Serviette is a magazine about food, but not just about the food we eat. It’s about the themes, ideas, conversations and connectivity around the cycle of our food; the language, culture and transformative possibilities of the future of our food; the journey it takes from seed to stomach, and all of the people who helped it along its way. Its mission is to create meaningful, purpose-driven content that drives a more interconnected, circular world of hospitality.
The new Toronto-based publication shows once and for all that branded magazines can be done well – so well that you might not realise it’s brand-led at all
In our first issue we explore the idea that Food Is Everything. Each article digs deep into the landscape of current affairs, food, design, agriculture, place and connectivity, using food as a lens to connect all of the people, places and things that are pushing our industry forward.
The first issue, themed Food is Everything, features interviews with comedian Eric Wareheim, former Noma chef Matt Orlando, and Siobhan Detkavich from TV show Top Chef Canada. Other articles focus on topics such as industrial and product design for in-home food production; Ikea’s move into urban gardening; and how good political policies around food can help build sustainable, resilient communities.