This issue is about sustainable, resilient business models in restaurants and the food industry. It summarises the substance of a panel I put together with Nick Kokonas from Tock/Alinea, Matt Jozwiak from Rethink Food, and Mike Harrison and Ben Chapman from Super 8.
The main insight is that a risk mindset—being unwilling to embrace uncertainty—is the main obstacle to businesses combining realistic imagination and a long-term view in ways that allow them to become more sustainable and resilient.
You can find it here: #51: The sensible approach
A video of the panel is here: Sustainable, resilient business models for the food industry