1. The sustainable chef : the environment in culinary arts, restaurants, and hospitality /: the environment in culinary arts, restaurants, and hospitality. (2021) Authors: Gössling, Stefan; Hall, Colin Michael, 1961- Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Why waste food?. (2020) Authors: Smith, Andrew F, 1946- Record Type: Book Extent: 1 online resource (191 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