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.