The end of bacon?

Pork prices rising, pig herds declining, says pig association.

In what must be a sure sign of an impending apocalypse, a pork shortage is predicted for next year.

Britain's National Pig Association (NPA) says that pig herds are declining at a significant rate around the world. The association says the shortage is "unavoidable," due to high pig feed costs, "caused by the global failure of maize and soya harvests," according to an association press release.

The Guardian reports that the cost of bacon has doubled since 2006 because of droughts in the U.S. Prices for pork are expected to increase substantially during the next year, according to the NPA.

It's a widely accepted fact that everything tastes better with bacon, but if the NPA is correct, we might have to make do without. Does this mean the end of bacon-flavored everything—here's looking at you bacon ice cream? Will we move on to even tastier renditions? Perhaps it's time to stock up and freeze some now before eating bacon becomes yet another luxury for those with money.

Keywords: 
menu development

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources