Food Sustainability, Local Food availability

Image from RKS

This is a very interesting article by RKS Design CEO Ravi Sawhney. The influence of greater awareness around what we eat is certainly having an effect on the way fast food chains model their menus, but it is surface at best. The business model simply would not sustain itself if food needed to be sourced locally —or even more difficult, using non-GMO or organic produce. Read my comments on the article as well. And thank you to Ravi for these fresh ideas!

FastCoDesign: 4 Ways to Fix the Fast Food Industry

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