Sustainable Culinary Systems by Michael Hall
Local Foods, Innovation, Tourism and Hospitality
This insightful work delves into the intricate relationship between food production, consumption, and sustainability, offering a comprehensive exploration of how culinary practices can be transformed to support environmental, economic, and social well-being. It examines the challenges and opportunities within the food industry, emphasizing the importance of sustainable practices in agriculture, food processing, and gastronomy. Through a blend of theoretical perspectives and practical case studies, the book advocates for a holistic approach to food systems, encouraging collaboration among stakeholders to foster a more sustainable future.
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- Published
- 2013
- Nationality
- Unknown
- Length
- Medium
- Pages
- 300-350
- Original Language
- English
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