Since the early 1900s the Michelin Guide has picked the crème de la crème of excellent dining experiences. Yet, as the world is changing, so has the 100+ year old star system. What was once only three stars reserved for a select few restaurants for perfecting their cuisine and aesthetics has expanded to acknowledging restaurants for their sustainable practices. Dubbed the Green Star, it is awarded to restaurants that “have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy.” This year, eight Michelin-starred restaurants received this honor for their efforts to mitigate waste, give back to their communities and engage in the most sustainable farming practices.
Harbor House, Mendocino, CA
Sustainable Practice: Sourcing Locally
An on-site organic garden and chicken coop provide most of the herbs, vegetables and meat-based items at this coastal restaurant. The garden reuses water to reduce waste and meat consumption is minimized as another sustainable practice.
Other ingredients are carefully chosen for their close proximity to the restaurant and almost everything is sourced locally, even the seafood. Other items in the restaurant such as the ceramics are made locally too.
Atelier Crenn, San Francisco, CA
Sustainable Practice: Regenerative Farming
This three-Michelin-Star restaurant began sourcing a majority of its produce form a regenerative farm in 2017. Through a partnership with the farm, fresh produced is delivered and kitchen scraps are sent back to the farm to be composted and turned into nutrient rich soil.
The French Laundry, Yountville, CA
Sustainable Practice: Clean Energy
In 2014, this restaurant underwent a clean energy transformation. After closing down it reopened with an energy-efficient building powered by a solar and battery system. A geothermal ground source heat pump was installed as well as water cooling refrigeration equipment in an effort to better use energy resources.
The Inn at Little Washington, Blue Ridge Mountains, Washington DC
Sustainable Practice: Biodiversity
Since opening its doors more than forty years ago this restaurant has placed a focus on regional ingredients that has seen it partner with indigenous farmers and ranchers. There is also an on-site garden and bee hive which add to the region’s biodiversity while also supplying the restaurant with honey.
Blue Hill at Stone Barns, Tarrytown, NY
Sustainable Practice: Sourcing Locally & Seasonally
With a commitment to local and independent farmers the restaurant crafts dishes from a farm-to-table model that allows farmer to dictate available produce. Collaborating with 64 local farms, the restaurant accepts all produce and will implement it into their menu whether its served fresh, preserved or fermented. This model puts an emphasis on a strong economic model that benefits farmers. Loans are also given to farmers to help them pay for bills until spring. And, rotation grains and vegetables are taken to help nourish not only their plate, but also the local soil.
Osteria Mozza, Melrose Avenue, LA
Sustainable Practice: Toxin-Free
From industrial cleaning to hand soap, there are a variety of chemicals used in the restaurant industry that can be harmful to both our health and that of the environment. Among this restaurant’s many sustainable practices are its dedication to use only green seal certified hand soap and a pest management company and items like unbleached parchment paper and non-toxic inks and even candles that are put on tables.
Single Thread, Healdsburg, CA
Sustainable Practice: Giving Back
This three-Michelin star restaurant grows and sources a variety of produce from a local farm and vineyard that focuses on sustainable agriculture practices. Additional produce is grown specifically for a local nonprofit that focuses on fighting food insecurity through donations, workshops and sales.
Quince, San Francisco, CA
Sustainable Practice: Zero Waste
There are a number of considerations this restaurant has taken to minimize waste and preserve natural resources. In 2018, a program was set up to capture storm water instead of relying on water from creeks that are vulnerable to drought. Kitchen scraps are turned into compost and sent back to farms. Whole animals are used instead of only using choice pieces of meat. And CSA-like arrangements are made between local restaurants and farmers to ensure that all produce is purchased to avoid waste and provide financial security for farmers.