The Fab to Table Movement is Changing the Future of Food

The Fab to Table Movement is Changing the Future of Food

Yes, you read that right. As the farm-to-table trend continues to make an impact on all restaurants in each segment, there is also another new movement gaining momentum in the industry. 

Robyn Metcalfe, who is the founder and director of Food+City at the University of Texas at Austin, coined the term "fab to table" after noticing that engineers are now playing a bigger role in what lands on our plates. 

Engineers are working with farmers to come-up with innovations to make farming easier and to produce more food, along with new alternative proteins. 

“It’s really the protein revolution that is a part of this conversation,” said Metcalfe to "Silicon Hills," a local technology news outlet in Austin and San Antonio. “And crickets, cricket protein, bug protein is a part of that. And it will affect the supply chain if you have more protein coming from plants, crickets and other things, other than meat, there is a whole shift in the way food is produced, how it finds its way to your plate. And a big re-engineering of the supply chain as those protein sources change.”

Read More

A Fundamental Shift In Consumer Expectations Leads to a New Restaurant Segment

A Fundamental Shift In Consumer Expectations Leads to a New Restaurant Segment

In this episode of On Foodable Weekly, we sit with Scott Davis, President of CoreLife and Steve Schulze, Co-founder of Nekter Juice Bar to talk about how the consumer is enforcing their values with their dollar and the industry is reacting.  The customer has created a whole new segment that we call, "future brands."  These restaurants are more focused on lifestyle and offer more than just a meal.

Read More