out for professional help!

Prefer cooking your favorite food over writing the essay about it? Cool! We prefer writing an essay for you. Order your perfect piece and save time for trying out a new recipe!

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• Eating And Health

Food For Thought

• For Foodies

'Eat Joy': Top Authors Serve Up Recipes That Gave Them Comfort In Dark Times

Emily Vaughn

In a new book of essays, literary luminaries share stories of surviving dark times and the foods tied to those memories. Think of it as a cathartic dinner party. Meryl Rowin hide caption

In a new book of essays, literary luminaries share stories of surviving dark times and the foods tied to those memories. Think of it as a cathartic dinner party.

Natalie Eve Garrett isn't sure exactly which shelf at a bookstore her new book would belong on. She says it "probably wouldn't be at home among cookbooks," although it does contain recipes. Maybe memoir? Self-help? Literary essays?

Garrett's new collection, Eat Joy: Stories & Comfort Food from 31 Celebrated Writers , is a multi-genre, illustrated work of food writing. Literary luminaries like Claire Messud, Colum McCann and Lev Grossman share personal essays and an associated recipe. In that sense, the book takes a page from Garrett's 2016 anthology, The Artists' and Writers' Cookbook: A Collection of Stories with Recipes , which paired writing and recipes from big names in the world of arts and letters.

The premise behind the new book, Garrett says, is a group of writers "coming together to make something delicious out of darkness." In Eat Joy , Edwidge Danticat gives a recipe for white rice like the simple dish she and her mother served her father three days before he died. Chimamanda Ngozi Adichie shares a remembrance of a young boy who worked for her family who was later killed by a land mine, and his recipe for jollof rice. Diana Abu-Jaber offers a recipe for za'atar bi zayt (za'atar in oil) and her Palestinian aunt's recollection of eating wild za'atar leaves to stay alive in 1948 as she and her family were forced out of their village by soldiers in the war that led to the creation of the state of Israel.

We spoke with Garrett about the process of bringing it all together.

You write in the introduction that food is a "conduit for unearthing memories." Can you elaborate on that a little?

Food can be such a lovely way into the heart of a story, you know — the sound or the smell of garlic in a pan. There's something about the sensory memories that really can pull us back into our childhood, or things we ate in times of celebration, or times of grief. It has a way of summoning up our past. A lot of cherished memories are times when someone created something for you and gave you this nourishing thing.

Where did the idea for the book come from?

The concept started in 2016. Back then the world was feeling pretty dark, and layered on top of that, a loved one received a diagnosis that we knew would pretty dramatically change their life and mine. Sometimes when we're faced with adversity we rise to it, and sometimes we tumble into bed and curl up in a ball — and that was a curl-up-in-a-ball kind of time for me.

In that wallowing, I had a vision of the most cathartic dinner party I could ever imagine, where everyone laughed and cried and shared the stories of the hard times in their lives, and how they somehow managed to make it through.

So that dream dinner party became the book. To me, the book sort of embodies that idea of coming together to make something delicious and beautiful — and joyful — out of darkness.

The book does have — if not a darkness to it, at least a heaviness. These stories are rich. Did you know so many of the stories the authors submitted were going to be about these fairly dark themes, like addiction, eating disorders and war?

I didn't ask them for their favorite food memories, like I did for my last cookbook. It was more like, "Tell me about a time you went through something hard." I wanted stories of adversity and resilience and what helps us along the way. I think it can be so healing for people to hear that other people are going through hard times, too. Hearing these stories can be a source of light.

There was one reviewer who said the book was good but it that it has the worst title because there's no joy. But to me it is joyful — it's not happy, but I do feel like it is joyful.

What's the difference between joy and happiness?

I think of happiness as being something that we're always chasing — the right person, the right job — external things. To me, joy is quieter, more internal, and we often find it in simple moments along the way. Like in Claire Messud's essay [in the book], where she writes about her mother, who experienced so much disappointment and loneliness in her life, yet finds solace in the little things.

I think this is part of why cooking and eating can trigger joy. Food pulls us into the moment, and reminds us of our senses and all that we have to be grateful for. Even in — or maybe especially in — dark times.

And that feeling of gratitude for the little pleasures is in itself healing. Sometimes I think you have to experience the dark times in order to really see clearly, and experience joy.

It's like sugar and caramel. They're the same thing, but for caramel there's something extra sweet that comes from the burning. These stories aren't sugar stories — they're caramel stories.

Yeah, definitely. These are caramel stories; I like that. It's like the lemon on the cover — I had the saying, "When life gives you lemons..." in mind when I made the book, but I didn't know the illustrator was going to do that, and I think it's perfect.

How do you imagine people reading this book? Do you imagine people following the recipes? Some of them are kind of odd, in a delightful way.

I see the recipes as being kind of — not the function of the book, but an additional gift to the reader. Like, here's a story of a really hard thing the contributor went through and they're sharing it with you, and it's intimate and they came out on the other end, and now here's a gift. It might be as simple as Anthony Doerr's recipe for brownie mix, and sitting on the floor eating it with his fingers in a rush of sugar and comfort — which to me is such a moving and very relatable image, and such a poignant moment.

Some of the recipes are very recipe-esque. Very traditional. And others are more conversational. Like Porochista Khakpour's recipe for tahdig — the story and the recipe are all one thing. In her recipe she says, "Every tahdig is uniquely its own mess. That to me seems apt for the Persian psyche as well." I love these lines.

And I like that the book has a lot of short recipes, too. I think sometimes that's what we need most of all. Sometimes, with really complicated recipes, I'm like "I 100 percent want to eat that but I do not want to make it." But cooking doesn't all have to be that way. It's OK to have it be easy. Maybe you'll even burn it a little bit, and that's still fine.

Emily Vaughn is an intern on NPR's Science Desk.

• Edwidge Danticat
• Diana Abu-Jaber
• food and literature
• lev grossman
• Claire Messud
• Chimamanda Ngozi Adichie

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Your chance of acceptance, your chancing factors, extracurriculars, writing a common app essay about food.

I'm passionate about food and cooking, and I'm considering writing my Common App essay about it. What do you think? Would it be seen as a unique or overused topic, and how can I make it stand out to admissions officers if I decide to write about it?

I think writing about your passion for food and cooking can be a great idea for your Common App essay. It's not an overused topic, and it can certainly be unique if you approach it in a creative and authentic way that highlights your personality, values, and interests.

To make your essay stand out, focus on a specific aspect of your passion for food. Here are a few suggestions:

1. A memorable or transformative culinary experience: Write about a particular dish, meal, or cooking experience that had a significant impact on you. This could be the first time you tried a certain cuisine, a family recipe that has been passed down for generations, or a dish that reminds you of your cultural heritage.

2. The connection between food and community: Share how your interest in food has helped you connect with others, perhaps through hosting dinner parties, volunteering at a soup kitchen, or participating in a cultural cooking club. Emphasize how your experiences have allowed you to grow and connect with diverse individuals.

3. Exploration and learning: Describe how your passion for food has led you to learn about different ingredients, techniques, and cultures, opening up new experiences and expanding your knowledge and understanding of the culinary arts.

4. Personal growth and development: Explain how your passion for cooking has shaped you as a person, helping you develop important life skills like discipline, patience, creativity, and adaptability.

5. Connecting food to your future: Illustrate how food and cooking have influenced your post-secondary plans (academic or career), and explain how they'll play a role in your future ambitions.

Whatever angle you choose, be sure to use vivid and engaging language that paints a clear picture of your experiences, emotions, and insights. Don't just tell admissions officers about your passion for food - show them through descriptive storytelling and reflection. By doing so, your essay will be unique and memorable, giving you a good chance to stand out to admissions officers. Good luck, and happy writing!

About CollegeVine’s Expert FAQ

CollegeVine’s Q&A seeks to offer informed perspectives on commonly asked admissions questions. Every answer is refined and validated by our team of admissions experts to ensure it resonates with trusted knowledge in the field.

Creative Writing News

Everything You Need to Know About Food Writing (tips + jobs + samples)

• What's New

Do you want to know more about food writing? If yes, you are not alone. In recent times, writing about food has grown in popularity. Food writers are in high demand and food writing contests award the best entrants with cash prizes.

One thing you need to know as a food writer is that you can build a lucrative career in it. According to the latest statistics , food writers on the average make about $60,000 a year. Those who are new in this genre earn much less than those who have established their authority in the industry.

