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

W. Batat
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W. Batat: Métis Lab EM Normandie - EM Normandie - École de Management de Normandie = EM Normandie Business School

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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

Keywords: food consumption; Food experience; food market; Luxury gastronomy; Michelin-starred chefs; Pillars; Restaurants; sustainability; Sustainability (search for similar items in EconPapers)
Date: 2020
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Citations: View citations in EconPapers (7)

Published in Journal of retailing and consumer services, 2020, 57, ⟨10.1016/j.jretconser.2020.102255⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04457117

DOI: 10.1016/j.jretconser.2020.102255

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