@MaxMGrell

Co-founder at @blakbear_ ending the billions in waste from fixed expiration dates on food

 London
blakbear.com
Joined August 2014
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83Media
Simple question, big implications: Would you cook & eat fresh meat past its use-by date? 🤔
50%Yes
50%No
340 votes • Final results
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It’s a real challenge for store workers to check every item on their shelves daily, to ensure none remain past the use-by date. It’s near impossible for someone to do it 100% correctly every day. Fortunately many new technologies are coming in that make it possible.
The Press@yorkpressOct 16
Family made ill by meat from York supermarket that sold food 41 days past use by date ift.tt/OwhP3sg

Family made ill by meat from York supermarket that sold food 41 days past use by date

A family suffered food poisoning and had to go to accident and emergency after they bought salami from a York supermarket, the city's magistrates heard.

yorkpress.co.uk
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Its our data, it should be our models
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Brutal, and currently now way to know if that food was truly spoiled
Lukasz Olejnik
@lukOlejnikOct 12
Cyberattack on French supermarkers. Someone remotely took over refrigeration controllers and made them to defrost. Target temperature set to 50°C. Staff opening freezers in the morning were hit by a wave of hot air. Millions of euros lost. France spent years debating food sovereignty to depend on a firmware update? bfmtv.com/economie/consommat…

INFO BFMTV. "Extrême gravité, inédit et inacceptable": une cyberattaque frappe les frigos de...

300 magasins Intermarché et Netto, et moins d'une centaine de magasins U ont été touchés ce lundi 12 octobre par une cyberattaque visant les systèmes de régulation frigorifique du fabricant danois...

bfmtv.com
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Max Grell retweeted
Nikita Bier
@nikitabierOct 12
Technical moats are mostly over at this point. If you’re building something that is meant to be durable, the only moats now are: • Proprietary data • Network effects • A physical component
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What’s had a bigger impact on diesel prices, Ukraine-Russia war or USA-Iran war?
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@grok answer with data
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Back in San Francisco and enjoying the next transport revolution - driverless. Hasn't made the rides cheaper yet though. Waymo offered me a $41 journey when Uber was just $9. And if the car is driverless, what does that mean for design? Cars all look the same these days, I'm keen for a change-up. Looks like that's what we're getting.
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Relatable with a suitable dose of mental
@jason
@JasonOct 7
The startup game is changing fast 🎶
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In San Francisco they’re bringing back the zeppelin (taken just now)
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Driverless taxis feel nicer, it’s like your space, not sharing someone else’s. Soon the majority of rides will probably be driverless. Don’t you want this?
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If Uber driving is often a job of last resort, what should they do instead?
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Landed in SF and took another Uber Cost me £32.99/$43.69 Uber driver told me He gets $23 for the ride, he lives in Sacramento (1.5hr away), works 15 hour days in SF on weekends, earns $300 and sleeps in his car Does that seem right? Seems he has it tougher than the London driver from yesterday
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My London Uber cost £14.98 but the driver only received £6 (he showed me his app) Does that seem right?
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Clearly Uber provides value by making it easier for drivers and passengers to find rides. But paying 50% of the ride for software feels ripe for disruption, at least by a cheaper clone
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@grok is this normal?
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Food shelf-life has been determined the same way for 50 years. Yesterday I spoke alongside @SGS_SA about the future of shelf-life, at the SOFHT AI Conference To reduce waste, keep food affordable and maintain high quality, the food industry needs richer data to make more precise shelf-life decisions. Currently shelf-life is determined using annual tests in simulated supply-chain conditions, then occasionally changed reactively (during summer heat waves). The reality is supply-chains are highly varied. An exciting new chapter is coming, where we surpass human instinct with AI and sensor infrastructure to underpin shelf-life decisions.
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Shelf-life today is usually set once a year with bacteria counts in remote laboratories, and sniff/sensory testing packs in the factory. The same shelf-life is then applied to every pack from the SKU, all year round, and is chosen to cover the worst-case scenario. We measure most fresh food has days of shelf-life going unused. The way to recover it is to take the annual lab test out of the lab/factory and into the supply chain. More shelf-life is the biggest lever to cut waste and grow sales in fresh food.
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J Sainsbury store in Stockwell, London 1950s
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It's intuitive how adding shelf-life reduces food-waste for retailers and consumers at home: More time to sell the product then more time to eat it. But does shelf-life reduce waste for food manufacturers too? Clive Stephens breaks it down. Full interview dropping soon!
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Max Grell retweeted
Ryan@RyMBSep 5
I bought this cheese at @Target 2 days ago. Expired over 8 MONTHS AGO.
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