Nate Mook talks restaurants serving meals to people in need during COVID-19.
On “Food Talk”, Dani talks with chefs Amy Sins and Erik Bruner-Yang. They discuss their unique business models and inspiration, as well as their efforts to provide food and community relief efforts during coronavirus.
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
D.C. restaurants sell CSA boxes as a way to adapt to COVID-19 restrictions and support farmers, their community, and their staff.
Winnow’s artificial intelligence system, Winnow Vision, is using machine learning to give chefs tools to reduce food waste in their kitchens. Winnow CIO Peter Krebs talks with Food Tank about the economic and environmental potential of using AI to cut food waste.
A new tool developed by the Ellen MacArthur Foundation measures business’ circularity, helping them reduce waste and become more sustainable.
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”