And that’s a wrap on our future of dining series. Over the last 9 weeks we’ve published 53 thought-provoking submissions from Mario Batali, Food52, Mitchell Davis and many more. And the final week of the series was no exception; It’s brimming with standout contributions. Niko Hrdy calls on entrepreneurs to disrupt the food and agriculture industries, Alice Cheng explores 4 ways tech can bolster the 13.5 million U.S. restaurant employees, we chat with Hampton Creek founder Josh Tetrick about why his team’s building the world’s largest plan database and the impact it might have on the future of dining, and so much more.
Don’t miss the final week roundup below, complete with nifty quote images for your viewing (and social sharing) pleasure, and have a look at all 53 series submissions here.
Studio Industries explores why design and human experience must be at the center of food innovation.
Alice Cheng says tech can help restaurant employees grow through virtual mentorship, education and networking.
Josh Tetrick on building the world’s largest plant database and how Hampton Creek’s fulfilling its mission to make better food available to everyone.
Changing Tastes founder Arlin Wasserman believes technology holds the key to truly personalizing the dining experience for both eaters and chefs.
Saul Colt believes our food future will be driven by a collective desire to slow down and connect with our food and that new tech should support that mentality.
Emilie Baltz writes about food as a vehicle for performance, which helps us cultivate a better understanding of both food and self.
Rebecca Chesney of Institute for the Future on how BulliPedia, Gitchen, Open Source Seed Initiative and Underground Meats are creating an open source food web.
Niko Hrdy calls on entrepreneurs to disrupt the food and agriculture industries and to educate consumers about their food, from farm-to-fork.