You’ve most likely heard about the importance of data in the food — and, in turn, the restaurant — industry. As it becomes more of the norm to track numbers and habits to determine trends and behavior amongst consumers, we must ask ourselves how far we are willing to go — how deep are we willing to dig?
In a time where customers almost expect to know — and even demand — where the food they order comes from, will the breadth of the farm-to-fork movement expand?
A recent article in The Guardian tests that question by proposing and reporting on a new way to trace the geographical origin of food: biological barcoding. But this isn’t the kind of sourcing most of us are used to — it comes in a very analytical and scientific tracking process using DNA profiling. We all want to know what’s going into our bodies, but biological barcoding takes it to another level, breaking down the point of origin of even the bacteria, yeasts, molds and fungi that are found on the surface of produce. Read More