Feeding the Future: How Foodtech Is Changing What (and How) We Eat

When people hear “tech,” they often think of AI, software, or robotics. Food rarely makes the list. But at Startup Boston Week, a panel of founders, scientists, and sustainability experts made it clear: the future of food may be one of the most important technological frontiers of our time.

From cultivated meat and regenerative agriculture to pest monitoring and sustainable supply chains, the conversation with Oliver Sanchez (Extrasense), Nicky Roberts (Sustainability Consultant), Natalie Rubio (Deco Labs), Dilek Uzunalioglu (AGORA Food Solutions) and Connor Harbinson (former foodtech founder) explored how innovation is reshaping not just what we eat, but how food is produced, transported, and trusted.

And if there was one theme that emerged again and again, it was this: feeding the future will require collaboration across science, technology, policy, and culture.

The full event video is embedded below if you’d like to watch the conversation start-to-finish, or keep reading for an overview.

https://www.youtube.com/watch?v=ObuegPB2aDg

Food Is a Technology Story, We Just Don’t Call It One

Food technology isn’t new. Pasteurization, refrigeration, spray drying, and freezing all transformed how food reached growing populations. “Food tech has been there since the 1800s,” explained food scientist Dilek Uzunalioğlu. “As societies grew, technologies evolved to produce safe food at scale and ship it long distances.”

Today’s innovations build on that foundation, but the stakes have changed. Climate change, population growth, and supply chain vulnerabilities are forcing the industry to rethink efficiency, sustainability, and resilience.

“We need to use our resources more effectively,” Uzunalioğlu said. “How do we use plants better? How do we make proteins in new ways? And how do we use technology to make the system more efficient?”

Why the Food System Matters More Than Ever

The global food system sits at the intersection of environmental sustainability, public health, and economic resilience. For sustainability consultant Nikki Roberts, the mission is clear. “The food system is one of the primary drivers of greenhouse gas emissions and deforestation,” she said. “But it’s also essential. We need it.”

Her work focuses on improving climate resilience and supply chain sustainability, a challenge that spans farmers, financiers, policymakers, and consumers. “It’s about making food available for everyone,” she added, “in a way that’s cost-effective, desirable, and good for the environment.”

The Hidden Losses in Our Food Supply

While new technologies often focus on increasing yield, some innovators are tackling a different problem: preventing loss.

Oliver Sanchez, CEO of Extrasense, shared a startling statistic: up to 40% of food production is lost to pests and disease. “That got me thinking,” he said. “We’re trying to increase yield by a few percentage points, but we’re losing enormous amounts of food to problems that have existed for centuries.”

Extrasense uses machine vision to detect pests in food operations and urban environments, helping prevent contamination and waste. Beyond waste reduction, Sanchez emphasized food safety and transparency. “People want to know where their food comes from and how it’s handled,” he said. “Food tech isn’t just about producing food, it’s about making sure it gets to us safely.”

Cultivated Meat and the Future of Protein

Few food innovations spark stronger reactions than cultivated meat. Natalie Rubio, co-founder of Deco Labs and leader of the Cellular Agriculture Commercialization Lab at Tufts University, first encountered the concept as a student. “I read about cultivated meat and thought, this is what I’m going to do for the rest of my life,” she said.

Cultivated meat (grown from animal cells rather than livestock) could dramatically reduce environmental impact while addressing global food demand. But cost remains the primary barrier.

“The biggest challenge right now is making it affordable,” Rubio explained. Her company develops ingredients used to grow cells, aiming to reduce production costs dramatically so cultivated meat can reach consumers.

Despite public skepticism, she believes adoption will hinge on experience rather than persuasion. “People don’t need to be convinced,” Rubio said. “They need to taste it.”

Food Is Emotional, Not Just Functional

While nutrition, sustainability, and efficiency dominate industry conversations, panelists emphasized an often overlooked factor: emotion. “Food touches the brain,” Uzunalioğlu said. “When you taste something, you remember a memory. You remember your mom. Emotion is part of food acceptance.”

Consumers may prioritize protein content, convenience, or clean labels, but taste, texture, and emotional connection still drive decision-making. This emotional dimension helps explain why people will adopt hybrid cars but hesitate to change what’s on their plate. “People understand the climate impact,” Uzunalioğlu noted. “But changing food is harder.”

Why Boston Is Becoming a Foodtech Hub

Food innovation may be associated with California or the Midwest, but Boston is emerging as a critical hub, particularly for research, talent, and early-stage innovation.

When Rubio began her PhD in cultivated meat, Tufts University was one of the only places in the world conducting research in the field. Now, Boston has become a global center for cellular agriculture research. “We have the talent, the infrastructure, and the resources,” Rubio said.

Uzunalioğlu echoed the importance of the local ecosystem. “I see a community here that is very supportive,” she said. “There is so much talent that can be utilized.”

Still, panelists noted gaps: more informed investors, shared pilot-scale infrastructure, and stronger engagement from large food corporations could accelerate growth.

Financing, Infrastructure, and the Missing Pieces

Innovation alone won’t transform the food system. Roberts emphasized the need for new financing models to support regenerative agriculture and sustainable practices. “These practices often have longer return timelines,” she said. “Traditional lending doesn’t favor that.”

Blended finance, patient capital, and insurance-backed lending could help farmers adopt practices that deliver environmental and long-term economic benefits.

Rubio highlighted infrastructure gaps in foodtech incubation. Life science incubators exist, but specialized foodtech equipment is scarce. Shared pilot facilities could significantly accelerate commercialization.

Building Trust in New Food Technologies

As food innovation accelerates, consumer trust will be critical. Traceability, transparency, and safety are becoming as important as sustainability and nutrition. “We can’t afford the margins of error we’ve accepted in the past,” Sanchez said.

At the same time, educating consumers requires more than data. “Food needs to get the job done,” Uzunalioğlu said. “But it also needs to connect emotionally.”

The Future of Food Is Collaborative

From regenerative agriculture to cultivated proteins, from pest monitoring to supply chain resilience, no single innovation will solve the challenges facing the global food system. “I can’t stress enough the importance of collaboration,” Roberts said. “Find others working toward the same objective.”

Rubio is working to build that collaboration locally. “Food tech in Boston is small but growing,” she said. “We’re trying to build a close, collaborative ecosystem.”

Sanchez offered a broader perspective. “Food tech isn’t just about producing the food of the future,” he said. “It’s about making sure it reaches us safely.”

Feeding the Future Requires More Than Innovation

Feeding a growing population while protecting the planet will demand new technologies, new financing models, and new ways of thinking about food. But it will also require something less technical: trust, collaboration, and a willingness to rethink traditions.

Because the future of food isn’t just about what’s on our plates. It’s about the systems and the people that make every meal possible.

The full event video is embedded above (or you can watch it directly on YouTube) to catch the complete Q&A and founder stories shared from the stage.