Part 1: Anthropology of Food 1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin 2. Spirituality, Social Identity and Sustainability Peter Varga 3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley 4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave
Part 2: Local Food Initiatives 5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer 6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in Munich Thomas Berron 7. Nutrition in Rural India Richa Govil 8. Aboriginal food: traditional dishes surviving in the fast food era Donald Sinclair and Carolann Marcus 9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, Thailand Wantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San 10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in Cornwall John Tredinnick-Rowe and Tim Taylor
Part 3: Food Movements 11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes 12. Reducing the Food Miles: Locavorism and Seasonal Eating Jan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San Francisco Alissa Folendorf, Colin Johnson, and Mehmet Ergul
Part 4: Social Pillar/ Social Entrepreneurship 15. Ethical Employment in the Catering Industry Gaurav Chawla 16. The Peruvian Cacao Value Chain’s Success: Fostering Sustainable Entrepreneurship, Innovation, and Social Inclusion Sandor G.Lukacs de Pereny 17. An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty’s Prison, The Verne Sonja Beier
Part 5: Food Innovation/ Future 18. Broadening insect gastronomy Afton Halloran, Christopher Münke, Paul Vantomme, Benedict Reade and Josh Evans 19. Wild ideas in food Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles Irving 20. Foods from aquaculture: varied and growing Ricardo Radulovich 21. Fermentation Art and Science at Nordic Food Lab Benedict Reade, Justine de Valicourt and Joshua Evans
Part 6: Sustainable Restaurant System 22. Sustainable restaurant concepts, focus on F&B Elena Cavagnaro 23. Foodservice, Health and Nutrition: responsibility, strategies and perspectives Laure Saulais 24. Sustainable supply chains and environmental and ethical initiatives in restaurants Christine Demen Meier, Ph.D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz 25. How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool Jaap Peter Nijboer, Dr. Peter R. Klosse and Dr. Jan A. Schulp 26. Business Model Development for a Sustainable & Responsible Restaurant Concept: The dimensions and business rationales of CSR and sustainability Anders Justenlund 27. The Sustainable Restaurant: Does it Exist? Charles Barneby and Juline E. Mills
Part 7: Culinary Tourism 28. Local Foods: marketing and the destination Martyn Pring, Sean Beer, Heather Hartwell and Jeffery Bray 29. Authenticity and experience in sustainable food tourism Sonia Ferrari and Monica Gilli 30. The Autumn-Pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study Ulrike Pröbstl-Haider, Elisabeth Hochwarter and Josef Schrank 31. Tourism, food traditions and supporting communities in Samoa: The Mea’ai Project Tracy Berno 32. Foodways of Lowland Sariaya: Towards a Sustainable Food Tourism Shirley V. Guevarra and Corazon F. Gatchalian 33. Gastronomic Tourism: Development, sustainability and applications – A case study of County Cork, Republic of Ireland Clare Carruthers, Amy Burns and Gary Elliott 34. Responsible Travel as a Means to Preserve Cultural and Natural Heritage: Initiatives in Crete, Greece Nikki Rose
Part 8: General Issues/ World Food Crisis 35. International and National Regulations in Favour of Sustainable Operations in Food Service Nicolas Siorak, Christine Demen Meier, Ph.D., Stéphanie Bonsch Buri and Clémence Cornuz 36. The political and economic realities of food system sustainability Christina Ciambriello and Carolyn Dimitri 37. Customer expectations regarding organic and healthy food Christine Demen Meier, Ph.D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz
- This is the first handbook of Sustainable Food, Drink and Gastronomy. It examines current debates, controversies and questions in this field and provides a systematic guide to the current state of knowledge on sustainable food, beverages and gastronomy in a holistic and interdisciplinary manner. It fills a gap in the market and will be an invaluable volume for students, researchers and academics of Hospitality, Tourism Gastronomy as well as Geography, Environmental Studies, Development Studies, Sustainability, Agriculture and Sociology.
- Editors of this volume are leading academics in this area.
- Books topics –Sustainable Food, Beverages and Gastronomy is an important and topic of increasing interest. This book meets demand for critical review of gastronomy’s global impacts, overviews of consumption and sectorial approaches, sustainable forms of gastronomy and gastronomy’s contribution to sustainable development now and in the future
- Proposed contributors are highly qualified and experienced and from good range of geographical regions and disciplines.
- Covers all key issues/debates
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners.
This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing.
This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development.
The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.