The sustainable chef : the environment in culinary arts, restaurants, and hospitality /: the environment in culinary arts, restaurants, and hospitality. (2021)

• Record Type: Book
• Further Information: Note: Stefan Gössling, C. Michael Hall.
• Authors: Gössling, Stefan; Hall, Colin Michael, 1961-
• Contents: 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 & management 14. Minimizing waste – behaviour 15. The restaurant in the community 16. Conclusions and futures: Expanding the restaurants and foodservice sustainability menu
• Edition: 1st
• Publisher Details: London : Routledge
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 647.95068; Restaurant management; Hotel management; Hospitality -- Environmental aspects; Food service -- Environmental aspects
• Languages: English
• ISBNs: 9781351740234; 9781351740241; 9781315187488
• Related ISBNs: 9781138733701; 9781138733732
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.