The second issue of magaZiNe 2022 was all about a sustainable future. Our consumption and eating behavior has changed, (certainly) also due to corona. It makes us look again at the concept of sustainability; how do we look for safe, sustainable solutions, how do we connect ecology to economy. The role that the food industry plays in this is enormous.

In 2022 we will continue the trend of removing meat from the menu, we will cook more plant-based - or even 100% plant-based, serve smaller portions and go local. That requires a different approach in the kitchen. And other choices. This issue also includes stories from chefs who have started doing things differently (greener and more sustainable). With this issue we provide entrepreneurs with direction in their search for a future-proof, new and sustainable balance in their food service. Future Proof food starts now.