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Walmart FLIPPY

Walmart tests fry cook robot for in-store delis

The robotic kitchen assistant is designed to do the mundane, repetitive tasks to allow associates to focus on other tasks like assisting customers and prepping other foods.
December 11, 2018
Walmart, Bentonville, Ark., is testing a fry cook robot named Flippy at its in-store deli counters.
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default supply chain with trucks

Cornell University, r4 Technologies partner to develop AI solutions

The initiative plans to address problems in consumer retail, supply chain management and forecasting while looking at broad societal challenges in optimizing the food chain.
December 11, 2018
Cornell University, Ithaca, N.Y., and r4 Technologies, Ridgefield, Conn., announced a wide-ranging collaboration focused on applying artificial intelligence (AI) to new domains.
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Stampede Meat Bridgeview NM

Stampede Meat renovates former Tyson Foods facility in NM

Stampede will invest more than $36 million to renovate and re-open the former Tyson Foods facility in Sunland Park, N.M.
December 10, 2018
Stampede Meat, Inc., Bridgeview, Ill., opened the doors to fully renovated facility, just 5 months after announcing the company’s expansion outside of Illinois for the first time in its 24-year history.
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Clarkson University packaging sensors

Clarkson University professor develops smart label sensor

How expired the item is can be detected based upon the intensity of the transformation, which is emitted as a color or electrical change.
December 7, 2018
A bite of bad yogurt or sip of spoiled milk could be a thing of the past thanks to a new sensor developed by Silvana Andreescu, professor of chemistry and biomolecular science at Clarkson University, N.Y., and Egon Matijevic Chair of Chemistry.
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Study: Food system organizations must strengthen operations to safeguard against potential threats

Businesses and organizations involved in growing, distributing and supplying food must be able to withstand and rebound from acute disruptions such as civil unrest and cyber attacks, as well as those with more gradual impact, such as drought, rising sea level or funding cuts.
December 7, 2018
A new study from the Johns Hopkins Bloomberg School of Public Health, Baltimore, Md., highlights characteristics of organizations involved in the food system that may lead them to be more prepared to respond to such disasters, and outlines opportunities for local, state and federal organizations to improve resilience across the urban food system.
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