I recently presented at the Future Trends conference in Miami. My presentation was called ‘Good Ideas in 2010′ and it is the first part of a project to deliver a book later this month with the same title.

Are small single serve versions of products wasteful?

The label of a British beer brand waves the ’small is beautiful’ flag.

A new laser etching technique might make the small labels on fruits and vegetables a thing of the past.

Casa Huerta (Orchard House) is a small scale greenhouse / vertical farming system proposed to better life in the poor areas of the world’s cities.

The latest Guinness ad will be released on ITV1 in the UK this evening, during the Champions League football match between Liverpool and Lyon. Given Guinness’ history of large-scale ads, on first glance this one appears no less ambitious or impressive.

Italian coffee maker Illy Caffe will challenge Starbucks Corp’s stronghold over the US out-of-home coffee market by expanding its reach within independent coffee shops, rather than opening up its own.

Next week, PSFK will be hosting Good Ideas Salon, Brooklyn. We’ll be enjoying local fare, and featuring a panel of guest speakers discussing small batch culture and local entrepreneurship.

Alex Creamer, a student at the University of Central Lancashire in the UK, has designed a package for NYC Spaghetti that recreates the Chrysler Building in hard pasta form.

Continuing the theme that local is more about good stuff created by people with heart, we noticed this bar close to our NYC office with its proud signage for ‘Local Food – Local Beer – Local Wine’.

Rice farming usually conjures mental images of vast, sprawling rice paddies. That’s not always the case, as Tokyo Green Space recently discovered.

Transforming everyday ceramic tableware into an almost alien, industrial form, Lisa Grahner’s “Clic Ceramics” is a unique system that combines sculpture and utility.

The second outing of the New Amsterdam Market took place last weekend and PSFK was in attendance checking the artisinal food stands – and their wares of course.

Nerdcore points us to a new kit for aspiring chef-scientists looking to try their hand at molecular gastronomy.

An interesting article over on Divine Caroline displays a side by side comparison of how food portions have changed over the past twenty years.