Tímea Veres
Ph.D. student, Lecturer, University of Pannonia, Hungary
veres.timea@phd.gtk.uni-pannon.hu
Abstract
Sustainability has become increasingly important in gastronomy and hospitality in recent decades, as reflected in the Green Star award introduced by the Michelin Guide in 2020. The award provides an opportunity for restaurants that combine culinary excellence with environmentally conscious operations. This study compares the sustainability practices of two Michelin Green Star restaurants in Hungary, with a particular focus on the specific characteristics of rural and urban contexts. The analysis highlights that sustainable gastronomy is not implemented according to a uniform model but can be successfully applied even under different environmental and economic conditions. Both restaurants pay special attention to supporting local producers, using seasonal ingredients and reducing waste and they achieve similar goals through different strategies. The rural restaurant’s operation is characterised by its natural location, family-friendly approach, craftsmanship and minimalist solutions, while the restaurant in the capital city fits sustainability into the context of international haute cuisine, with a contemporary reinterpretation of traditions and the conscious, systematic integration of the zero-waste concept. Qualitative interviews revealed the main characteristics of their operation, the use of local ingredients, waste reduction, the application of environmentally friendly technologies and the seasonal menu. The personal narrative of the rural restaurant, the direct communication with guests and the active involvement of the local community reinforces the sense of shared value creation. In contrast, the restaurant in Budapest combines traditional ingredients with innovative technologies and its own garden, while rethinking the value of food and the dining experience through waste-free operations.
The research highlights that sustainable hospitality can be achieved in different contexts – rural and urban – and both restaurants set an example for Hungarian gastronomy players. The study confirms that sustainability in gastronomy is not just an ethical or marketing issue, but a strategic factor that creates a long-term competitive advantage. The examples of Michelin Green Star restaurants show that an environmentally conscious approach and the integration of ethical supply chains can transform hospitality into a process that creates value from both a cultural and environmental perspective. This approach to luxury gastronomy can help the hospitality industry rethink its operating model and place the principles of responsible consumption and production at the forefront, alongside economic efficiency.
Keywords: sustainability, gastronomy, restaurant sustainability, Michelin Green Star
JEL codes: Q01, Q56, Z32
DOI: 10.52244/c2025.15
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