Rebecca ChesneyThree Strategies for Designing Kitchens of the FutureThis article originally appeared in Mold, the magazine for designing the future of food, and is based on my keynote from the 2017 Smart…Nov 17, 2017Nov 17, 2017
Rebecca ChesneyFood Innovation Recipes: Experimental BiodesignSome recipes are passed down from generation to generation, becoming long-standing traditions. Others invite us to explore new regions or…Sep 19, 2017Sep 19, 2017
Rebecca ChesneyIFTF at New Harvest 2016: Beef, Pork, and Chicken from Cell CultureIn July I joined leading global experts in tissue engineering to discuss the future of cultured beef, pork, and chicken, and the impact on…Aug 23, 2016Aug 23, 2016
Rebecca ChesneyProgramming the Global Food System, from Smart Seeds to Distribution RobotsA guest post for Food+Tech Connect’s 2015 Internet of Food editorial series.Apr 7, 2015Apr 7, 2015