Tuesday 21 December 2021

68: Female leadership in food

We look at the future of food through the eyes of female leaders. We wish you a happy holiday. Until next year! 

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Thursday 25 November 2021

67: Food to help immunity

Insights and trends around foods that strengthen immunity and are good for our health. Read the magazine here »

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Tuesday 2 November 2021

66: Sustainable food goals

Insights on the current state of the SDGs and examples of people and food companies trying to create change. Read it here »

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Food Inspiration magazine

Thursday 19 August 2021

64: Leadership in food

Leaders can set an example by taking a stand, they can actually change things. Which choices do leaders in food make? Read it here »

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Monday 26 July 2021

63: Food at work

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 »

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Monday 14 June 2021

62: Gastrophysics

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 »

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Wednesday 12 May 2021

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 ->

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Wednesday 31 March 2021

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.

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Thursday 4 March 2021

59: Reimagining independent restaurants

In this edition we’re reimagining independent restaurants. We’ve spoken to experts about challenges and opportunities going forward.

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Friday 5 February 2021

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.

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Wednesday 23 December 2020

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.

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Thursday 10 December 2020

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. 

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Monday 30 November 2020

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.

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Tuesday 20 October 2020

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?

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Thursday 10 September 2020

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.

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Tuesday 18 August 2020

52: Balance between safety and sustainability

What happens when the safe choice isn’t the sustainable choice? Read this magazine to find out.

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Thursday 16 July 2020

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

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Tuesday 2 June 2020

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.

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Thursday 7 May 2020

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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Friday 6 March 2020

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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