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Dogue, Restaurant For Dogs, Opens in San Francisco

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Only the best for your pets? Well, dog owners in San Francisco can now treat their pets to the ultimate dining luxury now with the opening of Dogue, a fine dining establishment for dogs...

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Introducing Food & Beverage Trend Summit Speaker, Poppy O'Toole

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Introducing the latest guest to our upcoming Food & Beverage Trend Summit, Poppy O'Toole - chef, author and social media sensation...

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World's 50 Best Bars Awards Announced

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The annual World's 50 Best Bars awards have been unveiled this week with a speakeasy bar hidden inside a deli in Barcelona's trendy El Born district taking top spot...

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In Conversation With Simon Derrick

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We're delighted to share the latest episode of 'TFP In Conversation With', talking to Simon Derrick, Project Director, FreshPPact and Head of Sustainability, Blue Skies Holdings...

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Future Food Movement Roundtable Recap

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At the end of September, tfp Director Charles Banks joined a Future Food Movement panel with a range of leading voices from across the industry to discuss food's role in global climate moments...

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Announcements

2026/27 Food & Beverage Trend Summit

thefoodpeople's 2026/27 Food & Beverage Trend Summit took place virtually on Tuesday 18th November 2025.

thefoodpeople marked 20 years of championing change, foresight, and innovation in the food and beverage industry.

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E-Book - 20 Years In Food & Beverage Trends

Discover the story behind two decades of transformation in food & beverage.

20 Years in Food & Beverage Trends (2006–2025) explores the defining moments, movements, and innovations that shaped the industry - from influential people and cultural shifts to groundbreaking technologies, regulations, and products.

What changed? Why did it matter? And where is it all heading next?

This e-book brings it all together in one compelling journey through the trends that redefined how we eat, drink, and think about food today.

Get your copy today - and make a difference.

For every purchase, the TFP Foundation will donate £24.00 directly to Chefs in Schools.

Click the link below to learn more and secure your copy.

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