Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs-Reference-Cited by-同舟云学术

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Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs

Published:2023-03 Issue: Volume:31 Page:100627
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Lamy Arnaud^ORCID,Costa Sandrine,Sirieix Lucie,Michaud Maxime^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference33 articles.

1. A structural approach to social representations;Abric,2001

2. Pillars of sustainable food experiences in the luxury gastronomy sector: a qualitative exploration of Michelin-starred chefs’ motivations;Batat;J. Retailing Consum. Serv.,2020

3. The meaning of meat: (Un)sustainable eating practices at home and out of home;Biermann;Appetite,2020

4. Viewpoint: regulating meat consumption to improve health, the environment and animal welfare;Bonnet;Food Pol.,2020

5. Using thematic analysis in psychology;Braun;Qual. Res. Psychol.,2006

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship;Food, Culture & Society;2024-03-24

2. The power of behavioural nudges tailored to plant-based dishes when eating out;Plant-Based Food Consumption;2024

3. La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades;Suma de Negocios;2023

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