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.’”
CBS This Morning correspondent Nikki Battiste visits MIT to learn more about a device developed by MIT researchers that uses wireless signals to detect food contamination. “We hope to be able to build a portable device that a person can take with them when they're trying to buy something from a supermarket or from a farmer's market,” explains Prof. Fadel Adib.
An excerpt published in National Geographic from a book by Deborah Blum, director of the Knight Science Journalism Program at MIT, examines how Henry Heinz’s push to improve the quality of his company’s ketchup helped usher in new food safety regulations. Blum writes that Heinz realized “consumer distrust of the food supply would be far more expensive to manufacturers like him than the cost of improving the food itself.”
The Today Show highlights Spyce, a restaurant started by four MIT alumni where “robots prep and cook the meal and a team member completes it,” explains Sheinelle Jones. “What we are automating are the tough, repetitive monotonous jobs,” says co-founder Michael Farid, “to allow people to focus on what people are really good at - customer service, creativity, the presentation of your bowl.”
Boston Globe reporter Amy Crawford highlights MIT startup Spoiler Alert, which “helps food businesses manage surplus inventory (its customers include Sysco, the world’s largest food wholesaler) and runs an online marketplace for discounted food sales and tax-deductible donations throughout New England.”
MIT researchers have developed a new system to detect contaminated food by scanning a product’s RFID tags, reports Devin Coldewey for TechCrunch. The system can “tell the difference between pure and melamine-contaminated baby formula, and between various adulterations of pure ethyl alcohol,” Coldewey explains.
Chronicle highlights MIT startup Spyce, a restaurant with a robotic kitchen. At Spyce, the flames used to heat a wok “are replaced with induction metal,” explains Erika Tarantal. “The robot-controlled rotation ensures cooking on all sides.”
Deborah Blum, director of the Knight Science Journalism Program, speaks with Boston Globe reporter Michael Floreak about her book exploring the origins of food regulation in the U.S. The book, “reminded me why these rules are so important and what a thin line they are between us and the bad old days of the 19th century when cookbook authors had to warn their readers about fake food,” she explains.
Writing for the American History Magazine, Sarah Richardson highlights the trailblazing path of Ellen Swallow Richards. Richardson notes that Swallow Richards was a “one-woman parade of firsts: first female student at Massachusetts Institute of Technology, first female fellow of the American Association of Mining and Metallurgy, first female professor at MIT.”
MIT alumni Aman Narang and Steve Fredette speak with NECN’s Brian Burnell about their startup Toast, which provides cloud-based, restaurant management software. Narang explains that Toast was created to replace outdated restaurant technology and “build something from the ground up that could connect their diners, their guests, their employees, and make the restauranteur’s life more efficient.”
The Media Lab’s Open Agriculture Initiative is releasing a Personal Food Computer, which uses the same algorithms as the lab and is “capable of growing four plants at a time,” reports Howie Kahn of The Wall Street Journal. Research scientist Caleb Harper hopes the PFC technology, which will be piloted in Boston-area schools, “will expand our knowledge of cultivation on a rapidly changing planet.”
Wall Street Journal reporters Annie Gasparro and Jesse Newman spotlight the Media Lab’s Open Agriculture Initiative, where Caleb Harper is at work developing a Food Computer. Harper explains that the Food Computer, a controlled environment where all of a plant’s needs are controlled and tracked, is a “fundamentally different way of thinking about where we plant things and why.”
A new book by Deborah Blum, director of the Knight Science Journalism Program, focuses on Harvey Washington Wiley’s “fight for pure food,” explains Joshua Johnson, host of NPR’s 1A. While food safety has improved, Blum believes “it’s not safe enough and that our safety mechanisms have been – as they were in Wiley’s time – weakened over the years.”
Deborah Blum, director of the Knight Science Journalism Program, speaks with Radio Boston’s Deborah Becker about her book on Harvey Washington Wiley’s quest to make food safer in America. “I think we have a long way to go in being really transparent about what’s in food,” says Blum about current food safety protections.