From lab-grown burgers to farms monitored by sensors and drones, technology lies at the heart of many of today’s sustainable food solutions. Now, the Biomimicry Institute, a Montana-based nonprofit, is taking the trend a step further with its new Food Systems Design Challenge, encouraging a cadre of entrepreneurs to improve the food production system by emulating techniques and processes found in nature.
At the SXSW Eco conference earlier this month, the institute announced the eight finalists in the challenge. “We want to help foster bringing more biomimetic designs to market … to show that biomimicry is a viable and essential design methodology to create a more regenerative and sustainable world,” said Megan Schuknect, the institute’s director of design challenges.
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