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Krysia Zajonc
What a week for our future of dining editorial series! Michiel Baker of Google Food Services explores how the Google team plans to cultivate a sustainable food future, StanfordR[...]
Local Food Lab founder Krysia Zajonc makes a case for raising the restaurant minimum wage and encourages everyone to use the National Diner Guide.[...]
Eating is complex and rife for disruption. From employee turnover, slim margins and limited availability of affordable, sustainable ingredients to food safety compliance and custom[...]
For many food entrepreneurs, navigating the basics of building a business and then finding service providers, freelance talent and like-minded investors can feel daunting. In 2011,[...]
If you are passionate about fixing our food system, you have probably already heard of the cover story in this month’s The Atlantic magazine, “How Junk Food Can End Obesity.” Autho[...]
This June 21-23, we’re bringing together an incredible group of mentors and judges to help you prototype a tastier, more sustainable future for meat. Hack//Meat Silicon Valle[...]
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