Design opportunities in sustainable food services: B Corp parameters for restaurants
Abstract
Based upon a literature review on food system sustainability notions related to food systems, this paper presents connections and overlaps between B Corp guidelines and a basic structure of food design, focusing on the practical implications of a restaurant certification process. The study interprets critical aspects of the food system in the restaurant industry and looks towards the multiple necessary service design project constraints, implications, and opportunities within the sustainable food systems, an immediate and relevant intersecting subject.
Keywords
sustainable food systems; food design; food service design; certification
DOI
https://doi.org/10.3384/ecp203030
Citation
Gonzalez, E.,and Quaresma, M.(2023) Design opportunities in sustainable food services: B Corp parameters for restaurants, in Carla Cipolla, Claudia Mont’Alvão, Larissa Farias, Manuela Quaresma (eds.), ServDes 2023: Entanglements & Flows Conference, Service Encounters and Meanings, 11-14th July 2023, Rio de Janeiro, Brazil. https://doi.org/10.3384/ecp203030
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Design opportunities in sustainable food services: B Corp parameters for restaurants
Based upon a literature review on food system sustainability notions related to food systems, this paper presents connections and overlaps between B Corp guidelines and a basic structure of food design, focusing on the practical implications of a restaurant certification process. The study interprets critical aspects of the food system in the restaurant industry and looks towards the multiple necessary service design project constraints, implications, and opportunities within the sustainable food systems, an immediate and relevant intersecting subject.