Sustainability, Journal Year: 2025, Volume and Issue: 17(10), P. 4271 - 4271
Published: May 8, 2025
As a major source of food and plastic waste large consumer water energy, the hospitality sector is key to combating climate change. Sustainable practices in optimize production use, introduce innovative solutions increase employee satisfaction running environmentally friendly restaurants. This study examines changes required for restaurant make sustainable transition role stakeholders (i.e., chefs, head sommeliers, owners main suppliers) this process. It focuses on prestigious Slovenian that has been awarded Michelin Green Star 80% self-sufficient. The single case uses semi-structured interviews, critical incident method participant observation collect data. results showed analyzed restaurant, lifestyle owner/chef decisively shapes culture laying foundation its transformation. success transformation itself, however, depends significantly employees’ ability learn innovate their active involvement change process which impacts both day-to-day business processes relationships between stakeholders. latter reflected plays local environment as driver community entrepreneurship development.
Language: Английский