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Fujitsu's food project brings people to volunteer on almost 40 acres of farms around the Boston area, increasing a sustainable system for living and growing food. Part of the Fujitsu food project is to digitize paperwork such as surveys taken from neighborhoods and information about each individual farm site. Part of the problem with digitizing their paperwork is finding a multi-functioning device, especially for Mac users. Fujitsu technology managers and workers are still working to find a more reliable scanning solution for this project and the Fujitsu company as a whole. Rob Sozanski, the Technology Manager for the Food Project also explains how scanning documents allow people to come together to look at their database and save costs.

In this article Danielle Gould interviews Justin Massa, the CEO and cofounder of Food Genius, an application which displays and analyzes dishes for users. Each dish in a restaurant is posted with a picture detailed with information such as ingredients used and cooking methods in order to make a more accurate suggestion for users. The goal of Food Genius is to pre-load data as much as possible and to change the way food recommendations are made.

In this blog article, scholar Elizabeth Hopwood asks followers how Digital Humanities can be used for food studies. People are paying more attention to what is eaten and it's health benefits/negativeness--incorporating digital humanities to such a field would be greatly useful. Other bloggers and Hopwood agree on the need to digitze projects for food studies and mention the New York Public Library online menu database.

This blog article tied to the Special Collections of Virginia Tech's Culinary program discusses a two volume set book they have posted online for readers to share. The books are called "Modernist Cuisine at Home" and contains 456 pages for cooks to examine how food can be examined differently and broken down into separate chemical reactions. The blog poster explains to readers that this addition to their collections is immensely helpful for readers, even when it at first seems intimidating to read.

This blog article is one of the many posts related to Virginia Tech's Culinary History Collection. This project brings together historical information about food culture, customs, eating behaviors, and technological progress in cooking. In this specific article, two Spanish and two German books are highlighted, discussion the types of drinks and cocktails made by these countries.

This article explains New York Public Library's project called "What's on the Menu?" This database is created for users across the nation, so easily accessible that no application needs to be downloaded and can be used with a simple click of a button titled "transcribe" on their website.Over 865,660 dishes and 13,440 menus have been transcribed for free access. Already within a year more than three million page views have been recorded. Its use is more than handy for culinary students, but those studying graphic design, history, and health issues.

In this article Kevin Fitchard confronts the negative aspects in collaborating recipes online and explains the specific problems in applications made for recipe sharing. For instance, a recipe library and cooking forum called KeepRecipes is easily accessible when a person wants to share a recipe, but has a weak scraping function. Moreover, other applications such as MacGourmet and Paprika require users to pay instead of allowing free access. Fitchard also argues that there are too many recipe databases competing with each other, which at the end, is quite similar to having too many cookbooks in one bookshelf. For Fitchard, recipe sharing online needs many improvements.

This website is for the American Heritage Vegetable project, a digital humanities program dedicated to documenting the cultivation practices and cookery of vegetables in the American kitchen. It also shares what kind of vegetables are in the market during different time periods. The information is collected from sources such as agricultural journals, gardening encyclopedias, and even horticultural manuals. With the American Heritage Vegetables project people can learn how we eat, what we eat, and the way American cuisine has changed throughout history.

In this article Vicky Gan, a strategic planning office member of The New York Public Library (NYPL), explains the digitized goals of the NYPL. One of the projects called "What's on the Menu" releases digitzed menus of restaurants, even of menus that are not used anymore by the service industry. At one point only a few could actually look at the hard copy collections of these menus, but now over 8,700 are digitally released in only four months. Sharing any information, even restaurant menus, help people across the nation. "What's on the Menu" has already been used by famous chefs such as Mario Batali and even stretches to fourth grade class projects studying food and exercise.