Michelin restaurant critics have called for to take a “stronger position” on sustainability – Irvine Times

Open Seas charity campaigns have said that the lack of transparency around the Green Stars Awards – introduced in 2020 – can lead to a risk of “washing green”.

Green stars seek to recognize restaurants and cooks for their efforts to “combine culinary achievements with exceptional environmental engagements.”

Michelin says there is no “specific formula” for assigning such an honor, adding that “inspectors are just looking for those at the top of their game when it comes to their sustainable practices.”

Open Seas calls on the bosses under the awards scheme to strengthen the criteria for the resistance of green stars to make them more scientific and inspected.

He also wants to always mention the methods of catching seafood in the reviews of the Michelin restaurant.

The open seas raised the question before the ceremony on Monday at the Glasgow Kelvlingrov Art Gallery and the Michelin Stars, Green Stars and other awards will be announced.

Campaigns claim that promotional materials for the event do not always mention catch methods used for seafood, such as combs.

While diving with hand diving for combs reduces the damage to the marine environment, dredging involves dragging metal paddles through the sea bed, which potentially causes damage.

Julian Cauluette Noble, Managing Director of the Association of Sustainable Restaurants, said the use of sustainable seafood-as a hand dives-is a “tangible and positive change” they can make.

She said: “In order for the hospitality industry to achieve real steps towards a more resistant and sustainable future, we need transparent certificates that reward actions of intention.

“Taking care of the source of sustainable seafood-such as hand dives-and sharing this origin with customers is a tangible and positive change that restaurants can make.”

Andrea Ladas, a sustainable seafood officer in Open Seas, said Michelin could help promote the hospitality sector to deal with more “really sustainable practices” if recognized in the awards.

D -Ja Ladas said: “Imagine if food leaders like Michelin include seafood catch methods when evaluating restaurant menus. This would help transform consumer awareness and move the hospitality sector to the perception of truly sustainable practices.

“By taking a stronger position on sustainable supply of seafood, Michelin has the opportunity to manage a meaningful change in the food sector, supporting responsible fishing practices that protect our seas for future generations.”

Thirty -one restaurant in the United Kingdom, including Le Manoir Aux Quat Saisons, are listed as owning a star of Michelin Green.

Michelin is associated with a comment.