We keep hearing about AI and its risks and opportunities but what impact is this new technology really likely to have on the food world? Futurist Craig Rispin is optimistically embedded in the space and shares his views on robots that make noodles, scanners that organise invoices and alternative proteins made from the very food an animal would otherwise have eaten.\n\nhttps://www.futuretrendsgroup.com\n\nFollow Dirty Linen on Instagram\n\nhttps://www.instagram.com/dirtylinenpodcast\n\nFollow Dani Valent\n\nhttps://www.instagram.com/danivalent\n\nFollow Rob Locke (Executive Producer)\n\nhttps://www.instagram.com/foodwinedine/\n\nFollow Huck (Executive Producer)\n\nhttps://www.instagram.com/huckstergram/\n\nLISTEN TO OUR OTHER FOOD PODCASTS\n\nhttps://linktr.ee/DeepintheWeedsNetwork\n\nDirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it\u2019s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.\xa0\nDirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.