Sustainable diets in institutional food services. A sociotechnical study of legumes serving, cooking and sourcing in France
Résumé
The nutritional values of legumes, food group including pulses and soya, contribute to healthy diets and allow animal-based protein intake reduction. Moreover, increasing their cultivation reduces fertilizers’ uses and so, greenhouse gases emissions. But legumes consumption is very low and changing eating habits remains difficult. Institutional food services (IFS) are an important lever to promote new food practices. Through IFS stakeholders open-ended interviews, and more than 500 answers of IFS kitchens from a survey we built, we conducted a sociotechnical analysis of the main levers and brakes of legumes development. Diets sustainability was analyzed mainly through: i) frequency, diversity of legumes served; ii) cooking practices and alternative dishes development; iii) legumes’ sourcing through supply chain organization and quality labels. The results are effective for authorities and IFS sector in planning legumes promotion. The analytical framework can be adapted for any other food groups to analyze sustainability transition dynamics in IFS sector.
Domaines
Sciences du Vivant [q-bio]Origine | Fichiers éditeurs autorisés sur une archive ouverte |
---|
Loading...