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FOOD INSPIRATION MAGAZINE EDITION 38, NOVEMBER 2018

Chefs and shifting diets

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. Chefs are among those who are leading the way towards this brighter future of food, with a renewed focus on personal and planetary health and the relation these have to what's on our plate. 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.

Healthy food is the future of the nation

IN THIS EDITION

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Photo by: Rahi Rezvani

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. Chefs are among those who are leading the way towards this brighter future of food, with a renewed focus on personal and planetary health and the relation these have to what's on our plate. 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.

Chefs and shifting diets

FOOD INSPIRATION MAGAZINE EDITION 38, NOVEMBER 2018

IN THIS EDITION

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Receive the free digital Food Inspiration magazine eight times a year in your mailbox.

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Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
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Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

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