This issue of the magazine focuses on sustainability, innovation, ingenuity, and trends that have taken the world by a storm! From a Cambodian distillery making liqueur from discarded cashew apples, Dubai’s viral dessert fix, to a gin distillery in Northern Ireland using eco-refill pouches to reduce waste without compromising on flavour, tonic water from turmeric to a world-changing technology using microorganisms to create the taste of dairy. In this issue we also feature our latest FOCUS ON Report on the Philippines with updates on its dynamic and growing foodservice market, and sustainability in hospitality trends for 2025 with an exclusive story on Hong Kong’s The Upper House.