Assignment 1
Assignment One
1a. What are the different motivations that drive Americans to make their food choices, according to Marion Nestle and Michael Pollan?
Michael Pollan brings up several points as to be the motivations of Americans’ food choices in his book “Omnivore’s dilemma.” The first reason was found going back to the days when humans or other omnivores didn’t know which foods were edible and which were not. Omnivores judged the edibility of food according to the taste: sweetness meant edible and bitterness meant toxic (Pollan 4). That is how omnivores like humans decided what to eat in the early stage of food history. This judgment method still remains in our brain systems, telling us to eat more carbohydrates over bitter food. Along with those senses and memories about taste that each person experiences, humans passed on the various knowledge about food in the form of culture (Pollan 4), which is a quite significant information we have about food choice.
Pollan discusses another point as the key motivation of American’s food choice: abundance and affordability. He says, “When food is abundant and cheap, people will eat more (Pollan 102).” It turns out that the fullness of stomach doesn’t stop us from eating more. Researchers found that people eat 30% more with larger portions than they would otherwise do with the smaller portions (Pollan 106). Marketing strategy called “supersizing” definitely succeeded to let people eat more (Pollan 105). It overcame our human psychology to stay away from the servings for more than one person. It is guilty to order the second portions or more; however, if one portion is very large, it makes us happy. It resolves the frustrations of not having enough or remaining unsatisfied after meals. Therefore, “supersizing” strategy plays a key role for Americans in choosing the amount of the food they eat and the supersizing doesn’t cost much for both sellers and buyers.
Pollan also said we have “the tongue of an animal that natural selection has wired to seek out energy-dense foods (Pollan 107).” He also considers factors like our lifestyles as they are represented with fast food and eating in a moving car (Pollan 109).
All of the above reasons are considered to be the motivations of Americans for their food choice according to Pollan.
According to Marion Nestle, Americans choose their food according to the flavor, smell, sight, texture and familiarity. Those senses and feelings are influenced by family and ethnic background, level of education, income, age, and gender. Besides those influences, we have universal preferences for fat, sugar and salt (Nestle 17). Convenience also plays a key role for Americans’ food choice (Nestle 23).
1b. Do you agree? What are the motivations that drive YOU to make YOUR food choices?
I do agree with all of the points that are brought up from both authors. Especially, if supersized food was available when I was much younger, when I didn’t have much knowledge and awareness about health, I probably would have eaten supersized food as part of my regular diet. I’ve been a big food lover from the birth. Kids like me would go easily over-weight and be obese. It is surely a dangerous practice for younger generations.
In my diet, culture plays the biggest role for choosing what I eat. My culture, which is Japanese, provided the most longevity among any countries. I have a good trust for the traditional Japanese food. I occasionally enjoy eating other food, but I eat Japanese food for the most of times.
I also consider the quality of food as important factors for choice. Freshness, genuineness, ripeness, and free of additives are the quality I look for.
2a. Do you think the film “The Future of Food” is hopeful or pessimistic about the future of food? Why, specifically?
I do think the future that is described in the film is very pessimistic. Such as plastic foods, Monsanto GMOs dominating world species, or genetically modified people are something that many countries and people are strongly determined to avoid. Even though the threat is quite large and the conflicts of interest get more tense, many of us who are aware of this matter make a lot of effort to prevent this future by sharing information with others and so on. It is surely a serious concern of this country that many people are not aware of this problem. The future described in the film is possible but preventable. If we are to work toward changes, we should not be concerned ourselves about pessimistic futures.
2b. Do YOU agree with Michael Pollan’s suggestion in “The Future of Food that organic food is not overpriced, once external costs are factored in?
I do agree that there is so much dollar value that is not included in cheap food, such as 99 cents hamburger. I do agree that organic food it not overpriced, not because of the external costs, but because of the complexity of natural agriculture itself and to provide decent life for farmers who respectfully grows organic food which is far less profitable than non-organic food. The external costs of 99cent hamburgers are imposed on those who buy the hamburgers and those who do not in the environmental factors, rising insurance costs, and so on. Those who buy the hamburgers quite regularly are more likely to suffer from life style related disease than people who buy organic food. Once those external costs are added to the price of McDonald’s hamburgers, consumers are paying far more than 99cents. There are probably many situations in America in which people simply cannot afford for organic food on the day to day basis. However, I think it is a different matter such as more equal income distribution, increasing minimum wage, or something like that.
