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For Brands, Quick, Smart Approaches to Food Sustainability
Tips for ensuring your foodservice brand doesn’t miss out on connecting with sustainability-minded consumers.
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Food
Climate change, population and workplace shifts, and continued inequality are stressing our food systems and our ability to afford the food we need. This issue of What the Future: Food explores how robot food farming to food scientists are working to solve those challenges.
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Ways delivering food will get even more convenient
A recent Grubhub partnership with 7-Eleven and other moves in this space show how the importance of delivered “convenience” is spilling into virtually every category within food and beyond.
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Hybrid work will upend our food habits (again)
The pandemic accelerations of hybrid work and eating trends mean we could continue developing new habits, but this futurist from Mars Wrigley sees contradictions with the role food plays in our traditions, heritage and culture.
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How indoor farms make food more accessible
Iron Ox and other indoor farming ventures aim to solve two problems at once. First, to make farming itself more sustainable. But just as important is creating more efficient growing techniques to maximize how much quality food can be produced.
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Why paleo for pets is the new sustainability
Dogs and cats are historically carnivorous, but they don’t typically eat cows and chickens in the wild. Cultured meat, which is grown in a lab, is being developed by Because Animals to create evolutionarily appropriate and sustainable pet foods.
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How brands can synthesize a business from a desired ingredient
Paraxanthine, a synthesized component of caffeine that shows promise to provide focused energy without the jitters or a caffeine crash, is the star ingredient in a new generation of energy drink called Update that’s being targeted to the crypto, NFT and blockchain-based Web3 builders.
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How inflation is affecting the things we care about most
In less than five minutes of reading time we’ll give you all the data and context you need to get you up to speed on Ipsos’ latest wave of the Coronavirus Consumer Tracker.
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Silver linings and new opportunities in a post-pandemic food world
Kevin Boehm, co-founder and co-CEO of Chicago’s Boka Restaurant Group, joins us as the Summit keynote speaker.
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What the Future: Food
As climate change and technology shape how we produce our food, so too are we developing new ways to procure and consume it. Meanwhile, the pandemic upended many habits. Thankfully, solutions exist which we talk about at the Summit.