The future of food is in Israel

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Dear readers –

Silicon Valley is, in many ways, the beating heart of present-day invention. But when it comes to one of life’s most elemental questions—”What should I eat?”—the place that will define the future is Israel.

This week, Quartz members can access a new in-depth report on how geopolitics and geography have made Israel a unique laboratory for the future of food, and what we can learn from that. You can sign up here for a seven-day free trial of membership.

Quartz reporter Chase Purdy has been covering the future of food for years, and this week zeroes in on what he views as the most interesting emerging hub for innovation. His report today highlights how Israel, with its vast arid landscape and dwindling water supply, has already had to contend with the effects of the warming planet that have yet to drastically reshape other parts of the world where lots of food is grown. Over the course of this week, he’ll report on specific innovations, including lab-grown meat and technology for making sugar taste sweeter.

Quartz members also can watch the latest installments of our video interviews with CEOs. This week James Quarles, CEO of fitness tracking app Strava, lays out his key takeaways on how to launch and grow a successful business in a market that’s dominated by a handful of giants—in Strava’s case, it essentially competes with Facebook and Instagram.

If you sign up for a Quartz membership, you’ll also have access to all of our in-depth guides on areas of business disruption from the role of influencers in modern marketing to the Chinese digital financial giant that’s twice the size of Goldman Sachs, and free invitations to members-only events. We have regular conference calls for members, including one with Chase later this week.

I hope you’ll take advantage of the free trial of Quartz membership and benefit from all of this unique, in-depth reporting.

Kevin J. Delaney
Editor in chief, cofounder