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About the Author
Table of ContentsIntroduction. The Rise of Innovators Part 1. Deliver Proteins Chapter 1. Josh Tetrick, Eat JustRethinking the Chicken and the Egg Chapter 2. Uma Valeti, UPSIDE FoodsAvoiding Animal Slaughter Chapter 3. Patrick Brown, Impossible FoodsMaking Burgers from Plants Chapter 4. James Corwell, Ocean Hugger FoodsTurning Tomatoes into Tuna Chapter 5. Virginia Emery, Beta HatchFarming Insects Chapter 6. Leonard Lerer, Back of the Yards Algae SciencesGrowing Algae and Mycelia Part 2. Reduce Food Waste Chapter 7. Irving Fain, Bowery FarmingBringing Crops Closer to Consumers Chapter 8. James Rogers, Jenny Du, and Louis Perez, Apeel SciencesCoating Foods Chapter 9. Bob Pitzer, Harvest CROOPicking Strawberries Robotically Chapter 10. Raja Ramachandran, ripe.ioTracking Food with Blockchain Chapter 11. Lynette Kucsma and Emilio Sepulveda, FoodiniPrinting 3D Meals Chapter 12. Daphna Nissenbaum, TIPACutting Plastic Packaging Part 3. Curtail Poisons Chapter 13. Sébastian Boyer and Thomas Palomares, FarmWisePlucking Weeds Robotically Chapter 14. Jorge Heraud and Lee Redden, Blue River TechnologySpraying Precisely Chapter 15. Irina Borodina, BioPheroMessing with Pest Sex Part 4. Nourish Plants Chapter 16. Diane Wu and Poornima Paramswaran, Trace GenomicsMapping Soils Chapter 17. Eric Taipale, SenteraAnalyzing Fields from Above Chapter 18. Ron Hovsepian, Indigo AgProviding Probiotics to the Soil Chapter 19. Karsten Temme and Alvin Tamsir, Pivot BioFeeding Nitrogen to Crop Roots Chapter 20. Tony Alvarez, WaterBitWatering Precisely Part 5. Cut Carbon Chapter 21. Rachel Haurwitz, Caribou BiosciencesEditing Genes Chapter 22. Lee DeHaan, The Land InstitutePlanting Perennials Chapter 23. Joshua Goldman, Australis AquacultureBlocking Burps Chapter 24. Julia Collins, Planet FWDCreating a Climate-Friendly Food Platform Chapter 25. Stafford Sheehan and Gregory Constantine, Air CompanyCutting 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.”