Latest news with #Tastewise
Forbes
18-04-2025
- Health
- Forbes
Are ‘The Munchies' Real? Cannabis, Science, Food & Flavor, Explained
What are the munchies—and why does weed increase appetite in such a specific, intense way? This ... More explainer breaks down the biology, cravings, and cultural meaning behind the foods we reach for when we're high. Yes, it's more than a meme. The 'munchies' effect—those sudden, often intense cravings for salty, sweet, or high-fat snacks after cannabis use—isn't just anecdotal. It's biological. According to a 2009 study in Nature Neuroscience, cannabis compounds activate the brain's endocannabinoid system, which heightens our senses of smell and taste. That sensory boost makes food more appealing and can override the body's natural signals of fullness. THC also promotes the release of the hunger hormone ghrelin, which further stimulates appetite and encourages food-seeking behavior. In short, weed doesn't just make you hungry—it makes food feel more vivid, more rewarding, and harder to resist. But it's not just about flavor. A 2019 study in the Journal of Psychopharmacology found that cannabis also increases dopamine activity in the striatum, the part of the brain that controls reward-seeking behavior. So the munchies aren't just a reaction—they're a reward loop. A full-body yes to whatever feels good, fast, and easy. That said, the effect isn't one-size-fits-all. Chronic cannabis use can alter how the reward system responds over time, and not all users experience the same intensity of dopamine-driven food desire. That might explain why cannabis-friendly food holidays like 4/20 have become unofficial showcases for fast-food indulgence. From extra-cheesy nachos to triple-patty burgers, the food isn't just functional—it's engineered to satisfy every level. The appeal is emotional as much as it is physical. A craving, yes—but also a comfort. Fast food and weed go hand in hand—but it's not random. When you get the munchies, you're looking ... More for comfort, ease, and something that hits all your flavor buttons fast. But the munchies don't happen in a vacuum. What we reach for when that craving hits is shaped by something else entirely: culture. And in 2025, that culture is increasingly fast, familiar, and available through an app. A recent Tastewise survey found that 75% of Americans eat fast food at least once a week. Among Gen Z and Millennials, nearly half say they're eating more fast food than they were just a year ago. Their top reasons? Cravings, comfort, and convenience. That trifecta is also the blueprint for a munchies meal. Salty. Satisfying. No prep required. So when 4/20 rolls around, it's not just a stoner holiday anymore. It's a high-demand food moment—one where brands can lean into what consumers are already doing when they're tired, overstimulated, or emotionally frayed: reaching for something hot, fast, and reliable. The munchies aren't just slang. From global health surveys to neuroscience labs, researchers are ... More treating cannabis-induced appetite as a serious behavior worth tracking. What used to be whispered about is now tracked in government databases. In the latest WHO Global School-based Student Health Survey, cannabis use is listed right alongside fast food, soda, and physical activity as a behavioral health metric. That might not seem groundbreaking on its face. But it points to a broader shift in how cannabis is framed—not as moral failure, but as measurable behavior. Not as deviance but as data. That shift matters. When public health frameworks start treating cannabis use the same way they treat food frequency or screen time, brands are quick to follow. Not with warnings—but with promotions. With late-night bundles. With stoner-safe snacks that feel more like self-care than vice. Who gets the munchies? Not just teens or stereotypes. With cannabis use up across Millennials and ... More Gen X, this appetite shift is changing the way we snack, crave, and connect to food. That normalization shows up in the numbers, too. According to Gallup, 16% of U.S. adults said they smoke marijuana in 2022—up from just 7% in 2013. That's a doubling in less than a decade, thanks to legalization, cultural softening, and a generational shift in what cannabis means. It's not just a niche anymore. It's mainstream. And fast food brands are watching. For Millennials and Gen Z—many of whom came of age alongside dispensary menus and infused gummies—4/20 doesn't feel transgressive. It feels like a craving calendar. And the brands lining up to feed it? They know it's not just about the weed. It's about what comes after. The bite. The hit. The relief. Cannabis cravings don't always lead to junk food—and they aren't always unhealthy. As brands race to ... More meet 4/20 appetites, they're missing how deeply personal the munchies can be. Cannabis users aren't fringe anymore—and brands know it. In recent years, everyone from Taco Bell to Jack in the Box to Fatburger has rolled out food and drink promotions that nod to the 4/20 crowd without saying the quiet part out loud. The strategy is familiar: bigger, bolder, cheesier. Add more sauces. Name it something slightly chaotic. Drop it after 10 p.m. And yes—it's working. According to a recent GlobalData survey, early findings show a potential rise in the consumption of savory snacks, chocolate, and confectionery, especially in North America. Unlike the energy drink space, where Gen Z dominates, these snack spikes are driven largely by older Millennials and Gen X. In other words, the munchies market isn't just younger—it's broader. And it's reshaping what indulgence looks like across demographics. The relationship between cannabis, appetite, and health isn't as linear as it looks. While cannabis clearly heightens cravings, studies suggest it isn't necessarily linked to obesity—and may even correlate with lower diabetes risk. That tension between indulgence and impact complicates the old narratives. The munchies aren't just about eating more. They might be about eating differently—or seeking out satisfaction on entirely different terms.
