Welcome to the Food Tech News Show! You can watch the show live here at 1 Pacific/4 Eastern or on Streamyard, YouTube, or LinkedIn.
This week Mike and Carlos be joined by Future Market’s Mike Lee to talk over some of the most interesting stories of the week. Mike Lee will also talk about his new book Mise, which paints four different scenarios depicting the potential direction of our future food system.
Here are all the stories we’ll be talking about.
Bored & Hungry Closes – Food & Web3: A check in on where things are
In March 2022, NFT and crypto investor Andy Nguyen purchased Bored Ape #6184 along with three Mutant Apes and soon decided to establish a Bored Ape-themed restaurant named Bored & Hungry. The restaurant opened its doors on April 9, and by the end of its first day, it had served 1,500 burgers and had lines stretching around the block.
Two years later, Bored & Hungry has closed.
Last week, Nguyen announced on Instagram that the restaurant’s original location in Long Beach, California, was closing. He shared that they had sold the concept to a franchising company from Asia known as HUNGRY Dao.
Is AI-Powered Customer Interaction at Fast Food & Retail Giving Up too Much Privacy?
A Fast Company article titled “How fast food is becoming a new surveillance ground” looks at how new customer interaction layers using things like bio-authentication, cameras, profile information, and more are a new risk for gathering information about the public.
And earlier this week, we saw Steak n Shake launch facial recognition nationwide for check-in.
Are we going through an airport or going to buy a surf and turf?
Vow Thinks Imitating Meat We Eat is Bad Approach. Enter the Quail Parfait.
Green Queen: The Syndey-based startup is today launching its cultivated Japanese quail in Singapore’s Mandala Club, after the country’s regulator gave it the go-ahead to sell the product. But unlike other rollouts of cultivated meat, where chefs are supplied with the meat itself (which they then incorporate into dishes), Vow is taking a novel approach. What restaurant kitchens get is a parfait containing its cultivated quail.
Mike’s Book about The Future of Food
The four future visions in Mise (pronounced “meez”), which range from the year 2033 to 2067, are created to help people understand the potential long-term impact of things that are happening today in the world on our food system. The book identifies 5 major happenings in society, technology, the economy, the environment, and politics (abbreviated and referred to as the STEEP factors) that will have a profound impact on the way the world produces and consumes food.
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