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Conceived and written by Luca Scarcella, Childfood is a recipe book that also tells many stories about the origin of food. And it involves 23 great chefs from all over the world. Available on Kickstarter, buying the book is also...

Wuhan, Wet Market, is the digital art piece by artist John Craig Freeman, who started the project in 2016, unaware of what would have happened in 2020. Today his exploration of the Chinese market in Wuhan proves to be very...

The project promoted by the French city aims to supply poor families with fresh, healthy and local vegetables for free. Fifty vegetable gardens sown throughout the city, 25 tons of product that these will supply between July and September.

Entering from the Friuli Venezia Giulia border, Slovenia proves to be an excellent destination for day trips or easy vacations. Recently awarded by Michelin, the Slovenian dining scene offers many surprises, both traditional and modern. Here are our suggestions.

What are the advantages and critical points of the new European From Farm to Fork strategy. Sustainability is great, but imports from third party countries need regulations and flexibility.

“Our job? We make people forget about problems and make them feel what they really are: special.” A message of love by restaurateur Francesco Panella.

The monthly U.S. Department of Labor report, which provides updates on national unemployment rate, details 20.5 million jobs lost in April. One in four in the restaurant industry, halving its number of employees, but there's hope for a restart.

How will the wine sector be after Coronavirus? It's time for a new start. With the words written by Chilean author Luis Sepúlveda.

Dining after Coronavirus will be different for sure. How will the restaurants look like once the pandemic is over? Here's the answer by an Italian chef.

A healthy sweetener, virtually calorie-free, and that's also sustainable, made from fruit rejected by supermarkets because not aesthetically perfect. Here is the new sugar substitute.