Sustainable Food Design: an interview with Prof. Elena Cavagnaro

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 =)

Yes! Take me to Food Design 101 !