Natural wine as an expression of sustainability: an exploratory analysis of Italy's restaurant industry

Gazzola, Patrizia; Pavione, Enrica; Grechi, Daniele; Scavarda, Federica

doi:10.1108/bfj-08-2022-0680

Cited by 4 publications

(1 citation statement)

References 51 publications

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“…Restaurants could further establish stronger collaborations with wineries (Flint and Golicic, 2009;Gazzola et al, 2023) to support sustainable practices, share knowledge and engage in joint efforts to mitigate the impact of changing climate conditions. These partnerships can extend beyond simple wine sourcing to include initiatives such as ecofriendly packaging, reduced carbon footprints and community-driven projects that resonate with environmentally conscious consumers.…”

Section: Implications For the Tourism And Hospitality Industrymentioning

confidence: 99%

From risk to reward: the strategic advantages of diversifying grape varietals

Masset,

Weisskopf

2024

IJCHM

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Purpose The purpose of this study is to evaluate whether a diversification by grape varieties may help wine producers reduce uncertainty in quantity and quality variations due to increasingly erratic climate conditions. Design/methodology/approach This study hand-collects granular quantity and quality data from wine harvest reports for vintages 2003 to 2017 for the Valais region in Switzerland. The data allows us to obtain detailed data on harvested kilograms/liters and Oechsle/Brix degrees. It is then merged with precise meteorological data over the same sample period. The authors use this data set to capture weather conditions and their impact on harvested quantities and quality. Finally, they build portfolios including different grape varieties to evaluate whether this reduces variations in quality and quantity over vintages. Findings The findings highlight that the weather varies relatively strongly over the sample period and that climate hazards such as hail, frost or ensuing vine diseases effectively occur. These strongly impact the harvested quantities but less the quality of the wine. The authors further show that planting different grape varieties allows for a significant reduction in the variation of harvested quantities over time and thus acts as a good solution against climate risk. Originality/value The effect of climate change on viticulture is becoming increasingly important and felt and bears real economic and social consequences. This study transposes portfolio diversification which is central to reducing risk in the finance industry, into the wine industry and shows that the same principle holds. The authors thus propose a novel idea on how to mitigate climate risk.

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Section: Implications For the Tourism And Hospitality Industrymentioning

confidence: 99%

From risk to reward: the strategic advantages of diversifying grape varietals

Masset,

Weisskopf

2024

IJCHM

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Sustainability policies adoption within Italian Michelin‐starred restaurants: From external drivers to costs

Gazzola,

Vătămănescu,

Zamai

et al. 2024

Corp Soc Responsibility Env

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The purpose of the research is to investigate the increasing importance of the role of sustainability in high‐end restaurants, specifically in those awarded Michelin stars. The focus is on the role sustainability plays as a crucial element in the state‐of‐the‐art of fine‐dining business given that restaurants are challenged to reconsider the noteworthiness of new sustainable imperatives. The study is based on a questionnaire survey carried out with over 70 owners and chefs from Italian Michelin‐starred restaurants. The results show a clear tendency towards sustainability and an increasing attention towards this trend, emphasizing its peculiarities for the restaurant industry, which is indicates profound changes. More specifically, 35% of the variance in internal sustainability policies adoption is explained by external drives related to sustainability and customers' demands of sustainability. The data collected relies on an Italian sample, but the results are useful to understand the sustainability imperatives for the Michelin‐stars restaurants worldwide as the Italian food service industry is often deemed as iconic. The study advances new insights into the future of the sustainable restaurant industry. The results of research are based on a novel research design and empirical survey capturing the state‐of‐the‐art of sustainability policies adoption in the case of Michelin‐starred restaurants.

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