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

Khuong Nguyen Huy () and Jean-Baptiste Welté ()
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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

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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.

Keywords: Commensality; Food supply chain; Sufficiency; Sustainable dining experience; Sustainable restaurants; Restobriety (search for similar items in EconPapers)
Date: 2025-06-19
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Published in 2025 International Symposium on Climate, Finance, and Sustainability (ISCFS-2025), AVSE Global, EMLV Business School, Paris Dauphine Université - PSL (Climate Economics Chair), Paris-Pantheon-Assas Université, University of Cambridge (Department of Land Economy), Université Paris-Saclay (UMI SOURCE), Jun 2025, Paris, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05348763

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