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ONA, France -

French chef Claire Vallee poses for a picture in front of her vegan restaurant ONA in Ares, near Bordeaux, after winning a Michelin star, the first for an establishment serving only animal-free products in France. In addition to the classic star award, Vallee also won a green star, which Michelin introduced only in 2020 to reward establishments with a strong record for ethical practices.

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ONA, France -

Securing a coveted Michelin star is an achievement in itself, awarded according to five main criteria: quality of the products; mastery of flavor and cooking techniques; the personality of the chef in his or her cuisine; value for money; and consistency between visits. But what does it take to win a Michelin green star?

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Michelin green star -

The Michelin Red Guides first debuted their new emblem for sustainable gastronomy in 2020 in France and Nordic countries, with the new clover leaf icon recognizing "green practices." The Red Guide explains that the accolade was created to "make known to the general public the commitment of chefs who have made sustainable choices, because we are convinced that chefs can make a difference from this perspective."

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Sustainable ingredients -

To meet green star award criteria, restaurant kitchens must demonstrate they are sourcing ingredients responsibly. For example, Michelin inspectors consider provenance of the ingredients and the use of seasonal produce.

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Relationship with suppliers -

Furthermore, inspectors will look at the relationship between a chef and their suppliers. Are they working directly with growers, farmers, and fishermen? And are they eliminating non-recyclables from their supply chains?

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Harvesting methods -

The Michelin green star also recognizes the harvesting methods practiced by restaurateurs who grow their own produce, and those of the suppliers they partner with. Pictured is beetroot being picked in a organic no-dig raised bed, a process that does away with the need for digging, loosening, or forking the soil.

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Hand-picked -

Here, a French farmer holds La Bonnotte potatoes during a hand-harvest in a field on Île de Noirmoutier, an island in the Bay of Biscay. Rare, ephemeral, and prized by great chefs for its unique taste, the potatoes are always harvested this way, and the product has become the prestige of the small island, and a much sought-after ingredient in distinguished restaurant kitchens around the world.

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Traditional industry -

Also in France, this farmer handpicks edible common vetch on a farm in Le Croisic, in western France. The harvesting of vetch, together with other wild plants and seaweed, is a traditional industry in this region of the country, gathered to supply gastronomic restaurants and Michelin-starred chefs.

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Culinary garden -

A well maintained and sustainable on-site culinary garden goes some ways towards earning a restaurant a coveted Michelin green star. And not all restaurants listed in a Red Guide are required to be Michelin starred in order to claim their green credentials. Eateries that are Michelin Recommended can also be awarded a Michelin green star.

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Carbon footprint -

A restaurant's environmental footprint will be examined carefully by inspectors. They consider things such as food waste systems and general waste disposal methods.

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Recycled material -

A restaurant's approach to recycling is another important gauge in assessing whether or not it deserves a green star. Indeed, some restaurants listed have adopted a zero-waste ethos, meaning everything from the furniture to the plates is made with recycled materials.

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Communication -

Resource management and even the communication the restaurant has with guests regarding their sustainability practices are other key factors in determining whether or not a eatery is green enough.

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NOMA, Denmark -

Currently, nearly 300 restaurants are committed to sustainability, with French gastronomy leading the way with an impressive 82 restaurants selected in France for their green initiatives. Nordic countries are also well represented. NOMA in Copenhagen recently collected its third Michelin star, and was also awarded a Michelin green star.

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NOMA, Denmark -

Michelin inspectors cited NOMA's greenhouse complex and on-site garden as one of the reasons the restaurant—one of the best restaurants in the world, featuring chef Rene Redzepi—was declared green.

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The French Laundry, USA -

Considering the size of the country, the United States is underrepresented in terms of Michelin-starred restaurants. Notable exceptions include The French Laundry in Yountville, in California's Napa Valley. Operated by chef Thomas Keller and known for being one of the few restaurants in the United States to earn three Michelin stars, The French Laundry earned its Michelin green star for, among other reasons, its solar and battery system, and the use of shou sugi ban wood siding on the exterior.

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The French Laundry, USA -

Thomas Keller oversees an on-site farm that produces numerous ingredients, including white cauliflower (pictured).

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The Inn at Little Washington, USA -

Elsewhere in America, chef-owner Patrick O'Connell has a Michelin green star to add to the three already shining over The Inn at Little Washington, his restaurant in Virginia.

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Blue Hill at Stone Barns, USA -

Chef Dan Barber (center, right) and chef Bastien Guillochon (center, left) with members of the kitchen team at Blue Hill at Stone Barns, a two-star Michelin restaurant located in Tarrytown, New York state.

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Blue Hill at Stone Barns, USA -

Barber claimed his Michelin green star for his zero-waste policy and ingredients plucked from the property's greenhouses and working farm. Pictured is his extraordinary cured eggs plate.

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Atelier Crenn, USA -

Accomplished chef Dominique Crenn directs the kitchen at Atelier Crenn in San Francisco. Crenn is somewhat of a TV celebrity, and is pictured here at Netflix's Rebels and Rule Breakers Luncheon in Beverly Hills, celebrating the women of Netflix.

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Atelier Crenn, USA -

Crenn's well-deserved three star accolade is complemented by a Michelin green star. Besides her use of fresh, seasonal produce, Crenn's hospitable, knowledgeable, and exemplary staff were also appreciated by the inspectors.

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El Celler de Can Roca, Spain -

El Celler de Can Roca in Girona is one of the world's best restaurants. It long ago garnered three Michelin stars for its exceptional gastronomy, and now has a Michelin green star.

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El Celler de Can Roca, Spain -

The restaurant is run by three brothers, Joan Roca (center), Jordi Roca (left), and Josep Roca (right). Inspectors were delighted with the siblings' surprising and seductive innovative cuisine that they felt raised awareness thanks to its focus on sustainability and the challenges imposed by climate change.

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Belmond Le Manoir aux Quat' Saisons, England -

Belmond Le Manoir aux Quat' Saisons at Great Milton in Oxfordshire is one of the great centers of British cooking, and no wonder. At the helm is legendary French chef Raymond Blanc.

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Belmond Le Manoir aux Quat' Saisons, England -

At this beautiful restaurant the seasons lead the way, and his gastronomy has earned Blanc three stars. "We are driven by ethical, environmental, seasonal, and regional values," said Blanc after securing the restaurant a Michelin green star.

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Osteria Francescana, Italy -

Massimo Bottura is the chef patron of the three-Michelin-star Osteria Francescana, one of the finest restaurants in Italy, indeed Europe. Bottura has for many years been involved with the Food for Soul project, a nonprofit organization founded by the Italian chef to promote social awareness about food wastage and hunger.

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Osteria Francescana, Italy -

For this reason alone, Osteria Francescana is well deserving of its Michelin green star.

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Twins Garden, Russia -

Twins Garden in Moscow recently won its second Michelin star much to the the delight of the chefs, twin brothers Ivan and Sergei Berezutsky (pictured). The siblings were also recognized with a Michelin green star. During the award ceremony in Moscow, the chefs introduced the first Michelin Guide to Moscow.

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Twins Garden, Russia -

To better serve their customers, the twins created their own eco-farm. The menu features cuisine inspired from the Kuril Islands and the Arkhangelsk region.

Sources: (Fine Dining Lovers) (Epos Now) (UNRIC) (Ristorazione) (Michelin Guide)

See also: Healthy alternatives to calorie-packed party food

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