We're not ashamed to say we love food. Eating it, cooking it, growing it, taking photos of it (have a look at our Instagram -- it's foodie heaven). Passion drives our mission to make food supply chains safer. We don't like hearing stories of people sickened by tainted ingredients, unhygienic food handling, poor cooking practices, supply chain deficiencies ... nor, do we like hearing of producers who are wrongly accused or who receive information too late to prevent further issues or harm. Sumfood believes that by working with you to make food safer, we'll all make the world a better place.
Data science is a dry term for a fascinating subject. While our technological age produces daunting amounts of data, there are ways of grouping data into manageable sets. From there we can discover trends and truths about food safety and transparency, cases of food borne illness and outbreaks -- topics of interest to those of us who, you know, eat food. Plus, crowdsourcing will help us get a jump on potentially harmful outbreaks and teach us what questions people are asking about food -- especially when you reach out to us right here.
We considered words like 'enlightenment' and 'wisdom' for the third piece of our logo but settled on 'insight' -- it's a bit less pompous, but perfectly appropriate. Truth is, our food industry expertise and data science/crowdsourcing resources make us a formidable provider of real-time insights into an industry weighed down by bureaucratic complexity, ever-shifting politics and profit-driven producers. In a world of increasingly murky affiliations Sumfood is proudly 100% independent.
We're small. Multi-talented.
Impatient.
Posted on Nov 19, 2018
What do cheese making, cardiac bypass and newborn infants all have in common? They may benefit from animal by products.
Posted on Nov 16, 2018
A short video with a few tips and tricks for reducing food waste in the home
Posted on Nov 14, 2018
Front of house or wait staff are the conduit between kitchen and mouth, they can provide information about food ingredients, presence of allergens, portion size etc. While chefs rule the culinary creations, the front of house staff make sure that the right food goes to the right person. Is it time to rethink these roles and how front of house could improve the way with which we interact our food?
Posted on Nov 12, 2018
National and international regulatory bodies set guidelines for food production, storage, transportation and sale. As part of these regulations, they identify what the allowable amount of contaminants are for different food groups and it may come as something of a surprise to know that the food we eat is not ‘sterile’.
