Offline: This content can only be displayed when online.

“You can make a positive impact in many ways. But food is the strongest and the one way we can act upon right now. At the end of the day, does it just feel good to look at yourself in the mirror, knowing that you made the right choices?”
Gustavo Bottino

Maaike de Reuver   Nina Slagmolen  Xiao Er Kong

“Nature is capricious. Mistreat her, and she will bite you back in the butt.” It was the message of Food Unplugged, the two yearly outdoor festival of Food Inspiration. Dutch cheese producer Remeker and chef and former carnivore Gustavo Bottino show that there is not only one way to a more sustainable food system, although there is only one solution: working together in balance with nature. Check this documentary for the vision of these foodmakers of the future. 

video

  10 min

Food Inspiration documentary: Foodmakers of the future 

Maaike de Reuver   Nina Slagmolen  Xiao Er Kong

“Nature is capricious. Mistreat her, and she will bite you back in the butt.” It was the message of Food Unplugged, the two yearly outdoor festival of Food Inspiration. Dutch cheese producer Remeker and chef and former carnivore Gustavo Bottino show that there is not only one way to a more sustainable food system, although there is only one solution: working together in balance with nature. Check this documentary for the vision of these foodmakers of the future. 

“You can make a positive impact in many ways. But food is the strongest and the one way we can act upon right now. At the end of the day, does it just feel good to look at yourself in the mirror, knowing that you made the right choices?”
Gustavo Bottino

Food Inspiration documentary: Foodmakers of the future 

Offline: This content can only be displayed when online.

  10 min

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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