Digitaal magazine
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69: The rise of true cost
In our latest magazine we look at the rise of True Cost Accounting. How can this new method help to create a more sustainable world. Read more »
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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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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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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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65: Back to the future of food
In this edition we want to highlight food producers of the future, who try to change the way we eat. Read it here »
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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