For the last centuries, big corporations have decided what food makes it’s way to our kitchens. But with only a decade left to restore our earth’s ecosystem, we have to change the way we eat and produce our food. In this edition of Food Inspiration Magazine, we want to highlight food producers of the future, who try to change the way we eat. Be it by using techniques from the past, or modern innovation.
1 min
New magazine: Food at work
Exploring the way we will eat, drink and behave at the office of the future
Written by
on Monday 26 July 2021
63: Food at work
Thanks to the internet we can now work at any place, anytime, anywhere. But we’re not just individuals. We’re social beings, who need to work together, see each other and make a true human connection. The past year has had a huge impact on the way we work. In this issue we explore the way we will eat, drink and behave at the office of the future. Enjoy!More from Magazine
-
Cooking with flowers 101, according to Spanish chef Iolanda Bustos
29 March 2024 | 7 min -
From industrial port city to vibrant cultural attraction
15 March 2024 | 7 min -
“In our efforts to fix our food system, we cannot afford to lose a focus on efficiency”
28 February 2024 | 7 min -
Food rescue company Matriark had to build a new supply chain to support upcycling
12 January 2024 | 10 min -
Joan Bagur brings authentic Mexican cuisine to Europe
22 December 2023 | 5 min
Food Inspiration magazine
Trending articles
-
The rise of true cost
25 February 2022 | 12 min -
Flavor Theory
5 July 2017 | 1 min -
The importance of food production in our climate approach
1 September 2023 | 3 min -
Six food service opportunities from saline agriculture
17 March 2023 | 10 min -
Fungi in food: an essential tastemaker
14 October 2022 | 4 min