August 16, 2016: Are you a crowdsourcing enthusiast? If so, you probably find it hard to keep up with the latest news because the crowd is literally contributing to positive change all over the world. For this reason IM.se is launching a new blog to give you a rundown of recent stories and help you find the best platforms to contribute your own ideas.
Chefs who work in haute cuisine, Michelin-starred restaurants boast outstanding talent and craftsmanship. Is there a link between these restaurants and budding culinary innovation? There appears to be a link as all the chefs listed in the “Most Prominent Innovators” are in the kitchen of a starred restaurant. We extract some key lessons, stretching far beyond the kitchen, and investigate the role of any social environment on nurturing creativity and innovation.
February 18, 2014 | By: Doug Collins | In: Organization & Culture, The Dirty Maple Flooring Company Enters the Digital Age
Part twelve of the series finds the Idea Mill Program for collaborative innovation bearing fruit in authentic, unexpected ways. Do we have the courage to nurture the right environment in the knowledge—the faith—that good outcomes will result? That people will see the chance to realize their potential for leadership, and take it? Lastly, is it wise, ever, to order the vegetarian special menu for lunch at the local watering hole that features scenes from the hunt on its walls?
Synthetic biology moves us from reading to writing DNA, allowing us to design biological systems from scratch for any number of applications. Its capabilities are becoming clearer, its first products and processes emerging. Synthetic biology’s reach already extends from reducing our dependence on oil to transforming how we develop medicines and food crops. It is being heralded as the next big thing; whether it fulfils that expectation remains to be seen. It will require collaboration and multi-disciplinary approaches to development, application and regulation. Interesting times ahead!
With the global population estimated to reach 9 billion by 2050 the ability to feed everyone is a growing concern. Scientists are warning of food shortages if we maintain our current diets leading many to advocate for more people to become vegetarians, as vegetables are much less resource intensive than a diet which includes animal proteins. But perhaps there is an alternative- laboratory or in-vitro meat.
At first glance, Formula One and coffee machines don’t appear to have much in common. But global food producer Kraft Foods identified a link and used the modeling technologies expertise of F1 engineers to improve the flow of water through its Tassimo coffee capsules. This type of collaboration is not unusual for Kraft. The company has a long history of working with third parties to develop new products and its interdisciplinary approach is relished by the company’s director of open innovation, Miles Eddowes.
Food waste is a major and growing problem; it is also moving rapidly up policy, corporate and consumer agendas. Reducing food waste is a win: win solution several times over: saving the planet, people, resources and money. It may need something of a food waste revolution but the current combination of pressures, new technologies and new solutions may be enough to achieve it.
It is often in the commencement of one’s career that simple mistakes are made. Whether it’s a result of inexperience, blinding enthusiasm or fearlessness doesn’t really matter, as long as the lesson learned serves you, and others, well. Gijs van Wulfen shares a constructive experience from his first innovation position.
Food trucks are continuing to spread in America. They started in Los Angeles and have spread to San Francisco, Portland, Austin, New York, New Orleans, and shortly Chicago, to name a few. As hard times continue, they may be the perfect answer for low cost eating out, literally. And for hungry entrepreneurs.
Coca Cola is taking its Social Media efforts one step further. The brand is going to hire an agency that will mine Social Media data to understand what customers are saying about the brand and looking for. It’s an attempt to consistently understand the Social Web and benefit from it for the different brands, supply chains and so on.
In Denmark, new food trends are popping up like mushrooms. Consumers want climate-friendly, organic food that is locally produced. They want to be informed about calorie-content when they eat in restaurants, and they want ‘homemade’ food – cooked by someone else. These demands are producing a challenging environment for food producers, who often do not focus on developing the most appropriate products. However, change is underway. A new tool, Food Innovator, should help businesses to involve consumers in the development of new products.