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In 2013, we will see more technologies focused on reducing food waste and making healthier and more informed food choices.[...]
Technology, health and food costs top The National Restaurant Association's 2013 restaurant food trend predictions. [...]
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[...]
As modern technology is adopted in widespread regions of our planet, it can provide poor people with access to many forms of media. Innovations like the internet and satellite tech[...]
Any company building apps or platforms to improve the consumer shopping experience knows that grocery product data is EXPENSIVE, costing $100,000+ annually to license. This data is[...]
Chefs Homaro Cantu and Ben Roche of Moto in Chicago, have been experimenting with new ways to prepare and eat food for years. Now, the duo are exploring how the innovations pioneer[...]
In honor of the first national Food Day, Food+Tech Connect is highlighting 5 innovative ways technology is being used to improve access to fresh, local food. The following selectio[...]
The Public Health Program created an infographic to look at "The Two Sides of the Food Crisis," and to untangle the many factors causing the crisis.[...]
The recent cantaloupe contamination underscores the need for better data about our food’s journey from farm to table. With over 76 million cases of food borne illness, costin[...]
[This interview is part of a monthly series of interviews with leading food and technology investors. Be sure to check out last month's interview with Ali Partovi.] Physic Ventures[...]
Food+Tech Connect asked me to answer the question, how can information and technology be used to hack the food system? I have seen so many start-ups in the food space that I can'[...]
[Editors Note: This is the second story in a series about meat distribution. Food + Tech Connect will run these stories every Monday for the next several weeks.] “The question is, [...]
According to the Smarter Planet Blog, “In June, a team of five IBMers spent three weeks in Milwaukee as part of the company’s Smarter City Challenge grant program with the goal of [...]
Meet Carly Chamberlain, co-founder of Gusta, a new platform that aims to help supper clubs, pop-up restaurants, and artisan teachers connect with 'foodies,' manage events, and buil[...]
The pork belly trade is over. Well, not exactly over, but done with on the Chicago Mercantile Exchange. The reason: no one is trading frozen pork bellies any more. 50 years ago w[...]
One by-product of the artisanal food movement’s renaissance in the United States is that consumers are demanding more information about what’s in our food, where it co[...]
This past Sunday I got to join Mike Lee of Studiofeast for his first Google+ Hangout Cooking Class. Google+ Hangouts is a free video conferencing service that allows you video cha[...]
Tomorrow (Sunday, July 31) I will be joining Mike Lee of Studiofeast for the Google+ Hangout cooking lesson he’s hosting at 6pm EST. Mike and collaborator Soo Baik will be de[...]
How can data exhaust produced through social networks be leveraged to improve web search? What business models are emerging based on the monetization of digital assets rather than [...]
Windowfarms alone will not save the world. But even in the big picture, every little piece counts. That’s the thinking of The Windowfarms Project founder Britta Riley, a technology[...]
"What do I want to eat?" In the era of the Web, where everyone is an expert, this seemingly simple question is becoming increasingly more difficult to answer. How do we sift throug[...]
That’s why the USDA is investing in food hubs and food hub research. The new online food hub resource, part of the Agricultural Marketing Services (AMS) website, contains the USDA’[...]
You are growing, growing, growing. But alas, you have 80 plums, and no lettuce. What do you do? Well, you can set them outside of your apartment and hope they magically get traded[...]
Lilly’s Table, a weekly subscription service that offers seasonal recipes and meal plans, is the brainchild of a former personal chef, Lilly Steirer. Her idea is very near and dea[...]
FOOD 2.0: Open Source Food from Food Tech Connect on Vimeo. The Open Source Food panel raised a diverse and complicated array of ideas about what exactly open source is and how it [...]
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