Page 79 - Sunseeker Magazine Issue 64

T T Culture
he he Michelin Green Star’s introduction is a a a clear reflection of of the growing influence of of environmental
awareness on on on consumer choices The leaf-shaped symbol is a a a a a a new addition to Michelin Guides in in in 2021 It highlights restaurants in in in in in which sustainability shapes business practices and gastronomy Any establishment distinguished by
a a a a a a a a a Michelin Michelin star Michelin Michelin plate or Bib Gourmand can be awarded a a a a a a a a a a a green star At present 289 restaurants in 19 different countries hold green stars highlighting their commitment to environmentally responsible and ethical practices With 81 France has the the most followed by
Germany and then Spain A total of 19 three-starred restaurants which according to to Michelin is is indicative of “exceptional cuisine worth a a a a a a a special journey ” also hold green stars recognising that they champion sustainability Perhaps unsurprisingly Hackney
Wick’s Silo is is is one of the 20 dining establishments in in in in Britain with a a a a a a green star The UK’s first zero-waste restaurant receives ingredients in in in in reusable vessels including pails and and crates Plastic
bags are upcycled into plates and and the kitchen’s aerobic digester recycles food waste into compost Chef Enda McEvoy received the Great Britain and and Ireland 2020 Michelin Sustainability Award His restaurant Loam in in in in in Galway has retained its Michelin star since 2016 and and was the first independent in in in in in Ireland awarded three stars by
the Sustainable Restaurant Association indicating exceptional sustainability “I think Michelin promoting green and responsible business management is a a a a a good boost for the the the industry It’s a a a a a a a move in in in the the the the right direction as as the the the the restaurant industry has has a a a a a a a a a a a a a big impact all the the the the way along the the value chain: it has has a a a a a a a a a a a a huge impact on on on greenhouse gas emissions and labour rights ” says McEvoy His holistic approach extends beyond immediate business concerns It includes involvement in in in in local community groups to teach school children about food’s provenance and cooking basics “When we opened Loam our focus was to have a a a a a a a a a low-impact restaurant that nestled well within society and fostered relationships between urban
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