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grass-fed beef
Arlin Wasserman writes about how the future of meat is where technology fits at the ubiquitous intersection of culinary and prepared foods, environment and social risk, terroir and[...]
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[...]
Will Turnage explores software solutions for scaling small-scale local meat from an online marketplace for the group buying of meat to a custom ordering system local butcher shops.[...]
A number of startups are linking farmers and eaters directly but most don’t focus on meat. But Chicago-based Red Meat Market, which connects local ranchers directly with consumers [...]
[This article is part of a series of Food+Tech Connect 2011 Trend Reports. Others in the series include Recipe Websites, Apps & Publishing and Where Does Your Food Come From?][...]
19 Dec 2011
Uncategorized
There are a lot of important lessons about building a successful online marketplace that can be learned from our experience working with Zaarly to source 20 lbs of grass-fed beef c[...]
For me, one of the main issues I see in agriculture is confusion in the marketplace. There are all kinds of labels, and the ways stores and brands use terms like “organic,” “human[...]
Today, Food+Tech Connect launches the first in a series of monthly interviews with leading food and tech investors. Over the past year I’ve spoken with 100+ food tech entrepreneurs[...]
Mac Magruder had his way, he would be able to control the grazing of his grass-fed herd by GPS. And while the technology for such a virtual fence is on the drawing board, Magruder[...]
Illustration by Melkorka Kjarval Grass-fed beef has become a household name, but despite unprecedented awareness and demand, many American producers find themselves struggling to m[...]
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