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As a multicultural country, the food culture of the United States is in a state of constant change. In the past, McDonald's and Starbucks expanded rapidly in the United States and around the world with their convenient, fast service and standardized products. However, in recent years, we have seen Americans' enthusiasm for them gradually cool.

First, from the perspective of food raw materials. As an important raw material for fast food such as hamburgers, wheat quality and supply have a significant impact on the operation of fast food restaurants. If there is a problem with the quality of wheat or the supply is unstable, fast food restaurants may face problems such as rising costs and declining product quality. At the same time, the use of powdered food ingredients has also caused people to worry about food safety, which has weakened consumers' trust in fast food to a certain extent.

Secondly, the change of cooking methods is also a key factor. As people's health awareness increases, traditional frying and high-calorie cooking methods are no longer popular. Consumers are more inclined to choose healthier and more natural cooking methods, such as baking, steaming, etc. This requires fast food restaurants to adjust their menus and cooking methods to meet market demand.

Furthermore, changes in social attitudes have also played a driving role. Today, people pay more attention to the quality and diversity of their diets, and are no longer satisfied with just filling their stomachs quickly. They are more willing to spend time looking for fresh, organic, and locally produced food. This focus on the source and production process of food poses a challenge to fast food restaurants that rely on large-scale industrial production.

In addition, economic factors cannot be ignored. In times of economic instability, consumers may be more thrifty and choose cheaper food alternatives. The relatively high prices of McDonald's and Starbucks products have limited their market share to a certain extent.

So, what does this have to do with air cargo? In fact, air cargo plays an important role in the food supply chain. For example, some fresh ingredients and special food ingredients may need to be delivered to the destination quickly by air to ensure their quality and freshness.

If air cargo is inefficient, some restaurants that rely on imported ingredients may face a shortage of ingredients, which will affect the quality and variety of their dishes. On the contrary, if air cargo can operate efficiently, restaurants can more easily obtain high-quality ingredients from all over the world and provide consumers with more diverse choices.

In addition, the cost of air freight will also have an impact on food prices. If the transportation cost is too high, the restaurant may choose to use local ingredients or reduce the proportion of imported ingredients, which will also change the menu composition and pricing strategy to a certain extent.

In short, the phenomenon that Americans are shunning McDonald's and Starbucks reflects changes in many aspects, including society, economy, and health. Although air transport and cargo transportation are not a direct factor, they indirectly affect the development of the catering industry through their impact on the food supply chain.