Food Loves Tech is back for another year of innovation. We’re moving deeper into how the food industry responds to automation and new processes to grow and monitor food, and this year we’ll have a new crop of food innovators and renowned chefs to share with us how they’re creating space for technology in their work.
Last year, we introduced you to Shireen Yates, who developed Nima, which is essentially a pregnancy test for you food, after years of struggling to eating out comfortably with a food allergy, as well as Edenworks and AeroFarms, who are using the cityscape to their advantage by building vertical farms powered by water, tilapia and other urban-friendly growing methods. They will return this year to talk about their progress and give you a taste of what they’re growing.
Joining the ranks will be some of the city’s best chefs, like Mike Anthony, who’s been impressing us for years with his cooking across Union Square Hospitality Group’s numerous restaurants; Michael Chernow, who went from dishing out every possible iteration of meatball to giving us a lighter, seafood focused menu at Seamore’s in Nolita.
What we’ve found over the past year is that it is no longer an option to look at the marriage of food and tech. Like Google, it’s infiltrated every aspect of our lives and we’re grateful for it. Making reservations for lunch or dinner has never been easier or more personal, as Resy makes its way through restaurants like Union Square Café. June gives us what is essentially the grown-up version of an Easy Bake Oven, so weeknight, last-minute meals are a cinch with their iPhone controls—which is no surprise, considering the founders are the same people who gave us Lyft.
We’re also excited about this year’s newcomers. Genuine Origin Coffee is tapping into our love of third wave coffee by focusing on sustainable sourcing and scalability, while Kabaq whets our appetite with a 3-D preview of restaurant menus so we know just what to expect upon ordering, a welcome idea as diners are given scant menus of dish ingredients with no true definition of how it’s prepared.
The future of food is now, and we’re looking forward to this November’s two-day affair, on the 3 and 4 of the month, where we’ll taste and experiment with the best in the business. Join us and buy your tickets today. And if you’re extra excited about this marriage, step into the Future of the Cocktail on November 3.
