Exploring sustainable food in Maltese Michelin restaurants

Abstract

This research study entails to explore sustainable food development in Malta, specifically in Michelin Restaurants. It seeks to understand how sustainability is developed and explore various Michelin restaurants and their methods in promoting and serving sustainable food on the Maltese island. Through a qualitative approach by means of multiple case studies with semi-structured interviews, key figures within the food tourism industry are asked to give their opinions on the Michelin guide, on sustainable practices, prioritization of locally sourced products, impacts of sustainable products, value for money for sustainable food, and revisiting Maltese history with regards to food and ingredients. Throughout the course of gathering data, it was apparent that the potential for Malta to be sustainable was present however, much is needed to be done in order to give better quality for locally sourced products. The study offers the researcher’s suggestions of where more research should be done along with recommendations to customers looking to explore and buy sustainable food ingredients.