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.

Fresh from the garden in the heart of Buckhead.

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

The vast landscape offers the freshest flavors.

Regeneration, preservation, fermentation, inoculation, and dehydration.

Filipino cuisine that centers around sustainability and the local community.

From corn to community, this restaurant team is driving change in Florida.

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

A Glass Act.

Poggio Rosso redefines sustainable gastronomy with lots of flavor and oomph.

Going green never tasted so good.

Thanks to its Green Stars and partnership with illycaffè, the MICHELIN Guide shines the spotlight on stories of restaurants that have a strong impact on the environment. Restaurant ONE in Roermond, the Netherlands, is a fine example of this. We would like to tell you how the kitchen garden made Edwin Soumang choose the path of sustainability.

Introduced in 2020 during the presentation of the MICHELIN Guide France selection, and now deployed in all of the Guide's selections, the Green Star is the newest MICHELIN award. Let's take a closer look at this new green award.

Its strong relationship with its natural surroundings, its locally inspired cuisine and the importance of sustainability in the kitchen are behind the decision of the Michelin Guide and illycaffè to showcase La Bicicleta as a restaurant with a strong commitment to its environmental impact. A place where you can enjoy your surroundings knowing that care and respect for the environment are paramount.

Through its green stars and its partnership with illycaffè, the MICHELIN Guide highlights restaurants that have a strong connection to the environment, places such as Auberge du Père Bise, where you can literally "taste" the landscape. With deep roots in the Savoyard land, chef Jean Sulpice gives a lesson in sustainability, in which coffee has found its place.