Vol. XXIII, No. 2, February 2023

  1. Editor's corner
  2. American bowling is in a knock-down fight over new high-tech pins
  3. Scrimp and splurge arrives
  4. Zillennials and their disposable income
  5. How large an industry is agritourism?
  6. Climatarian? Regenivore? New diets take aim at climate change
  7. What have at-home workers done with their saved commuting time?
  8. Pickleball growing faster than previously thought
  9. Anyone got the wakeup call?
  10. Americans demand businesses be value-driven
  11. An American pioneer in competitive socializing

[ Index of Previous eNewsletters ]

Climatarian? Regenivore? New diets take aim at climate change

This article by Mike Allen was in the January 26th issue of the Axios AM newsletter. Axios offers a number of daily newsletters with factual and concise new coverage.

Move over, locavores:

  • A slew of new labels - from "climavore" to "reducetarian" - reflect the trend of people eating with sustainability in mind to reduce their climate "foodprint", Jennifer A. Kingson writes in Axios What's Next.

Why it matters: Food manufacturers, restaurants, and supermarkets are racing to cater to the zeal for lower-carbon eating choices.

What's happening: People are eschewing plastic packaging, ingredients flown in from afar, and foods that are environmentally damaging to produce.

  • The "eat local" mantra is being replaced by the notion that what you eat is more important - since transportation is sometimes just a small part of your meal's carbon footprint.
  • Restaurant chains - including Chipotle and Panera - are putting "carbon labels" on their foods.

There's a dizzying nomenclature affiliated with climate-conscious eating, with meaningful yet hard-to-parse differences.

  • "Sustainatarians" - eat some meat but filter their diet through an environmental lens.
  • "Regenivore" - food from companies actively healing the planet - is a hot labeling trend, the N.Y. Times reported.

Implications for location-based entertainment

The above shows how Americans' diets and food preferences are changing, something we covered in last month's issue. It's something location-based entertainment venues need to seriously consider for their menu and bar offerings.

Vol. XXIII, No. 2, February 2023

  1. Editor's corner
  2. American bowling is in a knock-down fight over new high-tech pins
  3. Scrimp and splurge arrives
  4. Zillennials and their disposable income
  5. How large an industry is agritourism?
  6. Climatarian? Regenivore? New diets take aim at climate change
  7. What have at-home workers done with their saved commuting time?
  8. Pickleball growing faster than previously thought
  9. Anyone got the wakeup call?
  10. Americans demand businesses be value-driven
  11. An American pioneer in competitive socializing

[ Index of Previous eNewsletters ]