The Introduction of a Sustainable Fast Food Brand: Jackie Mays
[Forewarning: this post is a self-serving advertisement; I hope you will forgive and indulge me!]
Searching for prepared food on the go forces us to make unwanted choices. We buy convenience and low price, but we’re often presented with non-nutritious food quality and very unsustainable restaurant options.
Spurred by the onslaught of alternative meat suppliers and considerable consumer demand for plant-based options, the major hamburger fast food chains have reacted by adding plant-based burgers to their menus. And bending to pressure by the investment community and a tacit recognition of climate change as an existential threat, as well as consumer affinity with brands which act sustainably, McDonald’s has recently placed targets on reducing its total greenhouse gas emissions. While these and other reactions are noteworthy, they nevertheless fail to address the fundamental problem for consumers forced with making undesirable choices.
Enter Jackie Mays Burger Grill, a sustainable fast food restaurant franchise for meat lovers and vegetarians alike. If you’re like me, and are concerned about the environment and animals, you have probably also searched in vain to find a healthier fast food alternative that was affordable and convenient. Personally, I just couldn’t support fast food restaurants any longer that have such a poor record of sustainability. So I decided to start something new.
Step One, Exceed Fast Food Burger Taste and Quality
We source our plant-based meats from only the top suppliers, such as Beyond Meat and Impossible Foods. Then we combine our own plant-based alternative-meat ingredients, top our burgers with amazing plant-based cheese, add fresh produce, grilled buns, and our own special sauce to make our own signature Jackie Mays cheeseburgers. Our other menu items are just as good, all plant-based, and indistinguishable to their less healthier contemporaries. We can’t wait to serve people in our own restaurants later this year.
Step Two, Create a Movement
Unlike other fast food restaurants, our movement is about standing up for climate action, animal welfare, and social justice. For example, our burgers will be responsible for emitting 80-90% less greenhouse gases than burgers from animal meat; and where Jackie Mays will harm no animals, fast food companies are responsible for ordering meat of slaughtered animals that have mostly been treated inhumanely in factory farms: over a million cows per year for McDonald’s and that’s about 25 annually per restaurant.
Step Three, Tell the World About It
Jackie Mays will be the first-of-its-kind fast food franchise that serves only plant-based foods at affordable prices. We’re building a brand based on sustainability and that has the power to disrupt the fast food industry.
Step Four, Crowdfund to Build a Movement
We know starting a restaurant is hard and they have low success rates. But unlike traditional mom & pop restaurants, Jackie Mays will be the first-of-its-kind restaurant at the beginning of a plant-based and food revolution (see my post Better than Beef?) and will be backed by professional investors.
There are many more steps to make, but now this Step Four is the most important. Even with our exceptionally talented team, we can’t start this movement without YOU!
You can find more answers to questions in the FAQs on our crowdfunding campaign page and don’t forget to watch our other videos and learn about why we named our concept “Jackie Mays.” In closing, I invite you to help us create the first-of-its-kind sustainable fast food brand; and I invite you to join our movement, support our campaign, and let’s break new barriers with Jackie Mays! Thank you.
If you’re new to Sustainability X, welcome! We will present solutions to the climate change crisis over the coming weeks and months, and how you can get involved. Please join our movement and follow us by clicking the “FOLLOW” link in the footer below!
One thought on “Can We Find a Sustainable Choice Among Fast Food Fare?”
Great job, Kevin. I can hardly wait until you open the restaurant.