Ebook: The Routledge handbook of sustainable food and gastronomy

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.;"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."--Publisher's website.