Counting down the days to Thanksgiving – it can’t come soon enough – and we think of how the above lyrics to Bob Dylan’s relate to Conscious Consumers. Recently, two major American corporations, with business interests far beyond food, announced initiatives sure to please anyone who thinks about and enjoys food.
- The New York Times rebranded and broadened its Dining section, now entitled . And there are now more than 16,000 recipes to search via its iPad app, all available for your tweaking and sharing with fellow CC’s.
- Here are two words the Conscious Consumer rarely wants to use together: airlines and food. But United Airlines and OTG Management just announced that they will be upgrading the food choices in Terminal C at Newark Liberty International Airport.
Said Kate Gebo, United’s vice president of corporate real estate, “Travelers today want the same high-quality dining and shopping choices in the airport that they have at home … United is creating a customer experience at Newark Liberty that will provide exceptional food, beverage and retail options with the comfort and high-tech amenities that our customers have come to expect.”
The news release went on to state, “dining venues will provide travelers with an array of culinary choices, with menus at all price points emphasizing fresh, locally sourced ingredients, and highlighting regional and local dining experiences,” and chefs include Alain Ducasse, Marc Forgione, Paul Liebrandt, Alex Guarnaschelli, and Mario Carbone.