World Renowned Chef Opens 5 Star Restaurant To Feed The Homeless & Fight Food Waste



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Finally, thanks to the internet we are becoming aware of just how much food is being wasted on a regular basis. Supermarkets are throwing out astronomical amounts of unsold food that is actually perfectly fine to eat. When the amount of homeless people who don’t always have access to food, and the many families that are struggling every day to put food on the table to feed their children, is this really the option that we have come up with? To simply throw the food in the garbage because it cannot turn a profit?

In the U.S. alone, $165 Billion is wasted on food every. Single. Year. When the UN estimates that solving the world’s hunger problem would cost a measly $30 billion in comparison, we can clearly see that something is very wrong here. The unsold food from the supermarkets might not be the answer to solving world hunger, but it certainly paints a picture of where our priorities are, and at least shows us that this has to change. Two men were arrested in the United States in 2016 for taking this food and trying to feed the hungry.

Thankfully, as awareness towards this issue continues to be raised we are seeing a number of groups organizations and even countries doing something about it. France has made it illegal for supermarkets to throw away unsold food, forcing them to find other, more beneficial options for their perfectly fine food. Others are taking that food that would otherwise be garbage and feeding the hungry.

World renowned chef, Mossimo Bottura, for example has opened up a 5 star restaurant called Refettorio Ambrosiano in Milan, Italy in 2015 that accepts donations of unsold food from supermarkets and utilizes volunteer work from professional chefs who want to donate their time to help feed the poor and hungry. Why should the homeless people only be fed soup when there is so much more food available that would otherwise be thrown out? These chefs prepare gourmet meals and the guests are served rather than having to wait in line. Bottura says this is as much about treating those less fortunate with dignity as it is about feeding them. Check it out!

Refettorio Ambrosiano has served more than 16,000 meals, and saved 25 tons of food surplus from the landfills. As Bottura says, this is a revolutionary idea! Hopefully other chefs and restaurateurs will be inspired to follow suit and encourage their local supermarkets to donate to initiatives such as these.

Check out Bottura’s book of recipes Il Pane E Oro, here, and donate to this cause to end food waste and feed the hungry.

Much Love


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An airport, a ferry company and several restaurant chains are all banning plastic straws

When I wrote about a clothing company that has removed 1,000,000 lbs of trash from our waterways, some commenters argued that it was a band-aid solution.

We need to stop producing the trash in the first place.

They were right, of course. While I don’t see it as an either/or question—we can remove trash from rivers AND work to eradicate it at source—we do need to focus much more of our energy upstream. Until recently, however, that felt very much like an uphill battle. As we’ve noted already, however, the tide does seem to be shifting on this issue. And it’s encouraging to see the momentum on ending plastic waste continuing, with the UK making a particularly concerted effort.

Among the latest announcements from my homeland that are worthy of note:

Let’s hope these are signs of even bigger, more ambitious efforts to come.

Source Article from https://www.treehugger.com/corporate-responsibility/airport-ferry-company-and-several-restaurant-chains-are-all-banning-plastic-straws.html

How to Become TripAdvisor’s #1 Fake Restaurant

By Fattima Mahdi Truth Theory

The rules of the world and success grew ever more mysterious when freelance writer Oobah Butler tricked the London elite into bargaining for a table at a restaurant that didn’t exist. However, Butler’s wildly audacious project was born of disenchantment. He began his career writing fake TripAdvisor reviews for restaurants. Watching his work turn low performing dens into high-end hotspots led to his realisation that TripAdvisor touted a “false reality”. He grew frustrated at how seriously everyone took the platform but after having spent years thinking, “the only bit of TripAdvisor that is unfakeable is a restaurant itself”… a light bulb illuminated in his head. And the tenacious 25 year old walked out to his back garden to begin visualising his outdoor restaurant, aptly named ‘The Shed at Dulwich”, using this three step guide to make his enormous ruse manifest:

Step 1: Build a website and start uploading pictures of the menu your “restaurant” has on offer, as well as other supporting materials that will get across the ‘vibe’ of your pseudo establishment to prospective customers.

Step 2: Get verified on TripAdvisor and get your friends to start writing reviews of your restaurant.  Get your friends’ friends to do the same and keep them rolling out at an appropriate frequency. Think in terms of months.

