Analysis of Modern Food System and Convenience Culture: A Report

This report provides an in-depth analysis of the modern food system and its relationship with convenience culture. It examines the dramatic changes in food supply systems over the past half-century, highlighting advancements in distribution, service, and technology. The study investigates the implications of convenience culture on various aspects, including health and wellbeing, gender dynamics, work environments, sustainability practices, gastronomic culture, and the concentration of wealth and power. The report discusses the characteristics of convenience foods, their impact on health, and the rise of ultra-processed foods. It explores the role of technology and consumer behavior in shaping the food industry's response to convenience demands. Additionally, the report addresses the importance of sustainable practices and the impact of convenience culture on overall health and wellbeing. The study concludes by emphasizing the need for a balanced approach to food consumption and the implications of convenience culture on various societal aspects.

Running head: Modern Food System and Convenience Culture
MODERN FOOD SYSTEM
AND
CONVENIENCE CULTURE

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Modern Food System and Convenience Culture
Introduction
The food supply systems have seen to be changed dramatically over the past half-century.
Besides, its enormous advancements in the distribution system, service delivery and technology
processing have taken an account based on convenience culture. The pr4sent study aims to
develop the researchers’ bias as well as understanding of the relationship between the modern
food system and convenience culture respectively. Also the study would evaluate numerous
factors related the modern food systems. The factors such as the implications of convenience
culture for health and wellbeing, gender, work, sustainability, gastronomic culture concentration
of wealth and power would be interpreted in order to achieve the aim of the study.
Discussion
The convenience food is considered as both processed and pre-cooked meals that waited
to be consumed as well as bought respectively. Besides, it is seen that the carbohydrates, protein,
and fat that a human being initially consumes, generally consisted of minerals and the vitamins.
Many convenience foods have seen to contain full of saturated fatty acids, in which the overall
calorie count gets contributed (Mallinson, Russell & Barker, 2016). According to medical
research, it can be said that the doctors found a linked to ultra-processing related to the
convenience foods with premature death. Similarly, the diseases associated with these foods have
marked out to be included hypertension, cancer, and obesity. Ultra-processed foods generally
include sugary beverages, packaged snacks, candies, bread, processed meats, and ready-made

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meals. Therefore the stated high-calorie contents have indentified for contaminating. It is worth
mentioning the fact that the food industry has gone through some opportunities while satisfying
the consumers' desires of both available cost and time. Considering such requirements, hence, the
food industry requires developing specific strategies along with offering more products. It
sounds obvious that the ready-made convenience foods were taken an account as a solution for
the busy lifestyle people (Jackson &Viehoff, 2016). It is noteworthy that the inconvenient truth
of convenience foods consists of differentiated as well as non-health convenient.
In recent years, the millennial had led the charges in which the convenience culture has
been adopted broadly. While it comes to the food culture, the consumers are seen to be optimistic
regarding the flexible delivery options as well as the demand services. Besides, the technologies
also become an extensive asset in helping the food industry towards the accommodate customers
as per their requirement for the instant gratification. The convenience culture’s rising had forced
both the restaurants and the hotels while evaluating their source products and suppliers,
respectively. In a sense, the convenience culture is seen suffering from the requirements to cater
to the traditional dining. However, valuable additional revenue streams had done correctly based
on the quality of the pre-packaged selection option (Patel & Moore, 2018). It can be said that box
launches, healthy grab, and go snacks and upscale beverages contained the popular offerings. As
per the Governmental instruction, some of the areas require modifications. The containers need
to be small-sized in which the contents would be presented attractively. The strategic sourcing
regarding high-quality food packaging recommended being integral while offering opportunities.
The consumers, those demands convenient as well as the quick have observed to be
compromised on the quality (Warde, 1999). Also, make a partnership with procurement

