Exploration of Sustainable Development of Chinese-Western Fusion Cuisine: Innovative Strategies to Mitigate the Environmental Impact of the Catering Industry
Abstract
In the diverse landscape of global food culture, Chinese-Western fusion cuisine stands out for its innovative appeal and unique flavor profiles. This culinary style not only enriches the international dining scene but also presents a distinctive opportunity to pioneer sustainable practices within the catering industry. This study delves into how Chinese-Western fusion cuisine integrates sustainable ingredients, employs energy-efficient cooking methods, and implements effective waste management techniques. It also examines the role of innovative strategies in mitigating environmental impacts. Through a series of case studies, this paper evaluates the contributions of these practices towards the sustainable development of the catering industry, proposing a model for sustainable operations applicable globally. The ultimate goal is to foster broader adoption of these sustainable strategies across the industry.
References
Emily. (2024). Corporate sustainability: Reducing carbon footprint through supply chain optimization. Retrieved December 1, 2024, from https://sigmaearth.com
FAO. (2019). The state of food and agriculture 2019: Moving forward on food loss and waste reduction. Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/3/ca6030en/ca6030en.pdf
Global Alliance for Incinerator Alternatives (GAIA). (2022). Zero waste strategies for sustainable development. Retrieved from https://www.no-burn.org/resources
International Energy Agency (IEA). (2021). Energy efficiency 2021: Analysis and key recommendations. Paris: IEA. Retrieved from https://www.iea.org/reports/energy-efficiency-2021
Legrand, W., Sloan, P., & Chen, J. S. (2017). Sustainability in the hospitality industry: Principles of sustainable operations (3rd ed.). New York: Routledge. https://doi.org/10.9774/gleaf.9781315690261
Lin, C., Zhang, J., & Huang, Y. (2023). Comparative study of cultural fusion in gastronomy: Insights into Chinese-Western culinary trends. Journal of Culinary Innovation, 12(3), 152-167.
Liu & Liu. (2021). The whole life cycle of kitchen waste - a review of low-carbon management. Retrieved December 1, 2024, from https://www.greenpeace.org.cn/wp-content/uploads/2021/07/kitchen-waste-life-cycle-management-report.pdf
Myhrvold, N., & Young, C. (2011). Modernist cuisine: The art and science of cooking. Bellevue: The Cooking Lab.
UN Environment Programme. (2020). Sustainable food systems: Concept and framework. Retrieved from https://www.unep.org/resources/report/sustainable-food-systems-concept-and-framework
Yu, L., & Fang, H. (2020). Food miles and sustainable dining: A case study of farm-to-table practices in urban catering. Environmental Science & Policy, 114, 216–222. https://doi.org/10.1016/j.envsci.2020.08.015
Zhang, F. (2024). Application and benefit analysis of high-efficiency energy-saving technology in industrial production. Engineering Technology Research, 6(12), 198-200. https://doi.org/10.12417/2705-0998.24.12.066
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright for this article is retained by the author(s), with first publication rights granted to the journal.
This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
