A podcast about eating better for ourselves and for the planet. We interview change-makers, consult with medical authorities and journalists, and highlight innovative restaurants and food services. Lee Schneider anchors Season 3, focusing on how restaurants will survive in pandemic times. We are part of the FutureX Network.
Season Three Supercut - the Future of Food
The highlight reel of Season Three of The Future of Food includes Lee Schneider’s interviews with Sean Lynch, the co-creator of a platform called Dining at a Distance, Grace Guber, a restaurant server and podcast producer, Lex Gopnick-Lewinski, owner of a deli in Berkeley, CA, Creg Fielding, the CEO of Fusionware, Brian Wang, publisher of nextbigfuture.com, and Atul Sood, the Chief Business Officer at Kitchen United.
Ghost Kitchens with Atul Sood - Chief Business Officer at Kitchen United
Ghost kitchens cook the food that you order for take out. They may be the "to go" division of your favorite place or they may be delivery-only and not exist as an actual restaurant at all. Atul Sood is the Chief Business Officer at Kitchen United, a venture-backed startup that is deploying ghost kitchens worldwide.
Brian Wang Looks to the Future
In this episode of The Future of Food, Lee Schneider asks Brian Wang his vision of the future of food. Brian is a futurist and also realist. He has the information at his fingertips and parses through it so that we can all make sense of what will come next. We talk about new sources of protein that will weird you out (but which won’t bother your pets one bit), and break down a vision of decentralized greenhouses that would remake the whole idea of “farm to table.” He'll surprise you with his thoughts about the direction synthetic food will take next. Read more at futurex.fm.
Tracking Food Farm to Table with Creg Fielding of Fusionware
COVID-19 took down the supply chain. You know this if you tried to buy paper towels or toilet paper anytime in the past six months. But what about restaurants? For them, supply chain issues might mean some restaurants would close their doors forever. The supply chain for produce is the subject of this episode of Future of Food hosted by Lee Schneider.
Restaurant Ordering via Text with Lex Gopnik-Lewinsky and Tasso Roumeliotis
Lex Gopnick-Lewinski is the owner and founder of Augie’s Authentic Montreal Deli in Berkeley, California. Tasso Roumeliotis is a founder of Location Labs and has developed Numa, an app that lets you text in your order to your favorite restaurant.
Restaurants In the Pandemic with Grace Guber
For season three of the podcast we’re asking how the restaurant business will survive in the time of pandemic.
Our guest, Grace Guber, is the host and producer of The Family Meal podcast — available on all your favorite streaming platforms. She covers stories about the restaurant industry and COVID-19 and covers news relating to the restaurant industry.
Very informative / great quality!
This is a very profesional and quality podcast. For anyone who has an interest in learning the science behind food and the effects that GMO vs Non GMO, pesticides and other chemicals, this is the podcast for you. I highly recomend it.