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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.
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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.
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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!
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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!
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45: Fair Catering
Tomorrow's catering is about holistic fairness; both people and planet must profit. Find out more in this edition! >>>
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44: Circularity
How do we bend the old linear models into future ready circular ones in food? Find out in this edition!
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43: AI/ML
The role of Artificial Intelligence, Machine Learning and automation in te kitchen and the dining space.
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42: Healthy diets
What role can entrepreneurs, chefs and doctors play in search for healthy diets? Find out in this edition!
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41: Food Waste
This edition focuses on the initiatives, entrepreneurs, chefs, tools and devices that make clear how food wastage can become a thing of the past.
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40: Rediscovered Food
What role can rediscovered foods play in promoting a healthy diet? What opportunities can they provide for gastronomic excellence?
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39: Food Tourism
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?
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38: Chefs & Shifting Diets
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.Â
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37: Stretch
Companies and concepts are stretching themselves. We show in this magazine what this means for the world of food and drinks.Â
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36: Circularity
Is the circular business model the future of our industry? We show that circular thinking is the way forward for our industry.
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35: A.I. in Food
In what way does A.I. affect the food industry, now and in the future? We dive into the topic in search of answers.
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34: Trust me
In an age where misinformation and fake news are everyday obstacles, (re)building and keeping trust is a challenge. We’re here to help.
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33: Chefs with issues
A magazine about the dark side of the kitchen. The naked truth about what’s going on in our industry.
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32: Home Alone
This magazine examines the rise of solo dining, and highlights concepts around the world taking a stand on the issue.
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31: DNA & Food
This magazine is centered around DNA and the role it might play in our food and health going forward.
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