International and National Regulations in Favour of Sustainable Operations in Food Service

Authored by: Nicolas Siorak , Christine Demen Meier , 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


 Download Chapter



Sustainable development is defined as development that meets present needs without compromising the ability of future generations to meet their own needs (WCED, 1987). Because of this new trend, the food service industry faces numerous challenging realities. It notably faces pressure regarding greenhouse gas emissions, landscape pollution and the use of natural resources. Moreover, there is a growing consumer demand for healthier products.

Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.