I clipped a story out of the paper a couple of months ago, and while on the way to Cologne for Practical Pedagogies I had the chance to read it in more detail and make some notes and start to put together a draft of a resource which explores our changing lifestyles, and the growth of food ordering and delivery apps. I've been drafting this blog post since as well, but it's been caught up in the last term's deadlines, and overtaken by the Christmas break and other deadlines.
The piece I originally read, was an Opinion piece in The Guardian by John Harris, which described a new phenomenon in catering and food delivery and production.
This refers to the process of ordering food using an app such as Just Eat, Uber etc.
Sarah Butler then produced a follow-up piece, which explored some of the other potential implications of our changing choices on the food that we eat.
One issue suggested by the articles here is with the marketing and perception of where this food comes from by those who are ordering using the app.
The advertising doesn't always make this clear of course.
Here are a few examples.
Watch an ad for one of these services to see what impressions you get about where the food comes from...
One outcome of the growth in these 'dark kitchens' is a type of urban development which hasn't necessarily had proper planning permission compared with the construction of permanent premises.
Why are they called 'dark kitchens'? It wasn't perhaps because they are dark in terms of not having lighting, but that they are a sort of secret element of the food takeaway industry.
The CEO of Deliveroo: Will Shu is the CEO of Deliveroo... He said this in the article
The piece I originally read, was an Opinion piece in The Guardian by John Harris, which described a new phenomenon in catering and food delivery and production.
This refers to the process of ordering food using an app such as Just Eat, Uber etc.
Sarah Butler then produced a follow-up piece, which explored some of the other potential implications of our changing choices on the food that we eat.
One issue suggested by the articles here is with the marketing and perception of where this food comes from by those who are ordering using the app.
The advertising doesn't always make this clear of course.
Here are a few examples.
Watch an ad for one of these services to see what impressions you get about where the food comes from...
One outcome of the growth in these 'dark kitchens' is a type of urban development which hasn't necessarily had proper planning permission compared with the construction of permanent premises.
Why are they called 'dark kitchens'? It wasn't perhaps because they are dark in terms of not having lighting, but that they are a sort of secret element of the food takeaway industry.
The CEO of Deliveroo: Will Shu is the CEO of Deliveroo... He said this in the article
Virtual restaurants mean more great food for our customers. By creating new brands out of existing kitchens, restaurants can really boost their business and try new ideas without the need for expensive new premises.
At Deliveroo we are using our knowledge, data and insight to help restaurants launch new brands in Deliveroo Editions and from their high street kitchens. We work with chefs every step of the way to make virtual restaurants a success from concept to delivery. The end result is great for restaurants and is helping to increase customer choice across the UK.
There is a growth in food takeaways, from restaurants and also via the Apps. Some apps can also help reduce food waste, and there are also the recipe boxes which provide ingredients in the correct quantities, but come with additional packaging.
One to follow up on, particularly as we approach the date for Brexit
There is a growth in food takeaways, from restaurants and also via the Apps. Some apps can also help reduce food waste, and there are also the recipe boxes which provide ingredients in the correct quantities, but come with additional packaging.
One to follow up on, particularly as we approach the date for Brexit
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