Summary: <p>In this episode, PSFK founder Piers Fawkes talks to food, diet and dining experts to help him understand how the way we eat at home is changing – and the knock on effect that has on restaurants and retail.</p> <p class="p1">Firstly, I speak about change to the chef <a href="http://www.morgensternsnyc.com/about/">Nicholas Morgenstern</a> who is rolling out a ice-cream retail concept. Then I speak to <a href="https://www.linkedin.com/in/robinliss">Robin Liss</a>, an entrepreneur who is launching <a href="http://www.suvie.com/">Suvie</a>, a kitchen robot that she thinks reflects new trends in meals in the home. Finally, I speak to <a href="https://www.linkedin.com/in/heather-cutter-939367/">Heather Cutter</a> who runs innovation at <a href="http://habit.com/">Habit</a> – a company providing diet recommendations based on people’s DNA.</p> <p class="p1"><img class="aligncenter size-large wp-image-176219621" src="https://cdn1.psfk.com/wp-content/uploads/2018/02/psfk-podcast-robin-liss-nicholas-morgenstern-heather-cutter.001-963x644.jpeg" alt="" width="963" height="644"></p> <p class="p1">So will we all be eating highly personalized meals prepared with a technological kitchen assistant and how will this dynamic approach to using ingredients impact the retail and delivery chain? Lets see what happens next by reading and listening to PSFK.</p>
