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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.

Becky Schilling, Group Content Director/Editor-in-chief

October 3, 2012

1 Min Read
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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.

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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