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Abstract

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.

Publication Type:	Article
Additional Information:	Copyright © 2026 Zick, Lawes-Johnson, Schmidt Rivera and Reynolds. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Publisher Keywords:	participatory action learning and action research, menu engineering, food system actors, sustainable transformation processes, organisational change, hospitality and food service
Subjects:	G Geography. Anthropology. Recreation > GE Environmental Sciences R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Departments:	School of Health & Medical Sciences School of Health & Medical Sciences > Department of Population Health & Policy
SWORD Depositor:	Symplectic Administrator

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