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The Food Revolution (Stanford Business Magazine, Summer 2018)

In the latest edition of Stanford Business Magazine, Shana Lynch takes a closer look at recent developments in food & ag tech. The article is based on a new paper by Stanford GSB professors Haim Mendelson and Hau Lee and 2017 Sloan Fellow Akhil Srivastava. In their paper, the authors investigate what trends are pushing the "food revolution" and highlight the areas that are increasingly attracting startups and investors.

The article features a number of Stanford alumni who have entered the space as entrepreneurs: Christine Su of PastureMap, Sky Kurtz, Mahmoud Adi, and Robert Kupstas of Pure Harvest, Matt Barnard and Nate Mazonson of Plenty.

Access the full article here.