The sustainability characteristics of Michelin Green Star Restaurants
The sustainability characteristics of Michelin Green Star Restaurants
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米其林绿星餐厅的可持续发展特征
DOI：
10.1080/15378020.2023.2235258
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发表时间：
2023
影响因子：
--
通讯作者：
N. Chen
中科院分区：
文献类型：
--
作者：
Yuying Huang;C. M. Hall;N. Chen
餐饮业越来越意识到可持续性问题，大约34%的人为温室气体排放来自食品系统的生命周期阶段，人们对包装和食物浪费的担忧日益增加。《米其林餐厅指南》向在可持续发展方面走在行业前列的餐厅颁发了绿色之星的荣誉。然而，虽然餐馆的可持续实践经常出现在食品媒体上，但获得可持续发展奖的餐馆的特点往往是未知的。本研究旨在确定米其林绿星餐厅（MGSRs）在其在线产品中推广可持续性的程度。通过对355个mgsr进行网站内容分析，本研究考察了食品采购、准备和展示过程中的八项可持续性举措。研究结果表明，城市管理者可以成为可持续发展的大使和推动者，但目前他们在促进可持续发展方面的作用并不大。大多数MGSRs的网站强调他们选择当地和有机食品，但对食品制备的可持续做法强调较少，尽管其中一些人实际上正在实践可持续发展。这项研究表明，餐馆可以通过将可持续实践放在他们的网站和“顾客的盘子”上，成为可持续发展大使。
The restaurant industry in increasingly aware of sustainability issues with around 34% of anthropogenic greenhouse gas emissions come from life-cycle stages in food systems and increased concerns over packaging and food waste. The Michelin Restaurant Guide has awarded the distinction of a Green Star to restaurants at the forefront of the industry in their sustainability. However, although restaurant sustainable practices are often presented in food media, the characteristics of sustainability-awarded restaurants are often unknown. This study aims to identify the extent to which sustainability is promoted by Michelin Green Star Restaurants (MGSRs) as part of their online offerings. By conducting a website content analysis of 355 MGSRs, this study examines eight sustainability initiatives during food procurement, preparation, and presentation. The results suggest that MGSRs could be sustainability ambassadors and promoters, but currently, they are modest in promoting sustainability. Most MGSRs’ websites highlight their selection of local and organic food but place less emphasis on sustainable practices in food preparation, even though some of them are practising sustainability in reality. This study suggests that restaurants could be sustainability ambassadors by putting sustainable practices on their websites as well as on the “customer’s plates”.
影响因子：
23.2
作者：
Crippa, M.;Solazzo, E.;Leip, A.
通讯作者：
Leip, A.