Philip Sloan is one of the founding members of the lecturing team that started the Department of Hospitality management at the IUBH in Bonn, Germany in September 2000. He holds a Masters degree in Environmental Management, an M.B.A. and has a long list of peer reviewed scientific journal articles to his credit.Willy Legrand is a professor at the IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. Willy holds a Master of Business Administration degree with a specialisation in Corporate Environmental Management and has completed his PhD in Hospitality Management and Marketing. With co-authors Philip Sloan and Joseph S. Chen, Willy published a leading university textbook on sustainable matters in hospitality (Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Elsevier).Clare Hindley is a professor in the Language and Communication department at IUBH School of Business and Management, Bad Honnef, Bonn. She gained her PhD in the field of Sociolinguistics, focusing on language and social networks. She also holds a B.A. in English and Classical Civilisation and an M.A. in Applied Linguistics. Her research interests include the world of Hospitality and Tourism with particular focus on education, culture and sociology.

"The Routledge Handbook of Sustainable Food and Gastronomy is an extremely comprehensive and informative overview of a full range of food issues, beautifully updated with the last critical developments in the field. Anyone who wants to start food related projects or research effort could find inspiration here. Global food crisis, the importance of grassroot food movements, and the emerging insect gastronomy, just to give a taste." - Anne-Mette Hjalager, Professor, Head of Centre, Danish Centre for Rural Research, University of Southern Denmark

• Part 1:Anthropology of Food1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin2. Spirituality, Social Identity and Sustainability Peter Varga3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:Local Food Initiatives5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha Govil8. Aboriginal food: traditional dishes surviving in the fast food eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, ThailandWantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes12. Reducing the Food Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in the Catering IndustryGaurav Chawla

Philip Sloan is one of the founding members of the lecturing team that started the Department of Hospitality management at the IUBH in Bonn, Germany in September 2000. He holds a Masters degree in Environmental Management, an M.B.A. and has a long list of peer reviewed scientific journal articles to his credit.Willy Legrand is a professor at the IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. Willy holds a Master of Business Administration degree with a specialisation in Corporate Environmental Management and has completed his PhD in Hospitality Management and Marketing. With co-authors Philip Sloan and Joseph S. Chen, Willy published a leading university textbook on sustainable matters in hospitality (Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Elsevier).Clare Hindley is a professor in the Language and Communication department at IUBH School of Business and Management, Bad Honnef, Bonn. She gained her PhD in the field of Sociolinguistics, focusing on language and social networks. She also holds a B.A. in English and Classical Civilisation and an M.A. in Applied Linguistics. Her research interests include the world of Hospitality and Tourism with particular focus on education, culture and sociology.

"The Routledge Handbook of Sustainable Food and Gastronomy is an extremely comprehensive and informative overview of a full range of food issues, beautifully updated with the last critical developments in the field. Anyone who wants to start food related projects or research effort could find inspiration here. Global food crisis, the importance of grassroot food movements, and the emerging insect gastronomy, just to give a taste." - Anne-Mette Hjalager, Professor, Head of Centre, Danish Centre for Rural Research, University of Southern Denmark

• Part 1:Anthropology of Food1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin2. Spirituality, Social Identity and Sustainability Peter Varga3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:Local Food Initiatives5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha Govil8. Aboriginal food: traditional dishes surviving in the fast food eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, ThailandWantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes12. Reducing the Food Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in the Catering IndustryGaurav Chawla

Philip Sloan is one of the founding members of the lecturing team that started the Department of Hospitality management at the IUBH in Bonn, Germany in September 2000. He holds a Masters degree in Environmental Management, an M.B.A. and has a long list of peer reviewed scientific journal articles to his credit.Willy Legrand is a professor at the IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. Willy holds a Master of Business Administration degree with a specialisation in Corporate Environmental Management and has completed his PhD in Hospitality Management and Marketing. With co-authors Philip Sloan and Joseph S. Chen, Willy published a leading university textbook on sustainable matters in hospitality (Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Elsevier).Clare Hindley is a professor in the Language and Communication department at IUBH School of Business and Management, Bad Honnef, Bonn. She gained her PhD in the field of Sociolinguistics, focusing on language and social networks. She also holds a B.A. in English and Classical Civilisation and an M.A. in Applied Linguistics. Her research interests include the world of Hospitality and Tourism with particular focus on education, culture and sociology.

"The Routledge Handbook of Sustainable Food and Gastronomy is an extremely comprehensive and informative overview of a full range of food issues, beautifully updated with the last critical developments in the field. Anyone who wants to start food related projects or research effort could find inspiration here. Global food crisis, the importance of grassroot food movements, and the emerging insect gastronomy, just to give a taste." - Anne-Mette Hjalager, Professor, Head of Centre, Danish Centre for Rural Research, University of Southern Denmark

• Part 1:Anthropology of Food1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin2. Spirituality, Social Identity and Sustainability Peter Varga3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:Local Food Initiatives5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha Govil8. Aboriginal food: traditional dishes surviving in the fast food eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, ThailandWantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes12. Reducing the Food Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in the Catering IndustryGaurav Chawla