Whether out of choice or necessity, three in five car owners in the UK eat while in their vehicles. But the combination of long journeys, mindless snacking, and typical service station food is not conducive to a healthy mind or body. So, what opportunities are there to elevate on-the-go cuisine?
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Marc Halperin is the founder and chief culinary officer of the US-based food and beverage product innovation agency CCD Innovation. Marc’s primary responsibilities are to direct and oversee the range of product development services offered by CCDI as well as to manage the 104-member Chefs’ Council. CCDI’s clients include most of the largest international Fortune 500 food manufacturers and restaurant chains. Marc has written for a variety of consumer and trade publications, spoken before numerous trade organisations and was the long-time Menu Development columnist for QSR Magazine. He is a member of the Research Chefs Association and lives in Oakland, CA with his wife and 17-year old daughter.
Glenn Edwards is the managing director of restaurant chain Leon.
Hugh Thomas writes about food, beer, and sustainable farming for magazines and blogs. Also a researcher, he's produced reports and provided consultancy support for food brands such as McCain, PepsiCo, and Epicurean Events.
