Complete Case Study #1 Meat’s Impact Intro to Hospitality Management Professor: Warren Jahn November 18, 2012 From reading “Meats Impact”, it is important to note that eating less meat lowers heart disease, diabetes, and colorectal cancer. Also, by substituting eggs or fish for red meat and dairy one day of the week for one year would reduce greenhouse gas emissions. It states that people who eat more red meat than others have a 40% higher risk of dying of a heart attack, stroke, etc.
For every kilogram of beef we eat, 27 kilograms of greenhouse gases are released into the environment (Meat’s Impact). This article points out specific things about eating red meat and how it impacts a person’s health. I do not believe that this article will persuade the restaurant industry to change because honestly, these are things that have to be decided by ourselves, no one can make the changes in our lives, only we can. It is hard to say that the restaurant industry would be to blame for me getting a heart attack because I decided to eat a lot of red meat in my life.
They would be to blame if they forced me to order it or forced me to eat it, but it would be my decision and not theirs to eat and order red meat. This article is a good wake up call for those of us that do not feel as though eating red meat is a big deal to our health or the environment for that matter. It shows statistics of what happens when we make unhealthy choices and it explains how not only does it affect us (our bodies) but it affect everyone around us too, through the environment.
It is a good read for everyone to know what they are putting into their bodies and for them to know the differences that they could make if they would not eat red meat. Other than that it is not a big threat to the restaurant industry because they are going to keep selling meat regardless of what this article says. It is a matter of personal preference not whether or not red meat should be sold at restaurants. If for some reason it would impact the restaurant industry it would be by not allowing them to sell red meat at their establishment.
This would ensure that no one will order red meat and eat it, making the right decision and helping themselves and the environment in the long run. For some reason, it seems like it would illegal or unconstitutional to make the restaurant industry not sell red meat but there are other places that sell insects and people eat there and that’s fine. In my opinion, this is all a matter of personal preference and whether or not you are or want to be on a healthy streak or just plain out be healthy altogether.
No one can or should try to make anyone do anything they do not want to do because more than likely it will be unsuccessful because there is no cooperation from the person. The issues raised by CSPI are justified just because they try to educate the public on their health and a lot of people are not educated in this topic and allow themselves to be taken advantage of when out eating by not knowing what they are putting in their bodies.
It makes sense that they would want to keep everyone safe and allow them the chance to make their own decisions based on what they learn from them. It’s good for an organization to keep their eye out for the public and help them realize when something is not good for their health/well being. Granted, it should not be taken to the extreme of trying to force the restaurant industry into doing what they do because not everyone wants to live the healthy lifestyle.
It would make sense if people would want them to mind their own business because it probably puts a damper on the restaurant business because of it. It probably slows their business down because of the some investigations and or researching that CSPI might do or would want to do. Overall, I think that they have a good idea of how the public should perceive the restaurant industry but they should also keep in mind that they cannot force people to do what they want them to do.
The restaurant industry should also keep in mind that they should have to be forthcoming with what they put on their menu, like seeing the amount of calories for each plate or seeing what the ingredients are for some dishes. This way it would give CSPI a peace of mind and allow the customers to make educated decisions on their entrees. References 1. Kohrman, H, (2012). Meat’s Impact. Retrieved from http://www. cspinet. org/nah/pdfs/meatsimpact. pdf
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