This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe. We take a closer look at consumer trends from around the world in our new feature – Saladplate Trends, and a focus on emerging trends such as non-alcoholic spirits and boba. Also included are stories on gut health and the use of AI in hospitality, which have been hot topics this year. We cover a miracle halal-certified probiotic and share insights on how AI is driving profits and revenue for the restaurant industry. Amongst other stories, this issue also includes a special FOCUS ON Report on United Arab Emirates, sharing key food service insights and menu item trends from the foodservice industry in the country.