The sustainable chef : the environment in culinary arts, restaurants, and hospitality
著者
書誌事項
The sustainable chef : the environment in culinary arts, restaurants, and hospitality
Routledge, 2022
- : pbk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Opportunity:
Fills a gap for a chef led approach to sustainability to be used on core 'sustainable restaurants modules'. Other books take a recipe based sustainable approach to sustainability or looks at the hospitality as an industry.Systematic approach: uniquely takes the reader through the whole supply chain and life cycle of a restaurant from sourcing to after consumption by customers (waste).
Coverage: Looks at whole life cycle of restaurant, as well as discussion of certificates, kitchen design and how spaces can contribute to more sustainable food systems.
目次
- 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
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