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Hacking Meat
What’s the difference between Grade A, organic, natural and free-range eggs? Amongst a sea of misleading food labels, Buying Poultry hopes to take the guess-work out of choosing th[...]
Registration is now open for Food+Tech Connect's sustainable meat hackathon, held from June 21-23 in Palo Alto, California.[...]
We need a digital tools to empower eaters with information that build demand for sustainably raised meat, say Dawn Undurraga & Kari Hamerschlag of Environmental Working Group.[...]
Ashton Kutcher's Thrash Lab produces a beautiful homage to the craft of butchery, telling the stories of 4505 Meats, Avedano’s and Local Butcher Shop.[...]
Recap of the Hack//Meat projects tackling universal meat industry challenges including farm consolidation, food labeling and consumer empowerment. [...]
Rob Booz of Chefs Collaborative writes about how technology can help chefs streamline their kitchens and improve the profitability of cooking whole animals. [...]
The Hack//Meat hackathon winners helps improve communication along the supply chain and matches consumer demand for sustainable meat with grocery supply.[...]
Hacking Meat is an online conversation exploring how can information and technology be used to hack (or reimagine) a more sustainable, profitable and healthy future of meat. Join t[...]
Haven Bourque of HavenBMedia explains why vegetarians should care about meat production.[...]
Hacking Meat is an online conversation exploring how can information and technology be used to hack (or reimagine) a more sustainable, profitable and healthy future of meat. Join t[...]
Join us for Tom Mylan's butchering demo at Hack//Meat and learn what to look for in a hog and how to make use of the whole animal!
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A fourth generation dairy farmer explains what rose veal is, how is might supplement the income of New York’s livestock and dairy farmers and how technology can help it become mor[...]
Rob O'Donnell of Applegate asks if open source solutions could lower the barriers to entry for getting smaller companies to use meat traceability tools. [...]
Top 10 Produce LLC is helping farmers better market and sell their products online by making their data interoperable and accessible via QR codes. [...]
Kara Rota of Cookstr advocates cooking more and eating less meat, using technology as a means to find tested, trusted recipes outside their comfort zone.[...]
Leah Selim from Global Kitchen see a future in technology transparently connecting authentic ethnic chefs with sustainable, flavorful meat.[...]
Andrew Plotsky of Farmrun and Meatsmith spreads the gospel of Good Meat by communicating, documenting and storytelling.[...]
Chelsea Bardot Lewis of Vermont Agency of Agriculture and Samuel K. Fuller of Northeast Organic Farming Association of Vermont offer some ideas on how to improve efficiency, ways f[...]
This is a list of challenge briefs that will be covered by attendees at the Meat//Hack sessions.[...]
FarmersWeb lays out the challenges and opportunities for technology help disrupt the way we buy and sell whole animals.[...]
Red Meat Market wants to empower the local meat system by connecting restaurants and meat providers through a national campaign called “Eat it! Tweet it!”[...]
From a meat as a data structure to meat processing, these 6 icons help us think about the intersection of meat and information technology.[...]
The future of food is when meat labels are transparent and effectively allow consumers to make informed decisions.[...]
The future of meat is where information and technology serves as a tool to make informed decisions and learn more about the industry.[...]
Tom Mylan talks about his digital book "The Better Bacon Book," the butchery renaissance and how technology can hack a better future of meat. [...]
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