di Carla Andrea Fundarotto
As has already happened in France and the Nordic countries, even the Italian edition of the Michelin Guide thinks of a recognition for the chefs who have adopted sustainable choices in their kitchens, with a careful eye on environmental protection, work ethic, correct supply chain relations and the fight against food waste. In fact, the new award that the Italian edition of the 2021 Michelin Guide reserves for greener restaurants is called “Green Stars”.
“The green star goes to those chefs who have been able to combine such things as peasant authenticity with creativity, to encourage sustainable initiatives in the catering supply chain – explains Gwendal Poullenec, international director of Michelin – our inspectors have enriched their working method also going to evaluate the supply of food from the territory, waste at the table and even the management of waste in restaurants”.
Thirteen chefs were awarded the green star symbol. The first to win it was Davide Oldani, who won recognition for, according to the motivation, “a lot of attention to young people and to training on local values”.
The other green stars rained in the kitchens of Gardenia in Caluso, Don Alfonso 1890 in Sant’Agata Due Golfi, one at Osteria Francescana in Modena, at Dattilo in Strongoli, at Lazzaro 1915 in Pontelongo, at Virtuoso Gourmet – Tenuta le Tre Virtù in San Piero a Sieve, at Joia in Milan, at I ‘Ciocio-Osteria di Suvereto, and then Casa Format in Orbassano, Caffè La Crepa in only Dovarese and Lanterna Verde in Villa di Chiavenna.