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Opinion: Marius Zürcher on upcoming cuisine trends set to hit Europe
How immigration-based demographic changes will become more noticeable in the coming years in Europe and why will fundamentally change the hospitality landscape
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FCSI’s Sustainability Lowdown podcast – series three, episode two
In the second episode of the third season in the Sustainability Lowdown podcast, supported by Meiko, Juliane Caillouette-Noble shares insights from the Sustainable Restaurant Association
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The countdown is on for Sirha Lyon 2023
As the industry continues to recover after the tough years of the pandemic, the French trade show returns with new initiatives and a full program
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FCSI whitepaper: The evolution of multifunctional equipment
Supported by Scanbox, FCSI’s special whitepaper outlines how the equipment, from cooking to storage and transportation, needs to be multifunctional in a modern foodservice operation
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Cultured meat on the market
Lab-cultivated meat is the next development in the move away from farm-raised animal proteins. Vivian Abrokwah outlines the current state of play
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