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Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants

Author

Listed:
  • Yuying Huang

    (Department of Management, Marketing and Tourism, University of Canterbury, Christchurch 8041, New Zealand)

  • C. Michael Hall

    (Department of Management, Marketing and Tourism, University of Canterbury, Christchurch 8041, New Zealand
    Geography Research Unit, University of Oulu, 90014 Oulu, Finland
    Department of Service Management and Service Studies, Lund University, 25108 Helsingborg, Sweden
    Department of Organisation and Entrepreneurship, School of Business and Economics, Linnaeus University, 39234 Kalmar, Sweden)

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 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.

Suggested Citation

  • Yuying Huang & C. Michael Hall, 2023. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants," Sustainability, MDPI, vol. 15(4), pages 1-18, February.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:4:p:3672-:d:1071071
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    References listed on IDEAS

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    2. Lamy, Arnaud & Costa, Sandrine & Sirieix, Lucie & Mugel, Ophélie & Michaud, Maxime, 2025. "Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favour of plant-based dishes," Ecological Economics, Elsevier, vol. 235(C).
    3. Patrizia Gazzola & Elena‐Mădălina Vătămănescu & Matilde Zamai & Franco Fassio, 2024. "Sustainability policies adoption within Italian Michelin‐starred restaurants: From external drivers to costs," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 31(5), pages 4101-4114, September.
    4. Arnaud Lamy & Sandrine Costa & Lucie Sirieix & Ophélie Mugel & Maxime Michaud, 2025. "Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favour of plant-based dishes," Post-Print hal-05042097, HAL.

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