- From the selection of local ingredients to the curbing of food waste to the list of green wines, haute cuisine is also called to deal with the theme of sustainability. On World Environment Day, the Michelin Guide Italy - which in the 2023 edition increased the recognition of Green Stars to 49 - explains the selection criteria along the Peninsula of signs that give the best of themselves in good sustainability practices.
The assignment of the Green Star by the inspectors of the 'red' guide is a complex and articulated evaluation, which extends from the plate to the use of renewable energy, certifications, the use of biological detergents, the practice of composting. The menu already provides good clues about the restaurant's green commitment. Among the trends reported by Michelin inspectors, first of all, the large papers are gradually decreasing in favor of a narrower proposal, which avoids waste and allows you to always work with fresh air.
Going more into the merits, in a green card there is often a wide use of the adjective "our": the vegetables from our garden, our beef (turkey, chicken ...), our eggs and so on, an adjective that presupposes the existence of gardens and farms owned by the restaurant, therefore synergistic and integrated with the proposals of the kitchen.
Attention to suppliers is also relevant: a sustainable restaurant knows very well the ingredients it uses, even when they are not of its own production. He knows how they are produced or grown, where, by whom and often enjoys sharing this information with customers through the menu. "Territoriality - notes Michelin Italia - is important, but we must not be misled: sometimes products that seem exotic and therefore not very green come instead from producers located a few kilometers from the restaurant. If you have doubts in this sense, let them explain why algae are served in Milan: they may tell you that there are crops just outside the city. And know that enjoying Japanese Wagyu at km 0 in the province of Bolzano is child's play. While sea fish can only arrive in the mountains on the road and therefore a sustainable card in this case will privilege freshwater fish".
It is more difficult to sustainably circumvent the theme of seasonality: a dish based on asparagus in October rings alarm bells, as well as strawberries and berries in February.
Another good sign of attention to sustainability is the recovery of old traditions of the territory or old family customs. Examples include cooking glass, baking with the oven off, the use of the oven for different products, preserves... And if a broth has been prepared with pods or potato peels, the chef leaks a study and research on zero-waste cuisine.
Finally, in the wine list, it is expected to show a certain sensitivity to "clean" productions, not necessarily organic or biodynamic. (ANSA).
The kitchen to the test of sustainability, the green menu for the Michelin Guide
2023-06-05T11:23:11.228Z
Highlights: On World Environment Day, the Michelin Guide Italy explains the selection criteria along the Peninsula of signs that give the best of themselves in good sustainability practices. The assignment of the Green Star by the inspectors of the'red' guide is a complex and articulated evaluation, which extends from the plate to the use of renewable energy, certifications and the practice of composting. "Territoriality - notes Michelin Italia - is important, but we must not be misled: sometimes products that seem exotic and therefore not very green come instead from producers located a few kilometers from the restaurant"
The Michelin Guide Italy - which in the 2023 edition increased the recognition of Green Stars to 49 - explains the selection criteria along the Peninsula of the signs that give the best of themselves in good sustainability practices. (ANSA)