Step 3: (And this is the cypher) Bolster the illusion of demand by making your restaurant appointment only. Not only does this mean that no one will turn up to blow your whole operation wide open but it plays on the human psychological condition. We all want what few others have. If we can be among the elite few to get it we’ll have the other 99% to laud our low-minded sense of superiority over.

Oobah Butler knew that when one plays the game of thrones, one either wins or is found out and ruined. So he decided to go as far as to open “The Shed at Dulwich” for a press event… before coming clean. His efforts have been immortalised in Vice’s video below.

Read More: Moby Opens Vegan Restaurant With ALL Proceeds Going To Charity

Source Article from https://truththeory.com/2018/01/26/become-tripadvisors-1-fake-restaurant/

The Inventor of a Water-Powered Car That Died In A Restaurant Yelling ‘They Poisoned Me’







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“We recently took a scientific delegation to witness Stan’s work…and came back saying, this is one of the most important inventions of the century.” – Leonard Holihan, from the Advanced Energy Research Institute at the time (source)

Everyday the world becomes aware of technologies that have the potential to halt the unnecessary damage we continue to create using fossil fuels. We’ve been talking about it for years, transitioning our way of  life to be more harmonious with the planet and its natural systems. I’m not talking about solar or wind power (although great), I’m talking about clean and green technology that  render fossil fuel burning technologies inferior and obsolete.

One of these “new” technologies is a water fuelled car, and it has been unveiled on a number of occasions. It’s an automobile that derives its energy directly from water, and water alone. It is not hard to see why it’s not available to the masses. An engine powered by water would wipe out a large chunk of the fossil fuel industry and change the way these companies do business all together. The oil and gas corporations combine to bring in trillions of dollars every year. Inventions like these are a direct threat to the industry.

JAPANESE COMPANY UNVEILS WATER POWERED CAR

A Japanese company called Genepax unveiled their water powered car in 2008 in Osaka, Japan(1). It doesn’t matter if it’s tap, bottled, or lake water, any type of water can make this car run. An energy generator splits the water molecules to produce hydrogen and this is used to power the car. They use a membrane electrode assembly (MEA) to split the Hydrogen from the Oxygen through a chemical reaction. The cell needs only water and air, eliminating the need for a hydrogen reformer and high pressure hydrogen tank.

This isn’t a conspiracy! The reality of this device has been verified by patent offices all over the world. To search a Japanese patent, you have to go through the Industrial Property Digital Library (IPDL). This organization makes patents available to the intellectual property department of the Japan Patent Office. The IDPL provides over 60 million documents and their relevant information as published since the end of the 19th century. The fact that these are even published for patent pending says a lot.

Click HERE to view the water energy system patent. You can also visit  the Industrial Property Digital Library itself, do a “PAJ” search. Type in the publication number **2006-244714**. Documents are also on file with the European Patent Office, you can view them HERE. Reuters also did a brief report on the vehicle as you can see in the video below.

So what happened to Genepax? Approximately a year after revealing their device, the company shut down. They stopped displaying their device as well as promoting it. The only explanation given was a lack of monetary funds.

STANLEY MEYER’S WATER FUEL CELL

Genepax isn’t the only group to have come forward demonstrating that we can turn water into hydrogen fuel and use it to power cars. Stanely Allen Meyer is another one who invented a water powered car and it received very little attention when it came to making the news available to the masses. Today, it’s a fairly well known story due to the mass awareness that has been created around the story. Stan’s invention was picked up very briefly by a local news station in Ohio. You can view his patent HERE, it also describes the whole process. You can view the entire collective of his documents here

Here is another brief clip of Stan as he demonstrates his technology. Water contains a lot of hydrogen, as we know, which is a very efficient type of fuel. Converting water into hydrogen is 100 percent clean!

So what happened to Stanley Meyer? He was sued by potential investors, it was determined that his device was nothing revolutionary and simply uses the process of electrolyses. His claims were determined fraudulent, and  his technology was under investigation by a number of investors, the U.S. Department of Energy and the U.S. Department of Defense. It was patent pending, all of a sudden Stan Meyer died suddenly in 1998 after dining at a restaurant. Many close to him, including his twin brother, believe Stan was intentionally poisoned. Stan claimed, just before he died in  he restaurant parking lot, that he was poisoned.

