Subscribe
Share
Share
Embed
The World is Moving Fast. Futureproof Yourself Weekly.
Your front-row seat to the Future of Business, Tech, Life, and Human Potential.
On Futurecaster with Kimberly Bates, learn through thought-provoking conversations with world-leading founders, AI experts, scientists, engineers, doctors, business leaders, technologists, investors, and everyday builders. Each episode unpacks the real opportunities shaping what’s to come and the blind spots along the way.
Kimberly Bates is a world-renowned futurist and executive brand leader. For over 20 years, she has advised some of the world’s most valuable global companies and iconic brands, from Fortune 100s to fast-moving startups, helping them anticipate change and shape the direction of their industries, customers, and culture. Her work has driven future-ready brand and business transformations, breakthrough products and services, and entirely new business models and revenue streams.
The Futurecaster® Podcast is on a mission to make future thinking available to everyone. If people can see these opportunities for themselves, they can help create them.
©2026 Futurecaster, LLC | Futurecaster© is a registered trademark
I think the ability to sort of 3D print food specifically targeted for you, right, is
interesting 3D printing vitamins, in your house,
have a 3d printer with an extruder and then like you put in your little powders and then
it it can create a specific a specified ah Vitamin for you every morning based on results
you send off
it would be great
if my doctor who has my labs knows like, you know what, you need magnesium and you need
some stuff, right?
and then being able to sort of print that and then, you know, follow up, be able to cancel
it.
okay, we've noticed you're good on the magnesium.
We can stop that.
being able to sort of customize those things on your own.
Welcome to the FutureCaster Podcast where we give you a front row seat into the future of
business, life, and human potential.
Chris Albrecht, a longtime food tech journalist, analyst, and innovation insider, joins me
to map out what eating, cooking, and food production could look like over the next five to
10 years.
He takes us behind the scenes of food startups, smart kitchens, and next generation supply
chains.
The future of food is becoming HEALTHIER, SMARTER, more CONNECTED and more PERSONALIZED
than ever before!
Hi, Chris, welcome to the show today.
Really excited to speak with you.
I'm so excited to be here.
Thank you for having me.
how did you first get interested in the food tech space and what did you discover along
the way?
I was friends with a man named Michael Wolf who runs The Spoon, and he runs an event
called the Smart Kitchen Summit.
And at first he just asked me to emcee his event, because we used to do that together when
I was a reporter at GigaOM.
And then uh he brought me on to sort of ramp up content on the spoon.tech for a number of
years.
And I was there for about four years as the editor-in-chief, uh covering all kinds of
food related things from cultured meat to 3D printed food to biomes to my specialty at the
end there was around uh robotics.
So I was really looking at automating the food journey.
all the pieces that go into play as the food makes its journey from the dirt
to your plate, things like the cold chain, things like inventory management, delivery, uh
sustainability, even things like uh when I was covering food there, there was the Cosmic
Crisp Apple debuted.
it's an apple that was engineered in Washington state to last longer.
What's the most exciting under the radar technology in food right now that could
completely change how we eat, but most people haven't heard of yet?
AI is being used throughout the meal journey in ways that people aren't thinking about.
And I think that that's just going to continue to improve.
there's an AI used to help uh when they catch fish to make sure it's a less stressful
environment for the fish before it gets killed um and frozen so that the meat tastes
better is sort of the working operation under that, right?
there are also things like how to combine and create novel flavors.
that AI can use by uh matching things that you might not necessarily think would work
together, but would actually do.
Or examining food, running sort of like a dry lab is what I think they were calling it,
like computational power to try and uncover health benefits in food that are unyet known.
So being able to map out the properties of
black pepper or something and go like, there are compounds in black pepper that can be
used for X, right?
So I think that that's sort of, that's not a, it's not a technology people don't know
about, but I think the applications of it, especially when you get into things like
computer vision, to be able to determine like, oh, this grape is ripe.
