Stefan Gössling, C. Michael Hall

The Sustainable Chef (eBook, PDF)

The Environment in Culinary Arts, Restaurants, and Hospitality

• Format: PDF

Produktbeschreibung

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 344
• Erscheinungstermin: 9. Dezember 2021
• Englisch
• ISBN-13: 9781351740241
• Artikelnr.: 62899493

Autorenporträt

Stefan Gossling is a Professor in the Department of Service Management and Service Studies, Lund University, Sweden, as well as the School of Business and Economics, Linnaeus University, Sweden. He is also the research coordinator for tourism studies at the Western Norway Research Institute. He is interested in the sustainability of food, owns a farm and has made various attempts at running a restaurant that have made him aware of the many difficulties entrepreneurs face in implementing sustainable practices.

C. Michael Hall is a Professor in the Department of Management, Marketing and Entrepreneurship, University of Canterbury, New Zealand, Docent in Geography, University of Oulu, Finland, a Visiting Professor in Tourism at Linnaeus University, Sweden, and a Guest Professor in the Department of Service Management and Service Studies, Lund University, Sweden, and the Department of Food, Nutrition and Culinary Science, Umea University, Sweden. He has written widely on tourism, regional development, policy, World Heritage, global environmental change and food, as well as growing tree crops on his family's regenerative farming property.

Inhaltsangabe

1. Introduction: the advantages of a sustainable kitchen. 2. Where does our
food come from? 3. Climate-friendly food. 4. Local foods. 5. Organic food.
6. Sustainable foods: the importance of standards and certification. 7.
Purchasing strategies and supply chains. 8. Healthy and sustainable foods.
9. Menu marketing, portions and presentation. 10. Making the most of your
food; nose-to-tail and leaf-to-root eating, and packaging. 11. Efficient
restaurants and kitchens. 12. The intelligent kitchen: using management
systems to promote sustainability. 13. Minimizing waste: technology and
management. 14. Minimizing waste: behaviour. 15. The restaurant in the
community. 16. Conclusions and futures: expanding the restaurants and
foodservice sustainability menu