Delivering the Farmers Market to Your Front Door with Market 2day

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Delivering the Farmers Market to Your Front Door with Market 2day

Up next in our Member Monday campaign is Insa Elliott, co-founder of Market 2day. Insa’s background in technology and business strategy led her and her co-founder, Stephanie Marmer, to launch a solution for making local food more accessible to Greater Boston community. The Market 2day app seeks to support the local food community and bolster sustainability by giving farmers a direct-to-consumer (DTC) delivery platform and allowing consumers to shop small.

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Revolution Retail - Our first ever pop-up store in Boston highlighting the future of food!

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Revolution Retail was the first of its kind popup store showcasing emerging retail technologies and innovative CPG food and beverage brands from Boston and beyond. Branchfood, in partnership with Foodboro, Roche Bros Supermarkets, Survey.com, BREX, and the Faneuil Hall Marketplace built Revolution Retail and hosted GMDC and Retail Tomorrow’s Boston Immersion tour attendees welcoming 80+ national retail executives to experience the future of food. Revolution Retail launched in the heart of the Faneuil Hall Marketplace on Thursday, July 18th with a sold-out Community Event including 150+ attendees and remained operational until Sunday, July 21st. Over the course of just 4 days, we had more than 1K+ visitors from different walks of life and nationalities and were thrilled to share these startups with the community.

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Strength from Diversity - How i-Bars Club is Creating Innovative Protein Bars With International Ingredients

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Our new blog series, “Five Food Startups Winning the Branding Battle,” is all about founders at rising startups in the Branchfood community who are launching the next wave of exciting food brands. We spoke to five incredible founders about product development, branding and marketing, and the success stories they’ve experienced so far. In part 2, we spoke to Moemen Abbas, CEO and founder of i-Bars Club, whose mission is to create internationally themed, healthy protein bars. Read on to learn how i-Bars Club tests new ideas, how an incredible team is driving his innovative products, and the secret ingredient in his soon to be released Tokyo-themed bar.

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5 Disruptive Takeaways from Food Edge 2018

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5 Disruptive Takeaways from Food Edge 2018

Here at Branchfood, we like to say, “Innovation will fix the food system.” Another way to put this is, “Disruption will innovate the food system.” Last week, innovation and disruption were on full display at the first-ever Food Edge Summit, a two-day “meeting of the food minds” in Boston’s Seaport District that brought together the entrepreneurs, scientists, thought leaders, and chefs who envision a food system that is safer, tastier, simpler, and better for all.

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The State of Food Innovation: Life Sciences in Boston

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One cannot discuss food innovation without discussing food science. Scientific inquiry and innovation undergirds nearly every facet of food, from how and what we grow to the nutritional balance of foods we consume, and to the environmental sustainability of what we eat.

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The State of Food Innovation: Agriculture & Farming in Boston

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With every food revolution, expect to see a farm revolution. The reason for this is simple: as consumers demand more from their food – locally sourced, fresher, fewer chemicals, and the like – food innovators are working to shorten the distance between field and fork. Consequently, growers are changing their practices to accommodate this new, more transparent reality.

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Mapping the Future of Food, Cooking and the Kitchen at the Smart Kitchen Summit

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The Smart Kitchen Summit is the first and only event dedicated to mapping the future of food, cooking, and the kitchen. Branchfood is thrilled to be a marketing partner of the conference since its inception and we'll have someone there at the event! If you would like to connect with us, DM us on Twitter!

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Know Your Food Entrepreneurs #6: Mint Pattanan + Naphat Chaiparinya from Rootastes

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What do you do on your lunch break, besides eat? Socialize with colleagues, make a pharmacy run, eat chicken salad at your desk between emails? According to a study done by the hiring company OfficeTeam, Americans are increasingly falling into the latter category, with 29% saying they work through their breaks. New food startup Rootastes is hoping to bring a greater sense of community to the workplace through the oft-neglected lunch hour.

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Announcing: Innovation and the Future of Food Allergies

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Announcing: Innovation and the Future of Food Allergies

Every 3 minutes, a food allergy reaction sends someone to the emergency room– that is more than 200,000 emergency department visits per year. The number of people who have a food allergy is growing, but there is no clear answer as to why. As millions of Americans are diagnosed with food allergies, there is an increasing concern that research has not been keeping up.

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The 5 Tech Advancements That are Boosting Revenue for Restaurants

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The 5 Tech Advancements That are Boosting Revenue for Restaurants

We recently collaborated with our friends at Toast POS by trading blog writers for a day. Read on to see what they have to say about technology in the restaurant industry. When you're done, head over to their blog and check out Branchfood's contribution!

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Upcoming Food & Food Tech Summits & Events!

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Upcoming Food & Food Tech Summits & Events!

Building innovative solutions to food system challenges requires diligent networking and a constant exchange of ideas, and a good summit does both. So, we here at Branchfood have done a bit of the heavy lifting for you and compiled this list of upcoming summits and other events -- all the way up until June!

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The Future of Restaurants

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The Future of Restaurants

The restaurant industry has been adapting to new technology at a rapid pace -- but we hardly notice, and that’s a good thing. New technology is a risky proposition. Sudden shifts can alienate consumers who are not interested in adapting to new ways of doing things. Over time, however, we’ve seen restaurants adapt to technologies that now seem commonplace -- online ordering, crowdsourced reviews, tablet-based POS systems (Toast, Square), and so on.

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