Latest news with #takeout
CBC
15 hours ago
- Business
- CBC
Food delivery robots in Markham test appetite for high-tech takeout
The next time you order takeout in Markham, Ont., it could get dropped off by a robot and its human companion. A fleet of orange food delivery machines is being tested as part of a pilot project led by Skip, formerly known as SkipTheDishes, and Real Life Robotics, an automation company under the University of Waterloo's startup incubator called Velocity. The project is the first municipally approved sidewalk delivery operation in the country, and it's already had hundreds of successful orders, says Cameron Waite, CEO of Real Life Robotics. "That's a big deal for us. It's a big deal for Canada … the opportunity is potentially huge," Waite told CBC Toronto. It's one of the latest initiatives across Ontario and beyond that's testing the viability of integrating more automation into people's daily lives. Waite says the three-month pilot aims to decipher whether there's an appetite for robot delivery options in urban environments, and what that could look like. The order process is simple. If a customer orders through the Skip app and is located in the piloting area, they'll be given an option to select robot delivery. From there the process is automated. The "cooler on wheels" is programmed to go to the restaurant, collect the order and drop it off with the customers, Waite says. To get the order, the buyer will scan a QR code and enter their password to unlock the robot. The machines are equipped with sensors that give them spatial awareness and, for now, each one is accompanied by a human guide responsible for studying its interactions with pedestrians and users. Markham is "proud to be at the forefront of smart mobility innovation," the city told Radio-Canada in a statement. "This initiative provides a real-world testing environment for Ontario-based companies to pilot next-generation transportation technologies," the statement says. Concerns about safety and comfort Not every city or everyone is excited about the prospect of robot delivery options. In December 2021, Toronto banned the use of micro-utility devices, which includes food delivery robots, on its sidewalks and bike lanes, in response to concerns about maintaining accessibility for seniors and people with disabilities. While safety might be manageable, as these kinds of robots travel at low speeds, a bigger issue is comfort and how robots share space with pedestrians, says Bilal Farooq, an associate professor in transportation engineering at Toronto Metropolitan University. "They need to have not just perception, but they should have social awareness of what other pedestrians are doing," he said. For example, Farooq says, the robots should be able to sense whether there are multiple people walking toward it and know to travel around them, not through them. That kind of awareness is something currently being discussed in studies, he says. "These sort of pilots are a good way to test and apply that research," Farooq said. Impacts on employment 'going to happen,' prof says Another concern is whether these robots will get so popular that they start to replace workers. Automation has been happening over the last few centuries and it's likely to impact food delivery eventually, says Harry Holzer, professor of public policy at Georgetown University in Washington, D.C. "It seems to me that it's going to happen," Holzer said. "It's not hard to envision that robots will do this more cheaply and more cost-effectively." When asked about the decision to opt for robots instead of people, Waite said the pilot is about learning what the consumer prefers. "The idea here is to figure out, 'Is there value in having an additional option for deliveries in areas like this?" he said. According to a new release by the University of Waterloo
CTV News
4 days ago
- Business
- CTV News
Ontario community sees autonomous robots take to sidewalks
John Vennavally-Rao has the story of a three-month pilot program in Markham, Ont. involving four robots delivering takeout to hungry customers.
CNET
6 days ago
- Health
- CNET
Stop Reheating Your Food in Takeout Containers. Here's Why
When hunger and laziness coalesce, reheating last night's takeout or the leftover pasta you took home from a restaurant in the microwave seems like the best idea. But if you don't do it properly, you could be ingesting microplastics and harmful chemicals. But is plastic contamination as dangerous as experts say? All signs point to yes. Study after study has shown that the resulting chemical exposure of microplastics could pose significant health risks, linking to increases in medical issues like infertility and even cancer. Most takeout containers are not heat-safe Most black plastic containers are not microwave-safe. Image by Marie LaFauci / Getty "If you're using takeout containers to reheat food, they need to be labeled as heat-safe," advises Ricardo Jarquin, executive chef of Loews Coral Gables in Miami. "Most restaurants do not use them because they're more expensive." Aluminum, cardboard and paper-based containers are typically plastic-free and safe to store and reheat food. Cheap plastic takeout containers are mostly not safe and should never be used to reheat food. Styrofoam is even worse