Chef Workshop Data on Sustainable Menu Decision-Making

A qualitative research document from a study exploring systems-level dynamics of menu transformation in the hospitality sector. The data was generated through two participatory action learning workshops with 8 and 12 professional chefs, analyzing stakeholder maps and menu priority artifacts. The work was authored by Andrea Zick and last updated on 2026-05-05.

Use Cases

• Analyze stakeholder influence on menu decisions based on the described micro, meso, exo, macro, and chrono-level agents.
• Study the prioritization of factors like product/dish and customer needs over sustainability based on the workshop findings.
• Model systemic constraints on sustainable practices based on identified factors such as shelf life, infrastructure, and profitability.
• Design replicable participatory workshop models for food systems change based on the described methodology.

Strengths

• Data originates from two structured participatory workshops with a total of 20 professional chef participants.
• Analysis is grounded in Bronfenbrenner's ecological systems theory, providing a structured theoretical framework.
• The document is shared under a permissive CC-BY-4.0 license, allowing for reuse and adaptation.

Limitations

• The primary data file is a 12.9 MB DOCX document; the underlying raw data (e.g., workshop transcripts, coded artifacts) is not directly provided in a structured, machine-readable format.
• Row count and column-level documentation are unknown, which limits suitability assessment for quantitative analysis.
• Findings are described as context-dependent, which may limit generalizability.

Provenance

Source

figshare

Collection Method

Data generated through participatory action learning (PAL) workshops, with analysis of stakeholder maps and menu priority artifacts.

Freshness

Last updated 2026-05-05 05:28:23; freshness should be verified.