Archive for Category: "Researchers"
Mining Allrecipes.com’s Ingredient Networks for Recipe Recommendations
A new study analyzes Allrecipe.com’s 46,337 recipes, 1,976,920 user reviews, and data from about 530,609 users to understand the fundamentals of cooking and user preferences.
Nicola Twilley on Hacking the Food System: Crowdsourcing What & Where Angelenos Eat
It takes millions and millions of tons of food to feed a city. Somehow, enough milk and produce and soda makes its way to, say, Los Angeles; somehow it all gets distributed — frequently unevenly. But no one actually knows where all that food comes from, who’s buying it, and from where
Carl DiSalvo on Hacking the Food System: Reinvent Ag-Tech
We can think about how to hack the food system through both pragmatic and applied innovation, and also through imaginative and critical engagements with agriculture and food. One of the questions I’m interested in is: How can sensing and robotics technologies support small-scale agriculture
Dickson Despommier on Hacking the Food System
The construction of the world’s first vertical farms have amply demonstrated to even the most outspoken critics that indoor farming in tall buildings is not only feasible but entirely doable. A fifth VF in Seattle, a modest two story facility operated by Cevsca, Inc., opened in June, 2011. Vertical farming has now moved from the “crazy idea” stage, to conceptualization, to construction of functional prototypes in just eleven short years.
Meat #5: Are Grazing by GPS & Virtual Fencing on the Horizon?
Mac Magruder had his way, he would be able to control the grazing of his grass-fed herd by GPS. And while the technology for such a virtual fence is on the drawing board, Magruder might have to wait a while to use it on his own cattle
Iconathon LA 8/13/11: Create New Symbols for Food & Nutrition
Calling all Food Advocates & Designers This Saturday, August 13, 2011, Code for America and The Noun Project are bringing together designers and food advocates to create new symbols for Food & Nutrition in a design event called an Iconathon. Register here. Description and agenda from Iconathon LA organizers: LA’s Iconathon will begin by providing
Infographic Visualizes The Greenhouse Gas Emissions of 20 Popular Proteins
Last week, Environmental Working Group released Meat Eater’s Guide to Climate Change+Health, to make it easier for consumers to green their diet and the planet. They partnered with environmental analysis firm CleanMetrics to conduct lifecycle assessments for 20 kinds of meat, dairy, and vegetable proteins. Using a systems approach to conduct the assessments, they calculated the
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.
[Infographics] Farming First: Where To Invest To Build A Green Economy
![[Infographics] Farming First: Where To Invest To Build A Green Economy](http://www.foodandtechconnect.com/site/wp-content/themes/yamidoo/scripts/timthumb.php?src=http://www.farmingfirst.org/wordpress/wp-content/themes/farmingfirst2/greeneconomy/since-1980-domestic-embed.jpg&w=190&h=115&zc=1)
Farming First, a multi-stakeholder coalition whose goals is to further sustainable agriculture development worldwide, has launched a six-part online infographic called “The Story of Agriculture and the Green Economy.” The series tells the story of agriculture’s potential for building a global green economy that can contribute to GDP growth, while also reducing carbon emissions. Questions
Commodity Cropism: The Data You Don’t Have About Your Food
Media artist and Eyebeam Resident Stefani Bardin is outraged by the way that nutritional information is currently obscured and delivered, which causes detrimental effects to our health and the environmental. Her latest project, Commodity Cropism, a multi-channel video installation, uses stylized commercials to “expose veiled information” about these darlings of industrial agriculture: corn, soy, and sugar. The project also seeks to arm the public with data left out by “loosely monitored food production and labeling systems.” The installation includes three videos (below) each chock-ful with fascinating statistics about the three monocrops
Nicola Twilley On Food As A Lens For Understanding & Changing The World
GOOD Food Editor Nicola Twilley launched GOOD magazine’s new Food hub this past January. Through her editorial direction at GOOD, her blog Edible Geography, The Foodprint Project, the “Landscapes of Quarantine” exhibition, and Future Plural she helps us use food as a lens through which we can explore, understand, and reshape conversations about the design of health, global trade, poverty, cities, the environment, and of course food
Human Cheese Questions Answered
My interview with Miriam Simun about her project making cheese from human breast milk, posted on both Food+Tech Connect and Grist, provoked a substantial amount of conversation. We are both fascinated by the range and quality of reactions, which ranged from disgust to interest in understanding the technical aspects and implications of production. Rather than letting
The Scoop: How Baby Gaga Fortifies the Human Cheese Conversation
A month and a half ago, I interviewed Miriam Simun about her project making cheese from human breast milk. The interview spread virally through various channels such as The AV Club, Gothamist, GOOD, and Michael Pollan’s blog, provoking a substantial amount of conversation. While the sensational nature of the subject certainly contributed to the spread,
Extreme Dining: Cross(x)Species Adventure Club
World leaders are grappling to address challenges related to water, food, and energy security. The sustainability of these systems will require cross-disciplinary strategies that leverage interconnections between the three. This Saturday, February 12th, the Cross(x)Species Adventure Club, hosts a series of workshops and a dinner that uses food as a medium for understanding these interconnections.
Miriam Simun On Human Cheese, Biotechnology, & Sustainable Food
Would you try a slice of human cheese? I’ve asked this question at a dinner of artists and sustainable food advocates, at dinner with my family, and in conversation with friends. There are the brave few who say they would be interested in trying, however, most people react in utter disgust [note to self: bringing
