Refresh Working Group member Kevin Krueger, who manages food program purchasing and sustainability programs for St. Jude Children’s Research Hospital, attended Davos On The Delta last month in Memphis, Tennessee. Kevin shares his insights and takeaways as founders of agtech startups gathered to learn more from one another and to connect with prospective investors.
By developing software that creates acreage reports while integrating with existing farm management systems, Deb and her team have managed to make a necessary but tedious process much easier with the development of MyAgData. Not only does it save farmers time, it also ensures that they provide the most accurate information possible. This is a crucial part of purchasing crop insurance and participating in USDA sponsored programs.
The food system in the US is vast and complex. The Maryland Food System Map is a powerful illustration of that complexity, given the magnitude of data you might need to evaluate in just one state. However, the map is also an important tool in cutting through that complexity.
Food is Medicine refers to a movement focused on using dietary improvements to prevent and treat illness, thereby improving both individual and public health. Along with that growing understanding about the relationship between food access and public health, new technology is helping to support and promote the role of food as medicine.
Among the vast spectrum of conferences in food and farming, EcoFarm remains one of my favorites. Over the course of its 40 years, the annual conference, organized by the nonprofit Ecological Farming Association, has grown from a handful of workshops to hundreds.
Over 38 million people use the USDA’s Supplemental Nutrition Assistance Program (SNAP). As you might imagine, this generates a lot of data about what people are purchasing. And just about anywhere there’s data, there’s debate about who should have access to it.
Mobile apps already play a major role in how we interact with food. As technology advances, some of these tools are beginning to incorporate advanced forms of artificial intelligence, allowing us to personalize our diets and make healthier choices.
Joi Chevalier knows how to create products that sell. While she was writing a dissertation on technology, pedagogy, and British Literature at the University of Texas, Austin and helping to develop some of the first network-based classrooms in the mid-1990s, she was recruited to work at an Austin-based startup. Her training in humanities prepared her […]
The US Department of Agriculture just released data from its most recent Ag Census. Refresh Working Group members have offered some interesting insights based on this new data, and we trace some of those assessments here.
With an insider look at the food system, these chefs are working to put consumers in a position to take action, both large and small, to improve the way they eat. Knowledgeable and empowered, we can all make food choices that enrich both ourselves and the planet.