I'm gonna, this robot's gonna pluck it or, you know, there was a company that was doing it
a while back.
I don't know if they're still around, but was using
computer vision to sort of scan nuts as they were going and processing so that you would
go, this is a high quality product.
And then that helped farmers sort of, it graded the product so that everybody could have
like a fair price around that.
So that's what I think is sort of people should be more aware of.
What do you think the biggest breakthroughs are happening today when it comes to food
production, whether it's smart farming, vertical agriculture, or lab-grown proteins?
I do think robotics especially when combined with AI in terms of production or in
restaurants.
You're gonna see a big
movement there just because it makes a lot of sense when you have If you think about a
restaurant, right and you think about a deep fryer and you're like I don't know if a 17
year old should be standing in front of an 800 degree vat of oil Right where you can get
scalded or whatever, right?
It makes sense to have a robot do that and we're starting to see you know adoption of that
Miso obviously created the fry bot uh There are others that are doing it
what you want is to make things that are already happening faster and safer.
And so that's where I think you're going to see the most disruption happening in terms of
the meal journey.
I think one of the things that we're going to see a lot are things like water usage,
right?
And being able to monitor your soils in different areas so that you're not over or under
watering, right?
As sort of, you know, Wi-Fi or LoRa or whatever kind of wireless communications are
available on a farm, right?
Like being able to get down to the ground to see the microclimate that's down there and
really figure out, OK,
This is the pH balance of your soil at this moment.
Like being able to monitor that is really interesting.
And also the idea of, I'll go back to the, to another example, right?
Which is the idea of spraying pesticides or whatever fungicides or whatever, right?
Like that's a dangerous job.
You have to do it at night and you need a person to drive back and forth basically up and
down rows of these.
of crops and you should just like, you shouldn't have a person breathing that stuff in um
for that long amount of time, right?
So I think that that's really promising.
uh And I do think that the addition of computer vision will help, uh can help sort of
extract the most, uh you'll be able to time sort of your harvest better because you'll be
able to go like, okay, this is ready to go, peak freshness or whatever before you send it
off.
But I think there's also, the other end of the spectrum, one of the things I really like.
So there's a company I covered called Burrow.
And what they did is they just made this little carrying robot.
And it was autonomous.
And what it would basically do would be create this conveyor belt almost.
Not an actual conveyor belt, but there were these little carts, little flatbed carts.
And so harvesters could put their yield onto this flatbed little burrow.
And it would autonomously drive around so that
you know, workers weren't carrying big loads to back and forth, right?
Like they would just drop it on and they would just drive around.
Or you could have like a robot following you with a bunch of tools.
So again, we're sort of we're taking sort of the more the manual work, the repetitive work
out of it.
uh And I think that that was just such a smart idea because it really looked at solving an
actual problem, which is like, you know, people have to carry heavy amounts of
crops or equipment around, let's sort of eliminate that as best we can.
I remember you raving about the June Oven
the ANOVA Precision Oven 2.0 is actually the closest to the June Oven and it still exists.
what other innovations do you think define the smart kitchen of the future?
I think that you being kind of the expert futurist you are, like I like the way you bucket
things, right?
So you see a lot of companies coming out with like these countertop chef robots where you,
know, chop up the food, you dice it, you put it in, right?
And then it goes through an automated program to sort of mix everything together.
And you're right.
Like what I loved about the June Oven, I'm a horrible cook.
I don't like cooking because I'm always afraid of, you know, either making somebody sick
or whatever.
So I wind up overcooking everything and I'm just I'm just not good at it.
And the June allowed me to go like, you know what?
I can I slide a piece of salmon in and it went like, this looks like a piece of salmon.
You want me to cook it?
And I go, yep.
And then it did everything on its own.
And while it was doing that, I could be over, you know, trying to not burn vegetables or
whatever.
Right.
