We all crave a freshly tapped glass of milk every now and then. That’s why designers Anastasia Eggers and Ottonie von Roeder came up with Cow On Tour, a winning concept to tap your own milk from a cow around the corner. The cow in question carries a milk machine on its back, which is driven by methane gasses from its own farts, turning the animal into a walking vending machine for milk.
By taking a look at human evolution, we quickly notice that food gathering and production – also known as agriculture – has always been an important constant in our daily life, at least for most of our ancestors. With the industrialization of food this changed drastically and disconnected nine out of ten people from the production of the fuel that powers our bodies. Now that our “hunting ground” is the supermarket, we lost that connection with soil, animals, plants, seasons and climate, but also the direct link between labor and income.
Meet Chef 3D, the commercial 3D pizza printer that takes your order via a smartphone app. Simply select your pizza ingredients and the pizzabot will be on its way. Last year, the company behind the robotic chef obtained a grant from NASA to develop the project. Later this year, Chef 3D will make its appearance at theme parks, sports stadiums and shopping malls. Compared to human workers, “the robot is faster, cleaner, and more consistent”. And besides that, it will be possible to upload a jpg image to the menu and the robot will mimic it to perfection. Buon appetito!
Source: Business Insider. Image: Jeffrey Hosier
In a corner of the Dizengoff shopping center in Tel Aviv there is a wooden kiosk selling fresh greens and herbs. It’s called Honesty Stand and it’s an unexpected oasis in the multitude of chain stores and food courts that you can find in every mall. This modest vegetable stand depends on the honor system: no staff or cashier, customers take what they need and leave the money in a box. Does it work? Yes, 80% of people do pay. Thanks to the high quality and affordable prices, the produce sells out easily and the stand has to be replenished four times a day, but that’s not difficult as the vegetables are grown on the roof of the shopping center.
How will your job look like in 2050? Join our design competition Empowered by Robots and share your vision on the job of the future. The winners will become part of HUBOT, the job agency for humans and robots. Here you can only find works where humans and robots have an ultimate collaboration. Need some inspiration? Take a look at our series Robots at Work! In this episode we present you five jobs for entrepreneurs, the ones who love doing big business.
If you pay a visit to the vegetables area in the supermarket you will certainly find tomatoes in their different sizes and varieties, all of them with a bright attractive red that screams: “Eat me, I’m delicious!”. But in case you don’t know (or remember) it, tomatoes used to be a lot more tasty than the ones we find in stores today. Why? Image consumption and the global economy. But now, scientists have found a way to bring back the lost flavor of tomatoes.
It is a well-known fact that cows are not very environmentally friendly. In fact they have one of the largest carbon footprints of anything we consume on a day-to-day basis, using 28 times more land and 11 times more water than eating chicken or pork. With new food technologies just around the corner such as in vitro meat, will cows still have a place in our fields? One native Dutch cow named Dieuwertje thinks she does.
Norwegian cuisine is known for its savory meatballs, sweet and salty cured salmon and… nori. That’s right, nori. Researchers in Trondheim have succeeded in growing the red Porphyra algae in laboratory for the first time, handing themselves all the right ingredients to become the frontrunner of commercial macroalgae cultivation.