Chefs at the center: a scoping review of culinary practice, education, and identity driving plant-based transitions in institutional foodservices

Food systems account for roughly one-third of global greenhouse gas emissions, with meat and dairy production as the main contributors. Institutional foodservices, such as hospitals, care centers and universities represent critical points for shifting towards plant-based diets due to their large meal volumes and policy influence. However, the role of culinary professionals in driving these transitions remains understudied. This scoping review maps existing evidence on how culinary practices, education, and professional identity intersect with efforts to elevate environmentally sustainable, plant-based transitions in institutional settings. Using the PRISMA-ScR framework, a search of SCOPUS and Web of Science was conducted in June 2025. Eligible studies were published in English between 2006 and 2025. They addressed at least two of the following themes: institutional chefs or food professionals, culinary practice, and culinary education or training. Research was dominated by case studies from Australia and Europe, with hospitals as the most common settings. The authors observed five recurring themes: (1) professional identity and agency, (2) culinary education and training, (3) institutional barriers and enablers, (4) food waste and sustainability practices, and (5) transitions to plant-based and organic meals. After critically evaluating the extant literature, we conclude that a new research agenda is needed to integrate sustainability systematically into culinary training, examine professional identity, and expand research into diverse geographical and socio-cultural contexts, particularly outside Western high-income countries