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Quoted from Businessblog https://www.manyworlds.com/1/businessblog/2004/11/learning-for-innovation.html

Self Service – A quick poll of the audience, about 1500 people, revealed that most of us used a check-in kiosk at the airline of our choice to get to NYC. A year ago this was unthinkable. This is a great example of why the ‘self-service’ trend is so hot and will continue to be the preferred way of people to interact with systems.

At first you’d think the airline personnel who used to staff the check in desks would be highly threatened by this, but they have now realized that they are freed up to really add value to situations where people really need help, not just the transactional. And now kiosks are moving up the value chain, mooving from the transactional to the ‘revenue generating’ as they have new functions to buy drink coupons and ‘auction’ first class seats depending on demand. Imagine this kind of self-service environment in a much broader way inside organizations, its a great way to help them learn and develop, as well as freeing up ‘real’ people to focus on the most important things.

Health-conscious and high-tech-loving consumers are grabbing more powerful snacks. A new “superfood” industry is merging that catcrs to customers’ desires for convenient, highly efficient foods that have the best formula of calories, caffeine, sodium, vitamins, and minerals to meet their diet and lifestyle needs.

-Futurist Update, Apr 2004

‘Fooding’ term invented by two French journalists ( Food + Feeling = Fooding) now has its own dictionary. A true gem for foodies – if you speak Frech.

Check out the Fooding website here

Amazondescribes the book like this

Si je vous dis : playfood, biodynamie, snacking, vin social ? Si je vous parle de jabugo, d’huile d’argon, de soba, de melets ? Si je vous invite dans des bars à soupe, des néobistrots, des caves à manger, des tables d’hôte… pour goûter du b?uf enfumé minute, des tempuras de
potimarron, du jambon de thon, de la glace au riz basmati au lait… Vous me répondez quoi ? FOODING : terme issu de food, ” nourriture “, et feeling, ” intuition “. Littéralement, ” le fait de se nourrir avec feeling “. Le mot désigne un art de manger, de cuisiner chez soi ou au restaurant, dans un esprit de nouveauté et de qualité. Le Fooding cristallise tous les courants gastronomiques : moderne, créatif, contemporain, évolutif, en perpétuelle ébullition, il rompt avec une vision étriquée, trop souvent conservatrice, des plaisirs de la table. Pour la première fois, vous apprendrez tout sur cette nouvelle manière de concevoir et d’aborder la cuisine :
? le vocabulaire
? les produits
? les acteurs
? les adresses
? les concepts
? les plats et les recettes cultes…

Check out Fodors for an english explanation

In proposals put before Parliament on Tuesday, the government of Prime Minister Tony Blair said it would seek a near-total ban on smoking in workplaces, restaurants and pubs that serve food. The prohibition, which follows similar actions by the authorities in places including Ireland and Scotland, New York and Norway, would be phased in between 2006 and 2008.

The only exceptions to the ban will be private clubs and pubs that do not serve food. But even in those establishments, smoking at the bar will be outlawed to protect employees from second-hand smoke

New York Times