What is – really – Sustainability? And how does it connect to Food? This is the bases of my conversation with the brilliant Prof. Elena Cavagnaro, Professor of Sustainability in Hospitality and Tourism at Stenden University of Applied Sciences (Netherlands).
To read more about Prof. Cavagnaro’s work see the articles:
Cavagnaro, E. and Curiel, G.H. (2012). The Three Levels of Sustainability, Sheffield: Greenleaf
Cavagnaro, E. (2015). Sustainable restaurant concepts, in Sloan, P. and Legrand, W. (eds.), Handbook of Sustainable Food, Beverages and Gastronomy, London: Routledge, pp.245-252
Hoekstra, I., Lashley, C. and Cavagnaro, E. (2015). Generation Y’s attitude towards organic wine, Research in Hospitality Management, 5 (1) pp.107-113
Melissen, F., Cavagnaro, E., Damen, M. and Düweke, A. (2015) Is the Hotel Industry Prepared to Face the Challenge of Sustainable Development?. Journal of Vacation Marketing DOI: 10.1177/1356766715618997
Kooy, A. (2007) The new Dutch Cuisine, KM Publishers
And if you are interested in learning more about Food Design and how to become a food designer or how to apply Food Design to your business, join my FREE course Food Design 101 =)