Understanding the motivations and barriers of culinary students to introduce legume-based foods in menus

Audrey Cosson (), Anestis Dougkas (), Arnaud Lamy (), Maxime Michaud and Maxime Sebbane ()
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Audrey Cosson: Centre de Recherche, Institut Paul Bocuse, Ecully, France
Anestis Dougkas: Centre de Recherche, Institut Paul Bocuse, Ecully, France
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
Maxime Michaud: Centre de Recherche, Institut Paul Bocuse, Ecully, France
Maxime Sebbane: 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

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Abstract: In the context of a continuous world population growth, one of the possible ways to meet the food needs while preserving the planet, consists of promoting diets rich in plant proteins. Legumes are important sources of plant proteins, rich in vitamins, fibers, minerals, and amino acids while being low in saturated fat. Despite their health and environmental benefits, the share of legumes in the diets of many developed countries remains low. To support eaters towards rebalancing animal and plant proteins in their diet, catering professionals, chefs and cooks, have an important role to play. Indeed, the food service industry, which represents almost 20% of meals eaten in France, reflects our eating habits as much as it defines them. Thus, the aim of this study was to identify and analyse motivations and barriers of students in culinary art and restaurant managers school to integrate legumes into commercial restaurant offers. A quantitative survey was developed to determine the motivations to include legumes in restaurant menus of 103 international students. We observed two groups of students according to their meat attachment level. However, overall students consider that offering legumes in restaurants is positive for the image of the restaurant, the health of the customers and the environment. If students had control over the composition of a restaurant's dishes and menus, 88% would consider offering pulses. The results of the study help to understand motivations of young chefs and restaurant managers to rebalance the sources of plant-based/animal-based proteins in our diets.

Keywords: Pulse; Plant-based diet; Meat attachment; Chefs' attitude; Restaurant (search for similar items in EconPapers)
Date: 2022-06-02
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Published in 12th International Conference on Culinary Arts and Sciences (ICCAS), Jun 2022, Lyon, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03689390

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