Monday 6 October 2 p.m. - 3:40 p.m. (Europe/Amsterdam)
Abstract
Background and aims: Trade organisations and environmental non-governmental organisations are increasingly engaging chefs to become actors of change in the food system for sustainable and healthy diets. However, there is limited understanding of how chefs interpret and utilize tools designed to assess food waste and greenhouse gas (GHG) emissions. The primary aim of this research is to explore chefs’ decision-making processes related to menu design and food offerings, as well as to identify the perceived barriers they encounter in reducing food waste and GHG emissions. A secondary aim was to employ participatory methods to analyze the micro-food system within a restaurant setting, examining how chefs interact with various support tools and stakeholders. Description and recommendations: Two workshops were conducted, one in 2023 with eight UK chefs, and another in 2024 with twelve chefs. During these workshops, participants created stakeholder maps for the development of menus and food offers, and prioritized different decision-making criteria for their menu choices. They were also introduced to tools designed to assess GHG emissions related to food. Discussions during the workshops highlighted the opportunities and limitations of using such tools for assessing food waste and GHG emissions. Significance: The qualitative analysis suggests food offer planning is a multi-faceted process which can influence both GHG emissions of food offers and food waste. While some chefs viewed food waste and GHG assessment tools as valuable opportunities for action, others expressed concerns that these tools alone may not be sufficient. This suggests there could be a need for enhanced food systems literacy among chefs, recognizing the complexity of food offer decisions and the broader, systemic challenges involved in transforming the food system.
