Patrizia Tettamanzi

Purpose: This study examines how sustainable practices are implemented and communicated in Italian restaurants awarded the Michelin Green Star restaurant (MGSR). This study aims to assess the level of online transparency and identify the gap between operational sustainability and how it is communicated to the public. Design/methodology/approach: A mixed-methods research approach was adopted. Firstly, a content analysis was carried out on the official websites of all 58 MGSR restaurants in Italy, with a view to examining six key dimensions of sustainability. Secondly, an in-depth case study was conducted through an interview with the chef at Casa Format, a restaurant renowned for its advanced sustainability practices. Findings: The findings highlight a clear imbalance in sustainability communication. While high-profile practices, such as sustainable menus, are widely publicised (94%), more complex and less tangible aspects – such as energy efficiency (14%) and community engagement (28%) – continue to be poorly communicated. The case study also highlights a significant gap between implementation and communication, demonstrating that even the most advanced practices often fail to translate into effective signals for stakeholders. These findings suggest that sustainability communication in the luxury hospitality sector is selective and fails to fully capture the depth of operational commitment. Research limitations/implications: The study is limited to website-based analysis and a single case study. Future research should broaden the empirical scope through more comprehensive qualitative and quantitative approaches and explore alternative communication channels, including interactions between customers and staff and on-site communication. Practical implications: The findings provide practical guidance for restaurants, policymakers and industry bodies on how to improve transparency on the topic of sustainability. In particular, regarding the adoption of minimum disclosure standards and how the incorporation of communication practices into sustainability certification schemes could enhance the visibility and credibility of sustainable gastronomy. Originality/value: This study contributes to the existing literature by conceptualising the gap between implementation and communication as a failure of reporting, demonstrating how limited disclosure prevents sustainability practices from gaining legitimacy and standing out. Furthermore, it expands research on luxury services by highlighting the challenges associated with communicating sustainability in experiential and intangible contexts.