A Slice of Innovation: New Culture’s Animal-Free Mozzarella Is Sparking a Pizza Revolution
Dairy-free mozzarella is winning over top chefs and stretching the limits of what cheese can be.
Twrl Tea Is A Women-Owned Brand Making Bubble Tea Healthier and More Accessible
Meet the women behind the pioneering organic, plant-based milk tea brand that is redefining the bubble tea narrative
Four Celebrity-Owned Wellness Brands Taking on the F&B Industry
With the growing importance of self-care in today’s society, here are some famous faces cashing in on the wellness trend
Feed People Well: ROVI by Ottolenghi
Dedicated to celebrating seasonal vegetables through a focus on fermentation and cooking over fire, Rovi is one of 10 Ottolenghi restaurants and delis in London and holds a laudable two-star rating in the food made good standard. We spoke to Neil Campbell, executive head chef at Ottolenghi, and Andy Frantzeskos, head chef at Rovi, to learn more about how the team at Rovi tackles the challenge of feeding people well and how this fits within the wider ethos of the Ottolenghi brand.
Real Talk: Putting Health and Wellbeing on the Menu
The kitchen team at the london-based Apricity restaurant is proud to offer a menu packed with dishes that are wholesome, nourishing and delicious, proving that food that does good can taste good, too.
How to Create a Healthy Kids’ Menu That Keeps Everyone Happy
It’s time to say goodbye to sad, beige and unhealthy children’s menus: instead, restaurants and other food spaces should be helping new generations to build healthy and positive relationships with the food they eat. In this article, we speak to hospitality professionals and other experts on what makes a great kids’ menu.
Feed People Well: Chef’s Garden
Led by Chef Josiah Hernández, Chef’s Garden is our first Food Made Good certified restaurant in Puerto Rico. Seeking to elevate Caribbean cuisine through a fine dining experience focused on storytelling, the offering at Chef’s Garden is a fantastic example of how restaurants can feed people in ways that nourish, excite and restore. At the same time, Chef Josiah and his team are leading the way back to Puerto Rico’s roots, working with the archipelago’s rich variety of native ingredients and exploring heritage cooking methods to create a modern iteration of traditional cuisine.
How Cooking Schools are Supporting a Better Food Future
Cooking schools play valuable roles in communities, supporting better nutrition and empowering people to take control over how they eat. For the hospitality industry, they provide a means of passing down knowledge and skills to new generations of culinary creatives, working towards a future food system that feeds everyone well. In this article, we chat to businesses in our network about why we need cooking schools more than ever.
How Mould Is Shaping the Future of Food
Once a sign of spoilage, mould is now being harnessed by scientists to transform food waste into the next culinary breakthrough.
Swiss Startup Yeastup Turns Beer Industry Waste into High-Value Protein and Fibre
Yeastup’s upcycling process and growth potential have attracted the attention of green-centric investors.
