Sustainability in Culinary Arts, Hospitality, and Tourism

This service-oriented approach to the local food supply chain is posited as a new model in which agriculture and hotel linkages can be advanced. We collected data about local food hotel supply through interviews with key stakeholders.

Foodservice & Hospitality. Apr2016, Vol. 49 Issue 2, p27-33. 7p.
The article discusses factors for chefs to consider in order to run a truly sustainable food service operation. Topics covered include consumers' increasing awareness of the food they are eating and the restaurant industry's environmental side, greater consumer interest in clean and ethical food, and building and operational components to consider when greening a restaurant. Restaurants' partnerships with sustainable food service suppliers is also mentioned.

Journal of Wine Research. Mar2010, Vol. 21 Issue 1, p35-56. 22p. 1 Diagram, 6 Charts, 1 Graph.
Environmental stewardship has received much attention in the wine industry, but firms must also address social sustainability to be considered a 'sustainable' company. In this research, we compare qualitative and quantitative evidence of sustainability practice adoption of wine and other food producers.

Food Logistics. Jun2016, Issue 177, p14-16. 3p.
The article focuses on the sustainability and success of food supply chains. Topics discussed include the significant role of logistics service providers in the success of food manufacturers, the key challenges towards sustainability such as deforestation, water use, and genetically modified organism (GMO), and sourcing raw materials.