3. In your own word, define a cooperative business structure.
Cooperative business structure is the structure where ownership of business is equally distributed among members, every member has an equal say and the same voting power, and the staffs are equally paid. The authors of “We own it” say that cooperatives are “committed to a looser, more personal, less hierarchical working situation.”
4. What are YOUR first impressions of People’s post expansion business model? Do YOU think they are running a strong business? Why or why not?
At the first impression, I was surprised how small the size of expansion is. People’s store is still as small as some of the smallest convenience stores. As I get to know about their fund raising system, only $180 per member, it made a total sense that the size to remain so small. Given that condition, management must’ve been working incredibly hard just to let this expansion happen. I don’t think it is a strong business if I am comparing to for-profit-companies. The philosophy of cooperative ownership actually prevents from running a strong business model in terms of growth and profit. However, in terms promoting the most important values of People’s, equality and access to natural food, I do think it is a very significant business model.
5. What are some of the markers of People’s identity? Can you identify how People’s store “brand” is marketed to its membership and the general population of consumers (in the store and in promotional materials?)
Some of the outstanding markers I find in People’s identity are community services, localization, promotion of environment-friendly practices, and natural foods. Some of the “brand” of People’s store are respect among customers and staffs and friendliness. Those brands are derived from conscience of customers and staffs with deep respect to environment and their own wellness. That is not hard to see and feel at People’s store. Another brand aspect of People’s I find in promotional materials is the promotion of environmental practices as in newsletters and in various brochures. Environmental practices are easy to perceive in the store structure itself even without precise knowledge about environmental buildings. The cleanness and beauty of natural materials are the most convincing proof of environmental building.
1a. What are the different motivations that drive Americans to make their food choices, according to Marion Nestle and Michael Pollan?
Michael Pollan brings up several points as to be the motivations of Americans’ food choices in his book “Omnivore’s dilemma.” The first reason was found going back to the days when humans or other omnivores didn’t know which foods were edible and which were not. Omnivores judged the edibility of food according to the taste: sweetness meant edible and bitterness meant toxic (Pollan 4). That is how omnivores like humans decided what to eat in the early stage of food history. This judgment method still remains in our brain systems, telling us to eat more carbohydrates over bitter food. Along with those senses and memories about taste that each person experiences, humans passed on the various knowledge about food in the form of culture (Pollan 4), which is a quite significant information we have about food choice.
Pollan discusses another point as the key motivation of American’s food choice: abundance and affordability. He says, “When food is abundant and cheap, people will eat more (Pollan 102).” It turns out that the fullness of stomach doesn’t stop us from eating more. Researchers found that people eat 30% more with larger portions than they would otherwise do with the smaller portions (Pollan 106). Marketing strategy called “supersizing” definitely succeeded to let people eat more (Pollan 105). It overcame our human psychology to stay away from the servings for more than one person. It is guilty to order the second portions or more; however, if one portion is very large, it makes us happy. It resolves the frustrations of not having enough or remaining unsatisfied after meals. Therefore, “supersizing” strategy plays a key role for Americans in choosing the amount of the food they eat and the supersizing doesn’t cost much for both sellers and buyers.
Pollan also said we have “the tongue of an animal that natural selection has wired to seek out energy-dense foods (Pollan 107).” He also considers factors like our lifestyles as they are represented with fast food and eating in a moving car (Pollan 109).
All of the above reasons are considered to be the motivations of Americans for their food choice according to Pollan.
According to Marion Nestle, Americans choose their food according to the flavor, smell, sight, texture and familiarity. Those senses and feelings are influenced by family and ethnic background, level of education, income, age, and gender. Besides those influences, we have universal preferences for fat, sugar and salt (Nestle 17). Convenience also plays a key role for Americans’ food choice (Nestle 23).
