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Abstract
Food justice, food cultures and people's engagement with healthy food production and consumption are key contemporary concerns, with a growing sustainable hospitality and tourism literature. Efforts range from narrowly focused initiatives, such as promoting organic produce and fair trade, to more holistic challenges to current systems through initiatives like the slow food and locavore movements, which may represent systemic alternatives. However, little analysis is available on how cafés and restaurants might become sites for experimentation in profitable and just sustainable hospitality, and places for sustainability engagement and education. Focusing on the evolution of a sustainable café in Adelaide, South Australia, this article explores how one entrepreneurial restaurateur uses his café to engage customers and community in a collaborative conversation about sustainable development, food, hospitality and tourism, helping transform our food culture and even lifeways. Our findings indicate the value of deep local embedding as a pathway to meaningful sustainability. The study offers insights into how hospitality and tourism can contribute to dialogues on alternative consumption which may offer visionary pathways to alternative futures. It also explores the role of pioneers in sustainable business and hospitality, their drivers and their views. A forthcoming global research initiative is discussed.
通过食品保护来实现可持续发展：餐馆企业在参与可持续发展推进中的作用
食品法、食品文化和人们对于健康食品的追求和消费是当地的核心问题，也得到了旅游研究的广泛关注。研究范围从狭隘的举措，如促进有机农产品的公平贸易，到全面挑战现有食品系统，如慢熟和土食品，这代表着系统的优化。但是，很少有对咖啡馆和餐厅是怎样变为通过可持续发展盈利的试验地，从而促进地方可持续发展的投入。本文关注了南澳大利亚阿德莱德可持续咖啡馆的演变，探讨了一个企业参观怎么运用咖啡馆吸引客户和社区进行关于可持续发展的协作，食品，酒店，言谈举止 旅游，帮助我们改变饮食习惯，甚至生活方式。我们的研究结果表明对深入当地是实现可持续发展的一个途径。该研究提出餐饮和旅游怎么样可以通过提供多种方式的消费类为未来可持续发展的途径作贡献。它也探究了可持续商业和酒店的先驱作用。本文对接下来的研究方向也进行了讨论。
Acknowledgements
The authors sincerely thank the three anonymous reviewers for their helpful comments and Bernard Lane for his valuable editorial support.
Notes
1. A locavore is a person who likes to eat locally produced food. It was coined by Jessica Prentice, a San Francisco based chef and author to celebrate World Environment Day, and has entered common use in food discussion circles. It is sometimes written as localvore. It is derived from the Latin word vorare, to devour.
2. The Australian Civic Trust noted that “each of the juries agreed independently that these efforts were well deserving of an award” (ACT, 2007, p. 8), meaning that Stuart Gifford's efforts through his Sarah's Sister's projects were assessed by the panels assessing submission in the “human category”, the “natural category” and the “material category” and judged by each to be deserving of a 2007 award.
3. This is a far cry from the way Sarah's Sister's was described in the same award programme in 2012 when it was also named in the top 50 Adelaide restaurants but was described in The Advertiser's food guide “don't be put off by the name…” (implying sustainability is off-putting).
Additional information
Notes on contributors
Emily Moskwa
Emily Moskwa is a postdoctoral researcher with the Centre for Regional Engagement at the University of South Australia. Her recent research has focused on the benefits of contact with nature and sustainability advocacy within a tourism context.
Freya Higgins-Desbiolles
Freya Higgins-Desbiolles is a senior lecturer in tourism with the School of Management at the University of South Australia. She is a critical tourism scholar and is dedicated to a research agenda focusing on sustainability and social justice.
Stuart Gifford
Stuart Gifford is co-founder and owner of Sarah's Sister's Sustainable Café and is an urban activist.