Perhaps it is for this reason that more people ask “what is food writing?” and “how can one become a food writer?”

In this article, we shall answer these questions and more. You’ll learn everything you need to know on writing about food, including:

• Tips for succeeding in the niche.
• How to land jobs as a food writer.
• What courses can help you succeed?
• And sample essays and stories that might serve as a guide.

What is Food Writing

Food writing is a type of writing that has food as its central theme. It can manifest in different genres of writing, like fiction, nonfiction, or poetry. 

Although the writing is about food, it aims to provide readers with an aesthetic experience that goes beyond food.

The rising popularity of this writing genre can be linked to the globalization of the food industry. A growing body of evidence also suggests that more people desire to experience worlds that are different from theirs. One way to accomplish this is to experiment with other cuisines. But some people go beyond eating; they share their culinary experiences with the world.

Earning a living from writing about food is another matter altogether. It requires a lot of expertise and strategic planning. But before we discuss these, let’s explore writing about food in detail.

Types of Food Writing

Food writing is just a subgenre. It can be written as fiction, creative nonfiction/essay and poetry. It is, therefore, very diverse and can take many shapes and forms. 

Below are some of the more popular types of food writing.

Food Memoir

A food memoir is a type of writing about an author’s autobiographical experiences with food. Food memoirs comprise narratives about food memories from a writer’s perspective. Authors of food memoirs share their food memories and also their respective food cultures and identities.

Restaurant Review

We can describe a restaurant review as a type of writing that critiques and rates a restaurant on its quality of food, service, and prices.

Food lovers depend on restaurant reviews to make informed decisions on where to have the best food experience.

Restaurant owners also rely on restaurant reviews for information and feedback that will help them improve their food and services.

Restaurant review writing can come in different forms. While some restaurant review writers focus on the food served, others concentrate on the food environment and how the food is presented.

Recipe Writing

Recipe writing comprises a set of information and instruction on how to prepare a dish, drink, or food. Many people rely on food recipes as a guide to prepare food, dishes, or drinks they are not familiar with. 

A recipe contains a recipe name, the ingredients, and instructions on how and when to combine the ingredients.

Some experts advocate that recipe writers should know their audience so they can communicate in a language they will understand.

Food History

Those involved in food history writing focus on the cultural, environmental, economic, and sociological impact of food on our lives.

Food history writers believe that issues surrounding food matter and go beyond what happens in the kitchen and at dinner tables. Reading food history writing can reveal much about a society’s cultural norms.

While some food writers have advanced degrees on the subject, others just write about their culinary heritage. One of the most important things to be a successful food writer is to have deep knowledge about what you are writing about.

There are different kinds of food history writing, including foodstuff history, dietary history, culinary history, nutritional history, and dining history.

How to Become a Food Writer

Research of successful food writers will reveal that many took different pathways to launch their writing careers.

However, there are some attributes that every writer needs to break even and become successful as a food writer. 

Learn How to Write

The first port of call for anyone who wants to be a successful food writer is to learn and master the art of writing.

If you have great food experiences but do not know how to write, it will be hard to share them with the rest of the world.

Your writings about food must elicit positive emotions in your readers to make them want to experience it with you.

Improving your writing skills will make it easy to express your thoughts to your readers.

There are several ways to improve your writing skills and write eloquently . Many food writers choose to get a degree or certificate from an educational institution. Other writers opt for in-person or online courses. You can also improve your writing by reading and studying the writing styles of different food writers.

But whatever you do, don’t take the easy route of using online AI paraphrasing tools or AI writing tools to help you write better. Yes, they will help you create content faster, but your writing will be bland and you definitely won’t become a better writer by letting AI write for you when you feel stuck.

Study the Food Industry

Learning about the food industry is vital because it exposes a writer to the business, culture, and art of food consumption.

A deep knowledge of the creativity and traditions behind some food cultures and restaurants will set your writing apart.

What they say about being a jack of all trades and master of none is true about food essays and writing. 

People who write about food do that from various angles. Although there are several ways to write about food, it is better to focus on the area(s) where you have the strongest passion.

Determining the area or areas you want to focus on depends on where you have a strong comparative advantage. For example, if you have experience in the tourism sector, it will make sense to focus on food tourism.

You can write about your local dish, the various ways to prepare it, and its cultural significance. Experts believe that those with an emotional attachment to a particular food are in the best position to write about it.

There are many advantages when you focus on writing about the food you are familiar with. Writing about the food you know and enjoy gives you an edge over someone who is not familiar with it. Writing of any kind is difficult. Choosing a food niche you are passionate about will keep you writing when the going gets tough.

Employ your Descriptive Skills

One thing that sets successful food writers apart from the rest of the pack is their powerful descriptive skills.

Unlike video content, where the audience can see what is going on, the readers of food essays and writing depend on the writer’s descriptions.

The food experience goes beyond what you can taste with your tongue and includes other sensory organs of touch, smell, and hearing. 

Experts believe food writers should focus on the five senses. A writer’s ability to use descriptive adjectives to explain how the senses perceive food makes reading enjoyable.

A writer should bring to life and describe to readers all the experiences involved in a particular food culture.

When a food writer captures and describes the food environment, the readers can visualize and partake in that experience.

Readers want to know how the food and the food environment look, smell, feel like, taste, and even sound during preparation. A writer can achieve all these through a careful choice of descriptive words.

Focus on those Behind the Food

Good food essays and writing is about food and those behind it. Therefore, you should not limit your writing to the food itself.

Writing about the people behind the food and the special relationship they have with the processes of making the food is vital.

If a particular restaurant has a chef who has a unique way of preparing a meal, it makes sense to explore and share that with readers.

Writing about food is fascinating when a writer explores the relationship and the personal connection people have with their food.

The worst mistake you can make as a food writer is to misrepresent facts in your writing. Food is an aspect of culture and you cannot afford to offend people in your writing by misrepresenting food facts.

Misrepresenting facts about food is common among writers with little or no experience with a particular food culture.

One thing to do to avoid this error is to research your food subject. The research will reveal facts that may not be obvious to the casual observer.

Another thing you can do to avoid mistakes in your writing is to feature experts familiar with that food subject.

Successful food writers must be knowledgeable about their subject and be abreast of the latest food trends. Misrepresenting food facts can be controversial, especially if you are an outsider.

How to Start Writing About Food

So now you have gained the education and experience and are ready to write about food. Where do you start?

Below are a couple of ways to kick-start your writing career.

Start a Food Blog 

Thanks to the liberalization of the internet, writers can freely share their works without the bottlenecks of publishing bureaucracies.

Blogging is the best way for aspiring writers to build their writing resumes. You will have enough materials to show prospective clients and employers when you consistently publish your writings.

Another benefit of blogging is that it provides a platform to connect and interact directly with your readers.

The feedback you get from your readers will give you great insights and help you improve your writing.

Pitch your Writings

Apart from blogging, sending your articles to both online and print food magazines is a great way to build your writing career.

Fortunately, we have a plethora of food-writing magazines constantly searching for new and interesting food articles.

As long as you do not give up after a few pitches, there are food magazines that will take a chance on you.

Food Writing Jobs

If you decide to be a food writer, there is no shortage of job opportunities for you in the food industry.

You can decide to be a freelancer and work at your own pace or pitch your tent with an organization.

Here are some writing jobs to pursue as a career.

• Food Journalist — work for news organizations or agencies and write about food trends in society.
• Food Writing Editor — can work in food publication organizations, and their primary responsibilities are to write, edit and review food articles.
• Food Content Writer — Thanks to the internet, content writing has become a lucrative career for many professionals. Most food content writers are freelancers who write content for websites and food blogs.
• Food Copywriter — Food copywriters specialize in creating persuasive content aimed at eliciting positive emotions about food products and services. The difference between a food content writer and a food copywriter is that the latter focuses on marketing a brand.

Food Writing Examples

A good food writer must use words that elicit a sense of tension and suspense in the reader. Below are some good examples. 

The Wind-Up Bird Chronicle By Haruki Murakami

Murakami’s description of the food menu and the cooking process is simple and takes the reader through a mouthwatering reading experience. Below is an excerpt from his book “ The Wind-Up Bird Chronicle ”.

