How Self-sufficient can a Restaurant Be?

Introducing the Foodzone model, a managerial tool

Authored by: Jaap Peter Nijboer , Peter R. Klosse , Jan Arend Schulp

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


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El Celler de Can Roca, Mugaritz and Arzak are illustrious names that represent the leading role of the Spanish regions Catalunya and País Vasco within the gastronomic world. These restaurants, all of them present in the top ten of the 2013 San Pellegrino list of the world’s 50 best restaurants, follow the lead of El Bulli (William Reed Business Media Ltd., 2013). For a decade, the Catalan restaurant of Ferran Adrià dominated the culinary craft. Along with men like Harold McGee and Hervé This, Adrià brought science into the kitchen, and pioneered in what is nowadays popularly termed ‘molecular gastronomy’.

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