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 worlds 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 Handbooks 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 gastronomys contribution to sustainable development.
The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Part 1:Anthropology of Food1.Luxurious simplicity. Self-sufficient
food production in Italian Ecovillages Alice Brombin2. Spirituality, Social
Identity and Sustainability Peter Varga3.Sustainable food: Whose
responsibility is it anyway? A personal commentary Clare Hindley4. Food for
thought: culinary heritage, nostalgia, and food history Paul Cleave Part
2:Local Food Initiatives5. Does the pursuit of local food destroy our
environment: questions of authenticity and sustainability? Sean Beer6. Back
to the roots when hip meets sustainable: A case study of the
Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha
Govil8. Aboriginal food: traditional dishes surviving in the fast food
eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food
culture through cooking classes: A case study of Chiang Mai, ThailandWantanee
Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan
Weng San10. The use of local culture and sustainability in local food and
beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and
Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for
the Environment: Major F&B implications Maryam Yepes12. Reducing the Food
Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an
opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on
Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet
ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in
the Catering IndustryGaurav Chawla
Philip Sloan is one of the founding members of the lecturing team that started the Department of Hospitality management at the IUBH in Bonn, Germany in September 2000. He holds a Masters degree in Environmental Management, an M.B.A. and has a long list of peer reviewed scientific journal articles to his credit.
Willy Legrand is a professor at the IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. Willy holds a Master of Business Administration degree with a specialisation in Corporate Environmental Management and has completed his PhD in Hospitality Management and Marketing. With co-authors Philip Sloan and Joseph S. Chen, Willy published a leading university textbook on sustainable matters in hospitality (Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Elsevier).
Clare Hindley is a professor in the Language and Communication department at IUBH School of Business and Management, Bad Honnef, Bonn. She gained her PhD in the field of Sociolinguistics, focusing on language and social networks. She also holds a B.A. in English and Classical Civilisation and an M.A. in Applied Linguistics. Her research interests include the world of Hospitality and Tourism with particular focus on education, culture and sociology.
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