Michelin Switches Off the Green Star: A Step Backward or the Ultimate Maturity of Gastronomic Sustainability?

Michelin’s decision to discontinue its Green Stars has shaken the international gastronomic sector and reopened a debate that had been simmering for some time: can a restaurant’s sustainability really be summed up in a single distinction? 

Launched in 2020, the Green Star was created to recognize establishments committed to responsible practices, from the use of local products to waste reduction, energy efficiency, and positive social impact. In just a few years, it became a benchmark for consumers who value environmental responsibility and a prestigious recognition for many restaurants that, without necessarily aspiring to culinary stars, stood out for their commitment to sustainability. 

However, the model faced a fundamental challenge: sustainability is an extraordinarily complex concept. It is not easy to compare a project focused on zero waste with another that prioritizes energy self-sufficiency, territorial regeneration, or social inclusion. These are different merits, difficult to assess under a single criterion. 

Michelin itself appears to have reached this conclusion. Although it has not expressed it in these exact terms, the withdrawal of the distinction suggests that the system required a more robust methodology, based on verifiable indicators, traceability, and transparency. Unlike gastronomic quality, which the Guide has evaluated for more than a century using established criteria, sustainability requires much broader and more multidimensional assessment tools. 

The main losers are the restaurants that invested time, resources, and strategy in adapting to the requirements of this recognition. Consumers also lose out, as the Green Star provided a quick—albeit imperfect—guide to identifying environmentally committed establishments. And, in a way, the narrative that had successfully placed sustainability at the heart of many gastronomic conversations also suffers a setback. 

Yet the disappearance of the Green Star should not necessarily be interpreted as a failure. It may, in fact, be a sign of maturity. The sector has evolved to the point where declarations of intent are no longer enough. Today, stakeholders demand data, independent certifications, impact reports, and demonstrable commitments. 

In Menorca, which has no Michelin stars but where gastronomy is deeply linked to the territory, seasonality, and the preservation of natural resources, this debate may be particularly relevant and deserves careful analysis. Sustainability cannot be reduced to an icon, and this is something we understand well here. It is a way of understanding cuisine, production, and the relationship with the environment. If Michelin has decided to abandon the symbol, the challenge now is to develop more rigorous tools capable of distinguishing those who are genuinely working toward a responsible gastronomic model. Menorca should create its own sustainable cuisine distinction to provide added value to those who have committed to sustainability and to local, seasonal products, helping ensure that Menorcan cuisine—or the new Menorcan cuisine—continues to be recognized, appreciated, and respected.