UberEats is delivering barbecue by drone. Blue Apron has redefined the meaning of “dinner in a box.” Amazon, Walmart and Google will do anything to see who can get the most stuff to you the fastest, including your next meal.
Decades ago, the channels to get food were limited. Now, grocery stores are adding restaurants, restaurants are installing grocery shelves, chefs are selling their recipes to meal kit companies and delivery startups are opening so-called dark kitchens, which are restaurants whose food you'll eat but whose location you'll never see. The food economy is expanding at a breakneck pace because these lines are blurring. The question is: Can we keep up?
- How are grocery stores and restaurants using technology to deal with the shift to an on-demand economy?
- Why is innovation in food delivery and the basic structure of the food economy happening so quickly right now?
- In what other ways will the changes in our diets, work habits and lifestyles alter how we buy, prepare and consume food?
- Addie Broyles, Austin American-Statesman
- Phil Lempert, Supermarket Guru
- Jag Bath, Favor
- Anna Tauzin, National Restaurant Association
Addie Broyles, food writer, Austin American-Statesman
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