Fast-Food Shake-up

November 8, 1991 • Volume 1, Issue 25
Beleaguered chains improve nutrition, environmental impact and job quality
By Charles S. Clark

Introduction

Faster than you can say “cheeseburger, fries and a Coke,” the fast-food industry built itself into a fixture on the American scene. But almost from the start, the industry's phenomenal rise was accompanied by hefty servings of criticism. Nutritionists attacked the greasy, high-calorie menus, environmentalists blasted the high consumption of disposable packaging and career counselors scorned the monotonous, low-paying jobs. Now the industry is taking major steps to satisfy critics. It is offering more nutritionally balanced menus, reducing packaging waste and improving benefits to retain workers longer. The motivation goes beyond good citizenship — fast food is a fiercely competitive business driven by powerful consumer demands.

ISSUE TRACKER for Related Reports
Food Safety
Jun. 16, 2017  Food Labeling
Oct. 03, 2014  Food Policy Debates
Aug. 31, 2012  Genetically Modified Food
Dec. 17, 2010  Food Safety
Jan. 26, 2007  Slow Food Movement
Nov. 01, 2002  Food Safety
Mar. 30, 2001  Biotech Foods
Sep. 04, 1998  Food Safety Battle: Organic Vs. Biotech
Jun. 04, 1993  Food Safety
Jun. 12, 1992  Food Irradiation
Nov. 08, 1991  Fast-Food Shake-up
Nov. 18, 1988  How Safe Is Your Food?
Dec. 11, 1981  Controversy Over Salt in Food
Dec. 08, 1978  Fast Food: U.S. Growth Industry
May 12, 1978  Food Additives
Dec. 26, 1969  Food Additives
Dec. 04, 1968  Synthetic Foods
Jan. 20, 1960  Food Safeguards
Feb. 09, 1952  Chemicals in Foods
Dec. 18, 1934  Revision of the Pure Food and Drugs Act
BROWSE RELATED TOPICS:
Consumer Protection and Product Liability
Nutrition
Obesity and Weight Control