Food+Tech Connect

We’re super excited to announce our new & improved Food Startup Branding 101 course. Sign up by October 19th and get 25% off || More info on our homepage - link in profile.

We’re super excited to announce our new & improved Food Startup Branding 101 course. Sign up by October 19th and get 25% off || More info on our homepage - link in profile.

How Sea to Table Is Using Tech to Grow the Sustainable Seafood Movement
From Virginia to Arkansas, Texas to New York, we’re seeing chefs adopt a “sea-to-table” approach to sourcing fish. And there are people on both ends of the chain doing the right thing: farmers growing the right vegetables, fishermen catching the right fish, chefs and diners cooking and eating the right food. Sea2Table is pioneering this shift. 

How Sea to Table Is Using Tech to Grow the Sustainable Seafood Movement

From Virginia to Arkansas, Texas to New York, we’re seeing chefs adopt a “sea-to-table” approach to sourcing fish. And there are people on both ends of the chain doing the right thing: farmers growing the right vegetables, fishermen catching the right fish, chefs and diners cooking and eating the right food. Sea2Table is pioneering this shift. 

We really need this right about now. 
the-more-u-know:

kqedscience:


MIT Students Create An Ice Cream Printer
“You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.”
Read more at techcrunch.

School done right

We really need this right about now. 

the-more-u-know:

kqedscience:

MIT Students Create An Ice Cream Printer

You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.”

Read more at techcrunch.

School done right

Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren Wan weighs in on using tech to drive restaurant growth, Local Orbit and Sourcery dive into the future of food sourcing and supply chains and much more.
Future of Dining Editorial Series Week 6 Recap

Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren Wan weighs in on using tech to drive restaurant growth, Local Orbit and Sourcery dive into the future of food sourcing and supply chains and much more.

Future of Dining Editorial Series Week 6 Recap