The success factors of sustainable food innovation: sustainability must be in your DNA CHANGE INC, By editor Maaike Kooijman, published 2 January 2026 From beet-based steaks to pea milk, from hybrid meat to rescued-vegetable soup: every year, countless new sustainable...
Rotterdam, Wednesday 24 September 2025 Today, the book Mastering Food Innovation was celebrated with a launch at the very place where innovation is literally in motion: Floating Farm Rotterdam. A select and colourful group of food innovators, entrepreneurs,...
Eindhoven, 10 June 2025 With the publication of Mastering Food Innovation | Impact by Design, innovation strategist and food impactor Mary van Hoek-Hendriks introduces a powerful new standard for anyone working on the future of food. The book offers both a strategic...
Absolutely over the moon! Today, Friday 30 May, my book ‘MASTERING FOOD INNOVATION | Impact by Design’ goes live on Amazon. Since I release the Start a Food Story newsletter every the last Friday of the month I was determined to align this month’s newsletter with the...
