Sustainability in restaurant businesses and Michelin green clover emblem: Denmark example

Sustainability is a concept that has come up frequently in recent years. With global warming and destruction of nature, sustainability and sustainable practices have become very important. Simultaneously with the emergence of the concept of sustainability, it is observed that factors related to sustainability gain importance today. The Michelin Guide, which is a restaurant rating system, did not remain indifferent to sustainability and aimed to support the sustainable practices of businesses with the green clover symbol introduced at the Michelin conference held in France in 2020. In this qualitative research method, semi-structured interviews were conducted with restaurant owners, managers or chefs operating in Denmark and Faroe Islands and analyzed with descriptive analysis technique. 12 questions were asked within the scope of the meeting and the Michelin Green Clover emblem, which started to be used in 2020, is examined within the framework of sustainability dimensions. As a result of the study, it was seen that restaurant managers have a lot of good knowledge about the concept of sustainability. The results show that the environmental, social and economic practices of restaurants are applied at an adequate level and with a systematic method, and that these studies are institutionalized. He also welcomes the Michelin Green clover emblem and thinks that Michelin's move will encourage other restaurants to pursue sustainable work. Although the participants think that this emblem, which is given for the first time in 2020, has deficiencies, they agree that these deficiencies will be overcome in time in the future.