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Rosie Bosworth

Technology Month, brought to you by Springload

Milk without the cow, meatless burgers that bleed, chicken and shrimp made from plant matter, and now foie gras without a force-fed goose in sight. A new food revolution enabled by science and biotech is brewing and, if it succeeds, animals will have little to do with the future of food. For some, that future looks rosy, but, as Dr. Rosie Bosworth writes in a series, the implications for New Zealand’s agricultural sector could be less than palatable.

Technology Month, brought to you by Springload

Milk without the cow, meatless burgers that bleed, chicken and shrimp made from plant matter, and now foie gras without a force-fed goose in sight. A new food revolution enabled by science and biotech is brewing and, if it succeeds, animals will have little to do with the future of food. For some, that future looks rosy, but, as Dr. Rosie Bosworth writes in part three of a series, the implications for New Zealand’s agricultural sector could be less than palatable.

The great food disruption

Milk without the cow, meatless burgers that bleed, chicken and shrimp made from plant matter, and now foie gras without a force-fed goose in sight. A new food revolution enabled by science and biotech is brewing and, if it succeeds, animals will have little to do with the future of food. For some, that future looks rosy, but, as Dr. Rosie Bosworth writes in part three of a series, the implications for New Zealand’s agricultural sector could be less than palatable. 

Technology Month, brought to you by Springload

Milk without the cow, meatless burgers that bleed, chicken and shrimp made from plant matter, and now foie gras without a force-fed goose in sight. A new food revolution enabled by science and biotech is brewing and, if it succeeds, animals will have little to do with the future of food. For some, that future looks rosy, but, as Dr. Rosie Bosworth writes in part two of a series, the implications for New Zealand’s agricultural sector could be less than palatable. 

Technology Month, brought to you by Springload

Milk without the cow, meatless burgers that bleed, chicken and shrimp made from plant matter, and now foie gras without a force-fed goose in sight. A new food revolution enabled by science and biotech is brewing and, if it succeeds, animals will have little to do with the future of food. For some, that future looks rosy, but, as Dr. Rosie Bosworth writes in part one of a series, the implications for New Zealand’s agricultural sector could be less than palatable.

Business

From an airline practically hung by its heels in 2002—encumbered with an outdated fleet, an obsolete business model and employee and national morale at an all-time low—Air New Zealand has transformed to become a world-class airline with a host of awards, a sassy brand and an ever-growing following. Clearly the airline is doing something right in the organisational design and innovation space . But to get it right, forget wafty organisational jargon like ‘company mission statements’, ‘values’, and ‘strategic visions’, says the airline's chief executive Rob Fyfe.

Business

From an airline practically hung by its heels in 2002—encumbered with an outdated fleet, an obsolete business model and employee and national morale at an all-time low—Air New Zealand has transformed to become a world-class airline with a host of awards, a sassy brand and an ever-growing following. Clearly the airline is doing something right in the organisational design and innovation space . But to get it right, forget wafty organisational jargon like ‘company mission statements’, ‘values’, and ‘strategic visions’, says the airline's chief executive Rob Fyfe.

Design

It’s not what you sell, it’s the who you are and also having a powerful personality that matters. It's also not about what you design, it's about how you configure the culture behind what you design that counts. That’s according to both home-grown and international leaders of some of the worlds most successful and innovative firms, speaking at last week’s Better By Design CEO summit in Auckland.

A winemaker, a courier and a manufacturer: three very different experiences with sustainability and how it can make or break you. By Rosie Bosworth.