© Il borgo del balsamico by Chantal Arnts
A new generation of food makers
Photo series: Food producers of today and tomorrow
For the last centuries, big corporations have decided what food makes it’s way to our kitchens. But with only a decade left to restore our earth’s ecosystem, we have to change the way we eat and produce our food. In this edition of Food Inspiration Magazine, we want to highlight food producers of the future, who try to change the way we eat. Be it by using techniques from the past, or modern innovation.
Food Inspiration magazine edition 65, October 2021
Back to the future of food
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
28 min
Elizabeth Bagley wants to focus on climate solutions
4 min
Sophie Egan on sea vegetables and conscious feeding
17 min
The good life at 13.000 feet in the Andes
5 min
Slow food balsamic vinegar from Italy
© Il borgo del balsamico by Chantal Arnts
28 min
Elizabeth Bagley wants to focus on climate solutions
4 min
Sophie Egan on sea vegetables and conscious feeding
17 min
The good life at 13.000 feet in the Andes
5 min
Slow food balsamic vinegar from Italy
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
For the last centuries, big corporations have decided what food makes it’s way to our kitchens. But with only a decade left to restore our earth’s ecosystem, we have to change the way we eat and produce our food. In this edition of Food Inspiration Magazine, we want to highlight food producers of the future, who try to change the way we eat. Be it by using techniques from the past, or modern innovation.
Back to the future of food
Food Inspiration magazine edition 65, October 2021
