Studio Industries founder Mike Lee teleported us in a time machine to 2065 to show us his predictions on what the future supermarket will look like

Step into any grocery store today, however, and as you take out your iPhone to check your shopping list and listen to your Spotify weekly playlist, the food aisles you’re browsing haven’t changed that much at all. The physical products themselves are still distributed, laid out and sold in a familiar fashion—for customers to manually pick up and put in their shopping cart, scan at a checkout and pay for at a cash register.

Studio Industries and Food Market founder Mike Lee believes the future of food is finally having its a-ha moment. In his words, the food industry looks just like Silicon Valley, except it’s 10 years behind and twice as slow. Why? Because food is a tangible physical thing and not just pixels, and therefore, is more capital intensive. In the lead-up to PSFK 2017, Mike teleported us in a time machine to 2065 to show us his predictions on what the future supermarket will look like and that the key to the food industry of tomorrow is to offer an experience over products.

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Step into any grocery store today, however, and as you take out your iPhone to check your shopping list and listen to your Spotify weekly playlist, the food aisles you’re browsing haven’t changed that much at all. The physical products themselves are still distributed, laid out and sold in a familiar fashion—for customers to manually pick up and put in their shopping cart, scan at a checkout and pay for at a cash register.

Studio Industries and Food Market founder Mike Lee believes the future of food is finally having its a-ha moment. In his words, the food industry looks just like Silicon Valley, except it’s 10 years behind and twice as slow. Why? Because food is a tangible physical thing and not just pixels, and therefore, is more capital intensive. In the lead-up to PSFK 2017, Mike teleported us in a time machine to 2065 to show us his predictions on what the future supermarket will look like and that the key to the food industry of tomorrow is to offer an experience over products.