Restaurant kitchens are notorious generators of food waste—an average of tens of thousands of pounds a year. That fact begged for an innovative solution from Olaf van der Veen and his partners.
So, in 2019, the trio of digital-tech entrepreneurs founded Orbisk in the Netherlands with one purpose: provide foodservice operators with precise information on what they throw away, and when, and ideas for making reductions.
Orbisk, the app they invented, utilizes AI-powered computer vision to deter…
Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.
S2G Investments Managing Partner Chuck Templeton shares his take on the current food system investment climate.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.
In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or upcycling, is made possible by advances in processing technologies, utilization of novel waste streams, and new research findings.
An infographic on foodservice menu trends