According to his brother Stephen, “He took a sip of cranberry juice. Then he grabbed his neck, bolted out the door, dropped to his knees and vomited violently”

“I ran outside and asked him, ‘What’s wrong?’ ” his brother, Stephen Meyer, recalled. “He said, ‘They poisoned me.’ That was his dying declaration.”  (source)

Below is a full explanation from Stan about how the technology works.

USING WATER AS FUEL

Water makes the perfect fuel source. It’s comprised of two hydrogen atoms and one atom of oxygen. When the water molecule is separated into its two component atoms and oxidized as fuel, the result is equivalent to an energy output that is two and one half times more powerful than gasoline. The byproduct of the combustion is water vapour, totally pollution free, returning water back into the atmosphere. The process used is known as electrolysis, which is a method of separating elements by pushing an electric current through a compound. Various techniques for water splitting have been issued in water splitting patents all over the world. You can click here to look at a few from the United States.

Not to long ago, researchers at Virginia Tech extracted hydrogen energy from water. They discovered that the energy stored in xylose splits water molecules as-well, yielding high purity hydrogen. You can read more about that here. There are multiple examples of creating hydrogen by splitting the water molecule (2).

Another existing technology that can replace that entire industry is the Free Energy Device. Implementation of these two technologies alone would create one of the biggest technological changes in human history. The same group of people that own the big oil companies also own the mainstream media, so it’s not surprising that we don’t hear about these technologies. Scientists have been murdered, labs have been burnt down, and prototypes have been taken.

Alternative technologies are great, and obviously have tremendous implications. We must remember that the human race cannot create from the same level of consciousness that created this system in the first place. A change for planet Earth coincides with the change of heart more people are experiencing everyday. The key to move forward and enter into a new paradigm is simple, it’s love. With love, we’d already have these technologies implemented Because of greed, hate, fear and ego, they remain suppressed, but only for now.

Hopefully this article inspires more to further their research on water powered cars. There are multiple stories with very similar endings for the parties who came forward with this ground breaking technology. Why do we continue to speak about change when we already have the technologies to implement change? One reason is because a large majority of people have yet to become aware of these alternative technologies. They are not marketed, publicized or given much attention. It can be hard to accept that there are people on the planet actually engaged in the suppression of such information, but unfortunately it’s a reality. We are living in the age of transparency, many of us are waking up to thoughts and ideas we never thought we would ponder. In some cases revealing these technologies can cost you your life, that’s how much opposition exists against it -for now. When a new technology becomes so evidently clear,  the implications are far reaching and can threaten multiple corporate interests.

Sources

(1)http://www.reuters.com/video/2008/06/13/water-fuel-car-unveiled-in-japan?videoId=84561

http://worldwide.espacenet.com/publicationDetails/originalDocument?CC=JP&NR=2006244714&KC=&FT=E

http://www19.ipdl.inpit.go.jp/PA1/cgi-bin/PA1DETAIL

http://www.sciencedaily.com/releases/2013/04/130403104104.htm

(2)http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&u=%2Fnetahtml%2FPTO%2Fsearch-adv.htm&r=0&p=1&f=S&l=50&Query=ttl%2F%22water+splitting%22%0D%0A&d=PTXT

http://www.waterfuelcell.org


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Terrifying 'haunted' restaurant camera shows furniture moving on its own

This viral footage may prove ghost skeptics wrong. 

One local spot in California is making headlines for some spooky incidents — and it was all caught on camera. 

Cronies Bar and Restaurant uploaded two separate videos to Facebook to verify the creepy encounters. One shows the rocking of a chair during business hours, which had some of its customers spooked. The other video shows the toppling of a barstool after the business had closed its doors for the night. 

Related: These images go way back

“For this to happen it’s pretty creepy,” said Dave Foldes, one of the bar’s co-owners, to a local news station. He continued, “It’s just really weird. We’ve been here 27 years, nothing weird like this has ever happened.” 

Though they don’t know what caused the movements, they’re quick to blame it on the spot’s two originals, Ralph and Don. 

“Ralph and Don. They were our first originals. They actually introduced me to my wife. And they died 25 years ago.Whenever something funny happens, we blame it on them,” he said. 

Related: Tour these infamous haunted spots

Source Article from https://www.yahoo.com/news/terrifying-apos-haunted-apos-restaurant-142249793.html

Dine Under The Sea At This Stunning Restaurant Off The Coast Of Norway

Though humans have lived on Earth for thousands of years, we’ve only explored five percent of the oceans. Who knows what might be lurking in the deep recesses of the Pacific Ocean, or even off the coast of Norway. Diners will soon have the opportunity find out, as the Norwegian architectural firm Snøhetta is building the first underwater restaurant in Europe.

