It’s the future of fast food bytes in the Big Apple.
Robots will replace humans and cash won’t be accepted at a soon-to-open Shake Shack in the East Village, reps for the popular burger chain said Monday.
Customers will place orders via an app and at touch-screen kiosks inside the restaurant, which is scheduled to open an Astor Place branch later this month, according to company CEO Randy Garutti.
Ikea is known for its flat-pack kitchen tables, islands, and cabinets.
Now the home furnishings retailer is experimenting with products that allow people to harvest food at home.
Space10, Ikea’s innovation lab, has designed a prototype of a mini-farm that can grow greens and herbs indoors.
Drawing a roadmap to combat the spread of deserts worldwide. It’s the mission of the United Nations Convention to Combat Desertification in the Inner Mongolian city of Erdos. The host country, China, was praised for a law it passed in 2002 — the world’s first integrated law dedicated to combating desert expansion. With this goal in mind, China has carried out several projects that have been successful, including at one desert in northern China. CGTN’s Frances Kuo reports.
You might not lie awake at night wondering whether you should be baking atop the shiny side or the dull side of aluminum foil, but just in case you are, we’re here to let you know that there is indeed an answer to this eternal mystery.
According to Reynold’s Kitchen, the difference in appearance between the two sides of aluminum foil is simply a result of manufacturing and serves no real purpose. Meaning, whether you are cooking your food with the shiny side up or the dull side up, you’re doing it right.
Tepic, Mexico, Sept 4 (Thomson Reuters Foundation) — Juicy lab-grown steaks and burgers made of plant-based meat could soon be tempting hardened carnivores scanning restaurant menus in the world’s biggest cities, as food producers explore fresh ways to feed booming populations.
With people pouring into cities across the developing world, rocketing demand for meat and dairy products will make it essential to find high-protein alternatives that have a lower environmental impact, some experts say.
“The food of the future, as we become more and more urban, will continue to be meat but it won’t be meat from industrialised animal agriculture,” said Bruce Friedrich, executive director of the Washington-based Good Food Institute.
