Food sustainability in collective catering: which consensus around a desirable unknown?

Gwenola Yannou-Le Bris (), Margot Leclère (), Lucia Espinosa-Brisset (), Marine Masson (), Marianne Cerf () and Caroline Pénicaud ()
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Gwenola Yannou-Le Bris: AgroParisTech
Margot Leclère: Agronomie - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Lucia Espinosa-Brisset: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Marine Masson: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Marianne Cerf: SADAPT - Sciences pour l'Action et le Développement : Activités, Produits, Territoires - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Caroline Pénicaud: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement

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Keywords: Food sustainability; Collective catering (search for similar items in EconPapers)
Date: 2025-08-25
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Published in 8th International Farming System Design Conference, Aug 2025, Palaiseau, France. ⟨10.17180/j9xc-fs91⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05381486

DOI: 10.17180/j9xc-fs91

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