Introduction
At first sight, the issue of “green restaurants” would seem to be of little relevance to those concerned with the major problems of food and agricultural ethics – problems that concern, for example, food justice and the sustainable use of the world’s resources. However, the realization that global food production is now one of the leading causes of greenhouse gas emissions and that, in the USA at least, almost half of an individual’s annual spending on food consumption is devoted to eating outside the home in the restaurant and suchlike places suggests that “green restaurants” offer an increasingly valuable approach to environmental stewardship in North America and the UK – the main focus of this entry – where the environmental and health problems of the so-called Western diet are most acute.
Certainly, concerns about the part played by fast-food restaurants in the creation...
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Nash, A. (2019). Green Restaurants. In: Kaplan, D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-024-1179-9_584
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