Industry Buzz

Reading Roundup: May 7th, 2019

This week in food industry news: A guide to delivery-only concepts, a podcast interview with a cult favorite hot sauce, and a primer on kelp.

Reading Roundup: May 7th, 2019

It's hard to know what's a passing trend in the food industry and what's here to stay. Delivery-only concepts? Given that other industries are relying on gig labor and decreased physical presence, this one seems to have legs. Seaweed as an ingredient? With the inevitability of climate change, that one seems permanent too. Get informed on the latest in both industries with our weekly roundup!

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Here's a rundown:

Learn: How to start your own delivery-only food venture (The Food Corridor)

The trend of delivery-only food businesses doesn't seem to be fading. With more infrastructure to support them than ever, it could be time to make the leap into this new business model. Our friends at The Food Corridor have a rundown on all the steps you'll take to delivery success.

Listen: Packing Taste, S1E4: Yellowbird Foods

This interview with Yellowbird Foods founder and CEO George Milton is totally delightful. The story of a musician turned foodpreneur is a crazy one, and it's always fun to get a behind-the-scenes look at a brand with a cult following (have you seen their Instagram?)

Read: The Climate-Friendly Vegetable You Ought to Eat (New York Times)

We can't ignore the climate as we build businesses and contribute to the food systems of our communities. This NYT piece highlights the rise of kelp farming in coastal states, which could be a useful and climate-friendly staple as other forms of agriculture become more difficult. Plenty of seaweed-themed food businesses are already popping up, like Akua and Cup of Sea. Will you be next?

It's hard to know what's a passing trend in the food industry and what's here to stay. Delivery-only concepts? Given that other industries are relying on gig labor and decreased physical presence, this one seems to have legs. Seaweed as an ingredient? With the inevitability of climate change, that one seems permanent too. Get informed on the latest in both industries with our weekly roundup!

Our newsletter subscribers get our Reading Roundup delivered right to their inbox. Join them!

Here's a rundown:

Learn: How to start your own delivery-only food venture (The Food Corridor)

The trend of delivery-only food businesses doesn't seem to be fading. With more infrastructure to support them than ever, it could be time to make the leap into this new business model. Our friends at The Food Corridor have a rundown on all the steps you'll take to delivery success.

Listen: Packing Taste, S1E4: Yellowbird Foods

This interview with Yellowbird Foods founder and CEO George Milton is totally delightful. The story of a musician turned foodpreneur is a crazy one, and it's always fun to get a behind-the-scenes look at a brand with a cult following (have you seen their Instagram?)

Read: The Climate-Friendly Vegetable You Ought to Eat (New York Times)

We can't ignore the climate as we build businesses and contribute to the food systems of our communities. This NYT piece highlights the rise of kelp farming in coastal states, which could be a useful and climate-friendly staple as other forms of agriculture become more difficult. Plenty of seaweed-themed food businesses are already popping up, like Akua and Cup of Sea. Will you be next?

It's hard to know what's a passing trend in the food industry and what's here to stay. Delivery-only concepts? Given that other industries are relying on gig labor and decreased physical presence, this one seems to have legs. Seaweed as an ingredient? With the inevitability of climate change, that one seems permanent too. Get informed on the latest in both industries with our weekly roundup!

Our newsletter subscribers get our Reading Roundup delivered right to their inbox. Join them!

Here's a rundown:

Learn: How to start your own delivery-only food venture (The Food Corridor)

The trend of delivery-only food businesses doesn't seem to be fading. With more infrastructure to support them than ever, it could be time to make the leap into this new business model. Our friends at The Food Corridor have a rundown on all the steps you'll take to delivery success.

Listen: Packing Taste, S1E4: Yellowbird Foods

This interview with Yellowbird Foods founder and CEO George Milton is totally delightful. The story of a musician turned foodpreneur is a crazy one, and it's always fun to get a behind-the-scenes look at a brand with a cult following (have you seen their Instagram?)

Read: The Climate-Friendly Vegetable You Ought to Eat (New York Times)

We can't ignore the climate as we build businesses and contribute to the food systems of our communities. This NYT piece highlights the rise of kelp farming in coastal states, which could be a useful and climate-friendly staple as other forms of agriculture become more difficult. Plenty of seaweed-themed food businesses are already popping up, like Akua and Cup of Sea. Will you be next?

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