The Girl Who Was Afraid of an Egg By Yemisi Aribisala

In the excerpt below, Aribisala uses fresh metaphors and creative language to help the reader picture the color and perceive the aroma in the process of frying eggs.

I Remember Nothing, and Other Reflections, By Nora Ephron

What sets Ephron’s writing apart is the expertise with which she delicately blends sophistication and creativity. The following is an excerpt from her book “ I Remember Nothing, and Other Reflections”

Swann’s Way By Marcel Proust

Proust’s use of descriptive words to explain the food process can make that experience memorable for the reader. Here’s a paragraph from Proust’s book, “Swann’s Way”.

Finally thoughts

Few activities bring people, families, and friends together more than when they enjoy food.

Food symbolizes much more than just a biological necessity. It is now part of our social, cultural, religious, and national identity.

If you love food and writing and would love to share your experience with the rest of the world, you can benefit from the tips in this article.

Although it seems daunting, especially for the uninitiated, you can start today by taking those first steps towards building a successful writing career. 

All you need is a passion for food and writing and a desire to learn what it takes to succeed in the food writing industry.

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Essay on My Favorite Recipe

By: Author Valerie Gray, From Val's Kitchen

Categories Mixing It Up

We'd love it if you shared it!

If life could only be as simple as following a recipe, we’d all be much happier. However, unlike food based recipes, life doesn’t provide you with standardized ingredients as each lives their unique life.

It means we must ‘cook’ with what we have and see what we can come up with it. Depending on our knowledge of our ingredients and the objective we wish to will establish how difficult it would be to ‘cook up’ our desired results.

However, just like cooking…life has a lot of similarities. For instance, while some people like to follow the recipe to the core, others like to experiment with the ingredients creating their unique take on something that might have been passed down from generation to generation. We can see this as the traditionalist versus the progressive. One likes to keep the way things are while the other doesn’t fear to embark in new terrains.

Neither of these two options is necessarily wrong, especially if the final result remains a tasty dish that will remember.

Now, speaking about my favorite recipe, I think it’s difficult to pinpoint. Similar to life, I like variety however if I were forced to think of my absolute favorite recipe it would have to be my stew.

You see, a stew is just like life, a mix of different elements that come together to make something truly delicious. Additionally, making stew isn’t difficult. It’s almost like making soup except instead of leaving it watery we thicken it up with milk and flour.

Stew – The Dish of Life

I usually make my stew with a wide variety of vegetables, spices and tie it together with a thick sauce. So what you’ll need to make your very own stew will be the following:

• Two chopped Potatoes or 7 small full potatoes
• Corn on the cob
• Green pepper
• Knorr Beef Broth
• A half a kilo of beef (chopped in blocks)
• Assorted Herbs and Spices

The process is quite simple.

First, you fill up a big cauldron with water. Don’t fill it up too much because the vegetables will be taking up space.

Then, you’ll begin to through in all the plants based on how long they cook. I usually dump in the onions, zucchini, potatoes, carrots, corn on the cob and a block of beef broth at first. Then, I wait for about 30 minutes before I dump in the mushrooms, green peppers, garlic, and tomatoes in it.

At this stage, I take out a frying pan and start to brown the meat cubes. It’s recommended to spice the beef cubes before throwing it into the water. Some people like to skip this bit. However, I find that pre-spicing the meat makes it a lot tastier.

Once you have finished browning the meat, you throw it in with the rest of the mixture. Add some salt and pepper at this stage as well.

After about an hour or so, it’s time to thicken the entire dish. The way to do this is to take a bit of flour, like 1/8th of a cup and 3/4th of milk and mix it well. Be sure to get rid of all the clumps of flour in the mixture.

Once mixed, add it to the stew, and you’ll instantly see the color change to a light brownish color. If you want it thicker, just repeat the milk/flour mixture step and add it to the mix. Don’t overdo it either; it needs to be thick, but not so thick it’s solid.

And in about 20 more minutes you should be ready to eat your very own stew.

The Stew of Life

Why do I think stew is most representative of life? Because just like stew, life comes with different elements (people, places, opportunities) and they are all mixed. Some take longer to mature than others, meaning that you need to understand the purpose of each ingredient before cooking.

We learn that certain things synergize. We hear it takes patience to get the right things in life, just like a stew.

Each and every single ingredient is important to achieve the final result. A life fully lived is like a stew that has brewed to perfection, it’s a divine gift we should all enjoy.

I hope that throughout this essay, recipes help us achieve our goals, and while life doesn’t come with a recipe book, we do have teachers, masters, and parents that provide us with some insight. Sometimes we should follow their advice, and at other times we should simply do our own thing. If in the end, your stew tastes as magnificent as your life… you’ve done a spectacular job!

This recipe is provided by an anonymous writer who works at https://www.domyessay.net , an essay writing company.

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• Open access
• Published: 16 May 2024

Characteristics of built food environments associated with alternative protein food choices: a systematic review

• Hanna Zaleskiewicz 1 ,
• Ewa Kulis 1 ,
• Maria Siwa 1 ,
• Zofia Szczuka 1 ,
• Anna Banik 1 ,
• Francesca Grossi 2 ,
• Polymeros Chrysochou 3 , 4 ,
• Bjørn Tore Nystrand 5 ,
• Toula Perrea 4 ,
• Antonella Samoggia 6 ,
• Arlind Xhelili 2 ,
• Athanasios Krystallis 4 &
• Aleksandra Luszczynska   ORCID: orcid.org/0000-0002-4704-9544 1  

International Journal of Behavioral Nutrition and Physical Activity volume  21 , Article number:  58 ( 2024 ) Cite this article

Metrics details

This systematic review contributes to the understanding of the characteristics of built food environments that may be associated with choices of alternative protein foods (APF). Using the built food environment typology proposed by Downs et al., we investigated various environmental structures (e.g., supermarkets, other retailers, farmers’ markets, restaurants, schools, and online vendors) and the characteristics that may facilitate or hinder consumers’ choices. For example, facilitators and barriers may refer to the physical characteristics of environmental structures, food presentation practices, the organizational strategies or policies operating in the setting, or the actions that retailers or consumers engage in while selling, serving, choosing, trying, or purchasing APF in these environmental structures.

A systematic review (PROSPERO database preregistration; no. CRD42023388700) was conducted by searching 13 databases for peer-reviewed journals focusing on the fields of economics and business, agriculture, medical sciences, and social sciences. Data searches, coding, and quality evaluations were conducted by at least 2 researchers. A total of 31 papers (36 original studies) were included. The risk of bias was evaluated with the Joanna Briggs Institute quality evaluation tool, with 24 publications presenting low risk of bias.

The findings indicate that perceived and actual availability facilitate consumers’ APF choices across a built food environment. Several barriers/facilitators were associated with APF choices in specific types of built food environments: the way food is presented in produce sections (supermarkets), consumer habits in terms of green and specialty shopping (grocery stores), and mismatches among retailer actions in regard to making APF available in one type of food environment structure (e-commerce) and consumers’ preferences for APF being available in other food environment structures (supermarkets, grocery stores). The effect of a barrier/facilitator may depend on the APF type; for example, social norms regarding masculinity were a barrier affecting plant-based APF choices in restaurants, but these norms were not a barrier affecting the choice of insect-based APF in restaurants.

Conclusions

Addressing barriers/facilitators identified in this review will help in developing environment-matching interventions that aim to make alternative proteins mainstream.

Trial registration

PROSPERO database registration: #CRD42023388700.

As highlighted by the EAT-Lancet Commission Report [ 1 ], the role of food in shaping human health and environmental sustainability is pivotal. The dietary shift that is key to securing healthier societies and more sustainable food production can be achieved by reducing the consumption of animal-based proteins (such as meat) and incorporating alternative protein sources (e.g., plant-based) into the daily diet [ 1 ]. For example, the EAT-Lancet Commission Report [ 1 ] suggested that transitioning from a diet where meat constitutes the main protein source to a diet with plant-based proteins would substantially reduce any-cause mortality risks, as well as the risk of stroke, type 2 diabetes, and cardiovascular diseases. Considering greenhouse emissions, land use, energy use, and acidification potential, soybeans, legumes, grains, and vegetables rich in proteins have the lowest environmental effects per serving, whereas meat from ruminant livestock has the greatest environmental effect [ 1 ]. Alternative protein foods (APF) encompass a wide range of protein concentrates derived from various sources, such as insects, krill, microbial biomass, mushrooms, fungi, and plants such as peas or rapeseed [ 2 ]. The term “alternative protein” often excludes cultured meat due to the ongoing debate about the environmental benefits of its production [ 2 ].

