Announcing the Hack//Meat Silicon Valley Online Conversation

Food+Tech Connect and GRACE Communications Foundation are co-hosting “Hacking Meat”, an online conversation (series of articles) in which  leading food and technology innovators respond to the question: “How can information and technology be used to hack* (or reimagine) the future of meat?”

As the central element of most American plates, meat is one of the areas most prime for improvement in our food system. But while demand for sustainably raised meat is booming, the industry is having trouble scaling.  Which is why we’re inviting a diverse group of innovators to share ideas about how data, technology and new media can be used to reimagine a more sustainable, profitable and healthy future of meat.

Please join the conversation and share your own ideas or product requests in the guest post comments, on your own blog (send us a link), on Twitter (#hackmeat),  Facebook, and Tumblr.

Posted #hackmeat responses:

• Katrina Heron, Edible Schoolyard Project : Give Consumers Accessible & Reliable Information
• Joanne Wilson, Gotham Gal : Tracking the Meat We Eat
• Kent Schoberle, 4505 Meats: Bringing Transparency to Processing
• Jonathan Yale, HooftyMatch: We Need a Digital Marketplace
• Marilyn Noble, American Grassfed Association: We Need Regional “Meat Hubs”
• Craig Rogers, Owner and Shepherd of Border Springs Farm: Bolstering Proud Farmers and Educated Consumers.
• Andrew Gunther, Program Director of Animal Welfare Approved: Stop Preaching to the Converted.
• Naithan Jones, CEO of Aglocal: We Need to Fix the Broken Supply Chain
• Haven Bourque, Principal of HavenBMedia: Know Your Goat, Know Your Farmer
• Raul Martin, Sales Manager at FERMIN USA: The Bionic Porquero
• Jonathan Kaplan, Senior Policy Specialist at NRDC (Natural Resources Defense Council): Saving the Middle Class
• Camas Davis, Owner and Instructor at Portland Meat Collective: Power to the Meat Collective
• Cesar Vega, Editor and Author of The Kitchen as Laboratory: Strengthening the Case for Terroir
• Food+Tech Connect Interviews Ryan Farr, Butcher, Chef and Owner of 4505 Meats: The Butcher and the Tech Beast
• Brad Cecchi, Executive Sous Chef at Grange Restaurant: Bring on the Home Cooking Renaissance.
• Mark Post, Professor of Physiology at Maastricht University: “Cultured Beef”.

Hungry for more? Read the meaty ideas explored during last year’s Hacking Meat conversation.

THE BIGGER PICTURE

While this conversation will begin online, we will also be hosting Hack//Meat Silicon Valley, an interactive event where industry “steakholders” will work with entrepreneurs, technologists and creatives to rapidly prototype software and hardware solutions to the meat industry’s most pressing challenges. Hack//Meat SV will happen from June 21-23 at The Institute of Design at Stanford. You can change the future of meat! Sign up today.