Like I could have two things going and I didn't have to worry about it.
if I wanted to make Brussels sprouts I could just put a bunch of Brussels sprouts on a
plate on a on a tray with oil and salt and it would Automatically cook them for me that
helped me
So it's being able to sort of slip into people's lifestream um where they need it the
most.
And so I think that there are times when people can be creating a solution where there is
no real problem, if that makes sense.
And I think also like, how do you make the dish washing faster?
Like that's what I want, right?
Like how do I make the dish washing go better and faster rather than like, you know,
having another countertop device?
at one point people were developing sort of delivery boxes, like drop-off boxes as more
and more stuff got delivered but the idea of having like you have your fridge and it's
like you need orange juice and you know
Apples and whatever right and then it your fridge Sends you a note saying hey, here's your
grocery list push the button to order all the food and then it does and then a delivery
robot rolls up and then can just drop it off in like a cubby like a temperature controlled
cubby and then they put the groceries away like I think that that's sort of an interesting
sort of chain of events ah That's still a uh it like it seems like it's something you
could do now
but it's not anything that's happening.
In the next five to 10 years though, could you imagine that?
Yeah, for sure.
Personalized nutrition is a really hot topic, as we know.
And companies like Zoe and January AI are leading in that space.
But how close do you think we really are to where our meals are going to be tuned to our
genome, microbiome, or even our mental health in the future?
I mean, we're getting closer all the time, right?
Like you're able to people are tracking all different kinds of things, know, your glucose
levels, your, you know, whatever.
uh So I think that, you know, in the ability to sort of 3D print food specifically
targeted for you, right, is interesting 3D printing vitamins, in your house, right?
have a 3d printer with an extruder and then like you put in your little powders or
whatever and then it knows how to like it can create a specific a specified ah Vitamin for
you every morning based on results you send off
I know you've talked about this right like which is
Food is a cultural thing as much as it is like a sustenance thing, right?
And so you've got to think in terms of balances because people just enjoy the act of
eating.
Like I love drinking a milkshake.
I wouldn't want a milkshake to come in a pill form.
You know what I mean?
Like I just, I love the experience of consuming a milkshake.
But at the same time, like it would be great if
the if my doctor who has my medical, my labs or whatever knows like, you know what, you
need magnesium and you need some stuff, right?
Like, and then being able to sort of print that and then, you know, follow up, be able to
cancel it.
Like, okay, we've noticed you're good on the magnesium.
We can stop that.
You know what I mean?
Like being able to sort of customize those things on your own.
just as we get older, our needs are different, right?
And so this would be a way to sort of stay in touch with the changing needs of your body
and then deliver what it needs.
peptide technology will become a streaming service in the future.
yeah, yeah.
And then like, right?
Like you're subscribing.
Listen, it's not that far off.
Amazon runs, you know, has one medical, right?
So they've got doctor's offices and they've got access to your data and they've got a
supply chain.
You know, they've, they're a logistics company.
So it's not too far off to think that, you know.
as you're downloading Fallout Season 2, you know, another stream from Amazon is coming to
your peptide machine.
Absolutely.
I can see that in the future So you like to talk a lot about college campuses because
those are the places that there's a lot of innovation going on and a lot of
experimentation So it makes sense.
And you talked to me once about em this vision that you had, or there was a company
already doing this where it was a robotic vending machine.
and the whole delivery service was automated.
Can you share that with the audience?
Absolutely, and I want to break it down into a couple of things right because I what I
want your audience to understand right now is because they may not have come in contact
with it which is Automated robotic kiosks are gonna be I think are gonna be huge.
They're gonna create a whole different kind of food court That's open 24 7 right?
This is not sort of the the vending machines of my youth where it was, you know Texas
sized cinnamon buns and you know a stale package of Oreos and some free dent gum or
whatever right like it was
in a coil inside a machine, right?
Like these are things, one of my favorites was Yo-Kai Express, right?
Where they made frozen ramen that was developed, I believe by a Michelin star chef, right?
