Sustainable Supply Chains and Environmental and Ethical Initiatives in Restaurants

Authored by: Christine Demen Meier , Nicolas Siorak , Stéphanie Bonsch Buri , Clémence Cornuz

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.ch24

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Abstract

A development is sustainable when it ‘meets present needs without compromising the ability of future generations to meet their own needs’ (World Commission on Environment and Development, 1987: 27). In effect, such a development has three dimensions: environmental, economic and social (Elkington, 1998). Chou et al. (2012: 703) define the first dimension thus: ‘environmental innovation or green innovation refers to those environmental practices incorporated into company policies to guide products, productions and management’. The two other aspects entail that sustainable organisations must consider their impact on social communities and seek at least a minimum of profitability (Elkington, 1998).

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