The concept of the “food environment” is usually applied to investigate linkages among built environment, social, and political contexts and dietary choices and their consequences for human health and the natural environment [ 3 , 4 , 5 , 6 ]. The physical built environment has a prominent role in the overall food environment [ 5 , 6 ], and its characteristics constitute a setting where the social and political contexts operate together [ 7 ]. The various taxonomies explaining the physical food environment exhibit some similarities. For example, McKinnon et al. [ 6 ] categorized physical food environments into the following types: food stores, restaurants, schools, and worksite environments. A taxonomy proposed by Downs et al. [ 5 ] considers formal structures, such as supermarkets, hypermarkets, other retailers, farmers’ markets, restaurants, institutional and public procurement settings, mobile vendors, and online vendors, as well as informal environmental structures such as wet markets.

Between 2013 and 2022, major retailers (e.g., Walmart, Carrefour, and Tesco) started selling their own plant-based alternative protein food ranges, whereas major fast food companies (e.g., Yum!, the owner of KFC and Pizza Hut) have established commercial relationships with plant-based food producers and launched plant-based protein products [ 3 ]. In 2022, Burger King opened its first plant-only outlet in London, England [ 3 ]. Thus, APF is becoming more readily available for consumers in various built food environmental structures.

In addition to identifying where specific dietary choices occur (e.g., [ 5 ]), taxonomies of the built food environment should be complemented by the evidence-based characteristics of the respective structures that may facilitate or hinder dietary shifts toward specific choices (e.g., an increase in APF intake). The latter approach is in line with the context and implementation of the complex intervention approach [ 7 ], which highlights the role of the setting (a structure in a physical environment) and its contextual characteristics in codetermining the efficacy of any actions promoting new nutrition behaviors. The built food environment taxonomy proposed by Downs et al. [ 5 ] assumes that the characteristics of the food environment may include general features of built environment structures (e.g., availability, affordability, and sustainability of food products). Other approaches indicate that the characteristics of the “setting” (or the structure of the built food environment) may be divided into macro- (e.g., national policies addressing respective settings), meso- (e.g., ale strategies adopted by a retail chain), and microlevels (individual) [ 7 ]. Characteristics at the individual level may refer to the attributes of various food system actors (e.g., producers, retailers, and consumers).

Existing systematic reviews have explored the associations between behaviors such as increased intake of plant-based proteins or meat reduction and food promotion strategies (e.g., the recipe design, product labeling, or sensory characteristics of APF). For example, a review of 18 intervention studies investigated the microenvironmental characteristics associated with reducing meat consumption [ 8 ]. Strategies such as reducing meat portion sizes, altering the sensory characteristics of meat and meat alternatives, and providing meat-free options were associated with a reduction in meat intake. Notably, making meat alternatives available has been found to have a sustained effect [ 8 ]. Similarly, Stiles et al. [ 9 ] reviewed the effectiveness of strategies aimed at decreasing animal protein food and increasing plant protein food in food service settings, including menu redesign (increasing availability of nonmeat proteins on the menu), recipe redesign, service redesign (to improve sustainability), menu labeling (e.g., “a climate choice”), and prompts at the point of sale (e.g., “dish of the day”). The menu offer redesign strategy demonstrated the most substantial and significant effects [ 9 ].

Findings from previous reviews [ 8 , 9 ] indicated that increased availability of APF facilitated changes in protein intake (meat reduction and increased plant protein intake). However, these reviews do not provide insights into whether these effects apply across different built environments (e.g., school canteens, restaurants, or supermarkets) or whether certain strategies are more impactful in specific settings (e.g., restaurants vs. supermarkets). Furthermore, these reviews do not delve into the barriers that may hinder APF uptake, and it remains unclear whether these findings can be generalized to other APF products, such as insect-based APF.

The intake and acceptability of insect-based APF in developed countries differ from what has been observed for African, Latin American, and Southeast Asian countries [ 10 ]. Consumers in the latter countries collect insects from uncultivated wild areas and sell them via informal markets [ 5 ]. These practices contrast with the strictly regulated formal market of insect-based APF in Western countries [ 11 ]. Due to these differences in the physical food environments where APF choices occur, our review focuses on built food environments in Western countries and developed Asian countries with strictly regulated formal APF markets (i.e., Japan).

The literature lacks a synthesis of evidence of characteristics that may be linked to an increase in the uptake of APF in specific settings. It remains unclear whether these characteristics are common or specific for some physical environmental structures and whether they are generalizable across different types of alternative proteins (e.g., plant-based vs. insect-based APF). A synthesis of evidence aids in the development of interventions promoting APF by identifying evidence-based characteristics that may facilitate or hinder APF consumption.

Using the systematic review method, the aim of this study was to identify the characteristics of the structures of the built food environment that may act as either barriers or facilitators for choosing APF products. In particular, we investigated (a) informal market food environments (wet markets, street vendors, kiosks, and mobile vendors) and (b) formal market food environments (supermarkets, hypermarkets, retailers, farmers’ markets, restaurants, institutional public procurement settings, mobile vendors, and online vendors) (cf. [ 5 ]). Furthermore, we sought to explore any built food environment characteristics that have been tested for their associations with consumers’ APF choices.

Materials and general procedures

This study was conducted following the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) [ 12 ]. The findings presented are part of a broader systematic review, which was registered with the PROSPERO database under the registration number #CRD42023388700. The overarching goal of this systematic review is to identify the physical environmental characteristics related to consumers’ APF choices.

Search strategy

We conducted a systematic search of 11 databases containing peer-reviewed journals from the fields of economics and business, agriculture, medical sciences, and social sciences (Academic Search Ultimate, PsycInfo, PsycArticles Business Source Ultimate, Agricola, GreenFILE, Health Source: Nursing Academic Edition, SocINDEX, MEDLINE, MasterFILE Premier, and Academic Research Source eJournals), which were accessed through the EBSCO platform. Separate searches of 2 additional databases, Web of Science and SCOPUS, were conducted following the primary search. Our search included documents and articles published up to March 2023.

The search strategy adopted three groups of keywords: (1) alternative protein food (e.g., "seaweed*" OR "alga*" OR "insect*" OR "lupin*" OR lentil* OR "mealworm”), (2) physical built environment (e.g., "shop*" OR "retail*" OR "cater*" OR "restaurant*" OR "supermarket") and (3) consumer or behavior-related (e.g., "intake" OR "food" OR "consume*" OR "eat" OR "sale") keywords. For the full list of keywords, see Additional File 1. These keywords were selected using existing reviews on APF [ 13 , 14 , 15 ] and the food environment typology by Downs et al. [ 5 ]. Researchers from the fields of consumer sciences, food sciences, and nutrition from the LIKE-A-PRO consortium were consulted regarding the appropriateness of the keywords [ 16 ].

The feasibility of the search string was pretested across the databases before the search was initiated. The aim of this approach was to capture a wide range of relevant articles across the databases. This approach increased the number of identified entries and, thus, minimized the likelihood of excluding relevant documents during the initial screening stages.

To ensure the robustness of the search, we performed manual searches of references within the full texts of original studies assessed for inclusion, as well as complementary nonsystematic searches of Google Scholar using the same keywords as used in the databases. Finally, we searched the CORDIS and Open Research Europe (ORE) databases for open peer-reviewed articles. The keywords were modified to fit the character limits (up to 50 characters in length) imposed by CORDIS and ORE.

Inclusion and exclusion criteria

The following inclusion criteria were applied: (1) peer-reviewed English-language original quantitative or qualitative studies; (2) studies addressing alternative protein-based foods, including proteins that are land or sea plant-based, fungi-based, bacteria-based, or based on any other alternative protein sources, such as krill, as well as combinations of meat- and plant-based proteins; and (3) studies investigating built and/or physical environmental structures, based on the built food environment typology by Downs et al. [ 5 ], where European consumers made choices regarding APF. Original studies were included if (4) they discussed any type of link between the characteristics of the food environment and any (a) indicators of consumers’ choices, such as perceived display/ways of exhibiting food in the built environment, intention to buy, intention to eat, actual intake, and actual sales, or (b) indicators of food availability in the respective food environment.

