Chefs saddle up—perceptions of horse meat as a sustainable gastronomic alternative in France

Céline Vial (), Arnaud Lamy () and Maxime Sebbane ()
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Céline Vial: 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, IFCE - Institut Français du Cheval et de l'Equitation [Saumur]
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
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

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Abstract: This study investigates French chefs' perceptions and knowledge of horse meat as a sustainable alternative in gastronomy. The research addresses the dual challenges of reducing the environmental impact of traditional meat production and reviving horse meat consumption, which has declined significantly in France due to cultural shifts and accessibility issues. Using semi-structured interviews with 12 chefs, including trainers and practicing professionals, the study explores their attitudes, personal consumption patterns, and professional willingness to incorporate horse meat into menus. The findings reveal that horse meat is valued for its nutritional and organoleptic properties, as well as its lower environmental impact compared to ruminant meats such as beef. However, barriers such as cultural taboos, limited knowledge, and insufficient culinary traditions impede its adoption. The chefs are categorized into three profiles—connoisseur, pragmatic, and reluctant—based on their personal and professional attitudes toward horse meat. The study concludes that promoting horse meat in select restaurants through education, recipe development, and targeted communication could enhance its acceptability and sustainability credentials. This work highlights the potential of horse meat to diversify protein sources in line with environmental and societal goals while addressing the specific needs of the equine sector.

Keywords: restaurant; chefs; market; sustainable food systems; gastronomy; meat consumption; horse meat (search for similar items in EconPapers)
Date: 2025-02-14
Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-04950952v1
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Published in Foods, 2025, 14 (4), pp.638. ⟨10.3390/foods14040638⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04950952

DOI: 10.3390/foods14040638

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