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La viande, le végétal et moi. Étude de l'influence des représentations et des identités de chefs en devenir sur leurs intentions à proposer une offre plus durable

Author

Listed:
  • 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)

  • Sandrine Costa

    (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)

  • Lucie Sirieix

    (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)

  • Ophélie Mugel

    (École Grégoire-Ferrandi (Paris))

  • Maxime Michaud

    (Institut Lyfe Research & Innovation Center)

Abstract

The aim of this research is to evaluate the influence of the representations and identities of future chefs in proposing a more sustainable menu. The study focuses on: firstly, the way in which the reduction of meat is perceived in relation to sustainable cuisine; secondly, the centrality of meat-based cuisine in the professional identity; and thirdly, the impact of several identities on intentions to reduce meat in favour of plant-based offerings. Hospitality school students completed an online questionnaire (n = 286). Representations were evaluated using T-tests, and the influence of identities was analysed using multivariate linear regression. The results indicate that future chefs have a more unfavourable perception of the measure to reduce meat consumption in favour of vegetables in terms of environmental efficiency. Cultural, pro-environmental and food identities predicted the intentions of future chefs, unlike professional and gender identities.

Suggested Citation

  • Arnaud Lamy & Sandrine Costa & Lucie Sirieix & Ophélie Mugel & Maxime Michaud, 2024. "La viande, le végétal et moi. Étude de l'influence des représentations et des identités de chefs en devenir sur leurs intentions à proposer une offre plus durable," Post-Print hal-04607944, HAL.
    • Handle: RePEc:hal:journl:hal-04607944
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