Forbes
22-03-2025
- Business
- Forbes
The MICHELIN Guide Is Expanding To Include Three New Cities In Florida
A dish from Urban Stillhouse restuarant in Florida The MICHELIN Guide is expanding for 2025 to highlight new destinations in Florida. The dining guide's 2025 selections will now cover Florida restaurants located in St. Petersburg-Clearwater, Greater Fort Lauderdale and The Palm Beaches. The MICHELIN Guide's purpose is to observe the evolution of culinary destinations around the world. The guide awards up to three Michelin stars for excellence to select restaurants in specific geographic areas. Gwendal Poullennec is the international director of the MICHELIN Guides. He explained that MICHELIN is noticing the state of Florida continuing to raise the bar with emerging culinary talent, international food influences and the passion of its local restaurant communities. 'Over the past three years, we've seen the Florida selection grow and strengthen as our inspectors shined a spotlight on their discoveries. We look forward to exploring these new destinations and highlighting the excellence of their local restaurant scenes," Poullennec said. Florida's dining scene has been experiencing growth, with a surge in foodservice sales, new restaurant openings and increased consumer spending on dining experiences. According to Tastewise, the total foodservice sales in Florida increased by 18.2% year-over-year, with higher growth seen in metropolitan areas. Florida also saw a 12.6% increase in restaurant openings over the past year and tourists contributed significantly to the dining sector, with visitor spending on foodservice growing by 15.4% in 2024. A destination's dining scene and restaurant options remain a core part of consumer's travel decisions. A December 2024 report from creative insights firm Future Partners shows that 57% of American travelers find 'foodie trips' (traveling to explore destinations known for their food and drink experiences) appealing. Aerial view of St. Petersburg, Florida at Tampa Bay St. Petersburg, Florida is already considered a great city for culinary lovers. A 2024 study by InsureMyTrip named it the number one city for foodies. To make this distinction, InsureMyTrip looked at the average rating of restaurants in 99 of the most populated cities in the U.S. and compared that number against the city's number of cafes and bakeries, farmer's markets and prices of cooking classes. According to Visit St. Pete-Clearwater, 10% of visitors traveled to the destination solely for the food scene in 2024. Tastewise found that the number of new restaurants in the area is increasing and outpacing the statewide average at 14.8% in the past year. Nick Ocando works in the restaurant industry in St. Petersburg-Clearwater. He's the executive chef at Allelo and director of culinary for Allelo, Juno & the Peacock, and Pluma. 'Local MICHELIN recognition would elevate St. Pete as a premier culinary destination. In addition, this would also attract an increased number of talented hospitality professionals to this market," Ocando said in an email. Cocktails at Allelo in St. Petersburg-Clearwater With the new MICHELIN Guide designations, Florida restaurant businesses hope to reach a new tourism audience. The goal is to attract more food-focused travelers who want a MICHELIN Guide approved meal to compliment their sunny day on the beach. 'I hope the MICHELIN Guide highlights how inviting and unique our restaurant culture has become in St. Pete," Ocando said in an email. 'In recent years, especially post-COVID, we've seen an influx of talented culinary minds come into market, adding depth and diversity to our local restaurants." Ocando also noted that the high concentration of privately owned and operated restaurants in the city gives the culinary landscape a distinctive and independent feel. The MICHELIN Guide's anonymous inspectors are already in the field in Florida, making dining reservations and scouting for culinary gems in the new territories. The selection process is handled by anonymous inspectors who use a historical methodology to independently evaluate a location's restaurants. The MICHELIN Guide methodology is based on five criteria to ensure selection equity. The criteria include quality products, harmony of flavors, mastery of cooking techniques, voice and personality of the chef as reflected in the cuisine and consistency between each visit and throughout the menu. Restaurants are inspected several times a year. The full 2025 restaurant selection will be revealed later this year during the annual MICHELIN Guide ceremony for Florida. In 2026 the MICHELIN Guide selection in Florida will grow further to cover the entire state.
