The Dark Side Of The Nation: The Modern-Day Fast Food Industry

The modern-day fast food industry has dramatically progressed since it was first brought into the world in 1921. Diffusing from Wichita, Kansas, it has since then developed many successful companies and franchises that have made over millions of dollars in profit, but “whatever goes in, must come out”. Since profits from fast food products sold go back into the production of these foods that are now displayed and advertised daily around the globe, leaving people with the urge to get-a taste of what “goodness” is like. However, not everyone knows where this flavor comes from, how much distance it travels, how it is grown or where it is grown and what processes the foods have to go through in order to receive its own unique and “delicious” flavor.

In total, one-fifth of the participants answered they would happily pay 10% more to dine green. Uninformed consumers believe that the “delicious” flavor originates in the restaurant's kitchen, and is freshly made by the own two hands of a specialized staff as where the food is picked daily from “organic” farms. Eric Schlosser states on page 121 of his published book “Fast Food Nation: The Dark Side of the All-American Meal”, “The fast-food chains, understandably, would like the public to believe that the flavors of their food somehow originate in their restaurant's kitchen, not in distant factories run by other firms.”. Burgers; both beef and chicken from fast food restaurants are pre-cooked at factories, and arrive at the individual stores frozen, meaning employees only have to grill them and store them in heated trays until orders are placed and it is then they take the cooked patties and prepare the burgers themselves. Fruits and vegetables are also processed and cut in factories so that they only have to be set on shelves for quick and easy

Organic farms help to conserve the negative effects of climate change. Organic farming encourages healthy biodiversity. Organic farming results in less air pollution than conventional farming.”. During the production of conventional foods, chemical fertilizers, herbicides, pesticides, pathogen, hormones, and many other drugs are exposed to foods being grown and the soil along with its surrounding environment, which produces many greenhouse gases that have a negative impact on water quality as they tend to seep into nearby groundwater, causing potential outbreaks of illnesses caused by contaminated water, fish kills and other hazards. Additives are also used when animals are being raised, ‘Conventional farmers’ give animals growth hormones, antibiotics, and medications that are a stimulus to growth and prevent diseases from coming in contact with the animal. The emissions used that come out of factories contribute more to global warming than all of the cars in the world put together. Energy standards have been set to such a high standard that can only be met nonrenewable resources which occupies 19% of the energy used in the United