April 28, 2016

The rising demand for locally sourced food has placed some major cities in an awkward position. While farm-to-table eating interests many consumers in major urban centers, their location away from rural areas can sometimes make it difficult to obtain the right ingredients. To fix this supply problem, in recent years enterprising farmers have been moving into cities to cultivate their crops in unconventional places. Gotham Greens, for instance, operates four rooftop greenhouses located throughout New York City, including one that Continue reading

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April 26, 2016

When a company rebrands a popular product, they usually alert the public to the upcoming changes through a widespread marketing campaign. For iconic food and drink brands, however, the process isn’t as straightforward. After all, every marketer remembers what happened when Coca-Cola launched its New Coke brand in the 1990s. Consumers reacted viciously to the soft drink’s revamped recipe, creating a rift with the public that took Coca-Cola years to repair.

Executives at Kraft took horror stories like these to Continue reading

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March 11, 2016

After enjoying decades of almost constant growth, the last few years have seen many fast food chains become stuck in a sales rut. Not only have consumer tastes changed dramatically, but people also have an array of affordable dining options to choose from. This increased competition has left the industry scrambling for ideas. Taco Bell took action in 2014 by introducing a breakfast menu, a move that some at the time viewed as unappetizing and desperate. The gamble worked, however, Continue reading

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March 7, 2016

Throughout the U.S., food delivery apps like GrubHub and Postmates have totally transformed takeout. These services offer eaters a variety of cuisines and restaurants to choose from, a far cry from the days when many American homes could only order pizza for delivery. And unlike other tech startups, food delivery companies have developed solid profit models based on the service fees they charge. This dependable system translates into markets throughout the world. The Berlin-based delivery service Foodpanda, for instance, operates Continue reading

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February 24, 2016

For many modern eaters, food doesn’t necessarily have to be healthy as long as it’s authentic. After all, people don’t eat at popular burger joints like Shake Shack because their food is more nutritious than McDonald’s. Today’s fast casual chains draw in customers by focusing on how their ingredients are genuine and sustainable rather than simply healthy. As Chipotle’s recent troubles show, though, maintaining high quality standards in the vast food industry is a lot more difficult than advertised. Not Continue reading

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February 3, 2016

For almost a decade, the Brooklyn chocolate company Mast Brothers seemed to embody the New York borough’s newfound artisanal spirit. Touting their product as handcrafted “bean-to-bar” chocolate, founders Rick and Michael Mast took center stage in marketing campaigns that celebrated their candy’s quality and authenticity. Dressed in antiquated suits and sporting long Civil War-era beards, the pair soon became just as famous for their appearance as their $9 candy bars. But this meticulously crafted image may have been spoiled for Continue reading

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January 29, 2016

Chipotle enjoyed years of rapid growth thanks in part to its heavily marketed commitment to fresh ingredients. However, that established image has crumbled over the last few months as the burrito chain grapples with a major E. coli outbreak at its restaurants. Chipotle’s problems began in summer 2015 when customers began falling ill in California and Washington. Attention then shifted across the country to more than 140 Boston College students who received food borne noroviruses from a local Chipotle. By Continue reading

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June 21, 2015

For many environmentally conscious diners, where their food comes from is almost as important as the food itself. Followers of the “farm-to-table” movement try to avoid items made on industrial-scale factory farms in favor of locally produced, organic goods. Over the years this concept has expanded from the stands at local farmers’ markets and into mainstream foodie culture. But while this concept works for farm-cultivated products like vegetables, beef and poultry, following fish from “ocean-to-table” is trickier to pull off. Continue reading

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April 26, 2015

As the largest chocolate manufacturer in North America, Hershey is always reshaping the way it does business in order to remain at the top. Technology especially helps the Pennsylvania-based company improve in a number of key areas. For instance, the prevalence of online shopping and self-checkout lines are hurting Hershey’s sales from impulse buyers. To encourage more “unplanned purchases,” the company plans to add small kiosks near self-checkout machines and curbside pickup stations that will give customers one last chance Continue reading

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April 21, 2015

 

California’s Silicon Valley is known the world over as a hub of technological innovation. Along with established giants like Google and Facebook, the Bay Area suburb is home to countless startups hoping to launch the next big social network or app. But not every entrepreneur in the Valley is a code-focused Mark Zuckerburg-type. In one burgeoning industry, scientists at several startups are cooking up revolutionary ways to use plants as meat substitutes in food.

These aren’t like the bean Continue reading

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