Sustainable Chef
-10%
portes grátis
Sustainable Chef
The Environment in Culinary Arts, Restaurants, and Hospitality
Goessling, Stefan; Hall, C. Michael
Taylor & Francis Ltd
12/2021
328
Dura
Inglês
9781138733701
15 a 20 dias
793
Descrição não disponível.
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 and management. 14. Minimizing waste: behaviour. 15. The restaurant in the community. 16. Conclusions and futures: expanding the restaurants and foodservice sustainability menu
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Foodservice Operations;Tonnes;Foodservice Providers;Reducing Food Waste;Sustainable Food Services;Doggy Bag;Energy Savings;NRA;Food System;Portion Sizes;Sustainable Restaurant;Avoiding Food Waste;In-vitro Meats;Food Supply Chain;Food Loss;Foodservice Context;Independent Restaurants;Energy Star;Food Choices;Food Services Sector;UN;Wider Food System;Sustainable Foods;Foodservice Sector;Food Certifications
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 and management. 14. Minimizing waste: behaviour. 15. The restaurant in the community. 16. Conclusions and futures: expanding the restaurants and foodservice sustainability menu
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Foodservice Operations;Tonnes;Foodservice Providers;Reducing Food Waste;Sustainable Food Services;Doggy Bag;Energy Savings;NRA;Food System;Portion Sizes;Sustainable Restaurant;Avoiding Food Waste;In-vitro Meats;Food Supply Chain;Food Loss;Foodservice Context;Independent Restaurants;Energy Star;Food Choices;Food Services Sector;UN;Wider Food System;Sustainable Foods;Foodservice Sector;Food Certifications
