| Connect with us
The Platform For GOOD FOOD INNOVATION
future of food
This graphic illustrates the impact green food supply chain innovation, corporate sustainability initiatives & more can have on profits, people & the planet. [...]
Challenging the belief that healthy organic food is expensive and inaccessible, Edible Impacts cooked 3 meals/day for $5-7/person and open sourced the results. [...]
Adam Eskin on democratizing farm-to-table, Food Tank on how tech helps farmers prosper, Brian Witlin on using data to incentivize healthy eating and much more. [...]
Our top food tech event picks for Spring and Summer 2015, including conferences, panels, Meetups and much more. [...]
Rebecca Chesney of the Institute for the Future imagines a networked food future, in which natural and artificial objects can work in concert with each other.[...]
Brian Witlin on why harnessing data and creating financial incentives for healthy eating, will help us reimagine food production, regulation and consumption. [...]
Lawrence Williams of USHFC on how REAL Certified empowers consumers and the foodservice industry to support real food, helping catalyze a better future.[...]
Exo co-founder Greg Sewitz believes bugs are integral to a sustainable future. He's helping eaters get over the psychological hurdle via cricket protein bars. [...]
REAL Certified and Sourcery have teamed up to make it easier for restaurants, foodservice operators and consumers to gain access to fresh, real food. [...]
We caught up with Jordan Tetrick of Hampton Creek at Expo East to chat about the role branding has played in the startup's meteoric success.[...]
TFF's 2014 challenge will bring together students from universities around the world to prototype solutions for feeding the world in 2050. Sign up by Oct 31.[...]
From Plated's $15m fundraise, to an agtech startup that's upcycling waste water for animal feed raising $12.7m, these are last week’s top food tech news stories.[...]
Nait Jones believes the global e-commerce opportunity is huge and encourages those tackling it to consider these insights and raise capital from like-minded investors. [...]
Studio Industries explores why design and human experience must be at the center of food innovation.[...]
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[...]
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.[...]
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 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. [...]
Copyright © 2015
Food+Tech Connect. All Rights Reserved. Made in New York.