Food+Tech Connect and GRACE Communications Foundation are hosting the online conversation “Hacking Meat” (a series of articles), in which leading food and technology innovators respond to the question: “How can information and technology be used to hack* (or reimagine) the future of meat?”
As the central element of most American plates, meat is one of the areas most prime for improvement in our food system. But while demand for sustainably raised meat is booming, the industry is having trouble scaling. Which is why we’re inviting a diverse group of innovators to share ideas about how data, technology and new media can be used to reimagine a more sustainable, profitable and healthy future of meat.
Please join the conversation and share your own ideas or product requests in the guest post comments, on your own blog (send us a link), on Twitter (#hackmeat), Facebook, and Tumblr.
Posted #hackmeat responses:
- Katrina Heron, Edible Schoolyard Project : Give Consumers Accessible & Reliable Information
- Joanne Wilson, Gotham Gal : Tracking the Meat We Eat
- Kent Schoberle, 4505 Meats: Bringing Transparency to Processing
- Jonathan Yale, HooftyMatch: We Need a Digital Marketplace
- Marilyn Noble, American Grassfed Association: We Need Regional “Meat Hubs”
- Craig Rogers, Border Springs Farm: Bolstering Proud Farmers and Educated Consumers
- Andrew Gunther, Animal Welfare Approved: Stop Preaching to the Converted
- Naithan Jones, Aglocal: We Need to Fix the Broken Supply Chain
- Haven Bourque, HavenBMedia: Know Your Goat, Know Your Farmer
- Raul Martin, Sales Manager at FERMIN USA: The Bionic Porquero
- Jonathan Kaplan, NRDC (Natural Resources Defense Council): Saving the Middle Class
- Camas Davis, Portland Meat Collective: Power to the Meat Collective
- Cesar Vega, Author of The Kitchen as Laboratory: Strengthening the Case for Terroir
- Food+Tech Connect Interviews Ryan Farr of 4505 Meats: The Butcher and the Tech Beast
- Brad Cecchi, Executive Sous Chef at Grange Restaurant: Bring on the Home Cooking Renaissance
- Mark Post, Maastricht University: “Cultured Beef”
Hungry for more? Read the meaty ideas explored during last year’s Hacking Meat conversation.
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