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

Legumes are essential to agrifood sustainability transition. Their nutritional values contribute towards healthy diets, a reduction in animal-based protein consumption and nitrogen fertilization crop rotations, therefore meaning agricultural greenhouse gas emissions. However, legume remains low Europe, institutional food services (IFS) could be an important lever for fostering new eating habits. This study aims investigate use IFS identify brakes levers their promotion. We built socio-technical framework analyse: frequency diversity of legumes served; cooking practices uses dishes, including alternative (vegetarian/vegan) dishes; legume-sourcing strategies through supply chain organisations eco-labels. addressed wide survey kitchens France, the largest sector Europe. Based on 383 complete answers, we have revealed heterogeneous clustering methods. first original demonstrates how even if they few number (16%), that develop most also those with strongest profile (more local organic sourcing). Moreover, our analysis self-managed medium-sized more committed sustainable regarding legumes. least served Education segment. discuss ways foster sector, based cooks’ training, recipes technical infrastructures, consumer recognition benefits.