Sustainable Gastronomy In Italy: Heritage, Supply, and Innovation among Michelin Green Star Restaurants

• In Event: 20420 - Section on Sociology of Culture Roundtables
  In Refereed Roundtable (90 minute): Table 2: Cultural Production and Circulation

Abstract

The paper offers an overview of sustainable practices among restaurants that, since 2021, have been recognized with a Michelin Green Star for their effort toward sustainability. Considering the case of Italy's fine dining restaurants, the paper highlights three dimensions of sustainability: sustainability as a form of heritage; Food Sustainability as control over the supply chain; and Food Sustainability as a factor that enhances innovation.

Author

• Andrea Cossu, Università di Trento