AmazonFresh Pickup in Seattle, allows you do your food shopping online — either at home or on the go — and then collect it when you drop by at a depot in your car. According the promo video above, all you do is select a pickup time when you hit the “buy” button and when you show up someone will be there to load up your car. Future launches are most likely to be in places where the AmazonFresh delivery service is already up and running, which include cities such as Los Angeles, San Francisco, New York, Chicago, and Boston.
Robots will hit the streets with food delivery orders from Marble, a San Francisco startup that is partnering with Yelp to navigate crowded city streets and deliver your order before it gets cold.
Marble’s robots are about waist-height, a bit larger than the dog-sized models of its competitor Starship. They’re also brimming with technology borrowed from self-driving cars. Each Marble delivery bot—there are a few of them cruising the streets of San Francisco’s Mission and Potrero Hill neighborhoods—includes lidar, cameras, and ultrasonic sensors to monitor their surroundings. The company says it plans to map the majority of San Francisco’s sidewalks over the coming year. Visitors and San Francisco residents can order delivery from Yelp’s Eat24 app for a chance to be served by a Marble bot. If you’re selected, you’ll be offered the opportunity to accept the service, and the restaurant will then pack your order into one of the robots’ cargo bays. Once it arrives, you’ll enter an access code to unlock your breakfast, lunch, or dinner. Last month, Starship also began delivering pizza from Domino’s locations in Germany and the Netherlands. If those trials are successful, Domino’s could expand the service to more of its 2,000+ stores worldwide.
Fresh, natural and simple are the culinary words of the day. As consumers are taking a greater interest in ingredient lists of packaged food – the shorter the better, the more pronounceable the better – chefs and restaurateurs also look for minimally processed ingredients for their menus.
Quinoa is ubiquitous these days, but it’s starting to cool off as a hot trend. Its cousins in the ancient grain family are picking up that heat, though. Amaranth, spelt, farro and sorghum may be coming soon to a grain bowl near you.
- Vegetarian and vegan cuisines
After a few years on the rise among hot menu trends fueled by an increased focus on health and nutrition, vegan and vegetarian cuisines are becoming less trendy. They are not going anywhere, though, as they are gaining momentum as permanent features on restaurant menus. Simultaneously, veggie-centric cuisine continues to heat up, indicating that plant-focused diets are increasingly embraced by both chefs and consumers.
- Underused meats are on the outs
Meat cuts like chicken feet, pig ears, tongue and oxtail had their moment in the sun as far as being trendy, but the skies are now partly cloudy. And speaking of underused proteins, insects continue to hold the number-one spot on the yesterday’s news list in the What’s Hot in 2017 report.
Have you notice lately that Buzz is not on your box of Cheerios? Your daily breakfast comp is gone. In his place is an empty white outline. The cereal company announced this week that they were taking Buzz off as a reminder that populations of bees and other pollinators around the world are declining drastically, and if we don’t start doing something to help them soon, Buzz may never come back. Some 20,000 different species of bees and other pollinators help contribute to the growth of fruits, nuts, vegetables, and flowering plants. In fact, they play a critical role in pollinating 35 percent of global crop plants, an ecosystem service that is worth as much as $577 billion a year.
Remember bees bring the flowers and flowers bring fruits and vegetables we need them!