Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
Arnaud Lamy, Sandrine Costa, Lucie Sirieix, Maxime Michaud
Topics & Concepts
SustainabilityConsumption (sociology)Meaning (existential)MarketingBusinessThematic analysisExploratory researchSustainable consumptionSustainable agricultureQualitative researchEngineeringAdvertisingSociologySocial sciencePsychologyBiologyEcologyPsychotherapistAgriculture Sustainability and Environmental ImpactOrganic Food and AgricultureCulinary Culture and Tourism