On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants
Concerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices in value chains. Evolving literature on food sustainability addresses many of...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | Research in Hospitality Management |
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| Online Access: | http://dx.doi.org/10.1080/22243534.2020.1790207 |