Sustainable Gastronomy
Kolm Sõsarat, Estonia: Where One Family’s Traditions Touch the Hearts of Many
Charmingly run by three sisters, Michelin Green Star restaurant Kolm Sõsarat in Lüllemäe, southern Estonia, honours practices passed down through the generations, yet successfully brings them into the present day.
Kolm Sõsarat, Estonia: Where One Family’s Traditions Touch the Hearts of Many
Charmingly run by three sisters, Michelin Green Star restaurant Kolm Sõsarat in Lüllemäe, southern Estonia, honours practices passed down through the generations, yet successfully brings them into the present day.
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Apricity, London: Where Produce is Everything
Step inside this fabulous Mayfair restaurant where delicious, well-sourced ingredients are the cornerstone of the kitchen.
Homestead Kitchen: Where Family, Community and Local Produce Unite
Join us for a tour of this charming restaurant in the beautiful North York Moors, which is part family home, part local producer, part regional ambassador – and an integral piece of the surrounding community.
Market-Driven Flavors and Organic Wines Take Center Stage at Krüs Kitchen
This Coconut Grove spot is a must visit.
Hungary’s Art Nouveau Castle Where Nature, Farming and Hospitality Combine
Set in the northeast of the country, 90 minutes from Budapest, Graefl Major Kétútköz is a truly special place that's more than worthy of its Michelin Green Star.
From Nature to the Plate
Discover how Michelin Green Star Red Brick, Bib Gourmand 14Horses and One Michelin Star Nineteen18 are connected to each other and the land via The Farmers Circle.
Austin’s Emmer & Rye Is All In on Texas
They're laser-focused on Lone Star State ingredients that others ignore.
The Inn at Little Washington: Rewriting American Cuisine with Sustainability and Self-Sufficiency
From uncertainty to stardom, Chef Patrick O’Connell takes us on a deep dive behind his culinary journey.
How this Green Star's 500-Acre Organic Farm Proves that Change is Possible
Buy local, stay hopeful.
L'Abbaye de Montheron: In Harmony with Nature
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.
Chef Dan Barber's Urgent Food Revolution
The chef behind Blue Hill at Stone Barns digs deeper in this second installment of a series on his sustainability efforts.
Chef Dan Barber Goes Naked on the Plate
The trailblazing chef discusses his sustainability philosophies.
Austin's Dai Due Goes Whole Hog on Sustainability
Deep-rooted local sourcing and feral hog management are just part of the eco-minded commitment for this Green Star and Bib Gourmand.
Green Star Spotlight: Blackbelly Market in Boulder, Colorado
With its in-house butchery, Blackbelly uses the whole animal.
1 Question, 5 Green Star Chefs: Is Veganism Sustainable?
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?’
Green Star Spotlight: Atlanta’s The Chastain
Fresh from the garden in the heart of Buckhead.
Green Star Spotlight: Atlanta’s Bacchanalia
For 32 years, they have trained more than 2,000 employees to be more sustainable.
Eliksir: Poland’s First Green Star Restaurant
How Eliksir restaurant pursues its sustainability mission in the kitchen and beyond.
The 5 Rs: Refuse, Reduce, Reuse, Repurpose, Recycle
UK Recycle Week – 14th-20th October 2024: Small steps we can take at home this week and beyond
