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We explore Phil Lempert’s 2015 food trends through a food tech lense, including the rise of grocery delivery, increased nutrition transparency and the social supermarket. [...]
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. [...]
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 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.[...]
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[...]
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 [...]
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[...]
Easy Pairings' future of dining includes mobile "taste profiles" and technologies that help restaurants manage operations, increase sales and grow their business.[...]
Week 4 and 5 of our future of dining editorial series covered exciting food tech ground. Mitchell Davis of the James Beard Foundation makes a case for a sustainability-driven Yelp,[...]
Guest post by David Feller, Founder & CEO, Yummly. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. Netflix understand[...]
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.[...]
Guest post by Haven Bourque, Principal, haven b media. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect. Haven Bourque inte[...]
Guest post by Zach Buckner, CEO & Co-founder, Relay Foods. The views expressed here are solely those of the authors and do not reflect the views of Food+Tech Connect. No one wa[...]
Food52's Amanda Hesser and Merrill Stubbs envision a future for home cooking where Instagram photos link to recipes and you track recipe changes like Github.[...]
NoWait CEO Ware Sykes explores how restaurants can increase efficiency and guest satisfaction while lowering costs by embracing mobile technologies.[...]
Guest post by Mitchell Davis, Executive Vice President, The James Beard Foundation. The views expressed here are solely those of the author and do not reflect the views of Food+Tec[...]
Chipotle's architecture and design team discusses their approach to designing sustainable spaces, their challenges they face and why they're excited about Hack//Dining NYC.[...]
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