Perception des messages associés à trois menus-tests servis en restauration collective : santé, environnement et filière
Résumé
The objective of this work was to test, in real conditions in a company restaurant, three sample menus associated with three sample messages: "healthy'', "low carbon foot-print'' and "traceable''. The last message includes information about the origin of the products and about an environment-friendly and health-friendly production method (Bleu-Blanc-Coeur label). Each sample menu comprises three items: a starter, a main course and a dessert. The results show that hedonic factor and eating habits were the most important determinants in the choice. It may also be noted that the traceable sample menu has the best scores on the hedonic, ecological and ethical dimensions. Despite a surcharge of 10%, the protein course of this menu was also the most chosen when it was offered with its "French origin'' equivalent.