‘My cuisine is good for the planet’: communicating sustainability in green-starred restaurants in Italy

This chapter investigates the ways in which sustainability is communicated in two different types of texts that speak about the same object: restaurants which are known to adhere to sustainable philosophy and practice. The two types of texts are both written by unknown authors and have differing audiences: the Michelin Guide is aimed at readers who are looking for expert opinions and advice, and the texts are short, while the website texts are longer and more varied in terms of the quality of writing, content, and in terms of audience. Visual elements are important in both texts, but much more so in the websites. In the Michelin Guide, the function of evaluation emerges more clearly – the writers name positive elements that demonstrate the sustainability of the restaurant, regarding the sourcing of local ingredients, supplies and renewable energy, the use of seasonal vegetables, and the attempt to reduce plastic and limit or re-use waste. The website texts make frequent reference to the people involved, creating a more personal narrative.