Welcome to the Future: Cooking in the 21st Century
Tom Mastrobuoni, CFO Tyson Ventures
Earlier this month, I spent two days in Seattle and yes folks, the sun does shine in the Emerald City! I attended the Smart Kitchen Summit, the conference for the future of food and cooking. Hosted by Michael Wolf, who manages The Spoon, and his team, the conference brings together thought leaders in nutrition, technology and consumer insights to explore what’s up and coming in the industry.
I could write for days about all the incredible start-ups and insights learned, but here are few takeaways:
We all agree that food waste is a major issue. The lion-share of food waste happens at the consumer level and mostly in the home. Companies like Silo (fka Fresh Keep) are helping consumers manage their pantry by monitoring the length of time a product is on your shelf or in your fridge at home. Imagine your smart watch notifies you that those green beans you sautéed two days ago are about to go bad and you should take them out for dinner tonight. My wife and I go bananas when we find food buried in the back of the fridge and we have to toss it. Technology like this could start making a dent in the effort to cut back on food waste.
Granted, I don’t expect to see robots scooping ice cream at my corner store anytime soon, costs are still prohibitive for broad adoption and that can be applied to several of the examples shared above. What I find incredible is the explosion of innovation, technology and partnerships that are emerging in this space. Food is finally getting the attention it deserves from the technology world and Tyson Ventures will be there, investing in breakthrough technologies that will accelerate the pace of innovation and help Tyson Foods continue to raise expectations for the good food can do.
Published October 26, 2018.
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