Food shortages have been making dramatic headlines for the past half-dozen years. The end of the avocado is in sight. Maple syrup could become a luxury ingredient, just like peanut butter. Hummus will go from snack food staple… The Food Ingredient Panic Meter
By CHLOE, the New York City-based fast-casual vegan restaurant that opened in 2015 with a similar service model to Danny Meyer’s hit burger chain, recently received $31 million in funding from Bain Capital, Kitchen Fund,… By CHLOE, the vegan Shake Shack, receives $31 million investment to expand globally
When the Impossible Burger–a plant-based burger designed to sizzle, smell, taste, and bleed like beef–launched in July 2016, it was available first in Manhattan at Momofuku Nishi, a restaurant that also sells $39 strip steak… The plant based impossible burger now available at White Castle
Have you ever wondered how much food is produced every year in the world? 4’000’000’000 tons. How much of this food is wasted? 1’300’000’000, 30%; ⅓ of the world’s food produced goes in the trash… FOOD WASTE: WHICH FUTURE?
Late on a Thursday afternoon in early March, just off Brick Lane in the heart of London’s nightlife hotspot Shoreditch, 23-year-old Louisa Davidson is taking calls and co-ordinating cables and scaffolds, as shocking pink Vegan… The unstoppable rise of veganism: how a fringe movement went mainstream
How Grubhub analyzed 4,000 dishes to predict your next order Today Grubhub does indeed have an algorithm that can look across a country’s worth of takeout orders and tell a user what Indian joint near… HOW GRUBHUB ANALYZED 4,000 DISHES TO PREDICT YOUR NEXT ORDER
FOR YEARS NOW, the US Department of Agriculture has been flirting with the latest and greatest DNA manipulation technologies. Since 2016, it has given free passes to at least a dozen gene-edited crops, ruling that… CRISPR’D FOOD, COMING SOON TO A SUPERMARKET NEAR YOU
Under the volcanoes in Mexico’s Michoacán state, violent cartels are fighting to dominate a shadowy and lucrative market. One gang, called La Familia Michoacana, announced its presence about a decade ago by tossing five rivals’… How the Avocado Became the Fruit of Global Trade
When the patron saint of the Four Seasons’ Grill Room came down last year—a 19-by-20-foot Picasso curtain that had presided over the dining room since 1959—formal “power lunching,” it appeared to many New Yorkers, had… IS THE POWER LUNCH DEAD? And if it is who killed it?
Nestle SA plans to begin selling slimmed-down Milkybar chocolates in the U.K. and Ireland in the first implementation of a new technology that promises the same sweetness with 30 percent less sugar. The Swiss food… Nestle Brings Sugar-Reduction Technology to U.K.’s Milkybar