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Archive for the ‘food’ category: Page 253

Jul 18, 2018

From picking to pollinating, agribots are pushing farming into the future

Posted by in categories: food, robotics/AI

The Robots are Coming!


Agricultural scientists are turning to emerging technologies, such as robotics and AI, to help deal with the challenges associated with modern-day farming. Here are some of the tech being harvested today.

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Jul 16, 2018

Universal basic income touted as answer to automation

Posted by in categories: economics, employment, food, robotics/AI

My debate on #BasicIncome at the FreedomFest against Dr. Barbara Kolm, director at the Austrian Economic Center (debate moderated by syndicated columnist and scholar Veronique de Rugy) got a write-up in Nevada Current (article by journalist Jeniffer Solis). https://www.nevadacurrent.com/…/universal-basic-income-tou…/ #FFest18


Earlier this month, the Vdara Hotel & Spa added two relay robots that deliver snacks, sundries and spa products directly to guest suites. While charmingly decorated as a Golden Retriever and Dalmatian dog with Vdara-themed collars, the new robots — named Fetch and Jett — may be a sign of what’s next for Las Vegas.

In 20 years, about 65 percent of the city’s jobs could be automated, according to a study by the Institute for Spatial Economic Analysis. That projection may be an outlier – the Organization for Economic for Cooperation and Development, for instance, projects only 10 percent of U.S. jobs are vulnerable to automation.

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Jul 16, 2018

Leg Exercise is Critical to Brain and Nervous System Health

Posted by in categories: biotech/medical, chemistry, food, health, neuroscience

Groundbreaking research shows that neurological health depends as much on signals sent by the body’s large, leg muscles to the brain as it does on directives from the brain to the muscles. Published today in Frontiers in Neuroscience, the study fundamentally alters brain and nervous system medicine — giving doctors new clues as to why patients with motor neuron disease, multiple sclerosis, spinal muscular atrophy and other neurological diseases often rapidly decline when their movement becomes limited.

“Our study supports the notion that people who are unable to do load-bearing exercises — such as patients who are bed-ridden, or even astronauts on extended travel — not only lose muscle mass, but their body chemistry is altered at the cellular level and even their nervous system is adversely impacted,” says Dr. Raffaella Adami from the Università degli Studi di Milano, Italy.

The study involved restricting mice from using their hind legs, but not their front legs, over a period of 28 days. The mice continued to eat and groom normally and did not exhibit stress. At the end of the trial, the researchers examined an area of the brain called the sub-ventricular zone, which in many mammals has the role of maintaining nerve cell health. It is also the area where neural stem cells produce new neurons.

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Jul 15, 2018

Robot chefs are popping up in restaurants around the world

Posted by in categories: food, robotics/AI

“Doughbots” in California speed up stretching pizza dough from 45 seconds to just nine.


CREATOR, a new hamburger joint in San Francisco, claims to deliver a burger worth $18 for $6—in other words, to provide the quality associated with posh restaurants at a fast-food price. The substance behind this claim is that its chef-de-cuisine is a robot.

Until recently, catering robots have been gimmicks. “Flippy”, a robotic arm that flipped burgers for the entertainment of customers at CaliBurger in Pasadena, near Los Angeles, earlier this year is a prime example. But Flippy could perform only one task. Creator’s bot automates the whole process of preparing a burger. And it is not alone. Other robot chefs that can prepare entire meals are working, or soon will be, in kitchens in other parts of America, and in China and Britain.

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Jul 15, 2018

Zera Food Recycler turns food scraps into compost in 24 hours

Posted by in category: food

This trash can turns your food scraps into compost in just 24 hours and is perfect for every family’s kitchen.

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Jul 15, 2018

Dubai’s vertical farming to help quench thirst for own supply chain

Posted by in categories: food, sustainability

https://youtube.com/watch?v=INLj5EusFQ0

Crop One and Emirates Flight Catering (EKFC) have launched a $40 million joint venture to build the world’s largest vertical farming facility in Dubai, United Arab Emirates.

The vertical facility will cover 130,000 square feet—with a production output equivalent to 900 acres of farmland.

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Jul 15, 2018

New Jersey Dad May Lose All His Limbs from Flesh Eating Bacteria

Posted by in category: food

The dad came into contact with the bacteria on a crabbing trip.

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Jul 11, 2018

Open Longevity School: Summer Camp 2018

Posted by in categories: biotech/medical, education, food, life extension

Today we have a report from Open Longevity School: Summer Camp 2018, an initiative in Russia focused on developing a personal health and longevity strategy, Elena Milova went to investigate.


When we ask researchers when, in their opinion, the cures for aging will be ready, we often hear an optimistic answer: 20–25 years. As a well-informed optimist, I add another 10 years to this number, because wherever the therapies appear, it will take time for them to be distributed to other countries and become affordable. I will be happy if it takes less time, but what if it doesn’t? I am nearly 40, and when I add 35 years to my current age, I vividly imagine how my reflection in the mirror will show a 75-year-old lady. Honestly, I don’t want to see my body change, and it can explain why I aspire to get first-hand information about any means to slow down aging as soon as possible. Evidence-based information, of course.

Before I tell you my story of discovering how to control my aging, I must provide a disclaimer. This article does not contain any medical recommendations. The websites of the projects I will tell you about, once again, do not contain medical recommendations and cannot be independently used to make health decisions. The experience I will share, and the activities of the projects I will tell you about, are aimed at teaching you about the existing scientific knowledge about aging and interventions that have the potential to change the way we age. Whatever you decide to implement in your everyday life, please talk to your medical advisor first.

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Jul 11, 2018

The market for alternative-protein products

Posted by in categories: business, food, sustainability

Here, the problem is marketing. Around 2bn people eat insects already, but few of them are Westerners. Changing that could be a hard sell. Grind the bugs up and use them as ingredients, though, and your customers might find them more palatable. Hargol FoodTech, an Israeli startup, plans to do just that. Locust burgers, anybody?


MOST people like to eat meat. As they grow richer they eat more of it. For individuals, that is good. Meat is nutritious. In particular, it packs much more protein per kilogram than plants do. But animals have to eat plants to put on weight—so much so that feeding livestock accounts for about a third of harvested grain. Farm animals consume 8% of the world’s water supply, too. And they produce around 15% of unnatural greenhouse-gas emissions. More farm animals, then, could mean more environmental trouble.

Some consumers, particularly in the rich West, get this. And that has created a business opportunity. Though unwilling to go the whole hog, as it were, and adopt a vegetarian approach to diet, they are keen on food that looks and tastes as if it has come from farm animals, but hasn’t.

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Jul 10, 2018

Global quadrupling of cooling appliances to 14 billion by 2050

Posted by in categories: biotech/medical, economics, food, sustainability

Soaring global need for cooling by 2050 could see world energy consumption for cooling increase five times as the number of cooling appliances quadruples to 14 billion—according to a new report by the University of Birmingham, UK.

This new sets out to provide, for the first time, an indication of the scale of the implications of ‘Cooling for All’.

Effective is essential to preserve food and medicine. It underpins industry and economic growth, is key to sustainable urbanisation as well as providing a ladder out of rural poverty. With significant areas of the world projected to experience temperature rises that place them beyond those which humans can survive, cooling will increasingly make much of the world bearable—or even safe—to live in. With populations increasing, expanding urbanisation and impacts leading to more frequent heatwaves and temperature rises, the demand for more cooling will increase in the decades ahead.

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