Emerging FoodTech: Robots And The Resilient Spirit Of ‘Techspitality’ In The Food Business

Overview Persistently high levels of hunger and malnutrition – 793 million (2015) chronically hungry people in the world in 2014–2016 – and unsustainable human activity on the earth’s carrying capacity present a major challenge for agriculture. To meet the growing food demand of the over nine billion people who will exist by 2050 and the expected dietary changes, agriculture will need to produce 60 percent more food globally in the same period.

Valeria Horton finished college in May 2020, two months after the COVID-19 lockdown had stopped everything in Mexico. With a stagnant economy and few job offers for recent graduates, Valeria decided to take advantage of the crisis to start a business. This is their story and with the sole objective of promoting their entrepreneurship, I pitch the idea to them. Like many other graduates, Valeria started looking for work after finishing her Communication studies, but the process was very complicated. “There was the pandemic and there was, well, there is a crisis, so I decided to start a project. I did not want to wait and I wanted to start this so that there are no more pandemics in the future, “he says.