Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

Though there is some evidence that consumers are becoming increasingly concerned about the effects of their own “unsustainable” behaviour, this is not widely reflected in changes to such behaviour. This article reports a small-scale study into the “supply side” of this issue, focusing on the attitudes and behaviour of Dutch chefs with regard to their perceptions, understanding and potential role in encouraging sustainable public eating behaviours. A qualitative investigative approach was employed in which primary data was collected via semi-structured interviews with chefs of nine independent... Mehr ...