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What’s for dinner?

By Elaine Watson

20-Nov-2017 - Last updated on 21-Nov-2017 at 15:30 GMT

We closed FOOD VISION USA on a high with Amy Endemann from Sun Basket, Mike McDevitt from Terra’s Kitchen, Luke Saunders from Farmer’s Fridge, and Steven Vigilante from Chef’d to discuss the business case for meal kits. More from this panel next week…

What's your vision for the future of food?

FOOD VISION USA 2017, the highlights: From the ‘age of homebodies’ to the end of animal agriculture

What is innovation, and who’s driving it?

Meet the trailblazers!

Welcome to the funny farm!

Grasshoppers… the edible insect option that really has legs?

Time for a drink?

A smooth start…

The person in control of your brand is, er, not you…

Chobani: Ignore discounters, club stores, the internet at your peril…

The end of animal agriculture?

Designer proteins

Where is the plant-based movement heading?

Protein: Fad or trend?

Big food, small food, smart food…

Campbell Soup Co’s four innovation platforms

We don't want to be just another big food company

Can water give soil a run for its money?

What’s the future of food and farming?

Pizza the action…

Magical mystery tour

What does clean eating mean?

How clean is your label?

The age of homebodies?

What’s for dinner?

What’s your vision for the future of food?

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