Here comes the burger flipping robots in life after COVID-19.
Looking to improve milk production, California farmer John Verwey turned to a Swiss-made feed additive designed to make a cow more efficient while reducing methane emissions from cattle burps. The more a cow belches, the more it spends energy that could be used instead for milk production, Verwey reasoned. Nestle SA and chocolate producer Barry Callebaut have partnered with startup Agolin, while in July, Restaurant Brands International started serving burgers made from less gassy cattle at several U.S. Burger King restaurants.
Get ready, change is coming to your Morning Joe at some point soon.