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. 

Slowly but surely, our diet and eating habits are changing. We are shifting, towards a more sustainable, more responsible, and more plantbased way of eating, and of thinking about food. For this edition, we spoke to chefs around the world and asked them for their views on our shifting diets, their responsibilities, and the growing importance of the why and how behind our food choices. Check it out! 

In this magazine:

• The reason why Pioneer of sustainable cooking William Dissen sleeps so well at night
• Foodtopia's of chefs Mitsuharu Tsumaru, Poul Andrias Ziska and Paul Pairet
• The responsible Carnivore
• Restaurant Burek in Tel Aviv
• The Cheff Ann foundation
• Future-proof diets in facts and figures

Enjoy!