Abstract

There is an increasing need for food and beverage industries to develop a culture of innovation and sustainability around food practices. The increase in world population and demands of consumers contribute to the development of a diverse suite of food capabilities, and remains a significant issue in relation to climate change and staff education. For businesses it is important to develop new concepts and processes that combine purpose and contextual factors in association with sustainability knowledge and the choice of food hospitality tools, techniques, and materials for meal design. Technacy genre theory is explored as a framework applicable to the level of kitchen systems and skills that allows for sustainable and effective understandings of technological practice and innovation for a range of green new deal hospitality capabilities.