| Connect with us
A NETWORK FOR INNOVATORS Transforming the Business of Food
meat
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 W[...]
We need a digital tools to empower eaters with information that build demand for sustainably raised meat, say Dawn Undurraga & Kari Hamerschlag of Environmental Working Group.[...]
Beef Stakes, an art project by ITP student Sarah Hallacher, offers a sensory examination of 2011 beef production and consumption data from the top 4 U.S. producing states: Nebraska[...]
Ashton Kutcher's Thrash Lab produces a beautiful homage to the craft of butchery, telling the stories of 4505 Meats, Avedano’s and Local Butcher Shop.[...]
The first graduating ARK Challenge class launches companies to gamify grocery shopping, test food quality, connect retailers with small farmers and more.[...]
In 2013, we will see more technologies focused on reducing food waste and making healthier and more informed food choices.[...]
Rob Booz of Chefs Collaborative writes about how technology can help chefs streamline their kitchens and improve the profitability of cooking whole animals. [...]
The Hack//Meat hackathon winners helps improve communication along the supply chain and matches consumer demand for sustainable meat with grocery supply.[...]
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 t[...]
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 t[...]
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. [...]
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.[...]
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 f[...]
FarmersWeb lays out the challenges and opportunities for technology help disrupt the way we buy and sell whole animals.[...]
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 food is when meat labels are transparent and effectively allow consumers to make informed decisions.[...]
The future of meat is where information and technology serves as a tool to make informed decisions and learn more about the industry.[...]
The future of meat is where family farms will use technology to improve profitability by overcoming marketing, distribution and storage challenges. [...]
The future of food will include less meat, but combining insights in food, flavor and technology Foodpairing wants to ensure it's no less delicious. [...]
Hacking Meat is an online conversation exploring the ways that data, technology and new communication methodologies can be used to create a more sustainable, profitable and healthy[...]
Mark your calendar! From December 7 - 9, Food+Tech Connect, GRACE Communications and Applegate are bringing together technologists, entrepreneurs, creatives, policy experts, non-p[...]
FixFood's Meat Without Drugs campaign breaks down how "superbugs" travel from the farm to you.
[...]
A roundup of some of the alarming connections between the drug industry and the food industry.[...]
Red Meat Is Killing You visualizes what "pink slime' is and how it's made.[...]
12
Copyright © 2013 Food+Tech Connect. All Rights Reserved. Made in New York.