Digital magazine
61: Upcycling Food
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 ->
Read magazine
60: Discovering authentic cuisine
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.
Read magazine
59: Reimagining independent restaurants
In this edition we’re reimagining independent restaurants. We’ve spoken to experts about challenges and opportunities going forward.
Read magazine
58: Rethinking the food chain
In this magazine we rethink the food chain. Some critics propose low tech, others high tech solutions. The answer might lie in the middle.
Read magazine-205.jpg-245x358.jpg)
57: Pivoting to purpose
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.
Read magazine-189.jpg-245x358.jpg)
56: Relocalization
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.
Read magazine.jpg-245x358.jpg)
55: Food trends and Communities
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.
Read magazine
54: Rethinking hospitality
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 magazine
53: Emerging players in the food space
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.
Read magazine
52: Balance between safety and sustainability
What happens when the safe choice isn’t the sustainable choice? Read this magazine to find out.
Read magazine
51: The perspective of chefs during COVID-19
What will the coronavirus mean for restaurants and gastronomy around the world? Read this magazine to find out
Read magazine-736.jpg-245x358.jpg)
50: Stories in times of COVID-19
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.
Read magazine-742.jpg-245x358.jpg)
49: Ultra-hygiene
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.
Read magazine-273.jpg-245x358.jpg)
48: Food as medicine
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.
Read magazine.jpg-245x358.jpg)
47: Menu Presentation
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!
Read magazine
46: Culinary Celebrations
Food Inspiration's newest digital magazine takes you on a journey around the world to celebrate the thing we all love most: food!
Read magazine
45: Fair Catering
Tomorrow's catering is about holistic fairness; both people and planet must profit. Find out more in this edition! >>>
Read magazine
44: Circularity
How do we bend the old linear models into future ready circular ones in food? Find out in this edition!
Read magazine
43: AI/ML
The role of Artificial Intelligence, Machine Learning and automation in te kitchen and the dining space.
Read magazine
42: Healthy diets
What role can entrepreneurs, chefs and doctors play in search for healthy diets? Find out in this edition!
Read magazine