This Week in Food News: The Protest Edition
This week in food news, fast food workers and dairy farmers staged spirited protests, while a cool new invention had chocolate lovers jumping for joy. Read below for the news!
In New York City, fast-food employees rallied together in the “Fast Food Forward” movement to demand higher pay and the right to form a union. New York Communities for Change (NYCC) staged the protest on Thursday in an effort to double workers’ hourly pay to $15 an hour. The movement, which is “being billed as the largest attempt to unionize fast-food workers in the United States,” drew out hundreds of workers from dozens of fast-food restaurants. Although restaurants like McDonald’s have reaped billions of dollars in profit year after year, the ongoing competition for the lowest prices has made it difficult for employees to increase their paycheck. According to McDonald’s franchise adviser, Richard Adams, a double in hourly pay would be an “insane increase,” that would “add at least $1 to $2 to the cost of a fast-food sandwich.” Menuism readers, what are your thoughts?
Overseas in Brussels, dairy farmers took their protest to another level when they sprayed thousands of liters of fresh milk at the European Parliament over excessive milk quotas and prices below the cost of production. The European Milk Board organized the two-day protest, arguing that “prices with current quotas were putting small farmers out of business.” The protest attracted hundreds of farmers from across Europe, and took place in a park near the European Commission and in front of the parliament. The situation turned ugly when the farmers aimed their hoses on parliament, unleashing a flood of milk on the buildings, onlookers, and police. Protesters also ignited barrels of hay and tires, and have made plans to hold their position outside of the parliament until Tuesday afternoon.
In other news, Cadbury is spreading holiday cheer with a new variety of non-melting chocolate. The melt-resistant chocolate is not yet on the market, but choco-lovers in warmer climates have reason to be excited. Cadbury’s new variety of chocolate remains solid “even after more than three hours at 104 degrees Fahrenheit,” in comparison to conventional chocolate, which melts at 93.2 degrees Fahrenheit. Chocoholics, do you think this non-melting property will be the new standard for chocolate in the future?