Reducing meat consumption in restaurants in the light of sustainability issues. A semi-systematic review of the literature[La réduction de la consommation de viande en restauration face aux enjeux de durabilité. Une revue semi-systématique de la littérature]

Environmental concerns lead to the recommendation of a reduction in meat consumption. This reduction poses a particular challenge for the restaurant sector, as meat is so deeply rooted in culinary and food practices. The objective of this work is to identify and review the body of research that addresses sustainability issues around meat consumption in food service systems. A semi-systematic review of the literature was conducted on three databases. Thirty-six articles were identified. These studies target the providers, the product (menu/dishes) and/or the consumers. In contrast to the work on consumers and the product, few studies focus on chefs, their roles and practices around the sustainability of meat consumption in restaurants. This review leads to the proposal of an adaptation of the sustainable dining process including the relationships between the customer, the product and the restaurant owner.