At last night’s Museum of Food and Drink-sponsored panel, very little was black and white.
Food for Thought
Screening in New York on October 12, After Winter, Spring follows the ups and downs of rural French farming families.
True to its aim, the summit showcased how technology already creates efficiencies and connections within the global hospitality industry.
The business’s goal is to provide delicious and responsibly sourced meals at a price point that families feel comfortable ordering from multiple times a week.
We recently caught up with Hampton Creek CEO Josh Tetrick to learn more about the company’s growth over the past few months.
Composting’s not very hard once you develop a habit, and living in New York City means you have options ranging from fermenting your own scraps to dropping them off at the Greenmarket.
The project comes on the heels of a broader grainshed revival and has particular relevance as consumers become more aware of grains, which until recently were an afterthought of the broader food movement.
“Just Eat It: A Food Waste Story” premiers on April 22 at 10 p.m. on MSNBC.
It’s rare to see something so stylish, easy-to-use and on point released by a government organization.
While the topics ranged from seed saving, soil science and starting a food business to school food, greening urban infrastructure, food education, advocacy and policy, the underlying themes were community and equity.
In anticipation of our upcoming innovations issue, we’re exploring some of the latest free food-related apps and how they might transform how we shop for, cook, eat and relate to food.
Each successful applicant is overseen directly by Food-X and a panel of hand-picked experts including Food Tank president Danielle Nierenberg, Food+Tech Connect founder Danielle Gould, chef Dan Barber and journalist Michael Moss to name a few.
