Exploring Chefs’ Behaviours and Attitudes Influence Public Awareness of Sustainable Food Practices
2024
Rideout, Abigail
The dominant food system is having a major impact on our planet causing extreme environmental change from greenhouse gas emissions to deforestation along with inadequate and unhealthy diets for much of the world’s population. Chefs are important actors in food systems, who have the capacity to influence consumer awareness and food choices, and thus have a role to play in helping to shift towards a more sustainable food system. However, existing research on this topic is limited. Drawing upon environment studies literature and primary research, including interviews with chefs working in restaurants and culinary teaching institutions in the Kingston, Ontario area. This study explores how chefs’ behaviors and attitudes can influence sustainable food practices. This study expands on initial research on this topic by providing a community-based research project focused on Eastern Ontario. My findings demonstrate that chefs have the knowledge and skills to make decisions that can impact consumer's choices and practices. Chefs' emotional and symbolic relationships towards food drive their sustainability motives, as this creates community and meaning behind what they do. Thus, when chefs have access to resources on sustainability (environmental, social, and economic impacts of food) and sustainable food practices and techniques, they can be motivated and inspired to contribute to food system change. However, current policies shaping who produces food, how food is produced, and how food waste is managed limit chefs’ abilities to change processes and practices within the food system.
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