And they would freeze it and then ship it out.
And then these automated kiosks would reconstitute the ramen.
And it was delicious, right?
And it was great.
And it was available 24 hours a day.
I used to really like covering college campuses because like it's a contained population
of people that eat at all throughout the day, right?
Like they stay up, they're staying up late to study, right?
They uh have a massive, you know, kids and adults and professionals.
They're also enclosed geographic areas.
And they often have big walkways, which is good for things like robots, right?
And so you have a
Population that's contained in a very specific area that you can serve so when you think
about one these sort of automated kiosks or automated and and Ramen is just one example.
That's just frozen ramen.
Like there are others that will store uh Different ingredients and make you know, they'll
make pizzas or they'll make uh You know other kinds of bowl like Mediterranean bowl foods
and things like that.
So if you think about just the quality of food
that will be created by a machine is going to keep getting better and better.
It's not eating at a restaurant, but you might have restaurant quality food.
You might have something that is comparable to a QSR.
And then if you have a robot that's delivering it, then you could automate that entire
chain.
So if I'm in my dorm room, I could call up the robot to go get me.
I could place an order with the Mediterranean Bowl robot machine.
uh
And then another robot goes and picks it up as built-in is able to make contact with that
dispenser and picks it up from a cubby and then wheels it over to me and then alerts me
when it's out in front of my dorm.
Like that's great.
Like, you know, don't have people walking around at 2 a.m.
carrying food, right?
Like it is, it's just, it's safer and uh it provides a service.
uh
that's always on and again, it's for what you want at 2 a.m.
Right?
Like you're not looking for high dining experience.
You're just like, you know, I just finished or I'm only halfway through this thesis.
I need to, you know, I gotta, I gotta, I gotta keep going.
And I don't want to just have, you know, an energy bar or whatever or something, you know,
it allows you to have fresh food that's
probably pretty well balanced too, right?
Like it can have vegetables and protein and grains.
so uh those kinds of things didn't exist before.
What I think is going to be what I think is more interesting almost, and
probably wouldn't be on college campuses, at least not yet.
was just the idea of drone delivery,
the idea of being able to place an order for a burrito and then literally after it's made,
it takes three to five minutes to reach you is pretty astounding.
That's pretty remarkable.
And it just drops down into your yard.
so places like Dallas Fort Worth, where they have a number of companies that are testing
it, I believe Google and Flytrex, I think, were out there.
I think that that's a space to watch.
uh
just because I think the convenience around it, it'll just get better and better and uh
it's also just kind of a fun idea.
there are a lot of other technologies out there like biotech, ingestible sensors,
sustainable packaging, and other technology that are quietly revolutionizing.
the space.
What are your thoughts on some of those things?
I believe that ingestible sensors could be huge for personalized nutrition in the future.
Yeah, absolutely.
Again, what better way to monitor?
I say better, right?
But as the technology improves and things get smaller and easier and less invasive, there
are ways that you can have continuous monitoring of things or checking from the inside out
what's going on.
But the ability just to make sure that you're getting enough of the food that you need,
that's really helpful.
there are companies out there that are setting up in restaurants where they can monitor
like how much like, how are you cutting a strawberry?
So are you cutting too much so that, you know, what is the measuring the food waste as it
goes out to see how much food waste have we created this month?
Right.
And that's again, using sort of AI and computer vision to look and see it how, you know,
what's going on and then using algorithms to make sure that
You know, don't create it's Tuesday night.
We're not going to create as many, you know, scalloped potatoes because we know we don't
sell as many.
Right.
So being able to sort of tie that in with your meal planning or uh the stores being able
to use AI to monitor and know when to buy things for to make sure that, you know, things
don't go as bad as quickly.
Right.
Just being able to look at historical sales data and tie that in with things like bread so
that you don't have a bunch of bread that goes stale.
so that if you're a store, you're buying the right amount and you're moving it at the
right place, right, at the right time.
