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Our paper investigates how individual creativity can be infused by sustainable issues and therefore answers the call for a better understanding of the interactions between sustainability and individual creativity. We draw on a qualitative study of French gastronomy, a creative industry entrenched in sustainable challenges, to elaborate on how chefs incorporate environmental issues, specifically responsible production and consumption, into their creative activities. Our findings suggest three modalities for integrating sustainable issues into individual creativity through: internalization, addressing them as temporary but fruitful constraints and mediation. Based on these, we develop a model which can contribute to the literatures on individual creativity and sustainability by highlighting the importance of global and environmental factors, such as sustainability, to individual creativity and by expanding our views on how to …