Abstract This article builds on prior research on corporate social responsibility (CSR), particularly within the food and luxury sectors. Using institutional theory, it examines how Michelin‐starred chefs act as institutional entrepreneurs, shaping CSR institutionalization in luxury gastronomy and beyond. A six‐year longitudinal exploratory study of luxury gastronomic restaurants provides empirical insights into CSR dynamics in this industry. The findings suggest that CSR practices related to people, planet, and policy have been fully “institutionalized” across luxury gastronomy. Additionally, the study identifies two emerging CSR categories—community and cultural heritage—representing “embryonic” CSR practices. Unlike previous studies that argue luxury and CSR are incompatible, this research demonstrates that luxury gastronomy and sustainability can coexist, with Michelin‐starred chefs driving this evolution.
Wided Batat (Thu,) studied this question.