So you could also do things like with electronic price tags.
I guess something's going bad.
Lower the price on it, right?
So it moves and you're not wasting it, right?
So there is lots of opportunity in there.
And it's not even like you need a big hardware investment for something like that, right?
Like those are systems, those are software systems that you can implement um to help make
sure that you are uh managing your inventory as best as possible.
So now we're going to shift from fully autonomous to the augmented chef for a second.
So today, Alchemist restaurant in Copenhagen.
offers exclusive 50 course, four to six hour, multi-sensory eating journeys through
immersive spaces and multiple rooms So do you think that AI and robotics could help
augment some of the world's top chefs to unlock
these entirely new forms of culinary creativity and expression in the future.
if you read about unreasonable hospitality and what 11 Madison Park did,
in terms of knowing the guests before they arrive.
If you have an AI that's able to plug into, hey, this is who's coming tonight.
These are their dietary restrictions, or these are what they like, or this is their
birthday, or whatever.
You butt up against privacy concerns, but the ability to use AI to learn more about your
guests and tailor-make experiences to them, I think, is interesting.
uh In addition to sort of...
creating uh new types of uh flavor experiences that are, you know, unknown at this point.
So I think that I think the bigger thing to your point though that gets more at the heart
of what you're saying is how are restaurants gonna need to adapt to be able to be the
place where people go, right, and provide that experience so that people want to go and
spend the money for a night out, right?
And so how do you combine
the technologies that are available to enhance that experience and make it something that
people will go out and do.
I do think that eatertainment is going to become much bigger in the future.
And so the greatest chefs can hand cook some of the greatest meals, but I think the
technology around that experience, the immersive experience around that meal could really
take that food to a whole other level.
I also think with smart homes and autonomous homes in the future that we're going to be
able to access the world's greatest chefs through, I can imagine, through immersive or VR
or even holographic experiences where we take cooking classes in our home
So the local hub delivers the ingredients for the cooking class, and then you're taking it
virtually with some of the world's greatest chefs.
I can also imagine that you share a meal with someone in Paris and someone in London and
someone in Japan, maybe at the same time, and local food hubs again, or ghost kitchens,
can deliver that meal to everyone.
So you're sharing it at the same time.
If you want to restaurant in Paris, you can do so again from the comfort of your home
through VR or other immersive holographic experiences.
And again, through those local smart kitchens or ghost kitchens, you can have that meal
delivered and then turn on your experience in the future.
And that's where robotics is going to come in in the future because you're going to need
automated systems and robotics in those smart kitchens and ghost kitchens to create those
meals or put together the right ingredients and then get it delivered, whether it's
through drone or human in the future.
I remember a company I used to cover called Makunda Foods.
were in India.
And they made highly specific robots that would make like biryani, right, the Indian dish.
And that's all it did.
Or it would make, I think they made dosas.
I can't remember.
But they made like highly specific robotic uh appliances that automated certain just like
specific dishes.
And so like, I think that that's sort of interesting to think about as well.
Like if that's something that you could
then replicate and then fine tune, much like you have celebrity branded meal kits or
whatever now, if you have a celebrity branded robot, right?
Which necessarily need to be like a consumer product, but something for ghost kitchens,
Like I, Gordon Ramsay or whomever have fine tuned this machine to make my steak exactly
the way I want to make it.
All you have to do is buy my
cuts of meat, put it in the machine, and then it will automatically cook it the proper
way, right?
Like there's definitely ah something that could happen around that.
in 2025, this is a bit crazy, but we saw the first ever AI avatar dating cafe in New York.
So people would go into this AI avatar dating cafe, it was called Ava, and they would have
dinner.
with their phone across from them alone.
So these were people eating alone with their phones and their AI avatar that they had
fallen in love with.
That to me is, it's 2026 now.
I can only imagine where that's going.
food is very personal, functional, social, it's emotional and it's very cultural.
