The Routledge handbook of sustainable food and gastronomy

Part 1. Anthropology of Food : --
1. "Luxurious simplicity". Self-sufficient food production in Italian Ecovillages / Alice Brombin --
2. Spirituality, Social Identity and Sustainability / Peter Varga --
3. 'Sustainable food': Whose responsibility is it anyway? A personal commentary / Clare Hindley --
4. Food for thought: culinary heritage, nostalgia, and food history / Paul Cleave --
Part 2. Local Food Initiatives : --
5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? / Sean Beer --
6. Back to the roots --
when hip meets sustainable: A case study of the Kartoffelkombinat in Munich / Thomas Berron --
7. Nutrition in Rural India / Richa Govil --
8. Aboriginal food: traditional dishes surviving in the fast food era / Donald Sinclair and Carolann Marcus --
9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, Thailand / Wantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San --
10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in Cornwall / John Tredinnick-Rowe and Tim Taylor --
Part 3. Food Movements : --
11. Vegetarianism for Public Health and for the Environment: Major F & B implications / Maryam Yepes --
12. Reducing the Food Miles: Locavorism and Seasonal Eating / Jan Arend Schulp --
13. Spa Cuisine: an opportunity for the Hospitality Industry? / Sandra J Cooper --
14. Discussions on Slow Food and San Francisco / Alissa Folendorf, Colin Johnson, and Mehmet Ergul --
Part 4. Social Pillar/ Social Entrepreneurship : --
15. Ethical Employment in the Catering Industry / Gaurav Chawla --
16. The Peruvian Cacao Value Chain's Success: Fostering Sustainable Entrepreneurship, Innovation, and Social Inclusion / Sandor G. Lukacs de Pereny --
17. An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty's Prison, The Verne / Sonja Beier --
Part 5. Food Innovation/ Future : --
18. Broadening insect gastronomy / Afton Halloran, Christopher Münke, Paul Vantomme, Benedict Reade and Josh Evans --
19. Wild ideas in food / Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles Irving --
20. Foods from aquaculture: varied and growing / Ricardo Radulovich --
21. Fermentation Art and Science at Nordic Food Lab / Benedict Reade, Justine de Valicourt and Joshua Evans --
Part 6. Sustainable Restaurant System : --
22. Sustainable restaurant concepts, focus on F & B / Elena Cavagnaro --
23. Foodservice, Health and Nutrition: responsibility, strategies and perspectives / Laure Saulais --
24. Sustainable supply chains and environmental and ethical initiatives in restaurants / Christine Demen Meier, Ph. D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz --
25. How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool / Jaap Peter Nijboer, Dr. Peter R. Klosse and Dr. Jan A. Schulp --
26. Business Model Development for a Sustainable & Responsible Restaurant Concept: The dimensions and business rationales of CSR and sustainability / Anders Justenlund --
27. The Sustainable Restaurant: Does it Exist? / Charles Barneby and Juline E. Mills --
Part 7. Culinary Tourism : --
28. Local Foods: marketing and the destination / Martyn Pring, Sean Beer, Heather Hartwell and Jeffery Bray --
29. Authenticity and experience in sustainable food tourism / Sonia Ferrari and Monica Gilli --
30. The Autumn-Pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study / Ulrike Pröbstl-Haider, Elisabeth Hochwarter and Josef Schrank --
31. Tourism, food traditions and supporting communities in Samoa: The Mea'ai Project / Tracy Berno --
32. Foodways of Lowland Sariaya: Towards a Sustainable Food Tourism / Shirley V. Guevarra and Corazon F. Gatchalian --
33. Gastronomic Tourism: Development, sustainability and applications --
A case study of County Cork, Republic of Ireland / Clare Carruthers, Amy Burns and Gary Elliott --
34. Responsible Travel as a Means to Preserve Cultural and Natural Heritage: Initiatives in Crete, Greece / Nikki Rose --
Part 8. General Issues/ World Food Crisis : --
35. International and National Regulations in Favour of Sustainable Operations in Food Service / Nicolas Siorak, Christine Demen Meier, Ph. D., Stéphanie Bonsch Buri and Clémence Cornuz --
36. The political and economic realities of food system sustainability / Christina Ciambriello and Carolyn Dimitri --
37. Customer expectations regarding organic and healthy food / Christine Demen Meier, Ph. D., Nicolas Siorak, Stéphanie Bonsch Buri and Clémence Cornuz.