Under will be located on the southern coast of Norway, close to the village of Båly. According to Design Boom, the space is a tribute to the Norwegian coast. Because it is located underwater, the establishment will also serve as a marine life research center, teaching visitors how humans and nature can peacefully coexist.

The restaurant, which will be half-sunk into the sea, will act as a persicope. The panoramic windows will give diners a perfect view into the icy Nordic waters as they slurp down seafood entrees and admire the circling wildlife. To shield patrons from pressure changes and the force of the water, Under will have walls that are 3.2 feet, or 1 meter, thick.

Said Snøhetta on its website:

“More than an aquarium, the structure will become a part of its marine environment, coming to rest directly on the seabed almost 16.5 feet (5 meters) below the water’s surface.”

The establishment has three levels. Patrons will enter a wardrobe room before they descend one floor to a champagne bar. At this level, the transition between land and water begins. Diners can watch the transformation through the window as they move to the final level which is underwater. MyModernMet reports, “The muted palette of the interior mimics the aquatic surroundings, immersing patrons in the full experience.”

The aim of the attraction is to active the senses, as well as draw people below the surface so they might cultivate even more appreciation for the underwater world.

The sleek exterior of the building is encapsulated in a concrete shell with a coarse surface that is inviting to mussels. Over time, mollusk communities will densify, and the submerged monolith will become an artificial mussel reef that serves two purposes: not only will it natural attract more marine life, it will rinse the sea and purify the waters.

Source Article from https://worldtruth.tv/dine-under-the-sea-at-this-stunning-restaurant-off-the-coast-of-norway/

Water Powered Car Inventor Dies In A Restaurant Screaming ‘They Poisoned Me’

Did you know that water-powered cars have existed for years? If you didn’t, it’s probably because they haven’t been given proper media coverage.

What’s even odder, their inventors were either intimidated into ceasing their work, or died under mysterious circumstances.

Among the latter was Stanley Meyer, a US inventor who designed a water fuel device, claiming that any car fitted with it could run purely on water.

It was believed that this vehicle could run across the USA on 22 gallons of water. Meyer specifically emphasized that tap water, purified or salt water could be used as fuel for the engine.

Meyer was convinced that his work had been accepted since the Pentagon expressed interested in it and plans were being made to honour him for it.

In addition, The British Advanced Energy Institute sent a delegation to study his work. They confirmed this:

“We recently sent a delegation to witness Stan’s work, to really evaluate it. This is one of the most important inventions of the century.”

However, unbeknownst to him, these same people might have been responsible for his downfall. Meyer’s story took a turn for the worse while he was out at dinner with his twin brother and two Belgian investors. They were celebrating his recently patented creation of the car run only by water.

Everything was going smoothly, until Meyer took a sip from his cranberry juice. He immediately started grabbing his neck and ran outside while vomiting profusely. The last words he said to his brother before dying were: “They poisoned me”.

Even though the final cause of death was listed as a brain aneurysm, his final words are enough to make you wonder whether he was truly poisoned.

If you come to think about it, Meyer’s water car would have been a great obstacle to the oil industry’s profit margin. But, could big oil corporations have done whatever it takes to stop his invention from getting widespread recognition in order to protect their bottom line? Were they trying to censor his invention?

There’s no doubt that they were interested in his project. In fact, there had been a lot of interest from large oil companies, big investment companies and even the government.

Stanley ended up getting billion dollar offers for his patents from large groups who wouldn’t want us to have free energy. He turned them all down, since the main reason he designed the water car was to prevent oil-rich nations from taking advantage of the people.

Nevertheless, that never happened and gas prices eventually skyrocketed, since his death put a stop to his creation and was barely covered by the media. He was one of the few individuals who wanted to make the world a better place with his inventions.

It’s seriously a shame that there has been no serious coverage of this story!

