Nature’s Fynd, a Chicago startup formerly known as Sustainable Bioproducts, raised $80 million to produce lab-grown protein products using a fermentation process. | learn more
It turns out that the lease obligations take a large haircut in bankruptcy court, creating a strong incentive for landlords to sit there and take the pain. | learn more
This is really cool! “The package, which is also compostable, is made from seaweed and plant extracts. You simply bite the corner off and drink.” | learn more
“The coronavirus outbreak is turning one luxury treat reserved for special occasions into a meal bargain hunters can afford.” | learn more
From this article, I learned about the Nova system of classification grouping foods by the level of processing. Group 4 is ultra-processed, alleged to be the major cause of obesity. Researcher Kevin Hall thought this was “nonsense” and the prior […]
“Efforts to reduce the amount of food in landfills produce a lot of pretty infographics but very little change to a deeply flawed food system.” I had to hold my breath to get through some of the socialist-scented paragraphs, but […]
If this doesn’t earn an 🙄 and 🤦♂️, I don’t know what does. “The bills propose that food delivery apps be limited to charging restaurants no more than 10 percent commission, and require them to be licensed through the city’s […]
I used an avocado-pit straw at La Josie this week and it was much better than paper and the other plastic alternatives I’ve tried. | learn more
Seems the writing is on the wall for single use plastics, which is probably a good thing. “Alternatives to plastics are growing in popularity. Can they be scaled?” | learn more
“Instagram chef Jacques La Merede is poking a little fun at Haute cuisine, skilfully plating junk food to look like fancy, high end cuisine.” | learn more