A new issue of Food Inspiration Magazine is online! Menus of change

What are chefs, companies and organizations changing in their food offerings? In this edition we take a closer look at the new projects and solutions related to one of the most important food trends in the world: nudging our current food system to evolve for the better.

In this magazine:

  • In vitro meat: Lab-grown steaks
  • Steering smarter by changing the state of the plate
  • Teaching Kitchen at Stanford: an essesntial life skill
  • Are you futureproof?
  • Cool tech tools