Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality

Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality

Hall, C. Michael
Stefan, Gossling

Hardcover

Series: Routledge Studies of Gastronomy, Food and Drink

Business GeneralTravel General

ISBN10: 0415533708
ISBN13: 9780415533706
Publisher: Routledge
Published: Nov 29 2012
Pages: 314
Weight: 1.45
Height: 1.00 Width: 6.10 Depth: 9.00
Language: English

This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.

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