Archive for: Robyn Metcalfe
Food of the Future
By Ali Breland
From eating crickets to farming with fish, UT’s Food Lab is rewarding food innovators. There are 7 billion of us on the planet, a number the United Nations...
UT Food Lab Grows an Organic Conversation
By Rose Cahalan
Breathable chocolate, cheese with biodegradable packaging, and frozen yogurt pods that don’t melt: these futuristic food ideas sound like the stuff of fantasy. In...