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Selecting, cooking, serving and eating food with sufficiency – introducing restobriety as a new paradigm

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Listed:
  • Khuong Nguyen Huy

    (CREGO - Centre de Recherche en Gestion des Organisations - Université de Haute-Alsace (UHA) - Université de Haute-Alsace (UHA) Mulhouse - Colmar - UFC - Université de Franche-Comté - UBFC - Université Bourgogne Franche-Comté [COMUE] - UBE - Université Bourgogne Europe)

  • Jean-Baptiste Welté

    (CREGO - Centre de Recherche en Gestion des Organisations - Université de Haute-Alsace (UHA) - Université de Haute-Alsace (UHA) Mulhouse - Colmar - UFC - Université de Franche-Comté - UBFC - Université Bourgogne Franche-Comté [COMUE] - UBE - Université Bourgogne Europe)

Abstract

Restaurants significantly impact the environment, yet their sustainability role is under- researched. This paper introduces restobriety, a new paradigm integrating ecological sufficiency into restaurant management, from selecting to eating food. Grounded in environmental ethics and the experience economy, restobriety follows five principles: constraint as creative force, sufficiency as luxury, transparent hedonism, systemic integration, and cultural contextuality. This approach holistically transforms logistics, marketing, finance, and human resources, prioritizing quality and responsible resource management. This study aims to investigate practical conditions for implementing restobriety, examining how stakeholders—including managers, chefs, customers, and suppliers—perceive and enact this approach across diverse cultural and gastronomic contexts.

Suggested Citation

  • Khuong Nguyen Huy & Jean-Baptiste Welté, 2025. "Selecting, cooking, serving and eating food with sufficiency – introducing restobriety as a new paradigm," Post-Print hal-05348763, HAL.
    • Handle: RePEc:hal:journl:hal-05348763
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