Reducing meat consumption in restaurants in the light of sustainability issues. A semi-systematic review of the literature

La réduction de la consommation de viande en restauration face aux enjeux de durabilité. Une revue semi-systématique de la littérature

Arnaud Lamy ()
Additional contact information
Arnaud Lamy: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement, Centre de Recherche, Institut Paul Bocuse, Ecully, France

Post-Print from HAL

Abstract: Environmental concerns lead to the recommendation of a reduction in meat consumption. This reduction poses a particular challenge for the restaurant sector, as meat is so deeply rooted in culinary and food practices. The objective of this work is to identify and review the body of research that addresses sustainability issues around meat consumption in food service systems. A semi-systematic review of the literature was conducted on three databases. Thirty-six articles were identified. These studies target the providers, the product (menu/dishes) and/or the consumers. In contrast to the work on consumers and the product, few studies focus on chefs, their roles and practices around the sustainability of meat consumption in restaurants. This review leads to the proposal of an adaptation of the sustainable dining process including the relationships between the customer, the product and the restaurant owner.

Keywords: repas hors-domicile; Régime alimentaire durable (search for similar items in EconPapers)
Date: 2022-03-25
References: Add references at CitEc
Citations:

Published in 8. Journée de Recherche en Marketing du Grand Est (JRMGE), Mar 2022, Nancy, France

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03631401

Access Statistics for this paper

More papers in Post-Print from HAL
Bibliographic data for series maintained by CCSD ().