Food

Boston Globe reporter Janelle Nanos spotlights how MIT and the food incubator CommonWealth Kitchen will be hosting three new vendors in the Launchpad dining hall in the Stratton Student Center as part of MIT’s goal to support diverse, local start-up food businesses and help create a more just, equitable, and sustainable food economy. “The move stems from the July 2020 announcement by President Rafael Reif that MIT would work with more minority-owned businesses as part of its effort to fight systemic racism on campus,” writes Nanos.

Beth Baniszewski ’05 speaks with Boston Magazine reporter Scott Kearnan about the TurDunkin’, “a Coolatta-brined turkey covered in confetti sprinkles” and her food blog, Unwholesome Foods, which she started with friends at MIT.

PlateJoy, a company founded by MIT alumna Christina Bognet, “offers a sophisticated digital platform that helps take some of the guesswork, challenge and waste out of eating for better health,” writes Elaine Howley for U.S. News & World Report.

Fast Company reporter Yasmin Gagne spotlights MIT startup Spyce, which has developed a robotic restaurant kitchen. “With a global pandemic ongoing, a meal cooked with a robotic system might be just enough of a differentiator to help Spyce thrive in an era that has decimated the restaurant industry,” writes Gagne.

Forbes reporter Amy Feldman spotlights MIT startup Ginkgo Bioworks, which aims to “design, modify and manufacture organisms to make existing industrial processes cheaper and entirely new processes possible.” Feldman notes that the promise of synthetic biology is “not just a proliferation of new products, but also a reduction of the environmental harm that comes from our heavy reliance on petrochemicals.”

Writing for Forbes, Joseph Coughlin, director of the AgeLab, explores how services such as meal kits and delivery apps appeal to younger and older consumers. “Innovations developed to respond to the demands of what, on the surface, appears to be distinctly younger lifestyles may, in fact, be both a market opportunity for business and an emerging critical resource to support older consumers,” writes Coughlin.

Forbes contributor Daniel D’Ambrosio writes about how MIT alumnus Renaldo Webb has founded a company called Pet Plate, which provides fresh meals for dogs. D’Ambrosio explains that, “Webb realized that pet owners wanted a fresh option. He could launch a business that would ‘make a meaningful difference in the lives of pets across the country.’”

CBS This Morning correspondent Nikki Battiste visits MIT to learn more about a device developed by MIT researchers that uses wireless signals to detect food contamination. “We hope to be able to build a portable device that a person can take with them when they're trying to buy something from a supermarket or from a farmer's market,” explains Prof. Fadel Adib.

An excerpt published in National Geographic from a book by Deborah Blum, director of the Knight Science Journalism Program at MIT, examines how Henry Heinz’s push to improve the quality of his company’s ketchup helped usher in new food safety regulations. Blum writes that Heinz realized “consumer distrust of the food supply would be far more expensive to manufacturers like him than the cost of improving the food itself.”

The Today Show highlights Spyce, a restaurant started by four MIT alumni where “robots prep and cook the meal and a team member completes it,” explains Sheinelle Jones. “What we are automating are the tough, repetitive monotonous jobs,” says co-founder Michael Farid, “to allow people to focus on what people are really good at - customer service, creativity, the presentation of your bowl.”

Boston Globe reporter Amy Crawford highlights MIT startup Spoiler Alert, which “helps food businesses manage surplus inventory (its customers include Sysco, the world’s largest food wholesaler) and runs an online marketplace for discounted food sales and tax-deductible donations throughout New England.”

MIT researchers have developed a new system to detect contaminated food by scanning a product’s RFID tags, reports Devin Coldewey for TechCrunch. The system can “tell the difference between pure and melamine-contaminated baby formula, and between various adulterations of pure ethyl alcohol,” Coldewey explains.

Chronicle highlights MIT startup Spyce, a restaurant with a robotic kitchen. At Spyce, the flames used to heat a wok “are replaced with induction metal,” explains Erika Tarantal. “The robot-controlled rotation ensures cooking on all sides.”

Deborah Blum, director of the Knight Science Journalism Program, speaks with Boston Globe reporter Michael Floreak about her book exploring the origins of food regulation in the U.S. The book, “reminded me why these rules are so important and what a thin line they are between us and the bad old days of the 19th century when cookbook authors had to warn their readers about fake food,” she explains.

Writing for the American History Magazine, Sarah Richardson highlights the trailblazing path of Ellen Swallow Richards. Richardson notes that Swallow Richards was a “one-woman parade of firsts: first female student at Massachusetts Institute of Technology, first female fellow of the American Association of Mining and Metallurgy, first female professor at MIT.”