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Hacking Dining
Hampton Creek on building a plant-based food future, Studio Industries says food needs design, Culinary Agents on using tech to support the 13.5M restaurant workers and more. [...]
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.[...]
Guest post by Saul Colt, Principal – Kinetic Startup Innovations, Kinetic Cafe & Head of Magic!, SAUL! The Idea Integration Company. The views expressed here are solely t[...]
Emilie Baltz writes about food as a vehicle for performance, which helps us cultivate a better understanding of both food and self.[...]
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. K[...]
Guest post by Rebecca Chesney, communications and research manager, Institute for the Future. The views expressed here are solely those of the author and do not reflect the views o[...]
Niko Hrdy calls on entrepreneurs to disrupt the food and agriculture industries and to educate consumers about their food, from farm-to-fork.[...]
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.[...]
Guest post by Michael Dimin of Sea to Table. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. When you eat fish, if you th[...]
St. Francis Vineyard shares how it uses data and technology to improve vine health and make its wines more sustainable.[...]
Guest post by Julie Ann Fineman and Lee Glenn of Farm Fork Life. The views expressed here are solely those of the authors and do not reflect the views of Food+Tech Connect. A magic[...]
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.[...]
Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren W[...]
Guest post by Brooke Singer & Stefani Bardin of La Casita Verde. The views expressed here are solely those of the authors and do not reflect the views of Food+Tech Connect. We [...]
Hack//Dining resulted in some interesting insights about the future of dining, as well as some potentially game-changing hacks. More than an event, this is about tackling big probl[...]
Guest post by Santiago Merea of The Orange Chef Co. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. How might we use tech[...]
Guest article by Taryn Fixel and Eris Stassi, Co-Founders, Ingredient1. The views expressed here are solely those of the authors and do not reflect the views of Food+Tech Connect. [...]
Guest post by Alex Yancher of Pantry. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. A market with a ‘lemon’ probl[...]
Guest post by Peretz Partensky, co-founder of Sourcery. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. In the future o[...]
BN Ranch's Nicolette Hahn Niman says technology can facilitate the shift to grass-based farming, which we need to create a more sustainable future of food.[...]
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