Around 2 years ago, I wrote a personal statement for my grad school application about the importance of food and it's power to bring people together. It was inspired by the adventures my friends and I had scouring the latest and most creative restaurants we could find, before eventually dove-tailing into why I felt compelled to solve our food sustainability problems. We've always used the Michelin Guide to help us seek out great food, but let's face it, the bragging rights and reputation were a great added bonus. And it sounds like my grad school wasn't the only one that liked my writing, more recently the Michelin Guide unveiled the Michelin Green Star - highlighting restaurants at the forefront of sustainable food and hospitality practices.
What does it take to get a Michelin Green Star?
The distinction is awarded to restaurants that hold themselves accountable to both ethical and environmental standards, like working with sustainable suppliers and producers, avoiding waste at all costs, and removing plastic and non-recyclable materials from their supply chains. These restaurants stand to offer unique dining experiences that not only highlight their culinary excellence, but combine it with industry-leading environmentally friendly commitments and pave the way in their communities and industry as a whole. First unveiled in 2020, the Michelin Green Star has since been awarded to over 291 Michelin-rated restaurants around the world - all of which you can find here.
Here are just a few across North America I've pulled:
- Blue Hill at Stone Barns - Tarrytown, New York
"We work with 64 local farms; 30% of our winter menu purchased in October and November to store, preserve or ferment; day boat fisherman off Long Island represent 80% of our seafood purchases; we work closely with vegetable and grain breeders to develop and champion varieties that have lower inputs and require less energy to produce."
- Blackbelly Market - Boulder, CO
"Dedicated to full utilization of every ingredient and animal; we butcher in-house via our whole animal butchery program. We source from local ranches and farms; we grow many of the herbs and flowers for our plates right on our own property."
- White Lily Diner - Toronto, Canada
"We live on our organic, no-till farm; produce from our farm and greenhouses supply our restaurant as well as more than 15 other establishments; we use our own eggs at the diner."
Next on the Menu
I think the Michelin Green Star highlights that you can find creativity and excellence not only in the food served but also in the way that it's produced and prepared. Commercial food waste is a major issue, and it's important that businesses sustainability efforts not only change the culture internally, but also leave an imprint on their customers as well. I've eaten quite a few Michelin Stars thus far, but seeking out my first (of many) Michelin Green Stars will have to be where my next memories are made.
