PSFK founder Piers Fawkes talks to food, diet and dining experts to help him understand how the way we eat at home is changing

In this episode, PSFK founder Piers Fawkes talks to food, diet and dining experts to help him understand how the way we eat at home is changing – and the knock on effect that has on restaurants and retail.

Firstly, I speak about change to the chef Nicholas Morgenstern who is rolling out a ice-cream retail concept. Then I speak to Robin Liss, an entrepreneur who is launching Suvie, a kitchen robot that she thinks reflects new trends in meals in the home. Finally, I speak to Heather Cutter who runs innovation at Habit – a company providing diet recommendations based on people’s DNA.

So will we all be eating highly personalized meals prepared with a technological kitchen assistant and how will this dynamic approach to using ingredients impact the retail and delivery chain? Lets see what happens next by reading and listening to PSFK.

In this episode, PSFK founder Piers Fawkes talks to food, diet and dining experts to help him understand how the way we eat at home is changing – and the knock on effect that has on restaurants and retail.

Firstly, I speak about change to the chef Nicholas Morgenstern who is rolling out a ice-cream retail concept. Then I speak to Robin Liss, an entrepreneur who is launching Suvie, a kitchen robot that she thinks reflects new trends in meals in the home. Finally, I speak to Heather Cutter who runs innovation at Habit – a company providing diet recommendations based on people’s DNA.