Chefs, Restaurants, and Culinary Sustainability [Paperback]

The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative solutions, as chefs and restaurateurs adjust to customer demands and political imperatives for socially responsible civic action.
 
Chefs, Restaurants, and Culinary Sustainabilityexplores how chefs around the world approach culinary sustainability in highly unstable times while working in myriad professional domains. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide a sophisticated and engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future.“With the acceleration of the ecological crisis,Chefs, Restaurants, and Culinary Sustainabilityis the first book to show from an anthropological perspective how cooks and chefs can and do play an essential role in the co-evolution of sustainable food systems and eaters.”
—Claude Fischler, emeritus director of research, French National Centre for Scientific Research“Chefs, Restaurants, and Culinary Sustainabilityhighlights the role that chefs and restaurants can play in fostering more sustainable food systems. By offering a fresh look at what sustainability means in different contexts, the contributors show that hospitality, an industry that is often discounted as elitist and commodified, holds instead great potential for positive change and innovation.”
—Fabio Parasecoli, professor of food studies, New York University“In this fascinating volume, a rich setl³0