because it melts in the microwave, a clear indication that it is an unsafe vessel for reheating food. Read more: These 7 Takeout Containers Don't Belong in the Recycling Bin What to use instead of plastic It might sound like more work but bringing your own food storage container for leftovers is the safest bet. FreshSplash/Getty So what's the best way to reheat that delicious meal? We chatted with Jarquin, who has overseen culinary operations and food safety protocol for major hotel chains including Four Seasons, Hilton, and Marriott, as well as Hope Montgomery, owner of Brick & Mortar in St. Petersburg, FL, to get the skinny on safe use of takeout containers. Ideally, the restaurant is using compostable paper, aluminum or cardboard products, which can be found at Brick & Mortar and is Montgomery's material of choice. A surefire way to guarantee that food is stored and reheated in a heat-safe container (whether by initial temperature or via microwave) is to simply use your own. "The safest containers are BPA-free, or even better, glass ones like Pyrex," recommends Jarquin. "Stainless steel and aluminum are great, too, just not for the microwave." One of our favorite options is this colorful 10-piece set that offers the convenience of multiple sizes. This means you can limit the shape to accommodate the amount you plan to reheat or take home from the restaurant, from an entire entree to a few bites of dessert. Beware of plastic containers marketed as microwave- and freezer-safe Many plastic containers are marketed as "freezer- and microwave-safe," but that's not the case. Rubbermaid Many plastic containers are marketed as "freezer- and microwave-safe," but that's mostly marketing jargon. Plastic containers should really never be frozen or microwaved. Ziploc and Rubbermaid are facing a lawsuit for advertising its plastic-based containers as "microwave safe" and "freezer safe." When heated, plastic containers are found to leach chemicals into food. When frozen, the plastic often breaks off, which can contaminate food. How to reheat food safely Deli containers may be considered food-safe but glass and ceramic are safer options for reheating food in the microwave. Julien McRoberts/Getty Even more important than reheating your food so it tastes good is making sure it's safe to eat. Never reheat your leftovers in a non-heat-safe vessel. That includes most cheap plastic containers used by restaurants, such as plastic clamshells or black plastic containers. Deli containers like the ones you get your grocery store chicken salad in are considered "food safe" for storage but it's still not recommended to use them to reheat food at high temperatures. When reheating food in the microwave, always use glass or ceramic. Keep any containers, lids or utensils that contain plastic or rubber out and use for serving only. How to reheat food so it tastes good An air fryer is one of our favorite ways to reheat leftovers. ThaiAside from the risks of plastic exposure when hot food is stored in those containers, you'll want to ensure that reheating leftovers maintains the overall quality. "Though microwaving is quick and easy, better results can often be achieved by reheating on the stovetop," says Montgomery. "A little extra fat like olive oil and butter, as well as seasoning, can also be helpful," she adds, noting that this doesn't pertain to some dishes like her restaurant's famed beef tenderloin carpaccio, which should be consumed within its entirety on location. Jarquin echoes these sentiments. "You get a much better result when reheating leftovers in a frying pan or in the oven," he stresses, revealing that some dishes may even taste better when enjoyed the next day. "At Americana Kitchen, the rigatoni with vodka sauce keeps getting tastier the next day. Also, any of our pizzas or the mushroom pasta definitely gets better the next day. The flavors soak in even more and the texture stays great when reheated slowly," he says. Other foods recommended by Jarquin for enjoying at home after dining include "stews, curries, chili, and lasagna," which are typically items where the flavors can keep developing overnight. Concerns about bacteria growth Food, including cooked rice, can develop bacteria quickly if not stored properly. Chris Monroe/CNET Another risk to consider with leftovers is the rapid formation of bacteria that can lead to often brief yet sometimes serious illnesses. In short, the longer food sits out, the quicker these spores grow. "The general rule is that it takes about two hours at room temperature and one hour if it's really hot out" (usually above 90 degrees Fahrenheit), said Jarquin. "After that, bacteria can grow quickly and you don't always see or smell it. That's why it's important to either serve food hot, chill it fast or keep it properly stored." Read more: I'm Not Messing Around With Leftover Rice - You Shouldn't Either At the end of the day, if you're even the slightest bit fearful of microplastics and/or foodborne illnesses, no leftover is worth the temporary satisfaction. Accept your losses and task yourself with whipping up your own homemade delicacy to ensure safe, plastic-free bites within the comfort of your own kitchen. For a comprehensive guide to food safety protocol, check out the CDC's Four Steps to Food Safety.
