ABSTRACT
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.
TABLE OF CONTENTS
part |1 pages
Anthropology of food
part |2 pages
Local food initiatives
chapter |10 pages
Does the Pursuit of Local Food Destroy our Environment?
chapter |8 pages
Back to the Roots – when Hip Meets Sustainable
chapter |10 pages
Sustaining and Spreading Local Food Culture Through Cooking Classes
chapter |15 pages
The Use of Local Culture and Sustainability in Local Food and Beverage Entrepreneurship
part |1 pages
Food movements
part |1 pages
Social pillar/social entrepreneurship
chapter |30 pages
The Peruvian Cacao Value Chain's Success
chapter |9 pages
An Analysis of the Potential Restaurant Operations have for Rehabilitating Offenders
part |2 pages
Food innovation/future
part |2 pages
A sustainable restaurant system
chapter |7 pages
How Self-sufficient can a Restaurant Be?
chapter |11 pages
Business Model Development for A Sustainable and Responsible Restaurant Concept
part |2 pages
Culinary tourism
chapter |12 pages
The Autumn-Pear
chapter |10 pages
Gastronomic Tourism
chapter |6 pages
Responsible Travel as A Means to Preserve Cultural and Natural Heritage
part |2 pages
General issues/world food crisis