The ongoing narrative of our latest food revolution is a topic I’m really interested in and would like to explore from several different angles, so this will be the first in a series diving into how “fast food” is gaining a new meaning.
Historically, fast food has been synonymous with chemicals, factory farming, processed ingredients, high fructose corn syrup and many other sinister components that kept informed and discerning eaters away (myself included). Ever so slowly, that model is shifting. With more information readily available via books like Fast Food Nation and The Omnivore’s Dilemma, documentaries like Food, Inc. and Food Fight, and more research on nutrition and sustainability coming to light, people are looking for more than cheap faux food. Think less drive-thru style fast food and more fast casual or fast fresh food where you order from a counter or customize your plate as Chipotle has widely popularized.
Some of my favorites in New York City are Hu Kitchen, Little Beet and Dig Inn. Check out their websites and you can definitely see the common thread running through their brands, especially in design and their “About Us” pages, sharing where they source products from, and generally being interesting, approachable concepts.
A few notable players in Los Angeles include Tender Greens and Mendocino Farms. If you’re in the area, you can count on long lines of devoted fans of both concepts, especially at lunch time. Light, flavorful fare is featured on both menus as well as rotating seasonal items that keep even frequent diners engaged with interesting new dishes.
Recently, I’ve been working on a very exciting national project (that I’ll hopefully be sharing more about soon). My research has shown these newer concepts popping up across many regions of the US (aside from just LA and NY). They’re driving creative corporate food service companies and I’m anxious to see how it continues to grow as more dollars get behind the idea. It’s incredibly encouraging to see the cultural shift to a widely accepted farm to table ideal not only on the coasts, but also in other areas.
We should be able to count on honesty regarding what ingredients are fresh or frozen, organic or sustainable, how animals are cared for, the impact of raising them on the local environment and beyond. At a very basic level, consumers should at least have access to calorie content and a list of ingredients. Vendors and food service partners can’t be expected to be solely responsible for individual choices, but they should offer the pertinent information so that we as eaters can make our own judgments and best decisions on what we want in our bodies.
How do you feel about the growth of this “new fast food”? Have you tried it? How was your experience? Do you have ideas about how we can improve upon the concepts that are paving the way? I’d love to hear your thoughts!