Discover the Auberge de l'Abbaye de Montheron in Cugy, north of Lausanne in Switzerland: sustainable cuisine, regional ingredients, and inspired creations steeped in monastic history.

The chef behind Blue Hill at Stone Barns digs deeper in this second installment of a series on his sustainability efforts.

The trailblazing chef discusses his sustainability philosophies.

Deep-rooted local sourcing and feral hog management are just part of the eco-minded commitment for this Green Star and Bib Gourmand.

With its in-house butchery, Blackbelly uses the whole animal.

Sustainability is a hot topic for chefs around the globe. It’s a broad term that everyone interprets in their own way, with each Michelin Green Star restaurant having its own individual philosophy. These varied approaches to green gastronomy are evident in the responses we received from five Green Star chefs to the question: ‘Is veganism sustainable?’

Fresh from the garden in the heart of Buckhead.

For 32 years, they have trained more than 2,000 employees to be more sustainable.

How Eliksir restaurant pursues its sustainability mission in the kitchen and beyond.

UK Recycle Week – 14th-20th October 2024: Small steps we can take at home this week and beyond

The vast landscape offers the freshest flavors.

Regeneration, preservation, fermentation, inoculation, and dehydration.

Filipino cuisine that centers around sustainability and the local community.

Navarre native David Yárnoz boasts almost encyclopedic knowledge about his birthplace, and he knows how to make the most of it in the kitchen. His fine dining venture El Molino de Urdániz operates in both a small Navarrese village and a high-rise hotel of Taipei. In both of them, diners can expect dishes evoking the beauty of the northern Spanish countryside.

Step inside this fabulous Mayfair restaurant where delicious, well-sourced ingredients are the cornerstone of the kitchen.

Summer Le shares her fruitful journey in showcasing the stories of Vietnam's local ingredients and produce.

Seven restaurants split between Buenos Aires and Mendoza were awarded a Green Star in the first Argentina MICHELIN Guide, demonstrating a focus on sustainable cuisine and a commitment to the environment.

Urla, a lovely province of İzmir has become renowned for its gastronomy thanks to three Green Star restaurants it hosts. Recently, the region has distinguished itself by producing high-quality local ingredients with the most precise and sustainable methods and creating unique dishes with them. That’s why three of the Green Stars, which only about 450 restaurants managed to have globally, have come here.