University of Oulu

Huang Y, Hall CM. Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants. Sustainability. 2023; 15(4):3672.

Locality in the promoted sustainability practices of Michelin-starred restaurants

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Author: Huang, Yuying1; Hall, C. Michael1,2,3,4,5,6
Organizations: 1Department of Management, Marketing and Tourism, University of Canterbury, Christchurch 8041, New Zealand
2Geography Research Unit, University of Oulu, 90014 Oulu, Finland
3Department of Service Management and Service Studies, Lund University, 25108 Helsingborg, Sweden
4Department of Organisation and Entrepreneurship, School of Business and Economics, Linnaeus University, 39234 Kalmar, Sweden
5Centre for Research and Innovation in Tourism, Taylor’s University, Subang Jaya 47500, Malaysia
6College of Hospitality and Tourism Management, Kyung Hee University, Seoul 02447, Republic of Korea
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 0.3 MB)
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Language: English
Published: Multidisciplinary Digital Publishing Institute, 2023
Publish Date: 2023-05-02


Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.

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Series: Sustainability
ISSN: 2071-1050
ISSN-E: 2071-1050
ISSN-L: 2071-1050
Volume: 15
Issue: 4
Article number: 3672
DOI: 10.3390/su15043672
Type of Publication: A1 Journal article – refereed
Field of Science: 519 Social and economic geography
Copyright information: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (