Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Geïnspireerd op Maslov komen wij met de piramide van Foodlov. Onze theorie laat zien waarom onze foodkeuzes zo belangrijk zijn en hoe wij als foodentrepreneurs het hoogste doel dienen: to reconnect.
‘A restaurant is not only filling a stomach, it’s feeding souls.’ It’s a place where the most vulnerable of human qualities is nurtured: empathy. According to the steps of the Foodlov pyramid, we are now at the highest meaning of food: reconnecting. We are repairing the broken connections between food, producers, the seasons, and each other.
Whoever is preparing and serving a meal is always serving a higher purpose. Transparency, integrity, and empathy are the most important values one can transfer. The reconnectors are the chefs who are actively looking for local farmers and growers to nourish their menu and their guests with real food. The reconnectors are the food producers who strip their product of all unnecessary additives, who communicate with their clients about the origin, nutritional value and health of their products in a meaningful and transparent way.
Fuel for social cohesion
There are many of us. The professional army of the food and hospitality sector is fighting a war against estrangement, armed with a smile. In this accelerating world, people need a moment where they can find a sense of place and time. To reconnect. Every day we provide a service more valuable than any currency: flavour, emotion, connection; the fuel for social cohesion.
Food is becoming a lifestyle. Foodies are willing to wait half an hour for a cup of coffee, made by that one barista, using that one blend. Status is no longer the car you drive, but the food choices you make, the restaurants you visit and the food you serve at home: the dinner table is the catwalk of good taste.
Prosperity cannot be expressed in money, but in connection and relevance. How does it affect me? How does it make me and others better? Value for money has a different meaning: is it trying to tell me something? Am I learning? Does it fit my lifestyle? Does it make me feel better? Adhering to a vegan, paleo, vegetarian, or raw diet is no longer an exception to the rule. Especially the Millennials born between 1980 and 2000 who are adopting food as a lifestyle.
What’s on your plate reflects what is in the world. We are getting better at understanding that the world is a closed system with finite resources. We see and feel that in the 21st century, everything is connected. The choice of what we eat on this level of the Foodlov pyramid is the key to a better world.
Food choices are becoming increasingly political. The current worldwide food system is leading to epidemics of obesity, food waste, hunger, damaged biodiversity and global warming. By making different choices, we can solve these problems. The new food entrepreneurs are showing they are willing to take responsibility. Their increased sensitivity to these issues leads them to broaden their perspective. Profit is no longer just found in money, but in what you are contributing to the world.
Food as internal cosmetics. On the second level of the pyramid, food evolves from mere nutrition to something that heals and cleanses.
The food trendsetters are paying close attention to the balance between calories and nutrients. What is this product doing to my body? Is it contributing to a more balanced lifestyle and peace of mind? Is the product made responsibly? Fueled by a constant stream of scientific studies investigating the deeper processes underlying nutrition and inspired by ancient Asian knowledge, chefs and entrepreneurs alike are choosing new paths. Food is turning into internal cosmetics because we don’t just want to look good on the outside, but on the inside as well.
An increasing number of concepts are beginning to understand the importance of healthy eating and are embracing the motto ‘let food be thy medicine and medicine be thy food’. We are seeing a rise of salad-based concepts like SLA , cold pressed juice bars like Roots and Bulbs or JuiceBrothers and health stores like LabOrganic where health is almost a religion.
Food as fuel. At the bottom of the pyramid, food serves no higher purpose than providing fuel for your body to function.
Fast calories and filling your stomach beat food’s origins, flavour, health and the emotional aspects. The burger that fills more than feeds, the industrial chicken and new food replacements like soylent and joylent can be placed at the base of Foodlov’s pyramid.
Inspired by Maslov, we present to you the Foodlov pyramid. Our theory shows why our food choices are so important and how we, as food entrepreneurs, endeavour to serve the highest purpose: to reconnect.
Those who go down on the pyramid of Foodlov see that food becomes cheaper in price, but decreases in values. Nutritious, transparent and flavourful meals are found at the top, cheap calories are at the bottom.
Every level of the Foodlov pyramid we build adds value. Value that relates to flavour, emotion, and connections. The higher we climb, the more of this value a meal has and the more you experience it.
Text: Hans Steenbergen & Chantal Arnts | Music: Two Door Cinema Club - Pyramid
VALUE & FLAVOR