The Future Market
Mike Lee, Rhishi PetheEssays on where food is going, and what that says about where we are.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 130 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
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thefuturemarket.comLatest Issues
What Should Restaurant Food Cost?
Recently, a bakery called RYE by Martin Auer opened up in NYC and instantly became infamous for selling a loaf of sourdough rye bread for $60. The loaf was all over social media, with people calling it out of touch. Discount grocer Lidl eve...
Cashing In On Climate
I got home from Climate Week NYC last week and was thinking about how much of the climate change conversation goes through corporations now. Nearly every activation, panel, cocktail party, and dinner had some kind of corporate sponsor attac...
Climate Change and Cognitive Dissonance
We need change in the food system, but we also depend on it every day. We want food to be affordable, but we also want farmers to make a decent living. We want to protect the planet, but we need to keep planting and harvesting from it. We f...
The Cost of Doing Better
Liquid Death water rose to fame on a completely gonzo brand idea: water could be irreverent and absurd. Because of it, you can now buy canned water with a skull on it that also happens to be planet friendly. In a sea of plastic bottled wate...
Solving The Ozone Hole
On the morning of August 26, 2026, a giant slab of rock and ice broke off at the Nepal-Tibet border and fell into the valley beneath. The flash flood it created ran down the Trishuli River into Nepal and took villages, infrastructure, and l...
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Food + Innovation | NYC + Detroit.
Wine, cricket, jazz, salsas
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