The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality

ISBN-13: 9781138733732 / Angielski / Miękka / 2021 / 328 str.

New Zealand) Hall C. Michael (University of Canterbury

Opis

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.

Spis treści

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