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About the Author
Table of ContentsIntroduction. The Rise of Innovators Part 1. Deliver Proteins Chapter 1. Josh Tetrick, Eat Just—Rethinking the Chicken and the Egg Chapter 2. Uma Valeti, UPSIDE Foods—Avoiding Animal Slaughter Chapter 3. Patrick Brown, Impossible Foods—Making Burgers from Plants Chapter 4. James Corwell, Ocean Hugger Foods—Turning Tomatoes into Tuna Chapter 5. Virginia Emery, Beta Hatch—Farming Insects Chapter 6. Leonard Lerer, Back of the Yards Algae Sciences—Growing Algae and Mycelia Part 2. Reduce Food Waste Chapter 7. Irving Fain, Bowery Farming—Bringing Crops Closer to Consumers Chapter 8. James Rogers, Jenny Du, and Louis Perez, Apeel Sciences—Coating Foods Chapter 9. Bob Pitzer, Harvest CROO—Picking Strawberries Robotically Chapter 10. Raja Ramachandran, ripe.io—Tracking Food with Blockchain Chapter 11. Lynette Kucsma and Emilio Sepulveda, Foodini—Printing 3D Meals Chapter 12. Daphna Nissenbaum, TIPA—Cutting Plastic Packaging Part 3. Curtail Poisons Chapter 13. Sébastian Boyer and Thomas Palomares, FarmWise—Plucking Weeds Robotically Chapter 14. Jorge Heraud and Lee Redden, Blue River Technology—Spraying Precisely Chapter 15. Irina Borodina, BioPhero—Messing with Pest Sex Part 4. Nourish Plants Chapter 16. Diane Wu and Poornima Paramswaran, Trace Genomics—Mapping Soils Chapter 17. Eric Taipale, Sentera—Analyzing Fields from Above Chapter 18. Ron Hovsepian, Indigo Ag—Providing Probiotics to the Soil Chapter 19. Karsten Temme and Alvin Tamsir, Pivot Bio—Feeding Nitrogen to Crop Roots Chapter 20. Tony Alvarez, WaterBit—Watering Precisely Part 5. Cut Carbon Chapter 21. Rachel Haurwitz, Caribou Biosciences—Editing Genes Chapter 22. Lee DeHaan, The Land Institute—Planting Perennials Chapter 23. Joshua Goldman, Australis Aquaculture—Blocking Burps Chapter 24. Julia Collins, Planet FWD—Creating a Climate-Friendly Food Platform Chapter 25. Stafford Sheehan and Gregory Constantine, Air Company—Cutting Carbon with Vodka Conclusion. Disrupting Farms and Foods Acknowledgments Notes About the Author Index
What People are Saying About This
“Tech to Table is a skillful first-hand account which addresses both the challenges facing food and agriculture, as well as the tech-driven transformation that is shaping its renaissance. For readers seeking a conversational and sometimes provocative look at food system innovators, this is a well-curated collection of entrepreneurial insights and experiences.”
"Food production is at the heart of humanity's environmental problems and our environmental solutions. Richard Munson skillfully tells the tale of those food sustainability heroes deploying 21st century technology to ensure our continued survival. Their stories in this book give me hope!"
“This is a book we’ve been waiting for, documenting the entrepreneurial creativity now sweeping through our food and farming space. In neat and efficient packages, Munson gives us technically precise descriptions of two-dozen recent innovations, along with vivid cameos of the respective innovators, helping readers catch up instantly with all that’s new. Tech to Table will be an inspiration for values-driven readers who want to dream, think, and act big.”