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Gelato! Plus the latest news and events.
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Featured Article: Infrastructure 
Italian Gelato
Meltdown, Roman Style

The middle of summer is the perfect time for some Gelato. But in the middle of Rome, it's no picnic to move ingredients around. This story from our first issue is all about the logistics of ice cream in the Italian capital.

Penelope Cruz and her daughter were in Rome last May, and like everyone who visits Italy's capital city, they wanted gelato. So they turned to the guy who knows it best: Nazzareno Giolitti, president of the always-buzzing Giolitti gelato shop just steps away from the Pantheon.

“It’s difficult,” says Giolitti on running a gelateria in a city with strict traffic regulations and regular strikes and protests. Driving is a real challenge. “But for those born into the chaos, it’s less difficult,” Giolitti explains. Read more.

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Startup and Accelerator News

Bento Picnic
Former Food+City Challenge Prize participant and always delicious Bento Picnic has launched a new menu! With simplified pricing, expanded options, larger portion sizes and compostable packaging, there has never been a better time to place an order.  
FoodSystem6 logo
San Francisco–based accelerator Terra is accepting applications for its second cohort of food startups. The accelerator is a collaboration between Rocketspace and Rabobank and will start in October. The application deadline is July 31 — Apply now.
R&F Finest
There's a new food delivery company in Austin! Food+City advisor and friend Manuel Rosso has launched Rosso & Flynn's finest with his partner, Lisa Flynn. Their mission is to deliver the highest quality sustainable meat to doorsteps across ATX. Check out the products and order here.
Food-X logo
Deadline extended! New York–based accelerator Food-X is accepting applications for its next cohort starting in September 2017. Food+City and Food-X share several alumni, including Rise, FreshSurety and 2016 Gold Prize winner True Made Foods. Hurry and apply — applications close July 15!
Upcoming Events
Rise logo
July 24, New York City. Upcycled dinner. Please join RISE and Change Food at Rouge Tomate Chelsea to celebrate successful efforts to combat food waste. Dinner will include multiple courses crafted by Rouge Tomate’s Executive Chef Andy Bennett, incorporating RISE flour — made from the spent grain of the beer-brewing process — and additional upcycled ingredients. Get your tickets here.

 

Food Forward summit graphic
July 19, Washington DC. Join the U.S. Chamber of Commerce Foundation for FOOD FORWARD summit. Explore innovations and emerging technologies that are changing the future of food: autonomous tractors, ground-based sensors, flying drones, vertical farming, new trends in supply chains and infrastructure, and more. Register here.
From The Archive

From Sea to Table: The Logistics of Sushi

These days serious locavores can enjoy an array of restaurants serving up regionally grown ingredients. But if you’ve got a hankering for sushi, not even proximity to an ocean will ensure that you’ll be dining on local fish. So how does all that fish get to us in time to safely eat raw?

Only a few decades ago sushi was considered an exotic cuisine, with many Americans afraid to try raw fish. Fast forward to 2016: Sushi restaurants are the norm across the country — even in most landlocked areas — and it’s not uncommon to see prepackaged sushi in the cold grocery cases, if not a dedicated chef on site making it to order. Read more.

 Food Chain News


WSJ - So Long, Hamburger Helper: America's Venerable Food Brands are Struggling. Read more
Supply Chain Dive - How Church's Chicken is Reinventing its Supply Chain. Find out more
WSJ - Mondolez Says the Global Cyber Attack Cost It Business. Find out more
The Guardian (UK) - Sustainability is Unhelpful: We Need to Think About Regeneration. Check it out
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