1b. Do you agree? What are the motivations that drive YOU to make YOUR food choices?
I do agree with all of the points that are brought up from both authors. Especially, if supersized food was available when I was much younger, when I didn’t have much knowledge and awareness about health, I probably would have eaten supersized food as part of my regular diet. I’ve been a big food lover from the birth. Kids like me would go easily over-weight and be obese. It is surely a dangerous practice for younger generations.
In my diet, culture plays the biggest role for choosing what I eat. My culture, which is Japanese, provided the most longevity among any countries. I have a good trust for the traditional Japanese food. I occasionally enjoy eating other food, but I eat Japanese food for the most of times.
I also consider the quality of food as important factors for choice. Freshness, genuineness, ripeness, and free of additives are the quality I look for.
2a. Do you think the film “The Future of Food” is hopeful or pessimistic about the future of food? Why, specifically?
I do think the future that is described in the film is very pessimistic. Such as plastic foods, Monsanto GMOs dominating world species, or genetically modified people are something that many countries and people are strongly determined to avoid. Even though the threat is quite large and the conflicts of interest get more tense, many of us who are aware of this matter make a lot of effort to prevent this future by sharing information with others and so on. It is surely a serious concern of this country that many people are not aware of this problem. The future described in the film is possible but preventable. If we are to work toward changes, we should not be concerned ourselves about pessimistic futures.
2b. Do YOU agree with Michael Pollan’s suggestion in “The Future of Food that organic food is not overpriced, once external costs are factored in?
I do agree that there is so much dollar value that is not included in cheap food, such as 99 cents hamburger. I do agree that organic food it not overpriced, not because of the external costs, but because of the complexity of natural agriculture itself and to provide decent life for farmers who respectfully grows organic food which is far less profitable than non-organic food. The external costs of 99cent hamburgers are imposed on those who buy the hamburgers and those who do not in the environmental factors, rising insurance costs, and so on. Those who buy the hamburgers quite regularly are more likely to suffer from life style related disease than people who buy organic food. Once those external costs are added to the price of McDonald’s hamburgers, consumers are paying far more than 99cents. There are probably many situations in America in which people simply cannot afford for organic food on the day to day basis. However, I think it is a different matter such as more equal income distribution, increasing minimum wage, or something like that.
3. In your own word, define a cooperative business structure.
Cooperative business structure is the structure where ownership of business is equally distributed among members, every member has an equal say and the same voting power, and the staffs are equally paid. The authors of “We own it” say that cooperatives are “committed to a looser, more personal, less hierarchical working situation.”
4. What are YOUR first impressions of People’s post expansion business model? Do YOU think they are running a strong business? Why or why not?
At the first impression, I was surprised how small the size of expansion is. People’s store is still as small as some of the smallest convenience stores. As I get to know about their fund raising system, only $180 per member, it made a total sense that the size to remain so small. Given that condition, management must’ve been working incredibly hard just to let this expansion happen. I don’t think it is a strong business if I am comparing to for-profit-companies. The philosophy of cooperative ownership actually prevents from running a strong business model in terms of growth and profit. However, in terms promoting the most important values of People’s, equality and access to natural food, I do think it is a very significant business model.
5. What are some of the markers of People’s identity? Can you identify how People’s store “brand” is marketed to its membership and the general population of consumers (in the store and in promotional materials?)
Some of the outstanding markers I find in People’s identity are community services, localization, promotion of environment-friendly practices, and natural foods. Some of the “brand” of People’s store are respect among customers and staffs and friendliness. Those brands are derived from conscience of customers and staffs with deep respect to environment and their own wellness. That is not hard to see and feel at People’s store. Another brand aspect of People’s I find in promotional materials is the promotion of environmental practices as in newsletters and in various brochures. Environmental practices are easy to perceive in the store structure itself even without precise knowledge about environmental buildings. The cleanness and beauty of natural materials are the most convincing proof of environmental building.
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11:35 AM
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