There's a lot of tradition around it.
There's a lot of human connection around it.
Do we worry now?
uh with this younger generation who's falling in love with their AI companions or they're
addicted to technology that as food becomes more tech driven, do we risk losing something
essential in the future?
I don't know what the deeper repercussions are around that.
But that's really uh interesting to think about in terms of as those things get better.
And by those things, mean like chatbots as they get better at responding and become more
human-like or whatever.
Like how does that, what is that like to go in and sit and just have a restaurant filled
with people in their phones?
I think that's, to me that's interesting to think about.
Well, we have a loneliness epidemic and people are isolating.
So just getting them out might be a win.
Yeah, I agree.
And who knows who you'll meet when you're out
going to be really interesting to watch that.
But in terms of food, we know that food is so much part of cultural traditions, family
tradition, human connection, family time.
em I don't see that going away.
see em families still embracing those moments that they can share together and have
together over food and what that means.
we're just coming out of the holidays, right?
And that's a time when you get together and you have people over, you have family over for
dinner, and maybe you had a great time or maybe you don't, but it's part of sort of the
human experience.
And food is a central part of that, right?
Like people sit around the dinner table and they or they, you know, you go to a party and
you eat hors d'oeuvres in someone's kitchen, right?
Like it's just like, you know, as you're with like it is such a central part of it.
again, I think about when we think about technology and its interacting, I think it's a
knee-jerk reaction for people to assume that people in technology just want to erase the
humanness of it.
And I don't think that that's the case.
You've covered dozens of startups over the years throughout your career.
stealth startups do you think are operating right now that people don't even know about
that are going to come in and surprise us over the next five years?
I'm gonna Take it more from like some broader categories that people prior unaware of
right like so there was a company and their name escapes me right now They were developing
wheat that inactivated or deactivated the allergen that tripped up people who were gluten
intolerant, right?
So it was still like flour.
It wasn't gluten-free flour where there was nothing gluten-free about it.
The gluten's were still there.
They had just gone in and shut off whatever was triggering that allergic response.
And so I think that's a really interesting technology to think about as people have
different intolerances, right?
Like, can you go in?
Instead of just erasing a category of you know, or instead of going in with like a blunt
instrument and saying hey Here are gluten-free cookies, right?
And maybe they don't maybe you don't like them as much right, right?
But if you could have the same Ingredients, it's just not impacting you the same way
because they were able to go in and um Shut down whatever it was triggering the event.
I think that's interesting Can that be applied to other allergens for people with you
know?
Nut allergies or whatever, right?
Like how could that be applied so that, uh you know, people can enjoy more in different
kinds of food.
They aren't limited in what they can enjoy.
There was a lot of play happening in terms of like sweeteners and being able to create,
use less sugar by doing things like rescaffolding uh sort of how the sugar crystal formed.
And so that it had more surface area and you needed to use less of it rather than.
You could use like a third of a cup of sugar rather than two thirds.
think those kinds of things, that's like deep sort of food tech that's really sort of
interesting um for people.
mycoprotein was a huge thing for a while, Which was using fungi and being able to use that
as sort of a base protein, similar to soy and tofu and things like that.
And what can you do with that?
Those kinds of things are also really interesting.
uh Because people keep consuming protein.
We're going to need to develop different sources for it in ways that are ecologically
friendly.
you know, something like mycoprotein is something that can be easier to grow than a cow.
What does the grocery store of 2035 look like to you?
There was a company that was working.
It was called Super Duper.
Was it Super Duper?
And I don't know if they're still around but it was the idea of You you put all your food
instead of self checkout You just put all your food into the basket and then you basically
went on this weight thing
And then it figured out and computer vision and everything.
And it just sort of figured out everything you bought.
I'll in one go.
And then you could walk out, right?
Like you weren't, it's like a next level self checkout.
So I think that you'll see a lot more of that.
