Changing societal attitudes and increasing governmental requirements towards environmental protection and maintaining a holistic approach to all participants in production and consumption areas encourage the catering sector to develop and implement sustainability practices. In the case of fine dining restaurants, such realia encourage the search for solutions or their variations to maintain both sustainability and business resilience. Taking into account the scarcity of scientific literature regarding sustainability development and its complexity in fine dining restaurant practices, this paper aims to analyze and to define sustainability trends in the case of fine dining restaurants through the lenses of complexity theory. A Lithuanian context was chosen as a small market and it revealed the following primary trends: to find various ways to decrease the production costs and product prices; efforts and expectations to have stronger connections with local farmers in the future; a wish to educate the customers more about sustainability and ecological products; to increase the application of the zero waste strategy; to increase the balance of workflow to the employees; to work on a systematic development and implementation of sustainability strategy.
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Grumadaitė et al. (2024) studied this question.
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