The food truck Cassandria Campbell MS ‘11 and Jackson Renshaw started in an effort to bring locally sourced and healthier food options to the Boston area is now being turned into a restaurant, reports Devra First for The Boston Globe. “These are beautiful neighborhoods and people deserve to be able to walk down the street and get something good to eat,” says Campbell. “If I have kids, I want them to be able to do the same.”
Prof. Carlo Ratti has proposed a 51-story skyscraper for China’s technology hub of Shenzhen that would produce crops to feed populations of up to 40,000 per year, reports Bloomberg News. “Ratti envisions his farmscraper as a self-contained food supply chain, where the crops can be cultivated, sold and eaten all within the same building.”
After the Covid-19 pandemic caused a drop in revenue, Christine Marcus MBA '12 reinvented Alchemista, her food tech delivery service, reports Geri Stengel for Forbes. Marcus targeted the home market allowing property managers to “use temperature-controlled food lockers as vending machines to offer meals, snacks, and more in the lobby or another common area,” writes Stengel.
Boston Globe reporter Janelle Nanos spotlight Spoiler Alert, an MIT startup that works with major food brands to save food that might have gone to waste. “One of our core beliefs is that waste is no longer a necessary or acceptable cost of doing business,” said Spoiler Alert cofounder and chief product officer Emily Malina MBA ’13. “Everything we do is geared towards moving perishable inventory faster to benefit brands, retailers, consumers, and the planet.”
Wall Street Journal reporter Amrith Ramkumar spotlights MIT startup Presto, which is combining with a special-purpose acquisitions company and going public. “Presto offers several different technologies that it says automate restaurants and improve the dining experience,” writes Ramkumar.
Brady Knight '16, Michael Farid '16, Kale Rogers '16, and Luke Schlueter '16 co-founded Spyce, an automated health food restaurant, reports Alie Ward for The Henry Ford’s Innovation Nation. “I started thinking about how we are going to make healthy food more accessible, more affordable and more available and we had this idea that if we used automation, we could help make it a lot more efficient therefore more accessible,” says Faird.
Ayr Muir ’00, SM ’01 speaks with Washington Post reporter Trisha Pasricha about how the goal behind his plant-based restaurants, Clover Foods Labs, is to use plant-based foods to help mitigate the climate crisis. “The overarching mission is global warming. And what we’re trying to do is help meat-lovers eat more meals that have no meat in them,” Muir said. “The more success we have with that, the greater impact we have on the environment.”
Research affiliate Hunt Allcott speaks with Vice reporter David Shultz about his research on the nutrition gap in America. Allcott and his colleagues “have proposed a sort of expansion on the soda tax, in which unhealthy foods are taxed more, and that money is used to subsidize healthier foods,” writes Shultz.
Boston Globe reporter Janelle Nanos spotlights how MIT and the food incubator CommonWealth Kitchen will be hosting three new vendors in the Launchpad dining hall in the Stratton Student Center as part of MIT’s goal to support diverse, local start-up food businesses and help create a more just, equitable, and sustainable food economy. “The move stems from the July 2020 announcement by President Rafael Reif that MIT would work with more minority-owned businesses as part of its effort to fight systemic racism on campus,” writes Nanos.
Beth Baniszewski ’05 speaks with Boston Magazine reporter Scott Kearnan about the TurDunkin’, “a Coolatta-brined turkey covered in confetti sprinkles” and her food blog, Unwholesome Foods, which she started with friends at MIT.
PlateJoy, a company founded by MIT alumna Christina Bognet, “offers a sophisticated digital platform that helps take some of the guesswork, challenge and waste out of eating for better health,” writes Elaine Howley for U.S. News & World Report.
Fast Company reporter Yasmin Gagne spotlights MIT startup Spyce, which has developed a robotic restaurant kitchen. “With a global pandemic ongoing, a meal cooked with a robotic system might be just enough of a differentiator to help Spyce thrive in an era that has decimated the restaurant industry,” writes Gagne.
Forbes reporter Amy Feldman spotlights MIT startup Ginkgo Bioworks, which aims to “design, modify and manufacture organisms to make existing industrial processes cheaper and entirely new processes possible.” Feldman notes that the promise of synthetic biology is “not just a proliferation of new products, but also a reduction of the environmental harm that comes from our heavy reliance on petrochemicals.”
Writing for Forbes, Joseph Coughlin, director of the AgeLab, explores how services such as meal kits and delivery apps appeal to younger and older consumers. “Innovations developed to respond to the demands of what, on the surface, appears to be distinctly younger lifestyles may, in fact, be both a market opportunity for business and an emerging critical resource to support older consumers,” writes Coughlin.
Forbes contributor Daniel D’Ambrosio writes about how MIT alumnus Renaldo Webb has founded a company called Pet Plate, which provides fresh meals for dogs. D’Ambrosio explains that, “Webb realized that pet owners wanted a fresh option. He could launch a business that would ‘make a meaningful difference in the lives of pets across the country.’”