Corporate social responsibility institutionalization in luxury gastronomy: A study of Michelin‐starred chefs
基于制度理论，通过六年纵向研究，考察米其林星级厨师如何作为制度企业家推动奢侈美食行业的企业社会责任制度化，发现人员、地球和政策相关实践已完全制度化，而社区和文化遗产作为新兴实践出现。
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.