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Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations

Author

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  • W. Batat

    (Métis Lab EM Normandie - EM Normandie - École de Management de Normandie)

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. © 2020 Elsevier Ltd

Suggested Citation

  • W. Batat, 2020. "Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations," Post-Print hal-04457117, HAL.
    • Handle: RePEc:hal:journl:hal-04457117
    DOI: 10.1016/j.jretconser.2020.102255
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    Cited by:

    1. Mosadegh Sedghy, B. & Nematollahi, Mohammadreza & Tajbakhsh, Alireza, 2024. "Market dynamics between retail channels and short food supply chains: A case of organic fruits," Journal of Retailing and Consumer Services, Elsevier, vol. 79(C).
    2. FAROOQ Hossan & MAHADI Hasan & TOUHIDUL Islam, 2024. "Green Practices To The Owners And Management Of Restaurant Business: An Empirical Study," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 16(1), pages 58-74, June.
    3. Wided Batat, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Post-Print hal-04455601, HAL.
    4. Celia Rangel-Pérez & Belen López & Manuel Fernández, 2024. "A strategic sustainability model for global luxury companies in the management of CO2 emissions," International Entrepreneurship and Management Journal, Springer, vol. 20(3), pages 1597-1615, September.
    5. Wang, Ying & Zhao, Jincan & Pan, Jialing, 2024. "The investigation of green purchasing behavior in China: A conceptual model based on the theory of planned behavior and self-determination theory," Journal of Retailing and Consumer Services, Elsevier, vol. 77(C).

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