There are many reasons why the national consciousness is in constant shift. A few generations ago, the majority of restaurant patrons were not looking to know about the source of the food they were eating.

It was more traditional for people to care more about the cost of their food and restaurants responded by trying to keep that cost low. As the number of consumers rose with the population, it became imperative for food providers to learn the best way to make a lot of food on the smallest possible budget.

Sadly, this need for creating cheaper food supply led to the creation of genetically modified foods as well as a meat industry that treats animals as a commodity and not like living creatures.

Now that media and the wealth of information online has allowed the average patron to educate themselves on the state of the meat and food industry, a rising number of consumers are becoming concerned with how cheap foods affect the environment.

If you own a restaurant and would like to ensure that your food helps to end environmental and animal abuse, read this article to learn how to better meet the demand for sustainable foods!

Read the full article here: http://nrn.com/nra-show/meeting-consumer-demand-sustainable-beef