000			03116nam a22003017a 4500
005			20221110044642.0
008			221110b ||||| |||| 00| 0 eng d
020			_a9781138733732
040			_aCvSU-CCAT Campus Library. _cCvSU-CCAT Campus Library. _erda.
041			_aEnglish.
050			_aCIR TX 911 _bG67 2022
100			_aGössling, Stefan, author. _97308
245			_aThe sustainable chef : _bthe environment in culinary arts, restaurants, and hospitality / _cStefan Gössling and C. Michael Hall.
260			_aAbington, Oxon ; New York, New York : _bRoutledge, Taylor & Francis Group, _cc2022.
300			_axv, 328 pages : _billustrations ; _c26 cm
504			_aIncludes bibliographical references and index.
505			_aIntroduction: the advantages of a sustainable kitchen -- Where does our food come from -- Climate-friendly food -- Local foods -- Organic foods -- Sustainable foods: the importance of standards and certification -- Purchasing strategies and supply chains -- Healthy and sustainable food -- Menu marketing, portions, and presentation -- Making the most of your food; nose-to-tail and leaf-to-root eating, and packaging -- Efficient restaurants and kitchens -- The intelligent kitchen: using management systems to promote sustainability -- Minimising waste: technology and management -- Minimising waste: behaviour -- The restaurant in the community -- Conclusions and futures: expanding the restaurants and foodservice sustainability menu
520			_a"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. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"-- Provided by publisher
541			_e13091
546			_aIn English text.
650			_aRestaurant management. _957
650			_aHotel management. _91
650			_aHospitality _vEnvironmental aspects. _97309
650			_aFood service _vEnvironmental aspects. _97310
650			_aEnvironmental protection. _97311
700			_aHall, C. Michael, author. _97312
942			_2lcc _cBK _hTX 911 G67 2022 _kCIR
999			_c2181 _d2181