The Sustainable Chef : The Environment in Culinary Arts, Restaurants, and Hospitality (Paperback)

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