Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to.
Last week’s top story was unsurprisingly in the meal delivery space. Munchery, the San Francisco-based prepared meal startup that’s raised $120M to date, is on the hunt for a new CEO after having trouble raising a new funding round. According to sources, the startup is losing millions of dollars a month, though investors say it is contribution margin positive.
Other major headlines include: an inside look at the sustainable food trends that will shape the future, including regenerative grazing and jackfruit, and how one Canadian farmer is making six figures per acre by growing fast-turning crops on his micro farm.
Check out our weekly round-up of last week’s top food startup, tech and innovation news below or peruse the full newsletter here.
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From moringa and regenerative grazing to clean labels and the proliferation of jackfruit, these are the up-and-coming trends in food innovation.
Does the Good Food Institute’s emphasis on the ickiness of slaughter with the term ‘clean meat’ belong in a campaign that’s meant to bolster sustainable eating? Villanizing animal meat doesn’t solve our planet’s issues with sustainability.
Unlike its competitors, Chef’d is a fulfillment company that turns anyone’s recipes into a meal kit. It aims to be the grocery store of the future, where recipes serve as ordering slips ad ingredients come in customized portions.
California farmers are planning to offer America’s first crop of marijuana CSAs, stocked with seasonal produce and freshly harvested pot for medical marijuana users.
The meal delivery company is losing millions of dollars per month, though investors say it is contribution margin positive. It’s had trouble raising a new round of funding and hopes a new CEO will help.
The unique prison program diverts 685 tons of food waste a year into compost and is training inmates to farm without chemicals.
How one veteran organic vegetable farmer in Quebec makes six figures per acre by focusing on fast-turning crops, and how he hopes to spread and scale micro farming.
How the IoF will enable ag and food to be more traceable, transparent and trustworthy, empowering all of us with more precise and personalized food, diet and health choices.