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Featured Article: Logistics In Depth
Image of crowds at Rio Olympics

Rio's Recipe For The Olympic Games
It's been one year since the 2016 summer olympics in Rio. We're taking a look at an article from our second issue that explore the logistics of feeding 800,000 athletes, officials and tourists.


The usual weather in Rio de Janeiro during winter is somewhere between 71 F and 86 F. Around 9 a.m. in late July, the sun shines strong on the horizon. Rather than enjoying the warm winter weather last year, Romano Fontanive, the executive chef at Sol Ipanema Hotel, was exasperated. That’s because two weeks before the Olympic Games began last August, he was dealing with a significant schedule change: having to purchase food for the restaurant at 7 a.m. instead of at midnight. The shift had more consequences than simple inconvenience. No air conditioning system can prevent what the heat, sun and long lines of traffic in Rio can do to a lettuce leaf at that time of day. Read more.

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The Future of Food Delivery
Food delivery tech is everywhere these days, and we think it should be at SXSW. Food+City has organized a panel discussion for SXSW 2018 on how food delivery will shape the future of food logistics. With panelists from Sysco, Door Dash and Amazon Prime Now, we'll discuss the ways food delivery is becoming influential and ubiquitous, and what this means for the future of food distribution. Please take a moment to vote for this panel via the SXSW panel picker, and share with your network on social media with the buttons below.   
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Upcoming Events
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Sept 26-27, Austin. Come discover the future of food and ag innovation at pitch competition-meets-networking event FoodBytes! Austin on Tuesday, September 26, from 2 to 8 p.m. at Brazos Hall. Be one of the first 30 people to sign up and snag your ticket for just $99 (regular price $149). Get your early bird tickets here.
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August 20, Austin. Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail competition dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of using Old World livestock. They work with every type of restaurant and bar imaginable — Mom-and-Pop, farm-to-table, BBQ, Michelin star — and participating chefs all share one core value: They source products responsibly. Their 2017 culinary tour starts in New York City and culminates with the finale, Grand Cochon. Get tickets.
From The Archive
Overhead view of largest market in Mexico

Mapping the Bite: Bringing Visibility to the Food Movement and the Movement of Food

For SXSW 2016 we partnered with Austin restaurant El Naranjo to track the ingredients in the dish: pork skewers with pumpkin-seed green pipian.

Every bite has a story. Some are long and arduous, clocking in miles of travel, over oceans and across vast landscapes. Others are just a few feet, from a backyard garden to a dinner plate. Most, however, are a combination of these. Such is the case with the bite Food+City mapped for the 2016 SXSW FoodTech event at El Naranjo in Austin. Read more.

 Food Chain News

New York Times - The Secret Life of the City Banana. Read More. (A lot like our story from two years ago.)
Fast Company - These Scientists Have Discovered How To Use Electricity To Make Protein From CO2. 
Read more.
Houston Chronicle - Farmers Markets in Houston: A History. Check it out.
Nature - First Genetically Engineered Salmon Sold in Canada. Find out more.
MySA - Rio's Olympics One Year Later: The Good, The Bad, and The Ugly. Read more.
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