This paper examines the creativity challenges that threaten further innovation in the fast food industry. Beginning with a brief history of fast food and its widespread adoption, the paper identifies two primary challenges: the poor nutritional profile of fast foods—high in trans fats, LDL cholesterol, and low in fiber—and problematic human eating habits compounded by economic and social factors. It then surveys industry responses, including menu reformation and grilling practices, before proposing Edward de Bono's Six Thinking Hats framework, specifically the White Hat analytical approach, as a structured tool for overcoming these challenges and promoting healthier fast food innovation.
Fast food is a concept whose origins can be traced back to the early 19th century, arising in response to growing demands for convenient food. Since then, the concept has developed to the point where modern society heavily relies on fast foods. The term itself describes these products well: they are foods that can be cooked quickly, using methods that allow a cook or chef to finish preparation in the shortest time possible. Fast foods have become a favorite choice for a large number of people across the globe due to advancements in the food processing industry, appealing flavors, and relatively lower costs.
As fast food has become a common choice throughout the world, several significant challenges have emerged. These challenges largely revolve around creativity issues that may affect further innovation and consumption of these foods. The major creativity challenges originate from the various health-related problems linked to fast food consumption. Furthermore, fast foods have become an unhealthy addition to people's diets because of their low cost and convenience. These foods significantly increase the risk of developing several chronic diseases and life-threatening health conditions for people of all ages. The creativity challenges that are likely to affect further innovation in the industry relate primarily to nutrients and human eating habits.
According to Scholasticus (2010), the main ingredients used in fast foods contain large portions of trans fats. Moreover, most fast foods consist of large quantities of meat and little fiber, as well as high concentrations of LDL cholesterol, saturated fats, and unhealthy proteins. As a result, the nutrients derived from fast foods are likely to cause health problems, since these foods have low overall nutritional value. Because the nutrients are unbalanced—heavy in proteins and fats—excessive consumption leads to significant health problems.
"Unhealthy consumption patterns and economic pressures"
"Industry reforms and Six Thinking Hats solution"
Scholasticus, K. (2010, January 21). Fast food problems. Buzzle. Retrieved October 19, 2012, from
Sena, M. (2012). Fast food industry analysis 2012: Cost and trends. Franchise Help. Retrieved October 19, 2012, from http://www.franchisehelp.com/industry-reports/fast-food-industry-report
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