The exclusion criteria were as follows: (1) studies that did not report any original data, such as reviews or position papers; (2) dissertations, protocols, conference materials, or book chapters; (3) studies focusing solely on reducing meat intake without investigating how proteins will be supplemented in the diet by APF products; (4) studies focusing on increasing the intake of fruits or vegetables without specific data on plant-based protein sources; (5) studies solely addressing the physical environment in Asia, Africa, or South America, entailing locally collected wild-living insects and their local consumption or local retail; (6) studies involving novel foods without mentioning that the food is made of/with alternative protein sources, e.g., novel drinks based on sea buckthorn; (7) studies addressing consumers’ choices regarding laboratory-based, in vitro-grown meat, with no alternative proteins added; (8) studies focusing on geographical factors, such as between-country or between-region differences; and (9) studies investigating APF as supplements or animal feed.

Data collection and extraction

Figure  1 illustrates the data selection process. The databases were independently searched by three researchers (HZ, EK, MS), and the searches were unsystematically checked by a fourth researcher (AL). The initial search yielded k  = 7,935 records obtained from searches of 11 databases using the EBSCO search engine, k  = 838 from the Web of Science, and k  = 6,680 from SCOPUS. All abstracts were screened by two researchers (randomly assigned from a group of five researchers, HZ, EK, ZS, MS, and AB) to identify potentially relevant studies. Any conflicts regarding the inclusion of a document were resolved through discussions with a fourth researcher (AL). Next, three researchers (AL and two randomly assigned researchers from a group of five researchers—HZ, EK, ZS, MS, and AB—independently read the full-text versions of the articles and determined their match with the inclusion criteria. Additional searches for original peer-reviewed studies were conducted through screening the references of articles evaluated for inclusion independently by PC and TP and searching Google Scholar, CORDIS, and ORE databases (conducted by AL or HZ).

PRISMA flow diagram of the article search and selection process for the systematic review

Thirty-one publications reporting 36 independent studies were included (Fig.  1 ). Two articles [ 17 , 18 *] reported findings from the same study; only the latest publication [ 18 *] was included. We included two original studies reported in a publication by Vandenbroele et al. [ 19 *], three original studies reported by Motoki et al. [ 20 *], and three original studies reported by Baker et al. [ 21 *].

The following data were extracted to address the study’s objectives: study population characteristics, country of data collection, design of the original study and type of methods used to collect data, the period when the data were collected, the type of alternative proteins investigated, the type of built environment and its characteristics, indicators of the consumers’ choices, and key results (see Supplementary Table 1, Additional File 1). Data extraction was conducted by two researchers (HZ and AL). Any disagreements during these stages were resolved by a consensus method (searching for possible rating errors, followed by discussion and arbitration by a third researcher, AB) [ 22 ].

Data coding, analysis, and synthesis

The data retrieved from each original study were coded according to four categories: (1) a type of alternative protein food products; (2) a type of built food environmental structure; (3) a characteristic of the built food environment that was related to consumers’ choices of alternative proteins; and (4) a type of the consumers' choice indicator. Additional File 1 presents the definitions, theoretical background, and categories applied during the coding procedures.

The included material was heterogeneous for each type of built environmental structure (e.g., supermarkets) in terms of consumers’ choice indicators, types of alternative proteins, and built environment characteristics. Therefore, a meta-analysis was not feasible. We employed narrative synthesis methods instead [ 23 , 24 ] (for details, see Additional File 1).

Risk of bias and quality assessment

The methodological quality and risk of bias in the included studies were assessed using the Joanna Briggs Institute Critical Appraisal Tools [ 25 ] for both cross-sectional and qualitative studies. These tools are appropriate for evaluating qualitative and quantitative cross-sectional studies (no observational longitudinal studies were included, k  = 6 manuscripts reported experimental studies). Each study was evaluated based on eight criteria and overall quality (good, fair, or poor). For details, see Additional File 1.

The methodological quality (risk of bias) of the included publications and respective studies was assessed by two pairs of independent reviewers (PC and TP or AB and MS). Studies were scored according to the critical appraisal questions. Disagreements were resolved by discussion or by consulting a third researcher (AL). The overall risk of bias for the included studies was determined using the following cutoffs: low risk of bias, if at least 70% of the assessed criteria were met; moderate risk, if 50–69% of the criteria were met; and high risk, if less than 50% of the criteria were met.

Description of included studies

A total of k  = 36 original studies were included. Additional File 1 presents the general descriptive information about the included studies and the results of coding referring to consumer choice indicators (e.g., acceptability, intention to eat, intention to buy, etc.). The enrolled populations were heterogeneous, with a total of N  = 113,984, sample sizes ranging between 15 and < 100,000 (M = 3,453.09; SD = 17,344.40), and ages ranging from 7 to 90 years. Almost half of the studies were cross-sectional ( k  = 15, 41.6%), k  = 11 (30.5%) were experimental, k  = 9 (25%) were qualitative, and k  = 2 (5.5%) were mixed method studies.

Types of APF addressed in the original studies

Across the original studies, k  = 17 studies discussed plant-based alternative protein products, k  = 15 studies addressed insect-based alternative protein products, k  = 1 accounted for hybrid meat products (with meat and plant-based meat replacement combined), k  = 4 analyzed foods from a combination of either plant-based proteins or insect-based sources, and k  = 3 focused on a broader category of novel food, including either plant-based or insect-based APF or APF from various sources.

Built environmental structures studied in the included research

None of the studies addressed informal market structures (wet markets, street vendors, kiosks, or mobile vendors), whereas k  = 31 (all studies) addressed the formal market food environment. In particular, k  = 6 studies addressed supermarkets, k  = 10 discussed other food retailer structures (e.g., grocery stores), k  = 2 addressed farmers’ markets, k  = 17 addressed restaurants, k  = 2 addressed institutional and public procurement (schools) settings, k  = 4 addressed online vendors, k  = 1 addressed vending machines, and k  = 4 addressed food festivals.

The risk of bias

The findings indicated that 24 of the included publications presented a low risk of bias, three studies had a moderate risk, and four studies had a high risk of bias (for details, see Additional File 2). An interrater reliability analysis between the independent reviewers’ scores was performed using Cohen’s kappa (values larger than 0.60 indicate strong agreement). The analysis showed strong agreement between the two raters, with κ = 0.69 (95 CI: [0.42, 0.96]). No study was excluded on the basis of the quality assessment.

Findings for the formal market food environment

The extracted data were organized using the following grouping categories: (a) type of physical built environmental structure, using Downs et al.’s [ 5 ] taxonomy, and (b) type of organizational characteristics of the setting, i.e., meso-level (e.g., availability, product location, and promotion strategies used in the setting), as well as microlevel (e.g., stakeholders’ perceptions of availability, social norms, shopping habits, preferences for location, and occasion to eat APF) [ 7 ]. The findings for different types of APF (plant-based, insect-based, and other APF sources) are discussed separately to determine potential differences.

Supermarkets

The characteristics of supermarkets linked with consumers’ APF choices were reported in six studies [ 26 ,*  27 ,*  28 ,*  29 ,*  30 ,*  31 *]. Three studies discussed plant-based alternative proteins, and three discussed insect-based proteins. All studies focused on the APF presentation in supermarkets, the period during which a product was available for sale, and the availability of the products.

Availability (plant-based APF)

The number of APF products available in supermarkets has been on the rise. For example, Australian data indicate a doubling of APF (130% increase) between 2014 and 2021, with a 150% increase in plant-based meat replacements. However, the availability of tofu products has decreased over time [ 26 *]. Most APF products have been available in supermarkets for an average of two years [ 26 ,*  27 *]. Sausage is the most popular plant-based meat replacement [ 27 *].

Product location, APF promotion, and ease of finding APF (plant-based APF)

Plant-based meat alternatives are allocated a less shelf space than other protein products. Plant-based APF products are placed in less prominent sections of supermarkets and are perceived as “hidden” by consumers. They are also less likely to have sale, quality, or promotional signage compared to traditional meat products [ 28 *]. Plant-based meat alternatives are often placed in produce (fruits/vegetables) sections or among high-end products [ 28 *].

Plant-based meat alternatives are perceived as difficult to locate in stores, especially compared to meat products, which is also attributed to inconsistencies in their placement within and across retail chains [ 28 *].

