Big Food: The Evolution of the Food Industry

I learned two key things about food as an eight-year-old boy: It could be fun, and it was serious business. My father would come home from his “food factory” like a real-life Willy Wonka, laden with crazy products for which my brothers and I were the test subjects. We ate chocolate-stuffed chicken (delicious ooze), chicken…

Dinner With a Purpose

What does it mean to eat with a purpose? What does food mean to you? How do you choose what goes into your grocery cart or where your next meal will come from? Are your decisions based on coupons? Convenience? Cravings? How good the food will look on Instagram? Or do you stop to think…

Foodpreneurs and the Future of Fridges

A Conversation with Greg Dollarhyde Given all of the experience you’ve had in terms of building brands from scratch and working with a variety of big players, I'm curious what your outlook on business is when it comes to the food space. There are a lot of new brands and business models cropping up, and…

Designing the Moneyball Algorithm For Food

A conversation with Ryan Caldbeck The food industry is changing. A number of ecological, economic, social, political, and technological forces are driving this change. Tech gadgets from the 90s that once filled garages have moved to kitchens. Digital natives (millennials and Gen Z-ers), who now outnumber baby boomers, are cooking, canning, fermenting, and dehydrating all…

Feeding the 5000

Design Exchange, Canada’s only design museum, has announced a Thanksgiving feast prepared to feed 5000 people, which will take place on the last day of its unprecedented biennial festival EDIT: Expo for Design, Innovation & Technology. In collaboration with George Brown College,Chef School, and Second Harvest – Canada’s largest food rescue charity – and hosted…

Designing the Future of Food

An Interview with Denise Morrison, CEO of Campbell Soup Company Navigating the immense transformation currently taking place in the food industry is certainly challenging, especially when you’re at the helm of an iconic company. From how we grow food to how we eat it, this complex world is being reshaped by technology and new consumer…

How IoT Can Help Feed 9 Billion People

The United Nation’s Food and Agriculture Organization (FAO) predicts that by 2050, the world population will rise by 2.3 billion and, to effectively feed that population, our food production needs to increase by 70%. According to research conducted by the University of Minnesota, production for essential crops—such as maize and rice—is currently increasing by increments…

What’s Feeding You?

An Exploration of the Food Experience Today and Tomorrow Think about how you eat today, and then try to reimagine the future of the food experience. How might we eat in 5, 10, or 20 years? What will we eat? When? Why? Whichever table you find yourself at, one thing is certain: One cannot reimagine…

Arepas, Fufu, and Gado Gado

Immigration and Canada’s Changing Culinary Landscape Last spring, as I was strolling through my local farmer’s market in Kitchener, Ontario, I had a sudden craving for pupusas, Salvadoran grilled corn cakes stuffed with beans and cheese. Glancing around at the food stalls while waiting for my fix, I saw another item on the menu that…

Returning to Nature:
 Food Culture Heads North  

I first visited Mugaritz in 2003, when the restaurant was on
 the run-up to its second Michelin star. At the time, northern Spain was a surging font of innovation in global haute cuisine, specializing in the highly technological sort of cooking that came to be called (over the howls of the chefs) “molecular gastronomy.” That…

Fixing the Food System: An Acquired Taste

The food system is broken. Environmental and economic drivers necessitate that we transform our standards of production and habits of consumption; find new ways to meet the demands of global nourishment. There are solutions –
old, new, and emerging – but cultural barriers stall our acceptance of them. To change the way we eat, we need…