This issue brings you content that breaks barriers and paves the way forward for a more conscious and aware F&B industry. With stories such as sustainable alternatives to caviar and foie gras, waste prevention initiatives at Michelin-starred restaurants in Hong Kong, home-based chocolatiers pioneering French patisserie in the heart of Mumbai, the world's first commercially available paper bottle for wine and spirits, and a luxury non-alcoholic beverage – T.I.N.A. This issue is also packed with trends and insights covering the influence of TikTok, breakfast menu items, and AI concierges leading the future of hospitality for luxury hotels. Among other stories, this issue includes a special FOCUS ON Report on Canada, sharing key foodservice insights and menu item trends from the foodservice industry in the country, as well as an exclusive Saladplate Trends report on global food and beverage trends.