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<\/a>The Michelin Guide has introduced a worthy new symbol to restaurants which care about the environment. Using a five-leaf clover, it was introduced in France on 27 January 2020 for the first time, when the new symbol was awarded at its annual star event to 50 restaurants out of a total of more than 3500 Michelin-recognised restaurants. The Sustainable Gastronomy symbol will be awarded to Michelin restaurants internationally as and when the new 2020 Michelin Guides are published this year.<\/p>\n\u2018Today, the Guide continues its mission and is helping promote the chefs who have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy. This year, the <\/i>MICHELIN Guide presents the first Michelin pictogram which highlights chefs committed to preserving the environment. Available to chefs whose establishment is awarded a Plate, Bib Gourmand, 1, 2 or 3 stars, this symbol completes these distinctions and highlights their courage and ingenuity in the daily practice of their profession, and therefore allows diners to better identify the restaurants which suit their needs\u2019 <\/i>states a Michelin media release.<\/p>\n
Gwendal Poullennec, International Director of MICHELIN Guides, said: \u201cThe 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.\u201d<\/i><\/p>\n
Paris by Mouth commented as follows about the new Michelin Sustainable Gastronomy recognition: <\/p>\n
\u2018When Michelin unveiled its 2020 Red Guide last week, it also launched a new, green initiative: an award for Gastronomie Durable or sustainable gastronomy. Fifty restaurants<\/a> in France have earned this new distinction, including several Paris addresses. These include the three-star restaurants Arp\u00e8ge<\/a> and Alain Ducasse au Plaza Athen\u00e9e<\/a>, the two-star restaurant David Toutain<\/a>, plus one-star restaurants Septime<\/a> and Table<\/a>. The precise selection criteria for the list remain slightly vague. Gwendal Poullennec, international director of the Michelin guide, tells le Parisien<\/a> merely that restaurants were chosen based on their positive impact on the planet and society at large. It\u2019s worth noting that only restaurants that already had a star were awarded with Michelin\u2019s new \u201cgreen\u201d distinction.<\/i><\/p>\n This newfound attention on sustainability from one of the biggest names in French gastronomy nevertheless reflects some larger trends taking hold in the French capital, like local sourcing<\/a>, reduction of single-use plastic<\/a>, and even abandoning avocados<\/a>. <\/i><\/p>\n Alain Passard\u2026 he\u2019s a legend,\u201d says Mendoza. \u201cHe\u2019s one of my heroes. I think that by giving this award to these restaurants, many people in my shoes who look up to these people that will think\u2026 \u2018That\u2019s great. I want to do that.’\u201d<\/i><\/p>\n And for many, it\u2019s coming not a moment too soon. Despite France\u2019s commitment<\/a> to reducing the effects of climate change, awareness of sustainability on the Parisian restaurant scene has been slow-going compared to other major metropolises where farm-to-table and vegan restaurants are now a dime a dozen.<\/i><\/p>\n \u201cMost restaurateurs have other priorities,\u201d says Martin. \u201cBut I think that clients should choose ethical establishments to encourage the entire profession to be more sustainable.\u201d<\/i><\/p>\n