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
Experience the food and service trends of tomorrowFor more information, contact via email@example.com
How cooking can create community, by Michael Pollan.
Experience the food and service trends of tomorrow
For more information:
Shoot My Food and the Google Innovation Lab for Food Experiences
Next edition: Food & Company, December 2013
Food Inspiration Magazine is powered by:
Editors: Hans Steenbergen (editor in chief), Jochem van Alphen, Arjan de Boer, Rainier van IJzendoorn, Moniek de Jongh, Tim Kievits, Babette Rijkhoff, Veronne Rutten, Annemarie van Ulden, Lukas Vlaar
Lay-out: Arjen Moes, Bas Postma, Rens Zwakenberg
Coverphoto: Rahi Rezvani
With special thanks to: Michiel Bakker, Cindy Daniel, Doug Lipton, Gerard van Grinsven, Doug Koob, Jamie Oliver, Rahi Rezvani, Jeroen Zwaan, Het Vertaalcollectief