Open Food Chain and ChefChain jointly launch the BlockchainBurger with the first dynamic NFT on edible art

Amsterdam March 23 2022 - On April 1 2022 Open Food Chain (https://openfoodchain.com/) and ChefChain (https://chefchain.org/) jointly launch the Blockchain Burger with the first dynamic NFT on edible art. During the launch event at Startup Village, organised by The New Fork (https://thenewfork.com/), the tech partner of the Open Food Chain foundation, the first hundred BlockchainBurgers are served to a guest list of food professionals, investors, tech influencers and media. The guests will also have the opportunity to buy several novel types of NFTs.

Blockchain is of course well known for cryptos. However, blockchain is a great tool for supply chain traceability. Some even say that traceability is the key use case for blockchain. Existing use cases in agrifood focus on one ingredient. The Blockchain Burger takes it a step further and includes all the ingredients in the burger in its multi-ingredient solution.

The Blockchain Burger also has a new approach to NFTs. NFTs are mainly known for digital tradable art. Unlike these NFTs, the Blockchain Burger doesn't focus on trading pictures. The Blockchain Burger NFTs connect a physical product to the digital reality, by capturing the recipe of the burger in the blockchain and encouraging the recordings of the interaction with this recipe.

The use of blockchain technology will create new opportunities for chefs. As Damien Taylor, executive chef at Hutten and co-founder of ChefChain explains: "Chefs are becoming the underdogs of the culinary industry. This BlockchainBurger shows how technology can change that. There are two real novelties. Firstly, clarity on ingredients. Blockchain can track immutable claims to an end product, providing the consumer with the full product story. Secondly, new income streams on recipes. Chefs can claim their recipe as a NFT and have others interact with it."

The Blockchain Burger, as it will be served on April 1, consists of local, fully traceable ingredients, the story of each ingredient is immutably stored in the blockchain. The bread by Het Graanschap is made of Dutch grain grown in the Schokland area. Needless to say, a timely example. The meat of the burger will be from Vleesch&Co and will be sourced from free range cows that have lived in the Dutch nature preserves. Other contributors to the ingredients of the Blockchain Burger are Kaasboerderij de Polderzoom, Brassica olie, Valderama, Boerderijwinkel Versluis, Biesheuvel knoflook, Erf1, Natural Nature Food, BioTuinderij van Brakel and Belt Tomaten.

Bauke van der Veen, owner of Vleesch&Co sees this as an opportunity to directly interact with the end consumer: "We finally get to tell our own story directly to consumers, in a scalable way."

The New Fork
Science Park 608-A3
1098 XH Amsterdam

Note for the editors: For more information please reach out to Patricia Leek on patricia@thenewfork.com

The New Fork (https://thenewfork.com/), founded by Marieke de Ruyter de Wildt in 2017, is the company on the frontier of blockchain technology for food.

Blockchain can drastically boost efficiency and transparency in any food supply chain. The New Fork has created Open Food Chain, an open public blockchain solution for agrifood supply chains (https://openfoodchain.com/). The New Fork brings blockchain technology to agri-food (supply chain) in order to optimise supply chains, minimize risk and improve integrity.

Currently Open Food Chain is used as the technology behind JuicyChain (https://juicychain.org/). A blockchain solution for communicating sustainability information in the juice industry. Because of the open public character of Open Food Chain the board of the JuicyChain foundation that is in charge of the offline governance of JuicyChain consists of competitors, aiming to increase intra sector competitiveness instead of inter sector competitiveness.

Connecting agri-food to the newest disruptive technologies is how The New Fork contributes to the Sustainable Development Goals.

This release was published on openPR.