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
Thanks to science, food professionals and stakeholders will now be able to set to work with these learnings about vegetables:
How can we get our kids to eat more veggies? What can we do to produce vegetables in a more sustainable way, increase their sales and make them easier to prepare? Science comes to the rescue. In the Netherlands, Wageningen University & Research is conducting groundbreaking research into the key aspects of vegetables.
Text: Frank Lindner | Video: Jesse Tuenter & Django Agterberg
Special thanks to: Wageningen University & Research