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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.

Poland food scene is evolving more and more every year. Some of the best local seasonal foods can now be found in spas and hotels.

Many ideas have emerged in recent months to reduce the use of disposable plastic, including water sold in cartons. But is it really the answer?

Food is increasingly at the centre of our thoughts, and mostly what we search online. Here's the most popular food on Google.