What a week for our future of dining editorial series! Michiel Baker of Google Food Services explores how the Google team plans to cultivate a sustainable food future, Stanford’s Matt Rothe makes a case for hacking the Farm Bill, Local Food Lab founder Krysia Zajonc dives into raising restaurant worker wages, and much more.
Have a gander at our rundown of week 2 below, complete with nifty quote images for your viewing (and social sharing) pleasure.
We’d love to share your ideas, too. So send us your blog posts, videos, illustrations, infographics etc. that answer the question “How might we use technology and design to hack a better future for dining?” Either forward a link to nina[at]foodtechconnect.com or share via Twitter (#hackdining), Facebook, Google+, LinkedIn or Tumblr.
Michiel Bakker dives into how Google is working to build more sustainable communities, using tech to build engagement and the food program’s 5-year plan.
FEED Collaborative co-founder Matt Rothe examines the connection between industrial agriculture and child obesity and calls for a radically reimagined Farm Bill.
Local Food Lab founder Krysia Zajonc makes a case for raising the restaurant minimum wage and encourages everyone to use the National Diner Guide.
Farmigo founder Benzi Ronen envisions a future in which we say goodbye to supermarkets, and instead use tech to let people buy local food at affordable prices.
Swipely’s VP of sales highlights how new technologies are helping restaurants simplify everything from schedule and employee management to marketing and loyalty.
Sidsel Robards of NY Sun Works explores how educating our children about science through urban hydroponic farming can help create a more sustainable food future.