You'll be shown I Imagine you'll be shown whether it's through your phone or through some
other device Or on your cart or whatever like deals personalized for you Right like hey,
we want you to know we've got a deal on this happening right now Chris thought you might
like it or you know They provide sort of recipes on the cart for you so that you can go
like okay.
I need to go
get this and I need to get this and this and it sort of guides you through that.
But I think creating a more personalized experience based on my previous purchases and the
things that I have, you know, repeat purchased or bought or have some other ways indicated
that I like, right, I think will be more front and center to me as I enter the store
rather than me sort of wandering the aisles.
Things will be presented to me more upfront.
Imagine in the future, you go to a grocery attainment space and it's the mix of a food
court, a farmer's market, and you can a la carte, you know, pick up items.
So it becomes like this more holistic experience, like an apple store, right?
And you can go in and take classes as well, and you can uh learn how to cook there as
well.
So it's just...
this all-encompassing experience so people want to leave their homes and not get delivery
anymore, but they want to go to their hyper local experience and support local farmers and
uh experience food end to end.
I like wandering the aisles and discovering new things.
maybe it's on my glasses when I walk into the store right like my augmented reality
glasses it just comes on and on the lens and is like hey welcome these are some things
that we got going on right now we thought you might like let me know if you want
directions to this in the store and I'll you know I'll guide you there and it's a little
GPS that walks you to a particular section in the store so where you can buy it and
Like, oh, if you like that, you might also like this, right?
Like, those are all things that are easily foreseeable.
Something I've been thinking about for the year 2035 that people aren't maybe even
prepared for right now is just the amount of mouths that we need to feed in the future.
we're going to have a lot of food scarcity.
So we're going to need to come up with alternative ways and alternative proteins.
and other things to feed our population.
I don't think people are prepared for this.
Now you're making me feel really superficial for saying people should wear smart glasses I
do agree with you, when we were talking about food waste earlier, right?
That's a really good application of AI because it can help reduce food waste.
And it can also make sure that the right kind of ripe food gets to the right place so that
it doesn't spoil en route, right?
Like you can map out where food is going.
There are things like sensors that can make sure that food is maintained at the right
temperature all the way through its journey, so that nothing gets spoiled or it can be
called into it.
You can understand if there's a problem before it becomes something bad, or new ways to
transport things.
was reading, there was a company a few years ago that was using containers filled with
ozone to help uh reduce grain waste as it
was transported, right?
So there are technologies that are available that can help make sure that food is
distributed well and properly so that there is less waste and so that it can go to the
people who need it.
couple that with the fact that it has to be like food, food.
You need to not have the same kinds of food deserts that exist right now.
if we can maximize sort of, again, coming back to things like logistics and supply chains
and delivery routes and things like that, if you can make those things happen so that
you'd
You don't need necessarily a store, but you can make sure that vegetables and high quality
foods get delivered to people So that um it's not just any food, but it's good food
everybody has access to.
I hope that technology Can find its way into the right places to really?
Move food to where it needs to go to create the breakthroughs that allow us to feed more
people um and do so in a way that ah provides a livelihood for people all throughout that
process
This has been wonderful spending this time with you.
I love when we get together and brain jam thank you so much for your time today, Chris.
I had a blast.
Thank you so much, Kimberly.
I really appreciate it.
If you're enjoying the show and appreciate what we do, the simplest way you can support us
is by hitting the subscribe button and sharing this episode with others.
And by doing this, our commitment to you is we'll do our very best to make each and every
episode better than the last.
See you in the future.
Oh, and one more thing.
This is the legal language, you know, what we need to read to you.
This podcast is presented solely for informational and entertainment purposes.
The content shared by hosts and guests reflect their personal opinions and experiences and
should not be considered a substitute for financial, legal, health, or other professional
advice.
Listeners should consult with qualified professionals before making decisions specific to
their own needs.
Guest opinions are their own.
and do not necessarily represent the views of the host or the platform.