This issue celebrates the remarkable fusion of cultural authenticity, technological advancement, and sustainable practices defining the modern F&B landscape. From luxury fashion brands venturing into hospitality to Singapore hotels making sustainability central to their operations, we explore how diverse industries are converging to create innovative guest experiences. Featured stories include New Zealand distilleries transforming bakery waste into premium spirits, AI and machine learning revolutionising retail product success, and Chef Varun Inamdar's journey from social media fame to international culinary empire. This issue includes a special Focus On China report, providing essential foodservice insights and market intelligence from one of the world's most dynamic F&B markets.