Research Scientist Caleb Harper speaks with ABC News' Justine Quart about his work developing growing chambers that can be used to cultivate plants around the world. Harper explains that he wanted to “create a tool that other people could use to solve problems. I’m just a tool maker for the next generation of farmers.”
A study by Prof. David Atkin finds that migrants are willing to pay more, and consume less, to continue eating the traditional cuisine of their homeland, reports Donald McNeil Jr. for The New York Times. Atkin found that “poor migrants within India stuck with their dietary preferences even when they were nearly malnourished.”
Fortune reporter Katie Fehrenbacher features MIT startup Grove Labs in a piece about companies aimed at making our day-to-day lives more sustainable. Fehrenbacher explains that Grove's aquaponics-based gardening systems are aimed at providing “eco-minded customers a way to grow their own food.”
Boston Magazine reporter Jamie Ducharme writes that a team of MIT students has developed an app that provides shoppers with a nutrition receipt for grocery store purchases. The app is based on an algorithm that could “parse through data from the USDA’s National Nutrient Database, assessing the nutritional value of each item in the shopper’s cart.”
MIT researchers have developed a technique to help predict the thickness of a round shell, reports Alexandra Ossola for Popular Science. The findings “could help researchers create shells with a predictable thickness and a uniform consistency at an industrial scale. That’s useful for a range of products, including pills and aerodynamic vehicles.”
In an article for The Washington Post, Tamar Haspel highlights a new collaboration between researchers from the MIT Media Lab, Target and IDEO aimed at helping people better understand what is in their food. Haspel explains that researchers are developing a scanner so shoppers can gain information about their food.
At a recent seminar at MIT, alumnus J. Kenji Lopez-Alt, managing culinary director for SeriousEats.com, demonstrated how to sear a piece of steak, writes Peggy Hernandez for The Boston Globe. “Lopez-Alt’s ‘Searing and Roasting’ presentation last week was part of a symposium complementing MIT’s ‘Kitchen Chemistry’ course,” explains Hernandez.
In an article for Forbes about urban gardening, Laurie Winkless highlights the MIT CityFARM project, through which researchers analyze and share data on the ideal growing environment of various crops. Winkless writes that the goal of CityFARM is to allow people “to download the settings needed to reproduce the growing conditions exactly.”
Postdoc Heather Lee speaks with NPR’s Maria Godoy about how a law that allowed Chinese business owners to travel to China and bring back employees fueled a rise in the number of Chinese restaurants in America. "The number of Chinese restaurants in the U.S. doubles from 1910 to 1920, and doubles again from 1920 to 1930," explains Lee.
Wall Street Journal reporter Brenda Cronin writes that MIT researchers have identified a group of consumers that routinely buy products that fail. “You’ve got to think about who’s buying” the product, explains Prof. Duncan Simester. “If it’s these harbingers buying them….and if they keep buying them…then you’ve got a problem.”
CNBC’s John Schoen writes that MIT researchers have identified a group of consumers that repeatedly buy unpopular products. "You might have thought this was a category-specific effect — someone who buys the wrong makeup," explains Prof. Catherine Tucker. "But the strongest effects were going across category.”
MIT researchers have found that certain consumers are more prone to buying products that end up failing, reports Peter Coy for Bloomberg Business. “It's not just that certain people try out new products that turn out to be unsuccessful,” writes Coy. “It's that they keep going back for more of them.”
Boston Herald reporter Jessica Van Sack writes that Grove, an MIT startup dedicated to enabling people to grow their own produce, will award five of its indoor garden/fish tank systems to local schools. “When you have a full ecological system, it becomes more than just planting seeds and watching them grow,” explains co-founder Gabe Blanchet.
Research scientist Caleb Harper speaks with Steph Yin of Popular Science about his work developing personal food computers, and the vegetables he grew for Thanksgiving using this technology with students in Boston-area schools. Harper says that food computers can help “kids understand the production of food.”
Emily Price writes for The Guardian about MIT research scientist Caleb Harper’s work to develop sustainable, urban agriculture. “Depending on how you eat, about 30-40% of your diet could be produced urban or peri-urban and would be a lot better for you if it was,” says Harper.