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Underground Meats
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. [...]
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[...]
Sustainable meat producers face many challenges, like scaling distribution, inventory management and USDA certification. As part of the USDA certification process, the agency requi[...]
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