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New magazine: Rethinking hospitality

New magazine: Rethinking hospitality

Explore solutions to cultivate human connection during COVID-19

20 October 2020

Magazine

New magazine: Emerging players in the food space

New magazine: Emerging players in the food space

Opportunity in times of crisis

10 September 2020

Magazine

New magazine: Balance between safety and sustainability

New magazine: Balance between safety and sustainability

What happens when the safe choice isn’t the sustainable choice?

18 August 2020

Magazine

New magazine: The perspective of chefs during COVID-19

New magazine: The perspective of chefs during COVID-19

What will the coronavirus mean for restaurants and gastronomy?

16 July 2020

Magazine

New Magazine: Stories in times of COVID-19

New Magazine: Stories in times of COVID-19

Industry and thought leaders about the effects of the crisis

2 June 2020

Magazine

New Magazine: Ultra-hygiene

New Magazine: Ultra-hygiene

Special edition according COVID-19

7 May 2020

Magazine

New Magazine: Food as medicine

New Magazine: Food as medicine

Guest editor Dr. Robert Graham

6 March 2020

Concepts

More than a menu

More than a menu

Best menu practices

27 January 2020

Latest magazines

54: Rethinking hospitality

54: Rethinking hospitality

53: Emerging players in the food space

53: Emerging players in the food space

52: Balance between safety and sustainability

52: Balance between safety and sustainability

51: The perspective of chefs during COVID-19

51: The perspective of chefs during COVID-19

50: Stories in times of COVID-19

50: Stories in times of COVID-19

49: Ultra-hygiene

49: Ultra-hygiene

48: Food as medicine

48: Food as medicine

47: Menu Presentation

47: Menu Presentation

46: Culinary Celebrations

46: Culinary Celebrations

45: Fair Catering

45: Fair Catering

44: Circularity

44: Circularity

43: AI/ML

42: Healthy diets

42: Healthy diets

41: Food Waste

40: Rediscovered Food

40: Rediscovered Food

39: Food Tourism

39: Food Tourism

38: Chefs & Shifting Diets

38: Chefs & Shifting Diets

37: Stretch

36: Circularity

36: Circularity

35: A.I. in Food

35: A.I. in Food

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