Discover the world of food beyond what's on your plate with Serviette. This magazine delves into the themes, ideas, conversations, and connections that revolve around the food we consume.
In the inaugural first issue, gain insights from Matt Orlando, the chef/owner of the sustainability-driven restaurant Amass, as he sheds light on why there are no byproducts in his kitchen. Experience a round-table discussion among female Indigenous chefs as they explore how cooking helps them reclaim their culture. Also, find out how IKEA has ventured into the world of urban gardening and expanded its reach.
Get your copy of Serviette and be part of the conversation surrounding our food cycle.