Integrating alternative proteins into chef training: A mixed-methods exploration of definitions, barriers, and pedagogical potential

Abstract

A scoping review shows no shared definition of “alternative proteins” (AP); labels span from plant-based, fungal/mycoprotein, insect, cultured meat, fermentation-derived, to even underutilised animal meats varying by context and geography. Evidence about how AP are taught in culinary education and educators' perspectives of the topic (databases returned very few directly relevant studies), which justifies our educator-first empirical approach.