Spatial distribution of sustainable gastronomy criteria in Michelin green star restaurants

Yeliz Demir; Serkan Bertan

doi:10.31822/jomat.2025-10-3-287

Spatial distribution of sustainable gastronomy criteria in Michelin green star restaurants

Abstract

This research aims to determine the sustainable gastronomy criteria applied by Michelin Green Star restaurants and to investigate the spatial distribution of these criteria worldwide. For this purpose, content analysis was conducted on the texts of chefs/managers/owners of Michelin Green Star restaurants in the Michelin Guide regarding sustainable gastronomy practices using the MAXQDA program. According to the Michelin Guide, there are 541 Michelin Green Star restaurants in 41 countries. In addition, the restaurants with the most Michelin-Green Stars in the world are in France, Germany, Italy, and Spain (July 3, 2024). According to the results of the research, the Michelin Guide takes many different criteria into consideration when awarding green stars to restaurants. On the other hand, it was determined that the sustainable gastronomy criteria that the Michelin Green Star restaurants analyzed in the research attach the most importance to are "Awareness of Product Origins" and "Waste and Resource Management in Restaurants", while the least important sustainable gastronomy criterion is “Staff’s Ability to Draw Customers' Attention to the Sustainable Approach". Based on the study findings, recommendations were made to practitioners and researchers.

Keywords

Customers , Staff , Sustainability , Gastronomy , Green Restaurants , Waste Management.

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Details

Primary Language

English

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Yeliz Demir ^*
Türkiye

Serkan Bertan
Türkiye

Early Pub Date

September 27, 2025

Publication Date

December 21, 2025

Submission Date

November 3, 2024

Acceptance Date

August 28, 2025

Published in Issue

Year 2025 Volume: 10 Number: 3

DOI

https://doi.org/10.31822/jomat.2025-10-3-287

IZ

https://izlik.org/JA65AD48JH

APA

Demir, Y., & Bertan, S. (2025). Spatial distribution of sustainable gastronomy criteria in Michelin green star restaurants. Journal of Multidisciplinary Academic Tourism, 10(3), 287-295. https://doi.org/10.31822/jomat.2025-10-3-287

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Spatial distribution of sustainable gastronomy criteria in Michelin green star restaurants

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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