Sustainable Culinary Systems (ePub)
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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.
Stefan Gössling is a Professor at the Department of Service Management, Lund University and the School of Business and Economics, Linnaeus University, both in Sweden. He is also research coordinator at the Research Centre for Sustainable Tourism, Western Norway Research Institute.
- 2013, 328 Seiten, Englisch
- Herausgegeben: C. Michael Hall, Gossling Stefan
- Verlag: Taylor & Francis
- ISBN-10: 1136289585
- ISBN-13: 9781136289583
- Erscheinungsdatum: 04.01.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 5.98 MB
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