Your Food: Is consumer demand changing the fast food landscape?

Global News

CARMEN CHAI: In 2012, Texas mom Bettina Siegal learned about pink slime, a notorious ground beef made with different parts of trimmings and fat. The U.S. national school lunch program was purchasing seven million pounds of the “finely texturized meat-based product” – this didn’t sit well for the mom.

She launched a petition. She didn’t even think she’d garner a couple hundred signatures.
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