Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs - Archive ouverte HAL Access content directly
Journal Articles International Journal of Gastronomy and Food Science Year : 2022

Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs

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Abstract

The main objective of this research is to examine the representations that French chefs have of sustainable cuisine, and to determine whether this includes considerations for a reduction in meat consumption. Global sustainability questions have led to specific issues for the restaurant sector. Among these issues, the recommendation of a reduction in meat consumption is a polarizing topic in France, as meat is deeply rooted in the French culinary tradition. The study of chefs' representations offers a better understanding of the meaning of their actions, what is at stake for them, their obstacles and limitations in the implementation of more sustainable practices in their kitchens. A qualitative methodology based on 29 semi-directive interviews was chosen to explore the chefs' representations. A sub-sample of 15 French chefs was selected to carry out an initial preliminary thematic analysis and to provide some initial insights. The first results of this study show the plurality of perceptions behind the concept of sustainable cuisine. The chefs who have a concrete vision of the concept mainly mention actions related to food supply and culinary preparation. The subject of reducing meat consumption is not prominent in the chefs' representations of sustainable cuisine; however, the chefs do mention various actions to use animal products in a more sustainable way: sourcing from local food systems, favoring farms that respect animal welfare, respecting the seasonality of products or adopting a zero waste strategy in the preparation of meat-based dishes. These results have implications for the restaurant sector, as they provide initial insights into the relationship between chefs and sustainable cuisine, and pave the way for a more in-depth study of chefs' representations.
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hal-03882689 , version 1 (02-12-2022)

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Attribution - NonCommercial - NoDerivatives - CC BY 4.0

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Arnaud Lamy, Sandrine Costa, Lucie Sirieix, Maxime Michaud. Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs. International Journal of Gastronomy and Food Science, 2022, 31, pp.100627. ⟨10.1016/j.ijgfs.2022.100627⟩. ⟨hal-03882689⟩
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