“Quite simply, tech is the future. It has the potential to make everything easier and take the complexities out of the meat supply chain.” –Ryan Farr, Butcher, Chef and Owner of 4505 Meats
As the central element of most American plates, meat is one of the areas most prime for improvement in our food system. But while demand for sustainably raised meat is booming, the industry is having trouble scaling. Which is why Food+Tech Connect and GRACE Communications Foundation hosted “Hacking Meat,” an online conversation (series of articles) in which leading food and technology innovators responded to the question: “How can information and technology be used to hack (or reimagine) the future of meat?”
At its core, the series explores how data, technology and new media can be used to reimagine a more sustainable, profitable and healthy future for meat. Among the meaty submissions, Joanne Wilson of Gotham Gal highlights some of the startups bringing transparency to the food industry, Andrew Gunther of Animal Welfare Approved writes a call to action for expanding the network of conscious consumers and Mark Post of Maastricht University gives us a glimpse at the lab-grown beef of our future. Check out the complete list of meaty responses below.
THE HACKING MEAT RESPONSES:
THE BIGGER PICTURE:
While this conversation began online, we also hosted Hack//Meat Silicon Valley, a hackathon where industry “steakholders” worked with entrepreneurs, technologists and creatives to rapidly prototype software and hardware solutions to sustainable meat industry challenges. Read more about the event and the winning hacks here.
This post originally appeared on Forbes.
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