Michelin Green Star London Restaurants in 2022
What is a Michelin Green Star?
The Michelin Green Star annually recognizes and rewards' restaurants for their leading sustainability practices. These restaurants use a combination of culinary excellence with environmental standards by reducing food waste, removing plastic and working with sustainable suppliers.
The Michelin Green Star was first introduced in 2021 in the Michelin Guide and awarded 23 restaurants in total for the first year: 18 in England, 1 in Scotland, 1 in Wales and 3 in the Republic of Ireland.
When Michelin inspectors arrive at restaurants, they are looking out for perticular sustainable practices including:
Oxo Tower Brasserie, Southwark, London
Situated on the eighth floor of the OXO Tower, The open-plan kitchen and restaurant celebrates the best of British produce with views across the Thames. Customers can enjoy a light lunch or all-day dining that is overseen by Executive Head Chef Jeremy Bloor and is perfect for those looking for elegant and relaxing atmospheres.
Oxo Tower Brasserie earned their Michelin Green Star by challenging the way in which they work. Firstly, they source their produce from suppliers who are also sustainable in how they work, gaining valuable relationships. Secondly, they work closely with @guardiansofgrub who monitor the amount of food waste that goes into their bins. By doing this, they are able to analyse what they might be doing wrong and how they can improve by understanding where the bulk of the food waste comes from. Lastly, the staff have been regularly getting involved in the Thames foreshore clean-ups with @thames21 and #ThamesLitterForum.
Top Tip: By reducing plastic, it can help to keep landfills and water safe from wildlife and spreading toxins into the soil. You can do this by avoiding single-use plastics, find reusable options, shop in bulk and use alternative packaging.
Petersham Nurseries Café, Richmond, London
At the Petersham Nurseries Cafe, customers can dine in a greenhouse restaurant and enjoy seasonal food inspired from their kitchen garden. The chefs only use peak seasonal produce and most of the ingredients are sourced in Britain aside from speciality ingredients which are sourced from Italy.
The Petersham Nurseries Cafe earned their Michelin Green Star by organically farming (including the latest chemical-free methods) produce in their kitchen garden and family farm in Devon. Their menus are based on slow food ethos and stick firmly with seasonal vegetables and fruit. The family farm supply meat, eggs and produce throughout the year that uses a no-waste system by utilising agro-forestry and regenerative methods of farming.
Top Tip: By limiting food waste, you can reduce your carbon footprint by using less energy on transportation and storing food for consumption. According to bionic.co.uk, restaurants in the UK use 43% of their electricity usage on refrigeration. You can reduce this by keeping the fridge doors closed, defrost and clean them regularly, check to see if the seals are intact and turn them of after hours if you can.
Silo, Hackney, London
Silo is the world's first zero waste restaurant. it is located in Hackney Wick in London, uses a closed loop food production system and upcycle furniture and fittings. The menu is mainly plant-based that is created with techniques both modern and ancient that deliver delicious natural food.
Silo earned their Michelin Green Star by many different ways. Firstly, they make own bread using a flour mill, churn their own butter, roll their own oats and make their own oat milk. They ferment drinks in their on-site brewery and use a nose to tail ideology with animals. Secondly, all the furniture and fittings are completely up-cycled. The plates are created by plastic bags, the dining tables are from reconstituted food packaging and the crockery is made from crushed wine bottles. Lastly, all of their products that are delivered to the restaurant arrive in reusable materials like crates, palets, urns and containers.
Top Tips: Certain plant-based food production methods have a lower carbon footprint than their meat alternatives. A recent study shows that industrialised animal farming accounts for at least 14.5% of greenhouse gas emmisions. This is from the volumes of food fed to livestock which is then killed, proccessed, transported and stored which produces 43kg of greenhouse gases per kg of meat.
What is a Michelin Green Star?
The Michelin Green Star annually recognizes and rewards' restaurants for their leading sustainability practices. These restaurants use a combination of culinary excellence with environmental standards by reducing food waste, removing plastic and working with sustainable suppliers.
The Michelin Green Star was first introduced in 2021 in the Michelin Guide and awarded 23 restaurants in total for the first year: 18 in England, 1 in Scotland, 1 in Wales and 3 in the Republic of Ireland.
When Michelin inspectors arrive at restaurants, they are looking out for perticular sustainable practices including:
Oxo Tower Brasserie, Southwark, London
Situated on the eighth floor of the OXO Tower, The open-plan kitchen and restaurant celebrates the best of British produce with views across the Thames. Customers can enjoy a light lunch or all-day dining that is overseen by Executive Head Chef Jeremy Bloor and is perfect for those looking for elegant and relaxing atmospheres.
Oxo Tower Brasserie earned their Michelin Green Star by challenging the way in which they work. Firstly, they source their produce from suppliers who are also sustainable in how they work, gaining valuable relationships. Secondly, they work closely with @guardiansofgrub who monitor the amount of food waste that goes into their bins. By doing this, they are able to analyse what they might be doing wrong and how they can improve by understanding where the bulk of the food waste comes from. Lastly, the staff have been regularly getting involved in the Thames foreshore clean-ups with @thames21 and #ThamesLitterForum.
Top Tip: By reducing plastic, it can help to keep landfills and water safe from wildlife and spreading toxins into the soil. You can do this by avoiding single-use plastics, find reusable options, shop in bulk and use alternative packaging.
Petersham Nurseries Café, Richmond, London
At the Petersham Nurseries Cafe, customers can dine in a greenhouse restaurant and enjoy seasonal food inspired from their kitchen garden. The chefs only use peak seasonal produce and most of the ingredients are sourced in Britain aside from speciality ingredients which are sourced from Italy.
The Petersham Nurseries Cafe earned their Michelin Green Star by organically farming (including the latest chemical-free methods) produce in their kitchen garden and family farm in Devon. Their menus are based on slow food ethos and stick firmly with seasonal vegetables and fruit. The family farm supply meat, eggs and produce throughout the year that uses a no-waste system by utilising agro-forestry and regenerative methods of farming.
Top Tip: By limiting food waste, you can reduce your carbon footprint by using less energy on transportation and storing food for consumption. According to bionic.co.uk, restaurants in the UK use 43% of their electricity usage on refrigeration. You can reduce this by keeping the fridge doors closed, defrost and clean them regularly, check to see if the seals are intact and turn them of after hours if you can.
Silo, Hackney, London
Silo is the world's first zero waste restaurant. it is located in Hackney Wick in London, uses a closed loop food production system and upcycle furniture and fittings. The menu is mainly plant-based that is created with techniques both modern and ancient that deliver delicious natural food.
Silo earned their Michelin Green Star by many different ways. Firstly, they make own bread using a flour mill, churn their own butter, roll their own oats and make their own oat milk. They ferment drinks in their on-site brewery and use a nose to tail ideology with animals. Secondly, all the furniture and fittings are completely up-cycled. The plates are created by plastic bags, the dining tables are from reconstituted food packaging and the crockery is made from crushed wine bottles. Lastly, all of their products that are delivered to the restaurant arrive in reusable materials like crates, palets, urns and containers.
Top Tips: Certain plant-based food production methods have a lower carbon footprint than their meat alternatives. A recent study shows that industrialised animal farming accounts for at least 14.5% of greenhouse gas emmisions. This is from the volumes of food fed to livestock which is then killed, proccessed, transported and stored which produces 43kg of greenhouse gases per kg of meat.
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