Retailers’ beliefs and practices (plant-based APF)

Supermarket retailers await clear demand signals before introducing new APF products [ 28 *]. Retailers believe that including APF in dairy and meat sections will reduce supermarket profits, and placing APF-based meat substitutes away from meat sections may address the concerns of vegetarians and vegans [ 28 *].

Shopping habits and preferred location for intake (plant-based APF)

Consumers who typically purchase protein products in upscale supermarket chains are willing to pay more for plant-based APF products [ 29 *]. In contrast, those who usually shop in discount supermarkets were less willing to pay for APF products, possibly due to lower quality perceptions [ 29 *].

Retailers focus on e-commerce and perceived availability in supermarkets (insect-based APF)

For consumers, the focus of retailers on selling via e-commerce instead of in supermarkets may be perceived as a barrier [ 30 *]. To enhance consumer trust and confidence, the widespread distribution of insect-based APF products in supermarkets and other grocery stores is recommended [ 30 *]. Finally, consumers report that the lack of availability of insect-based APF in supermarkets is a barrier to the intention to eat [ 31 *].

Grocery stores/other types of shops selling food

The characteristics of grocery stores associated with consumers’ choices of alternative protein food were reported in 11 studies, reported in nine publications [ 18 ,*  19 ,* 21 ,* 27 ,* 32 ,* 33 ,* 34 ,* 35 ,* 36 *]. Six studies discussed plant-based alternative proteins, while five discussed insect-based proteins. The research focused on the APF presentation at retail points, the perceived availability of products, the preference for the type of point of sale/retail, and consumer shopping practices, including “green” shopping, specialty food shopping, and shopping off campus (students).

Product location and promotion (plant-based APF)

The placement of APF on shelves with vegetarian food or in produce departments results in lower sales of APF, while higher sales occur when the APF is placed in the meat section [ 19 *]. In addition, an increase in APF sales was also achieved when sandwiches made with plant-based APF were placed in the same refrigerator as sandwiches with meat (compared to a separate refrigerator) or in a refrigerator visible from the shop entrance (versus with its back to the entrance) [ 19 *].

Perceived availability (plant-based APF)

The perceived availability of food in locations where food is usually purchased is related to satisfaction with plant-based proteins [ 32 *]. Research revealed that 25% of respondents indicated “not available where I usually buy food” as a key barrier to trying new plant-based APF [ 33 *]. Furthermore, consumers who intended to purchase such foods claimed that the availability in their usual food shopping places was low. Availability was a significant factor for those respondents who were likely to purchase new protein alternatives, but it was weakly associated with consumer choice indicators among undecided consumers [ 33 *].

Shopping habits (plant-based APF)

The level of approval of plant-based APF was greater among customers who regularly shop in specialty food stores [ 18 *]. Students who shopped for food in grocery stores located outside of university campuses were more likely to purchase plant-based APF than those who shopped on campuses [ 35 *].

Product promotion (insect-based APF)

Research has indicated no major differences in the intention to purchase or expected fondness for/attractiveness among products with visible insects on the package vs. pictures of an insect-based powder and a Latin name [ 21 *]. Notably, the levels of intention to buy insect-based APF were relatively low [ 21 ,*  34 ,*  36 *].

Preferred location for availability and shopping habits (insect-based APF)

Consumers indicated their preference for the availability of insect-based APF across different food outlets, such as grocery stores, convenience stores, and petrol stations, and disagreed that such products should be available via e-commerce only or in specialty shops [ 27 ,*  36 *]. Frequent “green shopping” in grocery stores was positively associated with a greater willingness to buy, fondness for, and willingness to pay for APF [ 34 *].

Farmers’ markets

Only two studies have investigated the characteristics of farmers’ markets linked to consumers’ APF choices [ 26 ,*  27 *].

Preferred location for APF purchases

Porretta et al. [ 27 *] reported that older consumers were willing to buy insect-based APF if they were available from local producers selling their products in small markets. In contrast, Aerni et al. [ 26 *] reported that points of sale at railway stations in large cities (e.g., Zurich) had greater sales of plant-based alternative food than did small farmers’ markets in the same cities.

Restaurants

Seventeen studies (reported in 14 publications) addressed restaurant characteristics in relation to consumers’ choice of APF [ 18 ,*  20 ,* 21 ,* 37 ,* 38 ,* 39 ,* 40 ,* 41 ,* 42 ,* 43 ,* 44 ,* 45 ,* 46 ,* 47 *]. Six focused on plant-based APF, five focused on insect-based APF, and six discussed APF from various sources. The investigation addressed preferences for restaurants, such as APF environments, a prognosis of availability by experts, consumer social norm conformity, restaurant image creation and promotion, and meal presentation.

Experts’ perceptions of the popularity of plant-based and insect-based APF

Research investigating haute cuisine restaurant trends suggested that expert panels (selected on the basis of their entry on the official Michelin Guide website) predict that alternative proteins (insect- and plant-based) will become a strong trend in major European restaurants [ 47 *]. These experts anticipate that plant- and insect-based proteins will be served to a greater extent than in vitro/cultivated meat. Additionally, the trend toward using locally sourced ingredients is expected to continue, with ingredients from distant regions playing a less important role [ 47 *].

Experts’ actions to create a positive social image of plant-based APF

Creating a positive social image for restaurants is a strategy for increasing consumer interest. For example, renowned chefs have recognized the potential of using microalgae-based APF as an ingredient in their cuisines since there is a growing audience of consumers interested in food novelty who identify themselves with chefs’ discourses about sustainability, ethnicity, and authenticity [ 46 *]. Such celebrated restaurants may also help popularize the use of plant-based APF in casual or mid-range restaurants, as well as home-based dining [ 46 *].

Perceived availability of plant-based APF

Perceived availability in the restaurant was identified as a determinant of consumers’ decisions to purchase plant-based APF in these restaurants. For example, consumers’ perceptions that plant-based APF is easy to find on restaurant menus were associated with a greater willingness to pay for this type of food [ 45 *].

Eating-out habits and preferred location, occasion, and company for consumption (plant-based APF)

A greater frequency of eating in restaurants was related to a greater willingness to pay for plant-based meat alternatives [ 37 *]. Among women, a higher frequency of dining out/going to restaurants with friends and family was related to perceiving microalgae-based food as healthy, sustainable, and nutritious, whereas among men, it was related to unfavorable perceptions (e.g., limited healthiness or nutritional values of algae-based foods) [ 18 *]. The findings regarding gender differences align with previous research indicating that higher masculinity is associated with lower acceptance of social eating situations (e.g., restaurants) involving the consumption of nonmeat products among men [ 40 *]. Weinrich and Elshiewy [ 18 *] also noted that the relationship between APF perceptions and the frequency of dining out/going to restaurants with friends and family may also depend on the country where the study was conducted.

Research highlights the relevance of social norms and the social context in the consumption of plant-based APF in vegetarian/vegan restaurants [ 40 *]. Young meat-eating men were more likely to eat plant-based APF burgers in vegetarian restaurants when encountering specific social cues, such as the presence of other men queuing for a veggie burger or dining with a female romantic partner [ 40 *]. Conversely, visiting such restaurants and portraying oneself as dining in a vegetarian restaurant on social media was seen as a threat to masculinity [ 40 *]. In line with this, omnivores and flexitarians indicated low acceptance rates for eating plant-based APF while dining in restaurants or during business lunches with coworkers [ 44 *].

Consumers report that eating plant-based APF in more casual, private situations may be perceived as more appropriate than consuming this type of food during more celebratory occasions [ 44 *]. These eating occasions may take place at home or in pubs, bars, or restaurants. For omnivores and flexitarians, eating alone, with friends, or with family members on a weekday is perceived as the best (and equally appropriate) environment to eat plant-based meat alternatives [ 44 *]. However, for omnivores and flexitarians, eating plant-based meat alternatives for a family Sunday meal or at a barbecue party received similar, low appropriateness ratings [ 44 *]. These results echo similar findings obtained by [ 40 *], who highlighted the influence of social norms on the purchase of plant-based meat alternatives in restaurants.

Eating-out habits and preferred location, occasion, and company for consumption (various types of APF)

Restaurants were indicated as the second most preferred place for consumers to try various types of novel food, including insect-based and plant-based APF (food festivals were the most preferred, and homes, cafés, pubs, and bars were less preferred locations) [ 20 *].

