ABSTRACT
The chapter explores the potential to transform culinary professionals to act more sustainably. It covers current practices from hotels and restaurants and suggests ways of making a kitchen “Green Kitchen.” The study incorporates ideas from industry practitioners in leadership operational positions. This chapter illustrates the potential to transform culinary professionals through adopting ways discussed and examples cited in the chapter; it also highlights the challenges faced by the professionals while implementing them. Sustainability is a multidimensional aspect, which is perceived to be a reunion of environment, society and economy in varying proportion. These dimensions are coupled with Hospitality and Tourism businesses since ages. Food and Beverage being a core function of the hospitality business contributes significantly to the society and economy at large; however, it also consumes significant natural resources from the environment. In essence culinary sustainability is the use of culinary recourses responsibly which are discussed further in detail.
The concepts and ideas presented in this chapter narrate a practical link between the literature and practical implementation of sustainable culinary practices. The latest available and gathered theory is advocated by the perspectives of the leading practitioner chefs. A culinary roundtable conference was organized in 2013, which hosted the leading executive chefs, and culinary professionals to discuss the implementation of the culinary sustainability issues hence it incorporates varied views from industry practitioners.
