Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

Browse

Subject: search.filters.subject.food system

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants
    (MDPI (Basel, Switzerland), 2023-02-16) Huang Y; Hall CM; Kim E; Guidetti R
    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.
  • Thumbnail Image
    Item
    The sustainability characteristics of Michelin Green Star Restaurants
    (Taylor and Francis Group, LLC, 2025-03-04) Huang Y; Hall CM; Chen NC
    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”.
  • Thumbnail Image
    Item
    Goals in Nutrition Science 2020-2025
    (Frontiers Media SA, 2020-02-09) Bassaganya-Riera J; Berry EM; Blaak EE; Burlingame B; le Coutre J; van Eden W; El-Sohemy A; German JB; Knorr D; Lacroix C; Muscaritoli M; Nieman DC; Rychlik M; Scholey A; Serafini M
    Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science - the way we see it. Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global public agenda, and the SDGs contribute to the structuring of international science and research. Nutritional Science has become a critical element in strengthening work on the SDGs, and the development of appropriate methodologies is built on the groundwork of acquiring and analyzing big datasets. Investigation of the Human Microbiome is providing novel insight on the interrelationship between nutrition, the immune system and disease. Finally, with an advanced definition of the gut-brain-axis we are getting a glimpse into the potential for Nutrition and Brain Health. Various milestones have been achieved, and any look into the future will have to consider the lessons learned from Covid-19 and the sobering awareness about the frailty of our food systems in ensuring global food security. With a view into the coming 5 years from 2020 to 2025, the editorial board has taken a slightly different approach as compared to the previous Goals article. A mind map has been created to outline the key topics in nutrition science. Not surprisingly, when looking ahead, the majority of scientific investigation required will be in the areas of health and sustainability. Johannes le Coutre, Field Chief Editor, Frontiers in Nutrition.