Zick, Andrea, Schmidt Rivera, Ximena, Reynolds, Christian, Farinha, Catherine, Case-Humphries, Elizabeth and Cross, Peter (2026) Beyond the kitchen: co-creating sustainable menu strategies through participatory action learning. Frontiers in Sustainable Food Systems, 10.

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Abstract

Introduction:
This study explores the systems-level dynamics of menu transformation in the hospitality and food service (HaFS) sector through participatory action learning (PAL) workshops with professional chefs. Framing the menu not merely as a list of dishes but as an “operating principle” within a business, the research investigates how chefs navigate competing priorities and stakeholder influences in the context of sustainability goals, particularly reducing food waste and greenhouse gas emissions (GHGE).

Methods:
Two PAL workshops were conducted with professional chefs (n = 8 and n = 12). Drawing on Bronfenbrenner's ecological systems theory, stakeholder maps and menu priority artefacts generated during the workshops were analysed to identify the relative influence of micro, meso, exo, macro, and chrono-level influencing agents on menu decision-making.

Results:
Findings indicate that meso-level agents, such as procurement teams, business owners, and restaurant managers, are perceived as the most influential on menu decisions, while micro-level agents, including chef colleagues and friends, are seen as the least impactful. Menu priorities were similarly ranked, with product/dish and customer-related factors dominating over sustainability and acceptability considerations. The workshops also revealed a shift in participant thinking from identifying “who” influences menus to understanding “how” decisions are shaped by systemic constraints such as shelf life, infrastructure, and profitability.

Discussion:
The participatory format enabled chefs to surface tacit knowledge, reflect on their agency, and engage in systems thinking. While the findings are context-dependent, they highlight the need for multi-level stakeholder engagement in menu transformation and suggest that sustainability goals must be embedded within the operational logic of the menu to be actionable. This research contributes to the growing literature on participatory methods in food systems change and offers a replicable model for chef-led sustainability interventions.

Item Type:	Article
Identifier:	10.3389/fsufs.2026.1698446
Additional Information:	© 2026 Zick, Schmidt Rivera, Reynolds, Farinha, Case-Humphries and Cross. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright. owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Keywords:	food waste reduction, GHG emission reduction, hospitality and food service, participatory action learning and action research (PALAR), sustainable menus
Subjects:	Hospitality and tourism > Culinary arts > Food service operations Hospitality and tourism > Culinary arts > Food studies
Date Deposited:	26 May 2026
Dates:	Date Publication status 3 September 2025 Submitted 26 March 2026 Accepted 5 May 2026 Published
School, department or research centre:	London Geller College of Hospitality and Tourism
Keywords:	food waste reduction, GHG emission reduction, hospitality and food service, participatory action learning and action research (PALAR), sustainable menus
URI:	https://repository.uwl.ac.uk/id/eprint/14975
Sustainable Development Goals:	Goal 2: Zero Hunger

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