This issue highlights sustainability, featuring a fascinating story on a delicious chocolate alternative that is kind to the planet, a look at how India’s leading Ghee brand is poised for global expansion, discovering Aronia: Poland’s anti-oxidant super rich food, how Australia’s leading food rescue organization OzHarvest is converting food waste into meals for the hungry, and how a cocktail bar in Seoul is setting new standards for sustainable mixology. Amongst other stories, this issue also includes a special FOCUS ON Report on the United States, sharing key foodservice insights and menu item trends from the foodservice industry in the country and an exclusive Saladplate Trends report on global food and beverage trends.​