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When we embarked on this communication adventure, some three years ago, we hardly imagined the hype and the excitement our Design Magazine would create! We were looking for a way of sharing our vision on this industry in a new, engaging and inspiring way. And yes, also culturally relevant, and with original content of a high-level journalistic tenure. That’s how Homa’s Design Magazine was born: an ambitious project, far away from a classic OEM’s comfort zone. Only we are everything but classic, as our longstanding partners and clients have now come to learn.

Homa is far more than catalogues and price lists, or simply large-scale manufacturers - and indeed we are! - we are creators and innovators in the food preservation industry, and pride ourselves in having reached a world-leading position in terms of volumes and exports, offering the most refined and attractive design and state-of-the-art, most relevant technology. Everything we do is driven by innovation through the use of the right, ripe and tested technology, and stunning design.

Not only that, we continuously explore new ground in manufacturing and process, all while staying true to our founding values: care, food preservation and design. The latter is the guiding concept of Design Magazine, and according to the continuous feedback we are receiving from the 1,500-strong readership, we hit the mark. DM has started growing a reputation of its own, one of independence, quality and high-level content. That fills us with pride and urges us to continue and do better with every issue.

It is with that spirit and sense of pride that we bring you this issue of DM, whose main theme revolves around our accelerating lifestyle, ever more on-the-move but also with the traditional separation of our working and living spaces now increasingly blurred, becoming hybrid dimensions where domotics and AI seamlessly and discreetly blend to support our needs, keeping up with our individual pace and mood.

If on the one hand, we explore the fascinating new horizons offered by neurotech and wearable technology – not in our pocket any more, but on our skin, and in our brain - on the other hand we keep a strong hold of the more human, emotional aspects of it all, especially when it comes to designing new objects and spaces.

We have talked to some of the more authoritative figures in these fields, and engaged with the emerging generation of talented professionals, while reflecting on the established wisdom of the inspired precursors. Finally, with our usual incursion into the world of fine dining, we discover a stunning, Michelin-starred chef and her broader vision about the industry where aesthetics, sustainability and process go hand in hand.

As always, we sincerely hope that you will enjoy reading this issue of Design Magazine as much as we enjoyed preparing it, learning and growing every step of the journey.

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