Nate Allen, Jacob Meglia, Blake Arrowood, the Slow Food Youth Network Academy, Michiel Bakker, the members of the Google Food Lab.

Special thanks

Xiao-Er Kong, Arjen Moes, Patricia van Elden and Jethro Mboyo

Designers

Hans Steenbergen (editor in chief), Frank Lindner (senior editor), Chantal Arnts, Jelle Steenbergen, Femke Vandevelde, Arjan de Boer, Tessa Hildebrand, Maaike de Reuver, Wouter Sorbi and Carlotta de Toni

Editors

COLOPHON

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Food inspiration is powered by
Shoot my food and Google Food Lab

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

DISCLAIMER

Theme: Future of fish

The next edition of Food Inspiration will be released in August

We have something for you from Conservation International!

Nate Allen, Jacob Meglia, Blake Arrowood, the Slow Food Youth Network Academy, Michiel Bakker, the members of the Google Food Lab.

Special thanks

Xiao-Er Kong, Arjen Moes, Patricia van Elden and Jethro Mboyo

Design

Hans Steenbergen (editor in chief), Frank Lindner (senior editor), Chantal Arnts, Jelle Steenbergen, Femke Vandevelde, Arjan de Boer, Tessa Hildebrand, Maaike de Reuver, Wouter Sorbi and Carlotta de Toni

Editors

COLOPHON

Want to receive the free magazine? Subscribe now!

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

DISCLAIMER

Food inspiration is powered by
Shoot my food and Google Food Lab

We have something for you from Conservation International!

The next edition of Food Inspiration will be released in August

Theme: Future of fish

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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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