What is the Michelin Green Star and What it Means for Sustainable F&B

The Michelin Green Star is a relatively new accolade within the Michelin Guide that recognises restaurants that demonstrate an exceptional commitment to sustainability.

Unlike the traditional Michelin Stars, which focus purely on culinary excellence, the Green Star celebrates establishments where environmental stewardship and ethical practices are woven into the fabric of their operations.

Since its introduction in 2020, the award has rapidly grown in prestige, now held by close to 300 restaurants worldwide. These pioneers are celebrated for proving that high-end gastronomy and sustainable practices can coexist.

For diners, the Green Star acts as a trusted signpost, showing which venues are taking tangible steps to reduce their environmental impact and support responsible food systems.

defining the michelin green star

The Michelin Green Star was introduced in 2020 in response to growing demand for accountability and transparency in the food and beverage (F&B) sector.

As diners have become more conscious of how their choices affect the planet, there has been increased scrutiny around sourcing, waste management, energy use and broader social responsibility.

The Michelin Guide responded by creating a symbol that recognises restaurants demonstrating outstanding commitment to sustainable practices.

Unlike Michelin’s traditional accolades, there is no fixed checklist to qualify for a Green Star. Inspectors assess a restaurant’s approach holistically, considering a range of practices such as:

• Sourcing responsibly – prioritising local, seasonal and ethically produced ingredients.

• Reducing waste – from food scraps to packaging, with some adopting zero-waste principles.

• Minimising energy and water usage – often through efficiency measures, renewable energy or innovative technology.

• Educating and inspiring diners – sharing sustainability efforts transparently and embedding them into the guest experience.

• Supporting communities – from fair labour practices to contributing to social and cultural initiatives.

Restaurants awarded the Green Star are not only exceptional dining destinations but also role models, demonstrating how sustainability can be embedded in operations, culture, and storytelling in ways that influence the wider industry.

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industry reception

The Michelin Green Star has been widely recognised as a step toward aligning gastronomy with sustainability, though its reception has been mixed.

For many diners, it reflects a growing desire for restaurants that not only deliver exceptional food but also demonstrate responsibility toward the planet.

For chefs and restaurateurs, it offers both recognition and pressure: the award can raise visibility and attract loyalty from ethically minded guests, yet it also sets a demanding standard that requires long-term, verifiable commitment.

Supporters argue that the Green Star helps cut through the noise of greenwashing by spotlighting measurable action rather than marketing rhetoric.

Critics, however, note that sustainability in restaurants is complex, shaped by factors such as supply chains, cultural context, and cost structures, which can make the award difficult to achieve consistently or fairly.

For diners, the symbol can serve as a guidepost, pointing to places where culinary excellence and environmental stewardship intersect. At the same time, it is still a relatively new distinction, and its long-term influence, whether it will reshape the broader industry or remain a niche marker, remains to be seen.

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connecting sustainability with f&b strategy  

For restaurants, the challenge has always been to balance long-term sustainability goals with commercial realities. Practices such as local sourcing, energy efficiency and waste reduction can build loyalty and resilience but demand significant investment and discipline.

Sustainability also extends beyond the environmental, encompassing fair labour, equitable sourcing, preservation of culinary heritage and community engagement. Though harder to measure, these social and cultural elements are essential for strengthening economies, safeguarding heritage and fostering inclusivity.

The Michelin Green Star highlights leaders in this space, yet it is only one catalyst within a broader ecosystem.

The lasting benefits, from resilient supply chains, and trusted guest relationships to cultural relevance and reduced impact, show why sustainability is both a commercial imperative and a societal responsibility.

Achieving it depends on collective effort across chefs, operators, diners and suppliers.