The third annual Smart Kitchen Summit will be held on October 10 and 11, 2017, in Seattle, Washington. The Summit aims to gather leaders in the home appliance, culinary, grocery, smart home, and technology industries to discuss the future of food, cooking, and the kitchen.
Gigi Lee Chang, an expert on socially conscious and sustainable business practices and entrepreneurship, talks about opportunities to create a more sustainable society.
Clare Miflin founded Woven, a consultancy dedicated to weaving together urban and natural systems; metrics and vision; people and place, creating whole system designs that reduce material consumption.
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
Amy Keister, Vice President of Consumer Engagement for Compass Group North America, is inspired by the progress made to reduce food waste, yet humbled by the task at hand.
See how a global furniture giant is delivering on its strong commitment to sustainability through its food menu and market offerings with certified, organic, locally-sourced, and low carbon footprint offerings.
The Food Sustainability Index, developed by the Economist Intelligence Unit with the Barilla Center for Food & Nutrition Foundation, ranks countries on food system sustainability based off of three pillars: food loss and waste, sustainable agriculture, and nutritional challenges.
Fish species differ greatly in their reactions to light. U.K.-based start-up SafetyNet Technologies is applying this theory to the problem of bycatch. PISCES is a light-emitting device that fits existing nets and helps fishermen target species.
Barnraiser, the company responsible for the “kickstarter for food,” is launching a new community-building tool powered by machine learning. Over 40,000 members have already signed up.
In Nairobi, Kenya, the World Food Programme has piloted a project to include aesthetically rejected ugly vegetables in school meals, feeding 2,200 schoolchildren lunch made with fresh vegetables for 75 school days.