Sustainable Restaurant Concepts, Focus on F&B

Authored by: Elena Cavagnaro

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch22

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Abstract

Sustainability in food and beverage (F&B) is often associated with the use of organic and fair-trade ingredients. A recent survey in the Netherlands has shown that sometimes this is not the case: when asked to describe a ‘sustainable deep-fried potato’, the majority of respondents referred not to the potato or the oil in which it is fried, but to the paper or plastic disposable in which it is offered. 1

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