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A NETWORK FOR INNOVATORS Transforming the Business of Food
As the demand for online education grows, Feast, “the online cooking school for the common man,” is betting that the future of cooking education is online. The San Francisco-based food startup, which is currently participating in 500 Startups’ sixth incubator class, is applying a Lynda or Skillshare-like e-learning model to help make cooking
Food delivery startups dominated the news in April. Read about the most interesting funding, M&A and partnership deals in the food tech media space.
Calling all hackers, food industry “steakholders,” entrepreneurs and creatives: Registration for Hack//Meat Silicon Valley is now open! June 21-23, 2013 // Palo Alto, California WHAT IS HACK//MEAT SILICON VALLEY? Following the success of Hack//Meat NYC, we heard nonstop from our friends and colleagues on the West Coast that they wanted a chance to
A roundup of M&A, partnership and funding deals for food startups focused on content, communities, commerce and analytics in March 2013.
Market Needs
USDA Drought Code Sprint: Defining User Personas & Problems
Infographic of the Week: How to Pack a Superbug-Free Lunch Box
Infographics of the Week: How Nutrition Drives Shopping Behaviors
Event: Hacking for Hunger with USAID 9/14 -9/16
Infographics of the Week: Food Waste Facts
How the US Loses 40% of Our Food: Problems & Solutions
Which APIs & Mobile Websites Should USDA Launch by 2013?
Good Nutrition Data: No Longer Hard To Find?
Why Your Groceries May Be More Expensive in 2013 [Infographic]
Infographic of the Week: What’s In Your Hot Dog
Innovation
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 the conversation and share your ideas or product requests in the commen[...]
Join us for Tom Mylan's butchering demo at Hack//Meat and learn what to look for in a hog and how to make use of the whole animal!
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A fourth generation dairy farmer explains what rose veal is, how is might supplement the income of New York’s livestock and dairy farmers and how technology can help it become more popular for consumers.[...]
Rob O'Donnell of Applegate asks if open source solutions could lower the barriers to entry for getting smaller companies to use meat traceability tools. [...]
Top 10 Produce LLC is helping farmers better market and sell their products online by making their data interoperable and accessible via QR codes. [...]
Kara Rota of Cookstr advocates cooking more and eating less meat, using technology as a means to find tested, trusted recipes outside their comfort zone.[...]
Leah Selim from Global Kitchen see a future in technology transparently connecting authentic ethnic chefs with sustainable, flavorful meat.[...]
Andrew Plotsky of Farmrun and Meatsmith spreads the gospel of Good Meat by communicating, documenting and storytelling.[...]
Chelsea Bardot Lewis of Vermont Agency of Agriculture and Samuel K. Fuller of Northeast Organic Farming Association of Vermont offer some ideas on how to improve efficiency, ways for technology to bring producers, processors, distributors, and end us[...]
FarmersWeb lays out the challenges and opportunities for technology help disrupt the way we buy and sell whole animals.[...]
Red Meat Market wants to empower the local meat system by connecting restaurants and meat providers through a national campaign called “Eat it! Tweet it!”[...]
From a meat as a data structure to meat processing, these 6 icons help us think about the intersection of meat and information technology.[...]
The future of meat is where information and technology serves as a tool to make informed decisions and learn more about the industry.[...]
Tom Mylan talks about his digital book "The Better Bacon Book," the butchery renaissance and how technology can hack a better future of meat. [...]
The future of meat is where family farms will use technology to improve profitability by overcoming marketing, distribution and storage challenges. [...]
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 choice.[...]
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