Therefore, one way to stop this corrupt system is to get actual media coverage of the buried stories. Also, if we want free energy, we need to give our support to the inventors. As Stanley Meyer once said:

“If me and you could come together in accord, no political institution in the word, no multinationalist groups could defeat us.”

via:readlly.com

Source Article from https://worldtruth.tv/water-powered-car-inventor-dies-in-a-restaurant-screaming-they-poisoned-me/

Snøhetta designs Europe’s first underwater restaurant

In Norwegian, the word “under” also means “wonder”

We’re fans of Snøhetta, the Norwegian architecture firm that has designed some of the greenest buildings in the world. Then there is their latest proposal, Under, Europe’s first underwater restaurant at the southernmost point of Norway.

Half-sunken into the sea, the building’s monolithic form breaks the water surface to lie against the craggy shoreline. More than an aquarium, the structure will become a part of its marine environment, coming to rest directly on the sea bed five meters below the water’s surface. With meter-thick concrete walls, the structure is built to withstand pressure and shock from the rugged sea conditions. Like a sunken periscope, the restaurant’s massive acrylic windows offer a view of the seabed as it changes throughout the seasons and varying weather conditions.

Under restaurant© Snohetta

These are the architects of a series of PowerHouse buildings that have to repay the embodied energy debt of their construction and materials over the life of the building, pouring meter thick concrete walls under water. But never mind, the concrete will have:

…a coarse surface that invites mussels to cling on. Over time, as the mollusk community densifies, the submerged monolith will become an artificial mussel reef that functions dually to rinse the sea and naturally attract more marine life to its purified waters.

view of restaurant level© Snohetta

And when the restaurant is closed, it will become “a marine biology research center welcoming interdisciplinary research teams studying marine biology and fish behavior” which of course you can do through the giant window of a restaurant.

According to the usually reliable Daily Mail, the food will be rustled up by Danish chef Nicolai Ellitsgaard Pedersen and the menu will likely feature seafood. However I once had a seafood lunch in the Aquarium at Disney World and felt guilty with all the fish swimming around, it sort of felt weird, like eating a burger in a field full of cows. If they are going to be educational and discuss fish behaviour they might want to note that fish have feelings too and are much smarter than you think. And if there is octopus on the menu, you should just stand up and leave. Perhaps it would be better if it was vegan.

Restaurant sideview© Snohetta

While the champagne bar is characterized by colors inspired by the coastal zone, with its subdued colors evoking the sediment of shells, rocks and sand, the dining room is submerged in darker blue and green colors inspired by the seabed, seaweed and rough sea. The warm oak of the restaurant interior contrasts with the rough concrete shell, creating an intimate atmosphere. Materials are chosen not only for their aesthetic qualities, but also for their sustainable characteristics and ability to create a good indoor climate.

More at Snøhetta

Source Article from https://www.treehugger.com/green-architecture/snohetta-designs-europes-first-underwater-restaurant.html

French Restaurant Bans Cell Phones, Ketchup, Coca-Cola & Mayonnaise







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Going out to dinner can be an awesome experience. It can be fun, connective, and most importantly, you get to eat a delicious meal that someone else so graciously prepared for you. What’s going on at the dinner table can differ from culture to culture as well, each with their own set of traditions and norms.

Some of the best meals I’ve ever had were eaten while I was living in France, as they not only prepare some really wonderful dishes, but craft a beautiful dining experience in general. You could tell that people had a passion for cooking, and each restaurant had their own unique vibe, as chain restaurants aren’t as common in France as they are in North America. Plus, most of the portions were actually suitable for one person.

Perhaps my favourite part about eating anywhere in Europe was always the experience. For many Europeans, meals are spent with family, friends, or colleagues, and are a very social experience. Lunch breaks often last for hours at a time because they enjoy large and long meals together.

So, when a French restaurant banned cell phones, this wasn’t exactly surprising to me! Although cell phones are wonderful tools that connect us with people at a distance, they can also, ironically, encourage social disconnect, and take away from the present moment. But this restaurant didn’t just stop at cell phones, they also banned ketchup and Coca-Cola.

The French Restaurant That Took a Stand Against Phones, Ketchup, Coke & Mayo

Have you ever done something so outrageous in a restaurant that management actually had to kick you out? Maybe you got a little too rowdy with some friends, or complained too much about a meal? Well, in this French restaurant, you’ll be given the boot for just using a cell phone, eating ketchup, or sipping a Coke.

Located in the South of France, Le Petit Jardin has implemented a two strikes and you’re out rule against cell phones. The first time you’re caught using your phone at the table, a server blows a whistle at you and you get a yellow card as a warning. If you’re caught again? You don’t just get a red card, you literally get kicked out.

