The representation of sustainable cuisine in French commercial cooks

Arnaud Lamy ()
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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, Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)

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Abstract: Faced with the challenges of sustainability, chefs must reconsider their traditional professional practices, especially when cooking with meat. The environmental costs associated with the production of this food are calling for a decrease in overall meat consumption, which requires an adaptation of chefs' practices. This research aims to explore how the topics of traditional cooking, sustainable cooking and meat cooking are reconciled in the representations and practices of chefs. This study is based on a corpus of semi-structured interviews conducted with 29 chefs from the French commercial restaurant industry. The results indicate that chefs maintain an attraction to meat-based cuisine while being aware of the environmental impacts of meat production. Plant-based cuisine enjoys a special aura for chefs, associated with new culinary practices and a vector of creativity. Barriers to its development persist, such as the perception of a clientele reluctant to discover new dishes, a work organization that needs to be rethought as the preparation of plant-based dishes can be more time-consuming, and price adjustments with respect to the dishes.

Keywords: Chef cuisinier; Cuisine carnée; restaurant; durabilité; Meat consumption; Professional representations; Green practices; Chefs attitudes (search for similar items in EconPapers)
Date: 2023-05-31
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Published in 8th International Convention on Food and Drink Studies, May 2023, Tours (FR), France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04121706

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