Alternative proteins in chef training: how to prepare trainee chefs for future proteins

Abstract

The urgent need for food system sustainability is clear, with huge and innovative opportunities to improve protein-rich food sustainability [1]. No common definition of “alternative proteins” was found via scoping review. Alternative protein (AP) foods varied by culture and geography and included plant-based, fermentation-derived, fungal/mycoprotein, insect, cultured meat, and under utilised animal meats. Very limited literature has explored alternative proteins in chef training, confirming the need for an educator-first, empirical approach. Chef educators were surveyed to determine AP teaching practices and identify barriers and opportunities for future teaching.