The owner of the restaurant, Jean-Noël Fluery, explains that the ban on cell phones was implemented in order to make the atmosphere more enjoyable, social, and family-oriented. It’s pretty easy to imagine how this could totally change your dining experience with friends or family.

How many times have you been mid-conversation with someone, and you’re deep into your train of thought and halfway through telling a lengthy and heart-wrenching story, when all of a sudden the person you’re speaking to looks up from their phone and says, “What?” Then, in that moment, you realize they haven’t been listening the entire time. 

Well, if you visit this special little restaurant in France, no longer will you have to endure the feeling of being ignored by a companion who’s using their cell phone as you’re talking to them.

“We explain the rules to them all when they come in,” Fluery stated. “People accept having to turn their phones off when they go to the cinema or the theatre so why not restaurants?”

So, how are people reacting to this mandatory no cell phone zone? Some people obviously adhere to the rule, turning off their cell phones when they get to the restaurant. However, others have left upon learning that they need to put down their electronic devices while enjoying their meals.

Fluery noted that most of the people who don’t support the rule are teenagers: “We’ve received some unpleasant comments on our Facebook page from young people who did not appreciate the ban on mobile phones and have not appreciated being shown a card in front of others. . . . That’s a good publicity for the establishment!”

As per the bans on Coca-Cola, ketchup, and even mayonnaise? The restaurant’s reasoning is simply to support local, taking the spotlight off of the typical big brands you’d find at other restaurants. “We do it to promote local produce. We have good local fruit juices here that people can drink instead of Coke and we have Moutard a l’ancienne instead of Ketchup,” Fleury explains.

Let’s be honest, that’s probably a lot healthier than consuming Coca-Cola or ketchup.

If you’re unfamiliar with the health risks of consuming these products, check out the following CE articles:

New Study Discovers Harmful Toxins in PET Bottles of 5 Different Soft Drink Brands

The Brutally Honest Coca-Cola Commercial You’ll Never See On Television

DIY Homeade Ketchup! Kick Heinz & Other Unhealthy Brands

Final Thoughts

At this particular restaurant, gone are the days of posting every meal on Instagram. Instead, they’re focusing on inspiring more human connection and less internet connection. Is that the right business move? Probably not, but it’s clearly more about increasing connectivity and encouraging people to live in the present moment than it is a PR stunt.

Don’t get me wrong, I think it’s definitely possible to engage in great conversation and live in the present moment while still posting a picture of your meal on social media, but I also think it’s important to put the cell phone down once in a while, especially in social settings.

The entire point of being with friends and family is to connect with them, so why would you need your cell phone to do so? Sure, it’s awesome to capture the moment with a photo or a video, but you don’t need to be glued to your phone when spending time with others.

This is an issue I see in society all the time — cell phones often separate us from connecting with the people we’re spending time with or simply the people around us because we’re too busy staring at them to actually pay attention to our surroundings.

So, even if you’re not going to be in France any time soon or you really just don’t want to visit this restaurant, maybe we could take some pointers from them? Try putting your cell phone down for your entire meal, and maybe consume a little less ketchup and pop. Your friends, family members, and stomach will surely thank you.


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America’s Meat Free, Organic Fast Food Restaurant Plans To Expand Across The Country







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A lot of people seem to think that vegans have difficulty eating out, but as someone who’s been eating plant-based for years, I can’t really agree with this statement anymore! Years ago it may have been rare to find vegan options on menus, but they seem to be popping up everywhere now as consumer demand increases.

Although I prefer to prepare my own food, there’s typically a lot of vegan options at restaurants; however, that doesn’t mean they’re healthy. There’s a common misconception that everything that’s labeled as vegan is healthy, which isn’t the case.

Although plant-based diets are proven to be healthier for most people, that doesn’t mean that all vegan food is healthy (after all, Oreos are vegan). Nevertheless, sometimes it’s nice to treat yourself with some decadent vegan food, though there’s still not a lot of mainstream options that are vegan, organic, convenient, and fast.

Can you imagine if there were an all-organic, meat-free fast food chain all over the United States? That would be a game changer! If you didn’t have time to prepare a meal and were in a rush, or you really felt like eating a healthier treat that wasn’t, per se, McDonald’s, an organic drive-thru option would be incredible.

