Engaging chefs in sustainable practice using Theory U to address greenhouse gas emissions and food waste

Introduction This pilot study explored the use of Theory U as a framework for participatory workshops with chefs, aiming to support menu changes that reduce greenhouse gas emissions and food waste. The primary objective was to assess the feasibility of collecting and analysing data on chefs’ perceived barriers and opportunities for sustainable menu transformation. A secondary objective was to examine whether the workshop facilitated transformational learning loops among participants. Methods A single participatory workshop was conducted with trainee chefs, applying Theory U principles to guide discussions and activities. Data were collected on chefs’ perceptions of sustainability, decision-making priorities, and influencing stakeholders. Qualitative analysis focused on identifying evidence of transformational learning. Results The workshop generated rich qualitative data that can be linked to broader research on food systems and chef-led change. Findings revealed multiple factors influencing menu transformation, including stakeholder roles and current prioritisation practices. Evidence of transformational learning loops was observed; however, no clear indicators of transformational change emerged. Discussion The study demonstrates that Theory U-based workshops are a practical entry point for engaging chefs in food system awareness and co-creating strategies for sustainable menu transformation. While promising, follow-up workshops are needed to validate these findings and refine data collection and analysis methods.