In this edition of Food Inspiration magazine we’re rethinking hospitality. What can you do to still cultivate and nurture that genuine human connection? Read more.
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! >>>
How do we bend the old linear models into future ready circular ones in food? Find out in this edition!
The role of Artificial Intelligence, Machine Learning and automation in te kitchen and the dining space.
What role can entrepreneurs, chefs and doctors play in search for healthy diets? Find out in this edition!
This edition focuses on the initiatives, entrepreneurs, chefs, tools and devices that make clear how food wastage can become a thing of the past.
What role can rediscovered foods play in promoting a healthy diet? What opportunities can they provide for gastronomic excellence?
These days food is even more of a determining factor in terms of travel than culture or architecture. What are currently the most interesting food destinations?
Slowly but surely, our diet and eating habits are changing. We show in this magazine what this means for the world of food and drinks.
Companies and concepts are stretching themselves. We show in this magazine what this means for the world of food and drinks.
Is the circular business model the future of our industry? We show that circular thinking is the way forward for our industry.
In what way does A.I. affect the food industry, now and in the future? We dive into the topic in search of answers.