Availability of locations serving insect-based APF

Insect-serving restaurants were perceived as relatively rare, with only 31% of consumers agreeing that some European gourmet restaurants incorporate edible insects into their food preparation [ 42 *].

Experts creating a positive social image of restaurants (insect-based APF)

The use of APF can serve as a strategic promotional tool for restaurants. This strategy may include pushing boundaries with unusual ingredients, encouraging customers to try small portions of novel foods, and offering refunds if the meal is unsatisfactory [ 41 *]. Applying such strategies conveys a greater sense of freedom of choice to customers [ 41 *]. A positive image of edible insect restaurants was related to a stronger intention to eat insects [ 43 *]. Furthermore, being an environmental advocate (the ability to convince others to act for environmental conservation) was related to a better image of insect-serving restaurants [ 43 *].

Studies have shown that the presence of visible insects in restaurant-served meals leads to a lower intention to purchase, lower expected liking, and lower attractiveness of the food compared to food with invisible insects and vague descriptions of insect-based ingredients [ 21 *]. Restaurants serving insects often employ strategies such as name ambiguity for meals containing insects and deliberate beautification during their presentation (e.g., garnishing to obscure ingredients and reduce neophobic tendencies) [ 41 *]. The absence of visible insects in restaurant-served meals was related to low perceived risks [ 21 *] and low anxiety while eating the respective types of foods, which resulted in stronger intentions to (re)visit restaurants serving insect-based APF [ 38 *].

Preferred location and company for consumption (insect-based APF)

Restaurants are perceived as the preferred places to eat insect-based APF products. When asked about how they would eat food made with edible insects, the majority of consumers stated, “with an expert”, followed by “in a restaurant”, and “with someone who knows how to prepare it” [ 39 *].

Two studies [ 48 ,*  49 *] focused on the availability of plant-based APF and the impact of school workshops among children aged 7–14 years. Other institutions or public procurement environments were not investigated.

Availability of plant-based APF

The studies revealed that public schools did not offer APF for lunch, whereas private schools offered them less than once per week [ 48 *].

Delivery of education interventions regarding insect-based APF

An approximately 20% increase in readiness to choose insect-based APF for lunch was observed among children after brief (45 min) workshops addressing the reasons for and context of eating insects, followed by insect-based APF tasting, being delivered at schools [ 49 *].

Online vendors

Four studies discussed aspects associated with consumers’ choices of APF [ 27 ,*  36 ,*  50 ,*  51 *], with all of them reporting on insect-based APF products.

Availability of insect-based APF

Insect-based APF sales predominantly occur through online retail channels, with European producers using e-commerce as a distribution channel five times more frequently than physical sale points [ 51 *]. However, this strategy may have consumer trust and credibility limitations. To enhance consumer trust and credibility, these products may need to be sold in supermarkets and local groceries instead of focusing on e-commerce [ 50 *].

Preferred location for the purchase of insect-based APF

When consumers were asked about their preference for the availability of insect-based APF across different food sale points, they generally disagreed with the idea that this type of food should be exclusively available through e-commerce [ 27 ,*  36 *].

Food festivals

Two studies [ 20 ,*  45 *] highlighted the significance of food events and food festivals as highly approved environments for plant- and insect-based APF.

Preferred location or occasion for purchasing/trying plant-based and insect-based APF

Regarding willingness to try plant-based meat alternatives, consumers indicated the highest willingness to try them at food festivals, followed by restaurants (lower at home, cafés, bars, and pubs) [ 20 *]. Consumers who reported an opportunity to consume seaweed or algae-based food during a gastronomic event or a trip are more likely to consume plant (algae)-based APF than those who did not participate in such events [ 45 *]. Potential consumers who were asked about their preferred location to try insect-based APF reported that they were most willing to try them during food festivals, whereas significantly lower levels were reported for trying them at home or in restaurants/cafés/bars/pubs [ 20 *].

Food vending machines

Research focusing on a specific type of food (algae-based breadsticks) suggests that customers consider this type of food a snack rather than a meal substitute and should be sold from vending machines [ 52 *].

Informal market environment: wet markets, mobile vendors, street vendors, kiosks, vending machines, and farmers’ markets

There is no evidence directly linking wet markets, street vendors, kiosks, mobile vendors, and consumers’ behaviors and intentions to buy/pay for plant-based or insect-based APF . It seems plausible that the European food market is mostly formalized due to national and European Union-level regulations referring to food safety, labeling, and quality, particularly those referring to novel foods (cf. the European Commission Implementing Regulation, 2018/456 of 19 March 2018 [ 53 ]).

Summary of findings

Table 1 summarizes the findings, focusing on (a) the structures of the built food environment where consumers make APF choices and (b) barriers to and facilitators for choosing plant-based and insect-based APF, operating in the respective structures. Barriers and facilitators refer to: the physical characteristics of environmental structures; food presentation practices; organizational strategies or policies operating in the setting; and the actions and beliefs of retailers or consumers while selling, serving, choosing, trying, or purchasing APF in these environmental structures. The synthesis of the evidence indicated potential differences between the characteristics of the structures of the built environment that may be relevant for plant-based APF (Fig.  2 ) and those that may be relevant for insect-based APF (Fig.  3 ).

Built environment barriers to/facilitators of plant-based alternative protein foods (APF) consumer choices

Build environment barriers to/facilitators of insect-based alternative protein foods (APF) consumer choices

Complementing the proposal of Downs et al. [ 5 ] that lists built environment structures relevant for all food choices, the findings of this systematic review provide an overarching synthesis of the characteristics that can either promote or hinder consumers’ choices of APF products in restaurants, supermarkets, grocery stores, schools, farmers’ markets, or at food festivals (see Table  1 ). Consistent with existing typologies [ 5 , 6 , 54 ] and systematic reviews [ 8 , 9 ], our study highlights that availability is the core characteristic of the built environment that facilitates consumers’ APF choices. Our review provides insights into how availability is shaped and how it influences the choices of different types of APF across different settings within the built food environment. Limited availability appears to constitute a common barrier observed across supermarkets, grocery stores, restaurants, and schools.

Our review indicates a mismatch between the APF supply and the APF demand that may be responsible for stagnated APF sales and low consumption. Retailers believe that increasing APF in supermarkets will harm profits [ 30 *], and their subsequent decisions to sell APF via e-commerce [ 51 *] result in low APF availability in groceries/supermarkets. Consumers, in turn, report low trust in products that are not available in grocery stores or supermarkets but are only available via e-commerce [ 50 ,*  55 ]. Consumers’ trust is a key determinant of buying and eating novel foods [ 56 ]. The limited availability of APF in locations where consumers usually shop for food results in low APF acceptance and low intention to buy or try APF [ 30 ,*  33 ,*  45 *]. Consumers are less likely to choose an APF if the APF is perceived as difficult to find in supermarkets/grocery stores/on restaurant menus [ 30 ,*  33 ,*  45 *]. The lack of actual availability of plant-based APF at schools [ 48 *] may also result from the low trust of consumers in novel foods such as APF.

The current systematic review highlights that barriers and facilitators are specific for both the type of built environment and the type of APF (plant-based vs. insect-based). Regarding the type of structure in the built environment, our review indicates several specific social facilitators and barriers that operate in restaurants. In terms of facilitators, restaurants are preferred locations to try novel foods for the first time [ 39 *], possibly because consumers perceive restaurants as places where experts prepare and serve food they can feel safe consuming [ 56 ]. The narrative created by chefs and the social image of restaurants promoting novel and sustainable foods [ 46 *] may facilitate the use of APF in restaurants. Moreover, consumers’ beliefs about the importance of the sustainability of APF are among the key individual-level predictors of consumers’ choices of APF (cf., e.g., [ 57 ]). In contrast, social norms of masculine behavior among young meat-eating men may act as barriers, particularly in official or business settings or when dining with meat-eating male friends [ 40 *].

Food festivals or gastronomic events emerge as specific types of food environmental structures where consumers may be willing to try APF [ 20 ,*  45 *]. Visiting food events or festivals may satisfy consumer needs of being adventurous, their curiosity or sensation seeking, which, in turn, are related to stronger intentions to try, greater attractiveness, and willingness to try APF [ 57 , 58 ]. While restaurants and food festivals/gastronomic events may be the locations where consumers first try an APF, the adoption of regular intake of the APF could depend on other structures, such as supermarkets and grocery stores—places where consumers typically buy their food—and the associated barriers and facilitators within these structures [ 33 *].

