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Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations

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  • Batat, Wided

Abstract

Based on a qualitative exploratory study that combined three sources of qualitative data: interviews, archival data, and observational notes this research aims to explore the dimensions of sustainable food experiences offered in the luxury gastronomic industry. Our research indicates two critical findings. First, chefs’ definition of sustainable luxury food experiences should encompass both functional (e.g., sustainable and healthy food, eco-friendly practices) and experiential (e.g., sensory, creativity, pleasure, aesthetics) aspects. Second, Michelin-starred chefs’ motivations to adopt and promote sustainability incorporate, in addition to extrinsic factors (Planet and people), intrinsic factors (plate, pleasure, and place) not addressed previously in the literature. Our study enriches the literature on sustainable hospitality overall, and in particular in luxury restaurants by considering an emic perspective centered on the way the principal actors (chefs) define and implement sustainability in a new service and hospitality sector: the luxury gastronomy sector.

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  • Batat, Wided, 2020. "Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations," Journal of Retailing and Consumer Services, Elsevier, vol. 57(C).
    • Handle: RePEc:eee:joreco:v:57:y:2020:i:c:s0969698920312637
    DOI: 10.1016/j.jretconser.2020.102255
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    Cited by:

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    3. Vespestad, May Kristin & Clancy, Anne, 2021. "Exploring the use of content analysis methodology in consumer research," Journal of Retailing and Consumer Services, Elsevier, vol. 59(C).
    4. Batat, Wided, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Technological Forecasting and Social Change, Elsevier, vol. 172(C).
    5. Quach, Sara & Septianto, Felix & Thaichon, Park & Nasution, Reza Ashari, 2022. "The role of art infusion in enhancing pro-environmental luxury brand advertising," Journal of Retailing and Consumer Services, Elsevier, vol. 64(C).
    6. Nosi, Costanza & D'Agostino, Antonella & Piccioni, Niccolò & Bartoli, Chiara, 2023. "Becoming a tree when I will be dead? Why not! Generation X, Y and Z, and innovative green death practices," Journal of Retailing and Consumer Services, Elsevier, vol. 75(C).
    7. Esra Şahin & Zuhal Gök Demir, 2023. "Decision Tree Analysis of Sustainable and Ethical Food Preferences of Undergraduate Students of Gastronomy and Culinary Arts," Sustainability, MDPI, vol. 15(4), pages 1-13, February.
    8. Hyun, Jonghan & Lee, Kiwon & Kim-Vick, Jihyun, 2021. "Consumer responses to trade-offs in eco-friendly clothing: The moderating effects of fashion leadership and regulatory focus," Journal of Retailing and Consumer Services, Elsevier, vol. 59(C).
    9. Jeannot, Florence & Dampérat, Maud & Salvador, Marielle & El Euch Maalej, Mariem & Jongmans, Eline, 2022. "Toward a luxury restaurant renewal: Antecedents and consequences of digitalized gastronomy experiences," Journal of Business Research, Elsevier, vol. 146(C), pages 518-539.
    10. D'Souza, Clare, 2022. "Game meats: Consumption values, theory of planned behaviour, and the moderating role of food neophobia/neophiliac behaviour," Journal of Retailing and Consumer Services, Elsevier, vol. 66(C).

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