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Legume beliefs among culinary art students: A cluster analysis based on meat attachment

Author

Listed:
  • Audrey Cosson

    (SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, LYFE - Institut Lyfe (ex-Institut Paul Bocuse))

  • Anestis Dougkas

    (LYFE - Institut Lyfe (ex-Institut Paul Bocuse), CENS - Centre Européen pour la Nutrition et la Santé)

  • 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, LYFE - Institut Lyfe (ex-Institut Paul Bocuse))

  • Maxime Michaud

    (LYFE - Institut Lyfe (ex-Institut Paul Bocuse))

  • 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)

Abstract

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 have an important role to play. The project's objective is to explore culinary students' beliefs toward legumes, taking into account their attachment to meat, which is still the reference source of protein. For this purpose, a quantitative survey was conducted on 102 culinary students. Overall, culinary students have a favourable view of legumes in terms of the environment, nutrition, restaurant operations, or consumer expectations. Two groups of students were identified based on their level of attachment to meat. Positive beliefs toward legumes are more strongly present among students with a weaker attachment to meat (36 % of the sample) than among students with a stronger attachment to meat (64 % of the sample). The results shed light on the profiles of future actors in the restaurant industry and their representations of legumes in relation to their psychological relationship with meat.

Suggested Citation

  • Audrey Cosson & Anestis Dougkas & Arnaud Lamy & Maxime Michaud & Maxime Sebbane, 2024. "Legume beliefs among culinary art students: A cluster analysis based on meat attachment," Post-Print hal-04815654, HAL.
    • Handle: RePEc:hal:journl:hal-04815654
    DOI: 10.1016/j.foohum.2024.100465
    Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-04815654v1
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    References listed on IDEAS

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    1. W. Batat, 2020. "Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations," Post-Print hal-04457117, HAL.
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