Humans have spent the last 10,000 years mastering agriculture. But a freak summer storm or bad drought can still mar many a well-planted harvest. Not anymore, says Japanese plant physiologist Shigeharu Shimamura, who has moved industrial-scale farming under the roof.
Working in Miyagi Prefecture in eastern Japan, which was badly hit by powerful earthquake and tsunamis in 2011, Shimamura turned a former Sony Corporation semiconductor factory into the world’s largest indoor farm illuminated by LEDs. The special LED fixtures were developed by GE and emit light at wavelengths optimal for plant growth.
The farm is nearly half the size of a football field (25,000 square feet). It opened on July and it is already producing 10,000 heads of lettuce per day. “I knew how to grow good vegetables biologically and I wanted to integrate that knowledge with hardware to make things happen,” Shimamura says.
Read full article at GE
The TellSpec laser scanner appears, at least in its demo form, to have potential. The device is a raman spectrometer that uses an algorithm to calculate what’s in your food. You point the laser at a potato chip for instance, and the accompanying app on your smartphone gives you a read-out of the ingredients.
The creators raised more than $380,000 on Indiegogo at the end of last year. Now the company has to take some big steps towards getting the device on store shelves.
According to TellSpec: TellSpec is a three-part system which includes: a spectrometer scanner, an algorithm that exists in the cloud; and an easy-to-understand interface on your smart phone. Just aim the scanner at the food and press the button until it beeps. You can scan directly or through plastic or glass. TellSpec analyzes the findings using the algorithm and sends a report to your phone telling you the allergens, chemicals, nutrients, calories, and ingredients in the food. TellSpec is a fast, simple, and easy-to-use way to learn what’s in your food. We need your help to make it smaller and manufacture it as a handheld device.
Image via Bloomberg BusinessWeek
We Took The Laser Scanner That Tells You What’s In Your Food Out For A Spin
Is this the future of dieting? The gadget that can tell you how many calories are in your dinner just by scanning it.
SCiO, the Pocket Molecular Sensor
NODE by Variable Technologies
A small consumer-level molecular scanner lets you analyze the objects around you for relevant information, from food calories or quality, medicine, nature, etc.
When you get your SCiO, you’ll be able to:
Get nutritional facts about different kinds of food: salad dressings, sauces, fruits, cheeses, and much more.
See how ripe an Avocado is, through the peel!
Find out the quality of your cooking oil.
Know the well being of your plants.
Analyze soil or hydroponic solutions.
Authenticate medications or supplements.
Upload and tag the spectrum of any material on Earth to our database. Even yourself.
The Kickstarter was launched a few day ago and made it’s $200,000 goal within 24 hours – the potential for this tech is huge. Watch the video embedded below to see the potential:
Designer Michal Marko created a disposable food bowl concept (with minimum environmental impact) while teaching society about new biodegradable materials. On the label it states: “Enjoy your food. Then put the seeds from under the label with gravel into the bowl and let it grow. After a week, plant bowl with a herb into the ground. The bowl will degrade and you can grown your own herb.”
Cutlery design focuses on getting food in bite-sized morsels from the plate to the mouth, but it could do so much more. The project aims to reveal just how much more, stretching the limits of what tableware can do. Focusing on ways of making eating a much richer experience, a series of dozens of different designs has been created, inspired by the phenomenon of synesthesia. This is a neurological condition where stimulus to one sense can affect one or more of the other senses.
An everyday event, ‘taste’ is created as a combination of more than five senses. Tasty formulas with the 5 elements – temperature, color, texture, volume/weight, and form – are applied to design proposal. Via exploring ‘synesthesia’ if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross-wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become extensions of our body, challenging our senses even in the moment when the food is still on its way to being consumed. Each of designs have been created to stimulate or train different senses – allowing more than just our taste buds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food.
Text and Images via J I N H Y U N . J E O N