The new MICHELIN Sustainable emblem was first unveiled in the MICHELIN Guide France 2020 to highlight restaurants that promote sustainable dining.
From three-MICHELIN-starred Mirazur's permaculture gardens to David Toutain's collaborations with environmentally conscious producers and craftsmen and Bertrand Grébaut's bio-waste recycling programme at one-starred Septime, the efforts of chefs and restaurateurs to adopt more sustainable practices in their kitchens have not been lost on Michelin inspectors.
In its latest 2020 edition of the Michelin Guide France launched on 27 January, the Guide debuted a new emblem for Sustainable Gastronomy to highlight more than 50 restaurants with commendable environmental practices.
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.
The sustainable initiatives of the first chefs with this distinction will additionally be detailed and highlighted on the various platforms of the MICHELIN Guide throughout the year, through the creation of various content. This will allow readers to learn more about the restaurants embracing sustainability and have a better understanding of the vision of the chef and the cuisine they will taste as they choose their dining experiences.
“Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices,” explains Gwendal Poullennec, International Director of MICHELIN Guides.
“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight. The ideas, methods and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”
The launch of the new icon is in line with the MICHELIN group's wider commitment to sustainability. The MICHELIN Guide has, for several years now, focused its attention on good environmental practices in the restaurant industry, In light of the increased interest of gourmets with what they consume.
In 2019, the MICHELIN Guide also handed out Sustainability Awards to recognise chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starredAponientein Spain,Enda McAvoyof one-starredLoamin Ireland, andHeidi Bjerkanof one-starred Credoin Norway.
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