【推荐1】With the broader application of the facial recognition technology, related disputes, too, are on the rise.

Facial information can be collected when one is completely unaware maybe at one point or another, the surveillance (监视) cameras have collected one’s facial information. Once such information is leaked (泄露), the consequences can be terrible because unlike digital passwords, which can be changed, hardly can people change their faces.

The illegal collection of face-based information has unlocked new space for criminal activities. In 2019, a new mobile app called ZAO turned into a hit within only weeks of its release. People could upload photos of their faces and then replace their own facial features with those of TV and movie stars. However, the app soon aroused concern, with some users worrying that their image could be used by criminals to trick facial recognition payment software-resulting in massive economic losses. One experiment saw an individual using a photo print of a face to trick the facial recognition system of a self-service package locker, succeeding in opening it and getting the parcel out.

This risk of information leakage caught the attention of the Supreme People’s Court (SPC). On July 28, it published a set of rules to provide a legal solution to the increasingly pressing problem. When online platforms or apps gain user approval to process facial information, they should present the specific clauses to users for special consideration rather than leave them buried in the general terms (条款) of use, says the SPC document. In addition, the newly issued protocols forbid the practice of forcing users to agree to facial recognition terms if they want to obtain services that do not rely on the access to facial data.

Yang Wanming, Vice President of the SPC, concluded that the strengthening of the protection of personal information meets the people’s expectations and is also a priority of the people’s courts. The SPC will carry on its efforts to promote the legal, proper and efficient use of data and support a healthy development of the digital economy.

【推荐2】While there are many milk substitutes (替代品) on the market, most fall short of imitating dairy milk. And while vegetarians around the world have grown accustomed to these substitutes, millions of milk drinkers are unsatisfied with these options, which don’t often taste, look, and blend like dairy milk. That accuracy is exactly what Impossible Foods has set out to develop. “We want milk that a dairy milk consumer will choose,” said CEO Pat Brown at a virtual conference call.

Like the famous Impossible Burger which tastes, cooks, and bleeds like real meat, Impossible Milk will also most likely be soy-based, giving it a protein profile (外形) like dairy milk. While the product is still in development for at least another year, Brown said in the conference call that soy is a very good choice from a nutritional standpoint and a supply chain standpoint, and for those reasons he thinks there’s a great chance that it will be the base protein for their product.

Plant-based milk, meats, and other products have been rising over the past several years as environmental and health concerns have grown, especially among millennials (千禧一代). According to a study by YouGov, approximately 55 percent of millennials surveyed agree with the statement “I am open to substituting meat or dairy products with healthy substitutes”.

And the market is seeing this preference take shape. According to the Dairy Farmers of America, milk sales dropped by $1.1 billion between 2017 and 2018. While at the same time, the Plant-Based Food Association revealed that the sales of plant-based milk increased a lot, making up 15 percent of the total milk market.

As the trend towards choosing plant-based substitutes grows, so do the products, which can now be found in supermarkets throughout the world. With no plans of slowing down, plant-based food substitutes are a micro revolution that is changing the very culture of our food consumption from the bottom all the way to the top.

【推荐1】Camera flashes cut across the softly lighted downtown Los Angeles restaurant, as the crowd at Ludo Bites jostles (推挤) for the photo-of the Columbian River king salmon duck. “This is the game we all now play, ” chef and owner Ludo Lefebvre said. “We cook, we smile-and the people, they don’t eat. They get their cameras.”

Not so long ago, diners, hungry for special meals, would pull out a point-and-shoot at a restaurant for a quick picture of sliced birthday cake.

No more. Taking a cue from Twitter and Facebook cultures, serious foodies (美食家) and casual consumers alike are using digital technology to document each bite, then sharing the pictures online.

Flickr, the photo-sharing website, has seen the number of pictures tagged as “food” jump from about half a million in 2008 to more than 6 million today, according to company officials. In the group “I Ate This” on Flickr’s site, nearly 20,000 people have uploaded more than 307,000 images of their latest meals.

Camera manufacturers are joining the trend, selling cameras that offer “food” settings, which adjust to enhance colors and textures (质地) on close-ups.

“I am sharing my experiences with my friends,” said Hong Pham, 33, a Los Angeles radiologist who runs the food blog Ravenous Couple. “Why shouldn’t I share what inspires me?”

But what is documentary fun for people such as Pham is souring the gastronomic (烹饪的) set.

Managers regularly face diners demanding to be moved away from camera flashes and sounds. Waiters find themselves tongue-tied as customers take out voice recorders to capture a recitation of each course. Some chefs have had enough.

Chef Grant Achatz allows only no-flash photography in his restaurant. He, like many other chefs, finds himself torn between being flattered by the public’s enthusiasm and annoyed with the effect the picture-taking is having on the restaurant’s operation.

Some consumers now believe food should be consumed visually as well as physically. “What happened to the enjoyment of just eating the food?” said Andrew Knowlton, the restaurant editor for Bon Appetite magazine. “People are losing sight of why you go out.”