{"id":32670,"date":"2021-11-04T13:36:31","date_gmt":"2021-11-04T13:36:31","guid":{"rendered":"https:\/\/horecamagazine.be\/de-plus-en-plus-de-flexitariens\/"},"modified":"2021-11-04T14:22:28","modified_gmt":"2021-11-04T14:22:28","slug":"de-plus-en-plus-de-flexitariens","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/de-plus-en-plus-de-flexitariens\/","title":{"rendered":"De plus en plus de flexitariens"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/2021-11-04_Beelden-news63-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bb2021-11-04_Beelden-news63″ _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ link_font=\u00a0\u00bb||||on||||\u00a0\u00bb]<\/p>\n

Nouveau terme apparu dans les ann\u00e9es 2000, le flexitarisme d\u00e9signe une habitude alimentaire assez simple : les flexitariens consomment tous les groupes d\u2019aliments, seuls la viande et le poisson sont consomm\u00e9s de mani\u00e8re occasionnelle.\u00a0<\/p>\n

Dans l\u2019Horeca, lors<\/span> <\/span> de l\u2019\u00e9laboration d\u2019un menu, on se demande toujours dans quelle mesure il faut tenir compte des nouvelles habitudes alimentaires comme celles du v\u00e9g\u00e9tarisme ou du flexitarisme.\u00a0Pour le savoir, nous disposons pour une fois d\u2019une \u00e9tude fiable r\u00e9alis\u00e9e chez nous.<\/p>\n

Le flexitarisme compte de plus en plus d\u2019adeptes<\/strong><\/h4>\n

Une \u00e9tude \u00e0 long terme men\u00e9e par la VUB (Vlaamse Universiteit Brussel) montre que les Flamands d\u00e9laissent de plus en plus la viande et le poisson afin de pr\u00e9server leur sant\u00e9 et le climat.<\/p>\n

Une \u00e9tude men\u00e9e durant dix ans sur des adultes flamands par les professeurs de la VUB Tom Deliens, Patrick Mullie et Peter Clarys, montre au cours de la derni\u00e8re d\u00e9cennie un changement notable dans leur r\u00e9gime alimentaire. \u00a0Les sujets sont pass\u00e9s d\u2019habitudes alimentaires omnivores incluant de la viande ou du poisson au quotidien \u00e0 plus de flexitarisme\u00a0(au moins 3 jours par semaine sans viande ni poisson).\u00a0Les habitudes alimentaires plus strictes comme le v\u00e9ganisme et le v\u00e9g\u00e9tarisme ont maintenu un nombre relativement faible mais stable de partisans tout au long de la recherche (moins de 5\u00a0%).\u00a0La recherche a \u00e9t\u00e9 publi\u00e9e dans la revue European Journal of Nutrition.<\/p>\n

\u00ab\u00a0Au cours des dix derni\u00e8res ann\u00e9es, nous avons observ\u00e9 un changement dans l\u2019alimentation omnivore des adultes flamands vers des habitudes alimentaires plus v\u00e9g\u00e9tales.\u00a0Cette tendance est principalement visible chez les jeunes femmes plus scolaris\u00e9es vivant dans les zones urbaines.\u00a0Compte tenu des effets positifs tr\u00e8s \u00e9vidents sur la sant\u00e9 publique et l\u2019environnement, il est possible de promouvoir les habitudes alimentaires des l\u00e9gumes \u00e0 l\u2019\u00e9chelle de la population et de cibler les groupes cibles qui ne sont pas actuellement en contact avec ce mode de vie\u00a0\u00bb<\/em>, d\u00e9clare le chercheur de la VUB Tom Deliens.<\/p>\n

L\u2019\u00e9tude du groupe de recherche MOVE (Movement and Nutrition for Health and Performance) de la VUB, en collaboration avec Ethical Vegetarian Alternative (EVA), couvre une p\u00e9riode de dix ans au cours de laquelle les habitudes alimentaires de 4.859 participants ont \u00e9t\u00e9 analys\u00e9es sur cinq p\u00e9riodes de mesure (2011, 2013, 2016, 2018 et 2020).\u00a0Les r\u00e9pondants ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s \u00e0 partir d\u2019un panel de consommateurs repr\u00e9sentatif de la soci\u00e9t\u00e9 d\u2019\u00e9tudes de march\u00e9 iVOX.\u00a0Les membres qui ont \u00e9t\u00e9 invit\u00e9s \u00e0 participer \u00e0 cette recherche ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s au moyen d\u2019un \u00e9chantillon en plusieurs \u00e9tapes visant \u00e0 assurer la repr\u00e9sentativit\u00e9 de la population adulte flamande g\u00e9n\u00e9rale en termes de sexe, d\u2019\u00e2ge, de niveau d\u2019\u00e9ducation et de degr\u00e9 d\u2019urbanisation.<\/p>\n

Les conclusions \u00e0 en tirer pour l\u2019Horeca vont de soi\u00a0: plus qu\u2019hier mais moins que demain, il deviendra indispensable d\u2019offrir \u00e0 la carte des alternatives au sempiternel plat de viande ou de poisson avec ses accompagnements.<\/p>\n

Rassurez-vous toutefois, inutile de revoir l\u2019ensemble de la carte\u00a0: une autre \u00e9tude, r\u00e9alis\u00e9e en France, d\u00e9montre que les sorties au restaurant sont plus que jamais un moment-plaisir et que m\u00eame s\u2019ils sont flexitariens \u00e0 la maison, les clients sont encore pr\u00eats au restaurant \u00e0 s\u2019offrir un bon steak\u00a0!<\/p>\n

Lien vers l\u2019\u00e9tude\u00a0: https:\/\/doi.org\/10.1007\/s00394-021-02630-z<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/shutterstock_1023935449-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbA,Signboard,With,The,Text,Flexitarian,And,Its,Definition,On\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/shutterstock_1532929403-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbBalanced,Nutrition,Concept,For,Dash,Clean,Eating,Flexitarian,Mediterranean,Diet\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7″]<\/p>\n

Texte : PVW<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Nouveau terme apparu dans les ann\u00e9es 2000, le flexitarisme d\u00e9signe une habitude alimentaire assez simple : les flexitariens consomment tous les groupes d\u2019aliments, seuls la viande et le poisson sont consomm\u00e9s de mani\u00e8re occasionnelle.\u00a0 Dans l\u2019Horeca, lors de l\u2019\u00e9laboration d\u2019un menu, on se demande toujours dans quelle mesure il faut tenir compte des nouvelles habitudes […]<\/p>\n","protected":false},"author":5,"featured_media":32660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-32670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nDe plus en plus de flexitariens | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | De plus en plus de flexitariens\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/de-plus-en-plus-de-flexitariens\/\" \/>\n<meta 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