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Modern Food System and Convenience Culture
consulting is optimistic about being helpful in sourcing the suppliers. In a nutshell, articulating
the cultural convenience has become growing with the necessary engagement with a brad
reflection upon the shifting discourses (Scholliers, 2015). These discourses of the daily
requirements taken as account as the fact 'Materialities of Care.'
The intake of food items in a selective manner appears to be a significant factor for
maintaining an acceptable condition of health and hygiene. Thus the procedure of food
processing, the ingredients of the food and its price in accordance with the quality and utility of
the food items need to be considered at the time of buying any food item for the wellbeing of
health is closely associated with it (Güven & Aysel, 2016). The maintenance of a healthy food
habit seems to be helpful to keep away diseases, and thereby, the food items need to be taken
quite cautiously. The price of different food items is to be fixed according to its ingredients and
nutritious value of the food item whereas the processed food items require to be packed in a
hygienic way so that those can be preserved for a certain period of time. Furthermore, the price
needs to be fixed keeping in mind the affordability of people for whom the food products are
being prepared as most of the consumers are inclined to judge the quality of the food item
according to its price instead of its nutritious value (Närvänen, Saarijärvi & Simanainen, 2013).
Thus the price food items of the requirements to be set in accordance with all these factors, and
people need to be aware of the nutritive value besides the price of the food items he is going to
buy for consuming.
The healthy lifestyle looks non-similar for everyone those incorporate with the
gastronomic implication of convenience culture (Jackson, Brembeck, Everts, Fuentes, Halkier,

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Modern Food System and Convenience Culture
Hertz & Wenzl, 2018). In a sense, throughout this culture, both mental and physical health gets
to adopt smart, healthy habits. Besides, the factors such as participating in the physical exercises
and the activity along with getting enough sleep time are taken an account as reducing the
amount of stress from our daily lives. It is worth mentioning the fact that gastronomic culture is
committed to encourage and provide the accessing the healthy and balanced lifestyle choices,
respectively (Worsley, Webb, Hagler, Mathews, Hutchinson, Stevens & Routledge, 2018). The
implications of convenience culture related to health and wellbeing can be expressed as a fast,
more accessible and efficient way of completing a given action. Historically it is seen that the
people craft and change their habits based on the food resources in accordance with the mass
needs. Thus these needs were reimagining in this 20th century as driven through the convenience
(Gibney, Forde, Mullally & Gibney, 2017). For instance, people have seen to be changed their
cultural satisfaction as per their worse environment. Throwaway culture, generate through the
endless array of quick food choices on offer (Vale, et al., 2019). As strange as it sounds obvious,
while it comes to the foods, the inconvenient culture options are chosen where the consumers
redeem themselves somewhat.
The new trends in sustainability-related to the health and wellness in regard to the
convenience culture are seen to be driven formulation, marketing, packaging, and more
sustainable trends and beyond respectively. In this report, it is noted that the definition of
sustainability would extend for encompassing the entire product lifecycle considering the
suppliers to customers (Gibney, Forde, Mullally&Gibney, 2017). The concentration of wealth as
well as the power generally considered as unequal wealth distribution. Besides, this frequent
distribution causes complex issues related to some specific factors. Concerning the economic

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Modern Food System and Convenience Culture
system of Australia, it can be depicted that the most significant catch towards these factors
enhance the implication of convenience culture in accordance with the health and wellbeing.
Conclusion
It can be concluded that the report had evaluated the convenience culture of food that
have been changed over the past decades. Besides, its distribution system had presented through
the enormous advancements. It is worth to mention that Culinary Luddism gets involved more
that its taste. Also, it had also presented itself as a political as well as ethical crusade (Laudan,
2001). The study developed the researchers' concerns considering the connection between
convenience culture as well as the modern food system, respectively. Throughout the study, it
had understood that the foods need to be natural as well as the fresh. The natural foods such as
fresh meats, fresh milk, and fresh fruits to consisted of a bad taste (Laudan, 2001). Hence the
study had implicated several factors such as gender, sustainability, working environment
respectively. Furthermore, the study had set up the interpretation of gastronomic culture
concentration towards health and wellbeing concerning the study aim.

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Modern Food System and Convenience Culture
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