Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants
(2023) In Sustainability (Switzerland) 15(4).- Abstract
Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content... (More)
Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.
(Less)
- author
- Huang, Yuying and Hall, C. Michael LU
- organization
- publishing date
- 2023
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- fine dining, food system, foodservice business, Michelin Guide, sustainable restaurants, terroir restaurants
- in
- Sustainability (Switzerland)
- volume
- 15
- issue
- 4
- article number
- 3672
- publisher
- MDPI AG
- external identifiers
-
- scopus:85149198063
- ISSN
- 2071-1050
- DOI
- 10.3390/su15043672
- language
- English
- LU publication?
- yes
- id
- 26f6b06b-02c5-4b7e-8125-c1b5823375a5
- date added to LUP
- 2023-03-20 10:56:29
- date last changed
- 2023-03-20 10:56:29
@article{26f6b06b-02c5-4b7e-8125-c1b5823375a5,
abstract = {{<p>Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.</p>}},
author = {{Huang, Yuying and Hall, C. Michael}},
issn = {{2071-1050}},
keywords = {{fine dining; food system; foodservice business; Michelin Guide; sustainable restaurants; terroir restaurants}},
language = {{eng}},
number = {{4}},
publisher = {{MDPI AG}},
series = {{Sustainability (Switzerland)}},
title = {{Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants}},
url = {{http://dx.doi.org/10.3390/su15043672}},
doi = {{10.3390/su15043672}},
volume = {{15}},
year = {{2023}},
}