We might well be approaching the light at the end of the tunnel, with the long-awaited return to normality within reach in the West. But what will this “new normal” look like? What will become of our public eating habits, and which restaurants will survive? What changes has the pandemic accelerated or even triggered in the F&B sector?
In this issue, we take a closer look at some of these questions while we talk to Julia Collins from San Francisco who launched her latest venture Planet FWD for greater transparency and resource-saving in food production.