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Future of Food #23

  • Burgers with gloves in Russia
  • Reducing packaging waste
  • Irish smartgrass
  • Water issues in Colorado
Published every Tuesday

New York Times

Russians Eat Burgers in Gloves. Should Everyone?

MOSCOW – When you enter a home in Moscow, you take off your shoes. When you go to a play, you have to check your coat. When you eat a burger, you often wear gloves.

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Editor’s Note:

The practice of eating burgers in gloves started in Eastern Europe far before the pandemic. Here Anton Troianovski ponders whether it could become as common as ketchup because of coronavirus.

Deutsche Welle

Exploring old and new ideas on the future of food

Vegetables that grow in tower gardens, insect burgers or meat from a test tube: Some groundbreaking ideas were actually developed long ago. An exhibition in Dresden looks into “future foods.”

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We tried Beyond Meat in China. Did anyone else?

In China’s consumer culture, “limited offers” from globally-recognized brands have the distinct potential to command long queues and consumer frenzy on levels associated overseas only with hardcore Star Wars fans.

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Kinks Linger in America’s Food System With Pigs Still Piling Up

The obvious obstacles in America’s food-supply chain — from shuttered meat plants to restocking delays and panic buying — have largely dissipated. But shock waves remain.

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Aspen Journalism

Western Colorado Water Purchases Are Stirring Up Worries About The Future Of Farming

For five years, Zay Lopez tended vegetables, hayfields and cornfields, chickens, and a small flock of sheep here on the western edge of Colorado’s Grand Valley – farming made possible by water from the Colorado River.

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Editor’s Note:

Part of the future of food is also water. Here is a local news gem from Colorado that goes in-depth into how water speculation is impacting farmers.

Independent (Ireland)

UCD trials indicate increased ewe milk production and lamb weight gain in flocks grazing multi-species swards

It is only relatively recently that perennial ryegrass-dominated swards have become the popular choice for pasture-based livestock production in Ireland.

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Chalmers University of Technology

Iron fortification of bouillon or stock shows potential for tackling iron deficiency

Iron fortification of bouillon or seasoning offers good potential for tackling iron deficiency, reaching large populations in Africa for example. Consumption of bouillon has been estimated at between 1.9 grams a day in Cameroon, to 8.6 grams a day in urban Senegal, for example. ​​

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Editor’s Note:

Iron deficiency claims thousands of lives around the world every year. This piece discusses the work of researchers from the Chalmers University of Technology in Sweden, ETH Zurich and Nestlé Research to fortify food that could help improve nutrition and make a difference.

Food Ingredients First

Seeking certainty through food: US consumers comfort eat bread and pasta amid pandemic

US consumers have turned to grain foods as a source of comfort and certainty during COVID-19. That is according to Christine Cochran, Executive Director of Grain Foods Foundation (GFF), who highlights how trends around nostalgia, home baking and convenience have been focalized over the past few months.

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How Perdue, Smithfield and Silver Fern Farms are reducing packaging waste

Food companies have a dual responsibility when it comes to waste reduction aspirations: optimizing their operations to minimize food waste while reducing the amount of other materials — especially the waste associated with packaging — sent to landfill. The aspiration for a growing number of them is “zero waste.”

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Simple Flying

Inside The World Of Incinerating Airline Passenger Food

Airlines are continually endeavoring to reduce their environmental footprint. One key area for this is a reduction in the amount of cabin waste getting sent to landfills or incinerated on arrival. However, draconian regulations that haven’t been reviewed for years are making all these efforts rather pointless. Here’s why.

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