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Did you know this was a thing?
Since January 2020 the Michelin Guide added a new symbol for restaurants involved in the many spectrums of sustainability.
Michelin Green Star for sustainable gastronomy
This could be for menus that showcase vegetarian or vegan dining.
Or operations using permaculture farms and bio-waste recycling.
The new MICHELIN Sustainable Gastronomy emblem is available to chefs whose establishments have the Plate or Bib Gourmand distinctions or 1, 2 or 3 stars. It complements these distinctions and celebrates their courage and ingenuity in the daily practice of their profession.
It’s admirable that a world renowned institution is taking efforts to address some of the issues that have global implications.
By now you’re probably asking,
“OK, Anthony. That’s cool and all. But what does this have to do with your other emails about space?”
“Everything,” I whisper back.
Out in space there’s no landfills. Everything that goes up must have a purpose.
Even waste.
The systems will have to be built sustainable.
And if we can do it up there because we need to, we can do it down here because we want to.
Most people just need to see what’s possible before they believe they can do it themselves.
So if more restaurants and other types of businesses see that it is possible to be successful financially and reduce their foot print at the same time…
we’re that much closer to a cleaner world.
Anthony Myint, a restaurateur in San Fransisco, founded Zero Foodprint back in 2013 after comparing the greenhouse gas emissions from households and restaurants.
It is a non-profit organisation that allows restaurants to participate in projects that improve the environment.
Many great chefs and restaurateurs want to do the right thing, but we are all so overwhelmed with the nuances and challenges and finances of daily operations that doing the right thing needs to be very legible, very practical and very impactful.
We just need to make it feasible. By we I mean policies and standards. It needs to be financially easier for restaurants, hotels and bars to maintain cleaner practices.
Here’s a few places that have received the Green Star:
Hong Kong
UK
Italy
France
US
Japan
So many examples of how the food and beverage industry can be part of the solution.
Check out the links.
Not all of these places are vegetarian or vegan. Sustainability refers to the overall effect to the environment.
Your production methods.
Packaging.
Sourcing.
Pricing.
Can you charge more for takeaway supplies?
Could you say no to those supplies and bag next time you get some takeaway?
We have to keep in mind that we’re still talking about business. Those involved need to earn enough to keep the business running and to turn a profit.
In a world where actions speak louder than words. (Insert your currency here) speaks louder than actions.
If more restaurants decided to not purchase a certain product for whatever reason- plastic packaging, let’s say.
The supplier would be less motivated to carry that product.
The producer would be less motivated to continue using the packaging or making the product.
Because less suppliers are asking for it.
What’s the tiniest change you could make today to leave a lighter footprint?
P.S. Here’s a link to the whole list of 501 restaurants that have received the Green Star so far.
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