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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
Pioneer of sustainable cooking William Dissen
THE MARKETPLACE IN ASHEVILLE, NORTH CAROLINA
Chefs Mitsuharu Tsumaru, Poul Andrias Ziska & Paul Pairet
FOODTOPIA
Big meat, veganism, and other alarmisms
THE RESPONSIBLE CARNIVORE
Dining as if you’re at home with your best Israeli friends
BUREK, TEL AVIV
Healthy food is the future of the nation
THE CHEF ANN FOUNDATION
Future-proof diets in figures
THE SHIFTS IN DIETS WORLDWIDE
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
Receive the free digital Food Inspiration magazine eight times a year in your mailbox.
Future-proof diets in figures
THE SHIFTS IN DIETS WORLDWIDE
Healthy food is the future of the nation
THE CHEF ANN FOUNDATION
Dining as if you’re at home with your best Israeli friends
BUREK, TEL AVIV
Big meat, veganism, and other alarmisms
THE RESPONSIBLE CARNIVORE
Chefs Mitsuharu Tsumaru, Poul Andrias Ziska & Paul Pairet
FOODTOPIA
Pioneer of sustainable cooking William Dissen
THE MARKETPLACE IN ASHEVILLE, NORTH CAROLINA