Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations |
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| Institution: | 1. MOISA, Univ. Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, 2 Place Viala, 34060, Montpellier, France;2. Institut Paul Bocuse Research Centre, Château du Vivier, 69130, Ecully, France;1. Torribera Mediterranean Center, University of Barcelona/Culinary Institute of America, 131 Farragut Road, North Plainfield, NJ 07062, USA;2. Office for Innovation and Sector Services, Technical University of Denmark, Diplomvej, Building 373A DTU Skylab, DK-2800 Kgs. Lyngby, Denmark;1. Sheffield Hallam University, City Campus, Howard, Sheffield S1 1WB, UK;2. Ming Chuan University, 3F-8F, No.130, Jihe Rd., Shihlin District, Taipei City 111, Taiwan;3. University of Salford, Salford Business School, Maxwell Building, Salford M5 4WT, United Kingdom;1. Department of Economics, University of Molise Viale Duca Degli Abruzzi, 86039 Termoli, Italy;2. Department of Mechanics, Mathemathics and Management, Polytechnic University of Bari Viale Japigia 182, 70126 Bari, Italy |
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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. |
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| Keywords: | Sustainability Luxury gastronomy Pillars Restaurants Michelin-starred chefs Food experience |
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