Local food in numbers
True price
What to do when there is no local?
What a crazy year it has been. One of the many changes we’re seeing in the food space is the rise of what we’re calling relocalization. The Food system is in need of resilience and to achieve that, many companies are turning to their immediate surroundings and starting to source locally. In this magazine we take a look at what it means to go local.
Food Inspiration magazine edition 56, December 2020
Relocalization
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6 min
The changing face of tourism
6 min
A beginners guide on going local
Darina Allen
5 min
An interview with CEO Unilever Food Solutions
5 min
What does 'local' even mean?
6 min
The changing face of tourism
6 min
A beginners guide on going local
5 min
An interview with CEO Unilever Food Solutions
5 min
What does 'local' even mean?
In this edition
Don't be greedy! Tip your food friends about the FREE digital Food Inspiration magazine and never skip another edition!
Tell a friend
Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.
Follow us online for your daily inspiration on food
What a crazy year it has been. One of the many changes we’re seeing in the food space is the rise of what we’re calling relocalization. The Food system is in need of resilience and to achieve that, many companies are turning to their immediate surroundings and starting to source locally. In this magazine we take a look at what it means to go local.
Rethinking Hospitality
Food Inspiration magazine edition 56, December 2020