The findings highlight that certain barriers and facilitators may be relevant in specific types of built food environments where consumers try new foods but do not apply in environments where daily food shopping takes place. For instance, the lack of visible insects and the use of ambiguous names of insect-based APF in restaurants facilitated consumers’ choices, likely by reducing anxiety and increasing the likelihood of trying this type of APF in restaurants [ 41 *]. In contrast, the perceived attractiveness of insect-based APF was low regardless of insect visibility and package labeling of food sold in retail stores.

Our review also provides evidence for differences in facilitators of consumers’ choices to consume plant-based APF and insect-based APF. These differences are particularly evident when considering restaurants as built food environments. Social norms related to masculinity act as barriers to young men visiting vegetarian restaurants or buying and eating plant-based APF in restaurants or at business lunches [ 40 ,*  44 *]. Previous systematic reviews focusing on individual determinants of insect-based APF have indicated that young men and high sensation seekers are more likely to try eating insects [ 57 , 59 ]. Therefore, it is possible that social norms regarding masculinity could actually facilitate the consumption of insect-based APF in restaurants among young men.

The results provide no insights into the underlying mechanisms that explain the associations between barriers/facilitators and consumers’ APF choices in specific environmental structures. Unfortunately, such mechanisms were rarely investigated in the original studies. Thus, any discussion of the underlying processes remains hypothetical. It may be assumed that the potential mechanisms may include consumers’ motivations, emotions, and beliefs related to the APF; social and cultural norms about eating novel food; and habits related to buying and preparing any type of food. These mechanisms may be significant (or may be less relevant), depending on the type of physical environmental setting where the choice of APF occurs. For example, the effects of social norms may be stronger in a setting where consuming food is a social activity (e.g., in restaurants) than in a setting where an APF is purchased via a website of an online vendor. Consumers’ curiosity and sensation seeking may be significant drivers for trying new APF in novel environments such as food festivals. In contrast, curiosity may be less important when a consumer’s behavior is aimed at restocking breakfast supplies in a local grocery store. When shopping “on autopilot” (e.g., during routine weekend shopping at a local supermarket), automatic, nonreflective responses to cues may be the key mechanisms determining consumers’ choices. In this context, cues such as the retailer’s strategy of placing a product in a specific section may be among the strongest drivers of consumers’ choices. Future research should explore the common and specific mechanisms determining consumers’ choices across the structures of the built environment.

This study has potential implications for promoting APF choices. Our review lists characteristics of the built food environment to be considered in interventions targeting the initiation and adoption of APF intake. APF promotion strategies may be adjusted to specific types of barriers/facilitators operating in specific structures of the built environment. Furthermore, the results referring to the availability of APF may suggest changes in strategic considerations at the retailer level (for example, a shift from an emphasis on sales via e-commerce to supermarket sales). The results may also inform public health policies and address the physical food environment, helping to prioritize specific changes in the respective setting (e.g., positioning APF in meat and produce sections in supermarkets).

Our study inevitably has certain limitations related to the number, quality, and heterogeneity of the studies included. First, the number of studies we identified was limited, and replications across contexts (e.g., in different countries) are missing. Furthermore, most of the empirical evidence is based on correlation studies; therefore, causal conclusions cannot be drawn. The included research used a broad range of indicators of consumer choices, ranging from intention (to buy or to try/eat) to actual intake. Intention may have a limited effect on the adoption of a new consumer behavior and its maintenance over time [ 60 ] because intention is only moderately associated with respective food intake [ 61 ]. The quality of 22.3% of the included studies was moderate or low, which limits the reliability of the conclusions. To address publication bias, we conducted additional searches for grey literature (published in outlets other than impacted journals) via searches of the Google Scholar, CORDIS, and ORE databases. Approaches that allow us to quantify the heterogeneity of the results could not be used, as the data were analyzed using a narrative synthesis instead of a meta-analysis.

Future original studies may also need to control for potential confounders (e.g., economic factors such as disposable income in families and food policies operating in the respective countries) and address some methodological shortcomings. For example, specific barriers and facilitators were usually studied in one setting and one location only; hence, the generalizability of the results to other settings (e.g., other supermarket chains) and different locations (e.g., urban versus rural areas) is limited. The characteristics of consumers, such as lower income, may constitute a universal barrier to APF choices [ 62 ]. Higher prices of many APF (compared to animal-based protein products) may affect APF affordability among people with lower incomes, regardless of the setting where the purchase takes place. The original research was heterogeneous in terms of the socioeconomic status of the participants, and the effect of socioeconomic variables was usually not considered. Future research should account for the confounding role of economic factors.

Furthermore, the applied methods of the systematic review also have limitations. The use of narrative synthesis and to the inability to conduct a meta-analysis hindered the evaluation of the actual significance and strength of the relations between the characteristics operating in the respective types of built food environments and the indicators of consumers’ choices. Due to very limited empirical evidence for APF other than plant-based and insect-based APF, the proposed extension of the typology for the built environment does not provide insights into the characteristics of the food environment that may promote or hinder mainstreaming krill-based, fungus-based, and bacteria-based alternative proteins or proteins from other sources.

This review provides novel insights into the barriers and facilitators operating in different types of built food environments that may affect the uptake of novel foods developed with alternative proteins. Barriers and facilitators may refer to the physical characteristics of the structure, food presentation practices, organizational strategies or policies operating in the setting, the actions and beliefs of retailers or consumers while selling or purchasing the APF in the setting, etc. Our results indicate that perceived and actual availability are common facilitators operating across the various types of built environments. The results also indicated several determinants associated with consumers' choices in specific types of built food environments: the ways food is presented in produce sections (supermarkets), consumers’ green and specialty shopping routines (groceries), a mismatch between retailers’ actions of making APF available in one type of environment (e-commerce), and consumers’ preferences for other types of APF environments (supermarkets, groceries). We also indicate that one type of barrier/facilitator operating within a specific type of built food environment may have different associations with consumers’ choices depending on the type of APF (e.g., social norms regarding masculinity as a barrier for plant-based, but not insect-based, APF in restaurants).

Availability of data and materials

All data analyzed during this study are either secondary (retrieved from original studies included in the review) or included in this published article (and its supplementary information files).

Abbreviations

Alternative protein foods

References marked with an asterisk indicate studies included in the systematic review.

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Preparation of this publication was supported by the “From niche to mainstream: alternative proteins for everybody and everywhere (LIKE-A-PRO)” project, which has received funding from the European Union's Horizon Europe research and innovation program under grant agreement no. 10108396 LIKE-A-PRO. The content of this paper reflects only the authors' views, and the European Commission is not liable for any use that may be made of the information it contains.

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HZ, AL, EK, MS, ZS, AB, FG, PC, BTN, TP, AS, AX, AK: design of the theoretical construction of the review as well as the searching strategy process; HZ, EK, MS, AL, ZS, AB, PC, TP: screening of potentially relevant documents; HZ, AL: data extraction; EK, MS, ZS, AB: data extraction verification; AB, MS, AL, PC, TP: quality and risk of bias assessment; AL, HZ: data analysis; HZ, AL: writing the manuscript draft; EK, MS, ZS, AB, FG, PC, BTN, TP, AS, AX, AK: critical revision of the intellectual content of the manuscript. All authors read and approved the final manuscript.

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12966_2024_1606_moesm1_esm.docx.

Additional file 1: Description of data: The full list of keywords applied in the review; details of data analysis and synthesis; definitions, theoretical background, and categories applied during the coding procedures; description of the included studies; populations’ characteristics in the included studies; Supplementary Table 1 - descriptive information about the original research included into the review

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Additional file 2: Description of data: Details of the quality and risk of bias assessment of the included in the systematic review studies

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Zaleskiewicz, H., Kulis, E., Siwa, M. et al. Characteristics of built food environments associated with alternative protein food choices: a systematic review. Int J Behav Nutr Phys Act 21 , 58 (2024). https://doi.org/10.1186/s12966-024-01606-6

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Received : 11 December 2023

Accepted : 01 May 2024

Published : 16 May 2024

DOI : https://doi.org/10.1186/s12966-024-01606-6

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