A new restaurant is aimed at showing that good food need not be bad for the environment. The Perennial, in San Francisco, uses sustainable produce, practices and design. It has its own aquaponic greenhouse, sources responsibly-reared meat and has recycled furnishings.
The US city of Louisville, KY, is set to become home to a major new vertical farm. The FarmedHere facility will be part of the new 24-ac (9.7-ha) West Louisville FoodPort that will be home to a community of food-related businesses. It will grow microgreens, herbs and vegetables.
How to improve food systems by looking to nature for design solutions – this was the brief given to entrants in the Biomimicry Institute’s Global Design Challenge, which announced its finalists this week. The selection committee has drawn up a list of eight teams, each of which has been invited to prototype its solution in an accelerator program that will award US$100,000 to the winner.
Store bought tomatoes are notorious for having an insipid taste, so a team of scientists led by the US Department of Agriculture (USDA) is working on new methods to ensure that future supermarket tomatoes have more flavor. The research suggests this can be achieved by a simple, inexpensive alteration to conventional processing – a hot bath.
Strawberries may be delicious, but they don't have much of a shelf life. So if you find a great bargain on a flat of them, you can end up throwing half of it away after a few days. In a move that may save many a shortcake, scientists at the University San Nicolás de los Garza in Mexico have developed an edible coating made from pectin that preserves strawberries for longer without affecting their taste.
The International Space Station (ISS) was the scene of an historic lunch this week with the crew members of Expedition 44 dining on the first meal harvested in space. The dish, which consisted on leaves of "Outredgeous" red romaine lettuce grown in NASA's "Veggie" zero-gravity greenhouse, is part of the space agency's effort to find ways to feed tomorrow's deep-space travelers.
Have you ever finished work on a Friday and felt like a glass of your favorite tipple simply won't cut it? Well soon you'll be able to have a whole roomful of it. The Alcoholic Architecture bar is a walk-in cocktail that lets guests breathe in a cloud of alcoholic mist. Alcohol is absorbed into the bloodstream via the lungs and eyes.
Packing food with nutrients, vitamins and other supplements to improve
our health sounds like a simple enough idea, but protecting them as they
pass through the digestive system isn't all that easy. While various
methods have been employed to encase compounds for more effective
delivery, a new technique is showing great promise as a means of keeping
them intact. Scientists claim that coating the ingredients in
nanofibers created through a process called electrospinning can provide a
better safeguard, and could lead to delivery of improved health
If you can't cook toast without burning it then pay attention: help may soon be at hand. The June Intelligent Oven is a computer-based countertop oven that's aimed at letting anyone produce restaurant-quality meals. It can recognize food, cook to preference and help plan the shopping.
Although many retailers already display the tenderness of meat cuts on
their packaging, Norwegian research group SINTEF has developed what it
believes is a better system. Instead of relying on human interpretations
of tenderness, it uses x-rays to give a less subjective and more