How the Belly Card Makes a Meal Out of Other Loyalty Programs
The rewards consumers can reap with a Belly loyalty card program are quirky to say the least. One of the best prizes in the Belly network? An ice cream date with Jerry of Ben and...
food
How to Meet the World’s Grand Challenges
The best opportunities will come from creating the greatest impact on the biggest realms of human activity, like healthcare, food, water, energy, and education. How can businesses rise to the occasion and focus on the...
A Food Waste Reduction Movement Gathers Steam
Americans today are paying closer attention to food waste, long a European concern. Helping them reduce that waste is an important new opportunity for food and restaurant brands. Like Ikea and EasyJet, who have made...
Can Synthetic Biology Survive in a World Haunted by “Frankenfood”?
There is nothing that turns the collective stomach quite like the word “Frankenfood.” It’s an instant warning to avoid such food. Frankenfood, of course, refers to plants that have been genetically modified in some way....
Internet Grocery Shopping Meets the Sharing Economy
San Francisco-based startup Instacart is hoping to trump services like AmazonFresh, Peapod, and FreshDirect in the battle to deliver fresh food to your door. But unlike those bigger players, Instacart uses the tactics of the...
The Quantified Farm: How Fields Yield Big Data
U.S. farmers working with a Minnesota company called Farm Intelligence have been harvesting more than corn and soybeans lately. Their fields, comprising about 1 million acres, have yielded close to a petabyte of data that...
Techonomic Top 5: Building with Mushrooms, Curbing Food Waste, the Selfie Mecca, and More
When you want to make a mushroom omelet, you usually cut off the stems and use the caps—the tastiest, most tender part of edible fungi. But when it comes to putting mushrooms to more utilitarian...
A Recipe for Less Waste in the Food Service Industry
Think twice before you throw out those leftovers—or maybe even take a picture. Globally, one-third of all food is wasted—1.3 billion tons of food in total. The U.S. alone trashes 40 percent of what it...
The Farmer, the Food Truck, and the Foodie
A few Digital Alley workers are already craning to see which food trucks will serve their lunch at San Francisco’s SOMA StrEAT Food Park when the French bistro truck, France Delices, pulls into the gravel...
