Chefs, restaurants, and culinary sustainability / 
edited by Carole Counihan, Susanne Hj̜lund. 
 - 1 online resource (325 pages) 
 - Food and foodways .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction: Chefs, Restaurants, and Culinary Sustainability -- I. Culinary Sustainability and Taste -- 1. Chefs Creating Tasty and Sustainable School Food in the United States -- 2. Restaurant Sustainability as a Form of Cultural Awareness: A Colombian Experience -- 3. Strategies in Vegan Food Experience Design: The Case of Bellies Restaurant in Stavanger, Norway -- 4. Umamification as a Culinary Means for Sustainable Eating at Home and at Restaurants -- II. Culinary Sustainability and Kitchen Practices -- 5. Expanding “Ethical” Cooking: Parisian Chefs’ Everyday Approaches to Culinary Sustainability -- 6. “Vegan Cookery for Me Is . . .”: Israeli Vegan Chefs Negotiating Veganism and Sustainability -- 7. Sustainability as Craft: Introducing the Green Transition at Danish Culinary Schools -- 8. Research Chefs in the United States and Scalable Opportunities for Sustainable Food Solutions -- III. Culinary Sustainability and Social Relations -- 9. Sustainability through Social Commitments: Farm-to-Chef in the Era of COVID-19 -- 10. Sustainability, Race, and Culture in New Orleans Restaurants in the Wake of the Pandemic -- 11. “To Sustain the People”: Native Chefs and the Food Sovereignty Movement -- IV. Culinary Sustainability and Diversity, Equity, and Activism -- 12. Black Chefs and Just Sustainability: Affirming Systems of Food and Racial Justice -- 13. A Cooks’ Alliance: Building Food Awareness and Cultural Sustainability in Kenya -- 14. From New York’s Silverbird to Santa Fe’s Corn Dance Café: Sustaining Indigenous Restaurants -- 15. Interrupting Food Waste through Sustainable Cuisine in Ecuador -- Index. 
<br/><br/> "This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future"-- 
<br/><br/><label>ISBN: </label>9781610758307 
<br/><br/><label>LCCN: </label>2024021725 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Moral and ethical aspects.<br/>Food service--Social aspects.<br/>Cooks--Political activity.<br/>Ethnic restaurants.<br/>Cooking--Environmental aspects.<br/>Social responsibility of business.<br/>Food habits.<br/>Food security.<br/>Sustainable development.
<br/><br/><label>LC Class. No.: </label>TX911.3 .E84  / C368 2025 
<br/><br/><label>Dewey Class. No.: </label>647.95068