How many snack brands can claim creation by a Chef trained at Michelin Star restaurants, while tackling food waste?
Interview with Hayden Dansky, Boulder Food Rescue
BFR tackles food waste and mitigates hunger by increasing the access of at-risk populations to nutritious food. How? With a bike. And a robot.
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The science of vegan: Scots go meat-free on ‘Burns Night’. Interview with Nives Arosio
Nives Arosio, head chef at Hendersons' of Edinburgh, reveals her secrets for the perfect vegan haggis, superb mix of tradition and innovation. Is plant-based the future of food?
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Amazon Go opens in Seattle
Gianna Puerini, VP of Amazon Go, tells Reuters what makes Amazon Go special, after the first shop opened in Seattle on 22 January: "This technology didn't exist."
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Apeel Sciences: Longer shelf life for fruits and veggies
Startup Apeel Sciences has developed edible coatings made of plant skins and stems that can extend your friuts and veggies' shelf life by five times.
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The bar that’s run by robots
Sneak peak into the Tipsy Robot, the cocktail bar in Vegas where robots make your drinks.
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NoWaste: the ‘beautifully simple’ app you didn’t know you needed
Meet the developer: interview with Kasper Hjortsballe, the man behind NoWaste
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Bitcoin’s tech preventing foodborne illness
Taiwanese e-commerce firm OwlTing launches world’s first blockchain app for tracing food products.
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Anti-food waste app Too Good To Go: interview
Too Good To Go is the anti-food waste app connecting restaurants and consumers. Our interview.
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5 reasons why customers prefer sustainable brands
5 reasons why customers prefer sustainable brands
