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.