It’s been two weeks since we gathered food, tech and design nerds to re-engineer the future of dining at Hack//Dining NYC. More than an event, our food hackathons aim to build a movement of people from diverse disciplines who work collaboratively to find new ways to tackle some of our greatest food problems. We’re excited Hack//Dining garnered so much press, because every story helps us spread the gospel and engage a wider audience.
Here is a roundup of the fantastic articles that have been written about Hack//Dining. If you care about changing our food system, we hope you will consider checking out and sharing these pieces.
Tina Amirtha explores how Hack//Dining is paving the way for restaurants to make technology a bigger part of their operations, including interviews with Danielle Gould and API partners Ordr.in, Ingredient1 and The Orange Chef Co.
Adam Calo dives into our Hacking Dining editorial series. He highlights Joanne Wilson, Krysia Zajonc and Matt Rothe‘s contributions, among others, and stresses the need to build transformative tech tools that address systemic food system problems.
Edible Manhattan interviews Danielle Gould, Google, Applegate, Chipotle, Batali & Bastianich Hospitality Group and Studio Industries about their goals for Hack//Dining, how they think it will help catalyze sustainable food innovation and their visions for the future of food.
Food Republic takes a look at Chipotle’s Hack//Dining sustainable design and operations challenge and what it means for the QSR chain’s larger environmental goals.
Heritage Radio interviews our collaborating partners (Applegate, Google, Chipotle and Batali & Bastianich Hospitality Group) about their hackathon challenges and why they believe the event is a good forum for food innovation.
Catherine Yang chats with hackers about their hackathon projects and explores the role Hack//Dining is playing in cultivating a healthier, profitable and sustainable food future.
David Holmes examines why Chipotle partnered with Food+Tech Connect to design a better burrito-eating experience, showcasing the winning hack, Just Right, an app that allows customers to personalized their burrito portions.
TJ McCue unpacks our “Design Hacking” model and looks at the impact Google’s corporate wellness challenge and B&B’s food safety challenge could have on the dining and foodservice industries.
Cathy Erway gets to the heart of the event, highlighting the collaborative, curious and diverse spirit of the hackathon, the organizations who made it possible and the eager hackers who worked tirelessly to tackle major food problems.
Upstart compiles a photo montage of the weekend’s festivities, taking a look at the four winning teams.
Venessa Wong examines the hackathon challenges, the winning hacks and the impact they could have on the dining industry.
Nathanael Johnson dives into how Hack//Dining winning team Just Right offers a solution for “burrito creep” by stressing portion control and minimizing consumption of carbon-intensive ingredients (like meat).
Mary Beth Albright shares her thoughts on why bolstering the connection between food and tech advocates through events like Hack//Dining will encourage development of new ways to feed 9 billion well and sustainably.
Archita Datta Majumdar takes a look at why and how technology will be a driving factor in the F&B industry in the future, highlighting how Hack//Dining aims to bring more efficiency and sustainability to the industry.
Eric Novinson highlights Chipotle’s winning hack, Just Right, and explores the impact such a technology could have on Chipotle’s bottom line, if implemented.
Monica Chen gives a behind the scenes look at Chipotle’s Hack//Dining experience, diving into process, winning hacks and much more.