Well, that could be a reality for many Americans in the near future! Amy’s Drive Thru is America’s first vegetarian, organic, gluten-free-optional fast-food restaurant, and it’s based in Rohnert Park, California. But this small restaurant has big dreams: Amy’s is about to expand all throughout California, and hopes to eventually open up drive-thrus all over the United States.

What Is Amy’s Drive Thru?

So, what would going to an organic, meat-free fast food restaurant look like? I can completely understand how this could be difficult to imagine for many people, because this type of fast food certainly challenges the stereotypical McDonald’s meals.

Yes, it’s still a treat; they still offer fried foods and dairy-free milkshakes, neither of which are particularly healthy, but they’re certainly better than what you’d find in a conventional fast food restaurant. Everything is organic, meaning you’re not consuming any pesticides, pharmaceuticals, or genetically modified foods, and is catered toward the vegetarian and more health conscious markets.

Amy’s also challenges the entire business model of regular fast food chains. Fast food was invented to be efficient and low cost, typically only serving Americanized foods. Amy’s would have higher costs given the fact that they source their foods organically and even locally whenever possible, and their meals are often inspired by their employees’ family recipes, challenging the traditional “cheeseburger with fries and ketchup” American fast food meals and giving representation to the diversity that is the American population.

Plus, they employ a lot more people than the average fast food restaurant. A standard fast food chain has an average of 15 employees working at any given location, whereas Amy’s employs 90 people at their restaurant. Their employees are treated pretty well, for that matter, as they’re paid more than minimum wage and receive benefits.

For those of you who get worried about cross-contamination (like myself), not to worry! Amy’s prepares everything that’s vegan, vegetarian, and gluten-free completely separately from one another so there’s no risk.

So, if their costs are higher, does that mean they’re charging more for the meals? Surprisingly, the burgers at Amy’s are priced as low as $3.69 and they charge $4.99 for their burritos, making their prices comparable to those you’d find at a regular fast food restaurant — which isn’t the case in many vegan and vegetarian restaurants, whose prices are typically offered at a premium.

Amy’s burger cost between $3.69 and $5.49:

Here’s a picture of an Amy’s organic, meat-free burrito:

You can read Amy’s entire menu here!

You may be asking yourself, how does this company even make money? If their costs are high and their prices are low, how can they possibly stay afloat? Well, their original goal was only to break even; they didn’t expect this fast food restaurant to necessarily earn big bucks. But, to their surprise, they’ve been extremely successful.

Amy’s food researcher Fred Scarpulla Jr. attributes the company’s success to the increase in demand for plant-based foods as well as the heightened awareness surrounding the dangers of consuming meat.

If you’d like to learn more about how consuming animal products can harm the body, check out the following CE articles:

The Data’s In: How Much Longer You’ll Live If You Stop Eating Red Meat

The Heart Disease Rates of Meat-Eaters Versus Vegetarians & Vegans. The #1 Killer In The US

A Very Informative TEDx Talk Sharing Pure Facts About Eating Meat That Some People Still Don’t Believe

9 Things That Happen When You Stop Eating Meat

Meat: We Don’t Need It, We’re Just Addicted To It

Final Thoughts 

Not only did seeing these photos and reading the story about Amy’s fast food restaurant make my mouth salivate, but it’s also extremely inspiring to see the fast food scene change. Fast food has been plaguing North America for decades, not only because the food is clearly terrible for our health, but because it also does an inarguable disservice to the environment and animals.

Sure, fries will never necessarily be super healthy for our bodies, but organic, GMO-free fries are certainly better than the type of fries you’d find at Burger King. Opening up fast food restaurants like Amy’s is an incredible step in the right direction, and acts as proof that more people are starting to care about their health, the environment, and animal wellbeing!

CE Related Articles:

What 2,000 Calories Or More Looks Like At Almost Every Fast Food Chain

14 Fast Food & Restaurant Employees Confess The One Item You Should Never Order

McDonald’s Serves WHAT In London?! The Outrageous Double Standard In Fast Food

Former McDonald’s Executives Open Sustainable, Healthy & Conscious Fast Food Restaurant

Study Shows Fast Food Burgers Can Contain As Little As 2 % Actual Meat

Did You Know? Many ‘Mystery Ingredients’ in Fast Foods are Often Industrial Chemicals?


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