Weeks 7 and 8 of our future of dining series were chock-full of thought-provoking submissions covering everything from streamlining home-cooking to bringing tech to wine making. Klappo dives into how we can harness big data to build better health and wellness apps, Sea to Table gives us an inside look at how it’s using tech to grow the sustainable seafood movement and Look & Cook envisions a community of smart, linked cooking apps, to name a few.
Don’t miss our roundup of posts from the last two weeks below, complete with nifty quote images for your viewing (and social sharing) pleasure, and have a look at the 40+ (phew) submissions we’ve posted so far here.
Yael Raviv of Kinetic Art envisions a world of smart, linked cooking apps that use a shared database to making food apps more financially sustainable.
Chef Hollie Greene wants to get people cooking more healthfully. She’s using technology to help families learn how to cook meals with more veggies.
Pills and shakes won’t replace food all together, but tech and design will help alternatives like Soylent become more mainstream in the future of food.
St. Francis Vineyard shares how it uses data and technology to improve vine health and make its wines more sustainable.
Founding Director Michael Dimin explores how tech is helping chefs and eaters from across the country begin to support independent fisherman and sustainable fisheries.
Julie Ann Fineman chronicles FoodShed Exchange’s farm-to-fork launch dinner and how it exemplifies the platform’s goal to connect chefs with sustainable suppliers.
Klappo looks at how we can leverage semantic data to create food and wellness apps that help consumers truly understand what is in their food.
Brooke Singer and Stefani Bardin of La Casita Verde say using tech to build better food systems and informed communities, will improve environmental and public health.
CEO and Founder Santiago Merea explores how hacking recipe selection and ingredient sourcing can create a healthier, more customizable future for home cooking.
Ingredient1’s co-founders believe tech can help food makers better understand customer needs and trends, while making food info more accessible to consumers.