Daily Mail
13-05-2025
- Entertainment
- Daily Mail
Meghan Markle admits she doesn't 'have time to cook everyday' but will make takeaways look as 'beautiful' as possible after attracting ridicule with her food presentation on Netflix show
Meghan Markle has admitted she doesn't 'have time to cook everyday' and instead makes takeaway dinners look as 'beautiful' as possible after being ridiculed for her food presentation on her Netflix lifestyle series. The Duchess of Sussex chatted with Heather Hasson, co-founder of medical scrubs brand Figs, in the sixth instalment of her podcast Confessions of a Female Founder. Speaking about entrepreneurs who start their own business, Meghan said: 'The whole point for me, and you'll probably speak to this too, is when you see something that is an easy solve in the everyday, that's not complicated, that's not fussy, how do you get your hands involved and change the way of thinking surrounding it so it doesn't feel daunting?' 'I see vegetables and I see takeout - because I don't have time to cook every day - and I go, "Alright, but how do I still make this flattering and beautiful and present well and something that people find appetising?"' Hasson enthusiastically replied: 'I think when you take something so simple in your everyday life and you elevate it and you make it elegant, I think that's what makes it so special.' Meghan previously demonstrated how to plate up Chinese takeaway food 'beautifully' as well as making banana split and fruit salad decorated with edible flowers on her Netflix show With Love, Meghan. The royal's lifestyle series claims she was hoping to 'make magic out of elevating ordinary things'. However, it was met with mockery from viewers when it aired in March as they poked fun at the idea of 'elevating' foods like beans on toast, pizza and hot dogs with flowers. Meghan also talked about her experience studying theatre and international relations at Northwestern University helped her prepare to be a company founder. She said: 'I was a theatre major and part of the programme was that you couldn't just do the acting. 'You had to do soup-to-nuts every part of what a production would entail, which I actually think is incredible training for when you're running a team, because you appreciate what the sound person does and what the lighting person does. 'But wardrobe department and sewing was part of it too, so I am comfortable with a sewing machine.' The Duchess also talked about creating her lifestyle business As Ever. She added: 'The types of minutia that at the onset you kind of have to be across every single granular detail. For me, I don't know how to not have love in the details.' Described her busy life establishing her company, the Duchess said: 'As I've been building As Ever, oh let me tell you, it is just a constant state of recalibration. 'There's joy in that but we are always in motion. If you're a founder yourself, you know exactly what I mean, because we're moving at work speed, problem solving, filling gaps in real time, scratching a million tiny, tiny things off of your to do list, but not in that fun way like a lotto ticket.' And in today's podcast, the Duchess compared her gesture to Hasson, who was inspired to transform uncomfortable and unflattering healthcare clothes, and whose firm became the first company co-founded by a female duo to begin trading on the New York Stock Exchange in 2021. Meghan said: 'And, for you, you go, hold on this is something that you're doing every day, you're wearing this uniform every day, you're eating every day. 'How do we elevate that in a way that you feel really good about what you're doing, and you feel proud about what you're wearing, and you're able to have some functionality with it? In some ways they're actually a different version of the same thing.' Scrubs maker Figs was started in 2013 by Hasson and Trina Spear, and received financial backing in its early days from actor Will Smith. The firm saw a jump in demand for its medical apparel, face masks and shields from 2020 when the Covid-19 pandemic began. Figs makes medical apparel aimed at combining style with comfort, sold under the tagline, 'why wear scrubs, when you can #wearFIGS?' It sells scrubs in different styles including 'skinny scrub' trousers and 'oversized' scrub tops and those with multiple pockets in colours such as royal blue, teal and bright red and facemasks with patterns featuring cats, pandas and kisses. The company went public in 2021 and was valued at $4.6billion, although its sales and profits slowed over the following years as lockdown restrictions were eased. Figs was valued at about $1billion when it received a takeover offer last December from private-equity firm Story3 Capital Partners, which it later rebuffed. Today's episode was the sixth of Meghan's Lemonada Media podcast Confessions Of A Female Founder, which has been releasing a new part each Tuesday since April 8. This has included interviews with Bumble founder Whitney Wolfe Herd, Girls Who Code founder Reshma Saujani, Highbrow Hippie co-founder Kadi Lee and IT Cosmetics co-founder Jamie Kern Lima. In episode five last Tuesday, Meghan discussed leaving the UK for California as she interviewed Clevr Blends co-founder Hannah Mendoza who made the same move after struggling to 'fit in'. It follows the Duchess's Netflix lifestyle series With Love, Meghan coming out in March and the launch of As Ever, which is selling flower sprinkles and herbal tea.
Daily Mail
09-05-2025
- Health
- Daily Mail
Customer's disgusting surprise in salad leaves her scarred for life
A woman in New York City was horrified after she bought takeout only to find a rodent mixed in with her salad leaves. Hannah Rasbach, 27, ordered a salad from a restaurant in Midtown Manhattan but was disgusted by the unwanted addition. 'When I tried to cut it, it didn't feel right, it felt like a fatty piece of meat or something...' she told ABC 7 grimacing. 'I took a better look and I saw the tail and eyes.' Rasbach was halfway through her meal when she found the rodent and immediately took the container of food back to the restaurant. Footage showed her inside Ongi on West 37th Street on Monday afternoon talking with an employee before handing over the food. '[The employee] asked if I thought it had come from the spring I'm not sure where it came from,' Rasbach continued. She rushed to the doctor and was put on antibiotics as a precaution, concerned that the rodent may have urinated or defecated on the food. 'We had no idea how this animal died, it could have been rat poison, it could have been disease, any number of things,' she said. Rasbach told the outlet she can't imagine eating out again ever again. The owner, Ray Park, handed over the footage to the outlet insisting that the rodent didn't come from his restaurant. 'I was thinking, how can it be happening here, because we have a high standard to run every single day here,' Park told ABC 7. He added that he had no idea where the rodent came from, and didn't want to guess, as he revealed the establishment had combed over the footage countless times. 'If I use my finger, it's this big including the tail. It's not small,' Park continued. He said that the kitchen is clean and there had never been evidence of droppings. He kept Rasbach's meal as evidence, he told the outlet. Rasbach filed a complaint with 311 and the Health Department said it's investigating. 'I would like them to be shut down or investigated,' she said.
