How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019

Magrini, Marie-Benoît; Fernandez-Inigo, Hugo; Doré, Antoine; Pauly, Olivier

doi:10.1007/s41130-021-00146-y

Cited by 10 publications

(6 citation statements)

References 33 publications

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“…Unlike private sector hospitality services, institutional food services offer opportunities to directly influence consumers' eating habits because choice is limited. Further, guests are often described as 'captive' (Magrini et al 2021) and the food that is served can be directly influenced by government policy. In the UK, the newly introduced 'dynamic procurement system' aims to make it easier for small and medium sized enterprises to fulfil public procurement contracts, creating potentially stable demand for novel pulses grown in the UK (Eveleigh 2023).…”

Section: Consumingmentioning

confidence: 99%

The contribution of pulses to net zero in the UK

Horril,

Maguire,

Ingram

2024

Environ. Res.: Food Syst.

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This paper takes a food systems perspective on the potential for increasing the consumption of locally-grown pulses to help achieve net zero UK agrifood. The UK agrifood sector is estimated to be responsible for a quarter of the UK’s greenhouse gas emissions, making it a priority sector for the UK’s net zero commitments. Pulses have been commonly identified as significant in driving emissions reduction throughout the value chain, whilst also delivering multiple co-benefits for biodiversity, soils, local economy and human health. Pulses can rely on nitrogen fixed from the atmosphere, thereby significantly lowering the requirement for applied nitrogen in the agricultural rotation to reduce the carbon costs of nitrogen fertiliser. They also provide a lower-carbon feed alternative to soy and could significantly reduce dietary emissions by supplementing protein in reduced meat diets. However, there are significant social, economic and technological barriers to increasing the production and consumption of pulses in the UK. Knowledge of growing pulses has dwindled, yields are not economically competitive, the infrastructure to support processing lacks investment, and consumer behaviour and preferences have shifted away from pulse-centric eating. Increasing the consumption of locally-sourced pulses in the UK will need a coordinated shift across the agrifood system. This paper explores how pulses currently contribute toward net zero, as well as the current barriers and future opportunities to increase net zero impact for each of the key activities and their associated stakeholders in the agrifood system: growers, processors and manufacturers, distributors, transportation and storage operators, consumers, and waste handlers. In so doing, the paper contributes to a field which tends to focus on the two ends of the value chain (production and consumption), whilst neglecting the ‘missing middle’ (what happens between the farm gate and the plate). In order to achieve this, the paper provides a topical review of recent research outputs from several fields, including agronomy, human geography, food science, nutrition and behavioural studies.

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Section: Consumingmentioning

confidence: 99%

The contribution of pulses to net zero in the UK

Horril,

Maguire,

Ingram

2024

Environ. Res.: Food Syst.

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“…These parameters particularly include cooking lessons on TV or at school for beefing up knowledge. They integrate the possibilities to offer more legume dishes in collective catering, in particular at school (Magrini et al, 2021). The significant criteria also encompass shelve organization and promotion in supermarkets for awaking consumers' interest.…”

Section: Alternative Cooking Practicesmentioning

confidence: 99%

Just a little bit more legumes! Results of an online survey in Europe

Marette

Roosen

2022

IFAM

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A web survey was conducted in France, Germany, Poland, and the UK to examine how providing information about the benefits of legumes could influence purchase intent. In each country, 600 participants were recruited in September 2020. First, participants answered a series of questions about their dietary habits. Second, they were asked about their intention to purchase lentils, before and after they read an informational message about the nutritional or environmental benefits of lentils. The results show that receiving this information significantly affected purchase intent, even if the impact was relatively small. Indeed, after this revelation of information, about 10% of participants expressed a change of mind regarding their purchase intent. This effect was dependent on product type (i.e. dried lentils vs lentil pasta) and information type (i.e. nutritional vs environmental benefits). Across countries and products, information about the food’s environmental benefits had often a greater impact on purchase intent than did information about the food’s nutritional benefits. After reading the informational messages, 25-42% of all the participants said they planned to eat more legumes in the future. As consumers choices are weak drivers for developing legumes cultivation, other instruments focusing on farmers incentives such as subsidies could be selected.

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“…Based on previous literature on IFS (Stahlbrand, 2016;Lopez et al, 2019;Magrini et al, 2021) combined with the conceptual model of coherence phases, we instantiated a conceptual model of ICU sustainability transition pathways. In ICUs, the head cook discusses a catering project (e.g., establishing the share of organic products to be used) with elected representatives who usually decide upon the budget assigned to the unit.…”

Section: Conceptual Model Of Icu Sustainability Transition Pathwaysmentioning

confidence: 99%

Micro-Level Sustainability Transition Pathways of Institutional Food Services in France

Martin¹,

Pujos²,

Magrini³

2022

Front. Sustain. Food Syst.

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Very few studies have dealt with sustainability transitions in the agrifood sector, especially in institutional food services (IFS), and notably at a micro level. Based on 29 interviews with head cooks in France, we characterized the micro-level sustainability transition pathways that institutional catering units have been following, taking essentially four sustainable practices into consideration: organic food use, ultra-processed food use, vegetarian meals and waste management. We identified four transition pathways according to the speed, size, dimensionality and time-period of changes in those practices. We showed how these pathways are linked to the diversity of transition contexts; internal (e.g., skills) and external (e.g., local suppliers) resources and constraints. This original empirical study revealed the diversity and feasibility of sustainability transition pathways in IFS. It also showed that they do not require unreasonable increases in resources. Positive narratives on transitions need developing, together with diagnosis tools to guide them.

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How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019

Cited by 10 publications

References 33 publications

The contribution of pulses to net zero in the UK

The contribution of pulses to net zero in the UK

Just a little bit more legumes! Results of an online survey in Europe

Micro-Level Sustainability Transition Pathways of Institutional Food Services in France

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