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