Leaders can set an example by taking a stand, they can actually change things. Which choices do leaders in food make? Read it here »
COVID had a huge impact on working life. In this magazine we explore the way we will eat, drink and behave at the office of the future. Read it here »
In this magazine we discuss gastrophysics; the science behind our perception of food and the role of all senses. Click here to find some creative ideas »
In this edition of our Magazine we look at the best practices of upcycling. Solving food waste is an impactful solution to the climate crisis. Read more ->
In this magazine we focus on authenticity: does it exist? And is it a prerequisite for good food? We spoke to chefs and explore different opinions.
In this edition we’re reimagining independent restaurants. We’ve spoken to experts about challenges and opportunities going forward.
In this magazine we rethink the food chain. Some critics propose low tech, others high tech solutions. The answer might lie in the middle.
What does it mean to be a purpose-led company? In this magazine we show you how to recognize those businesses that put their money where their mouth is.
The food system is in need of resilience. Many companies are turning to their immediate surroundings and starting to source locally. In this magazine we take a look at what it means to go local.
A magazine about the impact of COVID-19 on the trends in the different communities that each person is a part of. From the person self to the planet at large.
In this edition of Food Inspiration magazine we’re rethinking hospitality. What can you do to still cultivate and nurture that genuine human connection?
A look at some of the emerging players in the food space, and what lessons their success can offer to those struggling in these uncertain times.
What happens when the safe choice isn’t the sustainable choice? Read this magazine to find out.
What will the coronavirus mean for restaurants and gastronomy around the world? Read this magazine to find out
In this edition we have spoken to several industry and thought leaders about the middle to long term effects of the current COVID-19 crisis.
In this special edition of Food Inspiration magazine we zoom in on this new ultra-hygiene and what it might mean going forward. Stay strong and stay safe out there.
In this edition of Food Inspiration magazine we have Chef Robert Graham from New York as guest editor to explore the theme of Food as Medicine.
The latest Food Inspiration digital magazine is all about the best way to present a menu to your guests, and guide them towards better choices!
Food Inspiration's newest digital magazine takes you on a journey around the world to celebrate the thing we all love most: food!
Tomorrow's catering is about holistic fairness; both people and planet must profit. Find out more in this edition! >>>