The third week of our future of dining editorial series was a scorcher! Edible’s Brian Halweil explores three ways restaurants can improve sustainability, Applegate dives into how tech and hackathons can help “change the meat we eat,” Bon Appetit Management Company’s Bonnie Powell examines tech and food allergies and much more.

Have a gander at our rundown of week 3 below, complete with nifty quote images for your viewing (and social sharing) pleasure.

It’s not too late, we’d still love to share your ideas. 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.

Brian Halweil on 3 Ways We Should Hack Dining to Improve Sustainability

Edible East End editor Brian Halweil explores how improving sourcing databases and dashboards could help make the hospitality industry more sustainable.

Why We Need a Precise Handheld Food Allergen Detector

Bonnie Powell of BAMCO makes a case for buliding a food allergen detector accurate enough for the 15M Americans with life-threatening food allergies to use.

Applegate on Using Tech & Hackathons to Transform Foodservice

Q&A with Applegate on how tech and hackathons can empower small scale producers and customers and transform the foodservice industry.

William Rosenzweig on 4 Ways to Hack Workplace Dining

The Vitality Commission chairman dives into how tech can transform workplace dining, including developing common metrics and over head systems and publishing company wide reports.

Global Food Outlook Map: How Tech is Remaking the Future of Food

Created by the Institute for the Future, the map aims to start conversations about how new tech can be used to close important gaps in the food system.

Hacking Inventory Management, Data Tracking & BOH Operations

Adam Salomone of The Harvard Common Press prompts hackers to tackle these areas of operations and management to fix the inefficient restaurant supply chain.