Investigation of sustainability practices of michelin green star restaurants: Spain Venta Moncalvillo case

The restaurant industry is inherently linked to the environment, making it a potential contribute to the sustainability movement. As the concept of sustainability has progressively gained importance over time, it is influence on the restaurant sector has became apperent. In response to this growing influence, restaurant evaluation organizations have intraduced new awards to support and motivate sustainable practices. One such award, developed by the Michelin Guide to specifically emphasize sustainable restaurants, is the Green Star award. The lack of transparent criteria fort he evaluation of this award by the Michelin Guide forms the basis of this study. This research was conducted at the Venta Moncalvillo restaurant in the villige of Darico de La Rioja, Spain, which holds two Michelin Star and Green Star awards. Utilizing a participant observer method, the researcher conducted a tree-month case study. In the context, the practices adopted by Venta Moncalvillo were recorded as data, and at the end of the observation period, these data were analyzed in aligment with the 2030 Sustainable Deelopment Goals published by the United Nations to identify practices that could be deemed sustainable. The findings of the study present the practices the were effective in earning the Michelin Green Star. The data obtained at the conclusion of the study could serve as a resource for restaurants aspiring to achieve the mentioned award. The study concludes by providing insights into the literatüre and suggesting avenues fort he future research in this field.