Archive for Category: "FOOD 2.0"
Future of Food Reviewing at Food 2.0
The days are numbered for critics and experts, but is the future of food really the present day user generated sources? How do location, friends, palate and automated recommendations play a role? Our panelists will explore the hypothesis that we’re rapidly moving towards external signals and factors to determine our next dinner. Join execs from Foodspotting, Yelp, Tasting Table, Bizzy, and Flavorize
The Social Kitchen at FOOD 2.0
FOOD 2.0: The Social Kitchen from Food Tech Connect on Vimeo. [View the story “The Social Kitchen at FOOD 2.0″ on Storify
Open Source Food at FOOD 2.0
FOOD 2.0: Open Source Food from Food Tech Connect on Vimeo. The Open Source Food panel raised a diverse and complicated array of ideas about what exactly open source is and how it can be applied to food from software, hardware, social, and research perspectives. The conversation began by talking about how large amounts of information
FOOD 2.0: Sharing & Making Use of Restaurant, Menu, & Farm Data
Panelists from Seamless Web, AllMenus.com, Ordr.in, Clean Plates & Plovgh discussed their current projects using restaurant, menu, ingredient, food source, and nutritional data during the FOOD 2.0 Internet Week series. The also discussed barriers they face in collecting and sharing data in hopes of building a standard interchange called “Clean Format.”
Food 2.0 Speakers
FOOD 2.0 is a day-long series of panels that will bring together professionals interested in the future of food for discussions about how technology is shaping/disrupting the way we interact with and produce food. The panels will explore food data sharing and standards, the future of food reviewing, open source food, and the social kitchen.
Internet Week 2011: FOOD 2.0
FOOD 2.0 is a day-long series of panels that will bring together professionals interested in the future of food and will promote discussion about how technology is shaping the way we interact with and produce food. The panels will explore food data sharing and standards, the future of food reviewing, open source food, and the social kitchen
