How institutional food services can contribute to sustainable agrifood systems? Investigating legume serving, cooking and sourcing through France in 2019
| Autor: | Marie-Benoît Magrini, Antoine Doré, Hugo Fernandez-Inigo, Olivier Pauly |
|---|---|
| Přispěvatelé: | AGroécologie, Innovations, teRritoires (AGIR), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
030309 nutrition & dietetics media_common.quotation_subject Supply chain 12. Responsible consumption 03 medical and health sciences Agricultural science 0302 clinical medicine Promotion (rank) plant protein 11. Sustainability 030212 general & internal medicine pulses Legume media_common 2. Zero hunger Consumption (economics) 0303 health sciences Cooking Practices business.industry alternative dishes General Medicine soya sustainability transition catering 13. Climate action Plant protein Agriculture Sustainability Business |
| Zdroj: | Review of Agricultural, Food and Environmental Studies Review of Agricultural, Food and Environmental Studies, Springer, 2021, 102, pp.297-318. ⟨10.1007/s41130-021-00146-y⟩ |
| ISSN: | 2425-6870 |
| DOI: | 10.1007/s41130-021-00146-y⟩ |
| Popis: | International audience; Purpose: Legumes are essential to agrifood sustainability transition. Their nutritional values contribute towards healthy diets, a reduction in animal-based protein consumption and in nitrogen fertilizationin crop rotations, therefore meaning a reduction in agricultural greenhouse gas emissions. However, legume consumption remains low in Europe and institutional food services (IFS) couldbe an important lever for fostering new eating habits. This study aims to investigate legume use in IFS and identify brakes and levers in their promotion.Methods: We built a socio-technical framework to analyse: frequency and diversity of legumes served; cooking practices and uses of legumes in dishes, including alternative (vegetarian/vegan) dishes;legume sourcing strategies through supply chain organisations and eco-labels. We addressed a wide survey to IFS kitchens in France, the largest IFS sector in Europe. Based on 383 complete answers,we have revealed heterogeneous IFS practices through clustering methods.Results: This first and original study demonstrates how even if they are few in number (16%), kitchens that develop legumes the most are also those with the strongest sustainability profile (more alternativedishes, local and organic sourcing). Moreover, our clustering analysis revealed that self-managed and medium-sized kitchens are more committed to sustainable practices regarding legumes.Legumes are least served in the Education segment.Conclusion: We discuss ways to foster legumes through the IFS sector, based on cooks’ training, recipes and technical infrastructures, and consumer recognition of legume benefits. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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