The Routledge Handbook of Sustainable Food and Gastronomy

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.

Part 1: Anthropology of Food 1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin 2. Spirituality, Social Identity and Sustainability Peter Varga 3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley 4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2: Local Food Initiatives 5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer 6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in Munich Thomas Berron 7. Nutrition in Rural India Richa Govil 8. Aboriginal food: traditional dishes surviving in the fast food era Donald Sinclair and Carolann Marcus 9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, Thailand Wantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San 10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in Cornwall John Tredinnick-Rowe and Tim Taylor Part 3: Food Movements 11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes 12. Reducing the Food Miles: Locavorism and Seasonal Eating Jan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San Francisco Alissa Folendorf, Colin Johnson, and Mehmet Ergul Part 4: Social Pillar/ Social Entrepreneurship 15. Ethical Employment in the Catering Industry Gaurav Chawla 16. The Peruvian Cacao Value Chain’s Success: Fostering Sustainable Entrepreneurship, Innovation, and Social Inclusion Sandor G.Lukacs de Pereny 17. An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty’s Prison, The Verne Sonja Beier Part 5: Food Innovation/ Future 18. Broadening insect gastronomy Afton Halloran, Christopher Münke, Paul Vantomme, Benedict Reade and Josh Evans 19. Wild ideas in food Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles Irving 20. Foods from aquaculture: varied and growing Ricardo Radulovich 21. Fermentation Art and Science at Nordic Food Lab Benedict Reade, Justine de Valicourt and Joshua Evans Part 6: Sustainable Restaurant System 22. Sustainable restaurant concepts, focus on F&B Elena Cavagnaro 23. Foodservice, Health and Nutrition: responsibility, strategies and perspectives Laure Saulais 24. Sustainable supply chains and environmental and ethical initiatives in restaurants Christine Demen Meier, Ph.D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz 25. How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool Jaap Peter Nijboer, Dr. Peter R. Klosse and Dr. Jan A. Schulp 26. Business Model Development for a Sustainable & Responsible Restaurant Concept: The dimensions and business rationales of CSR and sustainability Anders Justenlund 27. The Sustainable Restaurant: Does it Exist? Charles Barneby and Juline E. Mills Part 7: Culinary Tourism 28. Local Foods: marketing and the destination Martyn Pring, Sean Beer, Heather Hartwell and Jeffery Bray 29. Authenticity and experience in sustainable food tourism Sonia Ferrari and Monica Gilli 30. The Autumn-Pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study Ulrike Pröbstl-Haider, Elisabeth Hochwarter and Josef Schrank 31. Tourism, food traditions and supporting communities in Samoa: The Mea’ai Project Tracy Berno 32. Foodways of Lowland Sariaya: Towards a Sustainable Food Tourism Shirley V. Guevarra and Corazon F. Gatchalian 33. Gastronomic Tourism: Development, sustainability and applications – A case study of County Cork, Republic of Ireland Clare Carruthers, Amy Burns and Gary Elliott 34. Responsible Travel as a Means to Preserve Cultural and Natural Heritage: Initiatives in Crete, Greece Nikki Rose Part 8: General Issues/ World Food Crisis 35. International and National Regulations in Favour of Sustainable Operations in Food Service Nicolas Siorak, Christine Demen Meier, Ph.D., Stéphanie Bonsch Buri and Clémence Cornuz 36. The political and economic realities of food system sustainability Christina Ciambriello and Carolyn Dimitri 37. Customer expectations regarding organic and healthy food Christine Demen Meier, Ph.D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz