Machine generated contents note: 1."Luxurious simplicity": self-sufficient food production in Italian ecovillages -- 2.Spirituality, social identity, and sustainability / Alice Brombin -- 3.'Sustainable food': whose responsibility is it anyway? A personal commentary / Peter Varga -- 4.Food for thought: culinary heritage, nostalgia, and food history / Clare Hindley -- 5.Does the pursuit of local food destroy our environment? Questions of authenticity and sustainability / Paul Cleave -- 6.Back to the roots - when hip meets sustainable: a case study of the Kartoffelkombinat in Munich / Sean Beer -- 7.Nutrition in rural India / Thomas Berron -- 8.Aboriginal food: traditional dishes surviving in the fast food era / Richa Govil -- 9.Sustaining and spreading local food culture through cooking classes: a case study of Chiang Mai, Thailand / Donald Sinclair / Carolann Marcus --

Contents note continued: 10.The use of local culture and sustainability in local food and beverage entrepreneurship: case studies in Cornwall / Rodrigues Ng Iris / Luo Xiao Yan / Lam Iok Cheng / Chan Weng San / Wantanee Suntikul / Ho Weng -- 11.Vegetarianism for public health and for the environment: major F &B implications / Tim Taylor / John Tredinnick-Rowe -- 12.Reducing the food miles: locavorism and seasonal eating / Maryam Fotouhinia Yepes -- 13.Spa cuisine: an opportunity for the hospitality industry? / Jan Arend Schulp -- 14.Discussions on Slow Food and San Francisco / Sandra J. Cooper -- 15.Ethical employment in the catering industry / Colin Johnson / Mehmet Ergul / Alissa Folendorf -- 16.The Peruvian cacao value chain's success: fostering sustainable entrepreneurship, innovation, and social inclusion / Gaurav Chawla --

Contents note continued: 17.An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty's Prison, The Verne / Sandor G. Lukacs de Pereny -- 18.Broadening insect gastronomy / Sonja Beier -- 19.Wild ideas in food / Afton Halloran / Christopher Münke / Paul Vantomme / Benedict Reade / Josh Evans -- 20.Foods from aquaculture: varied and growing / Christopher Münke / Afton Halloran / Paul Vantomme / Josh Evans / Benedict Reade / Roberto Flore / Roland Rittman / Anders Lindén / Pavlos Georgiadis / Miles Irving -- 21.Fermentation art and science at the Nordic Food Lab / Ricardo Radulovich -- 22.Sustainable restaurant concepts, focus on F&B / Benedict Reade / Justine de Valicourt / Josh Evans -- 23.Foodservice, health and nutrition: responsibility, strategies and perspectives / Elena Cavagnaro -- 24.Sustainable supply chains and environmental and ethical initiatives in restaurants / Laure Saulais --

Contents note continued: 25.How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool / Christine Demen Meier / Nicolas Siorak / Stephanie Bonsch Buri / Clémence Cornuz -- 26.Business model development for a sustainable and responsible restaurant concept: the dimensions and business rationales of CSR and sustainability / Jaap Peter Nijboer / Peter R. Klosse / Jan Arend Schulp -- 27.The sustainable restaurant: does it exist? / Anders Justenlund -- 28.Local foods: marketing and the destination / Charles Barneby / Juline E. Mills -- 29.Authenticity and experience in sustainable food tourism / Martyn Pring / Sean Beer / Heather Hartwell / Jeffery Bray -- 30.The autumn-pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study / Sonia Ferrari / Monica Gilli --

Contents note continued: 31.Tourism, food traditions and supporting communities in Samoa: the Mea'ai Project / Ulrike Pröbstl-Haider / Elisabeth Hochwarter / Josef Schrank -- 32.Foodways of lowland Sariaya: towards a sustainable food tourism / Tracy Berno -- 33.Gastronomic tourism: development, sustainability and applications - a case study of County Cork, Republic of Ireland / Shirley Guevarra / Corazon F. Gatchalian -- 34.Responsible travel as a means to preserve cultural and natural heritage: initiatives in Crete, Greece / Clare Carruthers / Amy Burns / Gary Elliott -- 35.International and national regulations in favour of sustainable operations in food service / Nikki Rose -- 36.The political and economic realities of food system sustainability / Nicolas Siorak / Christine Demen Meier / Stephanie Bonsch Buri / Clemence Cornuz -- 37.Customer expectations regarding organic and healthy food / Christina Ciambriello / Carolyn Dimitri.