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future of food
The future of meat production is going to require extraordinary innovation. Our global population is predicted to reach 9 billion by 2050, both demand and prices for meat are set t[...]
As a director of concept for a large restaurant / bakery-cafe chain, it’s my job to follow trends. In 2013, boutique health trends like gluten-free, fermentation and paleo ga[...]
Guest post by Tim West, co-producer of the Future of Food Hackathon. Why would a tire company care about food? Over 100 years ago, Michelin saw the need to drive to restaurants as[...]
As credit card processing fees eat up an increasing amount of restaurant profits and customer acceptance of restaurant technology grows, the industry has begun embracing mobile pay[...]
Niche startup accelerator programs are sprouting up like leafy greens in spring, and co-working spaces have been gaining global popularity since the late 90s. And now The Food Loft[...]
The value proposition for dining out is changing. Restaurants have always been in the business of providing a product (food) and a service (waiting on the customer) that you can[...]
South By SouthWest (SXSW), the largest digital-interactive conference in the United States, offers a unique opportunity to connect with and learn from a diverse group of people who[...]
Dan Carberry, Director- Concept & Product Development at Panera Bread applies the "too-big-to-fail" theory to restaurant chains.[...]
Since Webvan’s implosion in 2001, e-commerce has been almost unmentionable when it comes to food. But as mobile, social media and online shopping adoption grow, retailers and consu[...]
Food52 launches a new e-commerce platform called Provisions. We talk with Amanda Hesser about how it fits in with Food52's business model. [...]
The hunt for real world applications for Google Glass, Google’s new wearable computer that promises to revolutionize how we access information and document the world around u[...]
New digital menu platfor, Butter Systems, replaces menus with tablets, but not people with tablets.[...]
There’s nothing “lean” about how traditional packaged goods are developed and sold. It can take CPG giants 18 – 36 months on average to get a new product from ideation to the store[...]
Thanks to e-commerce companies like Amazon and Zappos, consumers can shop from anywhere, at anytime, for almost anything. A next day e-reader delivery for that last minute birthday[...]
To help our readers hack the food system, Food+Tech Connect partnered with General Assembly (GA)–an educational community that offers classes, workshops, and long form courses in t[...]
We teamed up with Momofuku to host Food Media Re-imagined: E-commerce & Digital Strategies, a conversation with angel investor Joanne Wilson, Food52's Amanda Hesser & Bon Appétit's[...]
For 48 hours on June 21-23, over 250 food industry leaders, entrepreneurs, technologists and creatives convened at Hack//Meat Silicon Valley, a hackathon to develop hardware and so[...]
16 leading thinkers and doers explore how data, technology and new media can be used to reimagine a more sustainable, profitable and healthy future for meat.[...]
We're at the beginning of the most radical transformation of our food industry since the Green Revolution. Leveraging information, technology & design, we can level the playing fie[...]
Food+Tech Connect and GRACE Communications Foundation present Hacking Meat, an online conversation exploring how information and technology can be used to hack (or reimagine[...]
Katrina Heron, Executive Director of The Edible Schoolyard Project, talks about her vision for equiping consumers with the information they need to make healthier, more sustainable[...]
Applegate CEO, Stephen McDonnell joins Food+Tech Connect to discuss his transformative experience from the first Hack//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[...]
As consumer distrust of food labels and food allergies grow, these researchers are developing iPhone tools that will bring transparency to your smartphone.[...]
Rob Booz of Chefs Collaborative writes about how technology can help chefs streamline their kitchens and improve the profitability of cooking whole animals. [...]
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