WSJ’s The Future of Everything Por arte de portada

WSJ’s The Future of Everything

De: The Wall Street Journal
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  • What will the future look like? The Future of Everything offers a view of the nascent trends that will shape our world. In every episode, join our award-winning team on a new journey of discovery. We’ll take you beyond what’s already out there, and make you smarter about the scientific and technological breakthroughs on the horizon that could transform our lives for the better.
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Episodios
  • Can Robots Reinvent Fast Food?

    Can Robots Reinvent Fast Food?
    Jul 19 2024
    Restaurants are a tough business with tight margins, from the cost of food to paying for staff. Kernel, the new venture by Steve Ells, the founder and former CEO of Chipotle Mexican Grill, is trying to fix that by introducing food-making robots and a "digital-first" approach to restaurants. In this conversation from the WSJ Global Food Forum in June, reporter Heather Haddon talks with Ells about his new bet on consumers’ desire to eat less meat, and on a business model that could solve some of the industry’s thorny challenges. What do you think about the show? Let us know on Apple Podcasts or Spotify, or email us: FOEPodcast@wsj.com Further reading: Rise of the Restaurant Robots: Chipotle, Sweetgreen and Others Bet on Automation How Chipotle’s Founder Is Moving Beyond Burritos Chipotle’s Labor Costs Are Rising. Customers Will See It in Pricing. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    14 m
  • Why You Might Be Eating More Seaweed in the Future

    Why You Might Be Eating More Seaweed in the Future
    Jul 12 2024
    To hear proponents talk about it, seaweed could solve a whole lot of problems. It could feed people, restore polluted habitats and be an economic boost for fishermen. Though seaweed aquaculture has grown in the U.S. in recent years, the country produced less than 1% of the global seaweed crop in 2019. Now, some companies are trying to get seaweed aquaculture to scale in the U.S. But there are regulatory hurdles to overcome, and researchers have questions about how a scaled industry would affect existing ecosystems. WSJ’s Alex Ossola looks at what it will take to make seaweed a bigger part of the American diet in the future. What do you think about the show? Let us know on Apple Podcasts or Spotify , or email us: FOEPodcast@wsj.com Sign up for the WSJ's free The Future of Everything newsletter . Further reading: Inside the Quest for a Super Kelp That Can Survive Hotter Oceans Cows Make Climate Change Worse. Could Seaweed Help? A Sargassum Bloom Is Hitting Florida: What to Know About the Seaweed Mass Learn more about your ad choices. Visit megaphone.fm/adchoices
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    18 m
  • How Designer Fruit Is Taking Over the Grocery Store

    How Designer Fruit Is Taking Over the Grocery Store
    Jul 5 2024
    No more mealy apples and flavorless oranges. There’s a growing category of produce available in your local grocery store: fruits and vegetables that have been carefully bred with flavor in mind. But these more delicious varieties tend to come in premium packaging—with a premium price to boot. WSJ contributor Elizabeth G. Dunn tells host Alex Ossola how this produce is bred and whether we can expect to see more of it in the future. What do you think about the show? Let us know on Apple Podcasts or Spotify , or email us: FOEPodcast@wsj.com Sign up for the WSJ's free The Future of Everything newsletter. Further reading: This Strawberry Will Blow Your Mind: Inside the Startlingly Delicious World of Designer Produce The Race to Save Ketchup: Building a Tomato for a Hotter World Learn more about your ad choices. Visit megaphone.fm/adchoices
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    15 m
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Concise and well researched

Well done -- it sounds like a follow up episode on the less bad fuels is in order. Is there $ from infrastructure bill to help make necessary mods to existing planes?

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