These are the six most sustainable Restaurants in the world

0
279

What we eat and consume, will have an impact on the environment. You do not have to live the same vegan to do something against climate change. Daily Schnitzel or Steak is wrong: The Germans consume around 60 kilograms of meat per capita per year, half of which is pork. Are annually slaughtered about 60 million pigs, and almost six million tons of pork produced. These are enormous Numbers. Numbers, which can also lead to problems. Meat consumption is a matter of conscience for the consumer more and more often.

only the consumer But need not go along in terms of climate protection, but also the catering industry can make a contribution. Forbes has named the most sustainable restaurant concepts. As the operator for the protection of the climate, these six Restaurants.

1. L’arpège, France

chef Alain Passard is considered a pioneer of vegetarian cuisine and as a sustainable caterer in the industry. In 1986, he opened his Paris Restaurant, L’arpège, and was awarded his ten year anniversary with the third Michelin star. In 2001, he decided to switch his kitchen entirely on vegetables and plants. Three vegetable gardens supply the Restaurant with up to 50 tons of vegetables, herbs and fruit per year. The products are harvested by Hand.

2. The castle in Stein, Switzerland Fullscreen

Andreas Caminada look was with the sustainability award of the “50 Best Restaurants” awarded

©Gaudenz Danuser

in 2019, the head chef Andreas Caminada won the “Sustainable Restaurant Award” in the “50 Best Restaurants” and has made its commitment to the protection of the environment. The products for the Restaurant in the Grisons originated from the grounds of the castle, in which the Local is located. Caminada maintains relationships with organic farmers from the surrounding area. The menus focus on the season and the culinary identity of the Domleschgtals. All products are delivered in reusable packaging.

3. Mirazur, France

Mauro Colagreco, chef of Mirazur, is probably the most umraunte Name in the hospitality industry. His Restaurant holds three Michelin stars, he leads the list of the “50 Best Restaurants”. Sustainability is a big part of the restaurant. All the ingredients come from the gardens of the restaurant and the surrounding Land from the local fishermen and farmers.

4. Central and Mil, Peru Fullscreen

The Restaurant Mil is located on a secluded spot, near the archaeological site of Moray in the sacred valley of the Incas, North of Cusco

©Mil

Virgilio Martinez leads two award-winning Restaurants. The Central, currently number six on the list of the “50 Best Restaurants”, located in the capital of Peru, Lima. In 2018, he opened the Restaurant, Mil, to a secluded place, close to the archaeological site of Moray in the sacred valley of the Incas, North of Cusco. There, Martinez and his Team collect local ingredients. And this also from all Parts of Peru to deliver. The focus is up to the Mil on the ingredients from the Andes. Martinez is working with the indigenous communities, in order to preserve the culinary identity of the Region.

5. La Vague d’or, France

La Vague D’or is the only three-Michelin-star Restaurant in Saint-Tropez. Arnaud Donckele, the restaurant’s chef de cuisine, dedicates his cooking to the ingredients of the season, from neighboring farmers.

6. The Test Kitchen, South Africa Fullscreen

The Test Kitchen is one of the most famous gourmet restaurants of Africa

©Andy Lund

The Test Kitchen in Cape town is one of the most famous gourmet restaurants in the whole of Africa. The chef Luke Dale-Roberts is famous to focus on sustainability. His menus are internationally inspired, but with South African ingredients. In 2018 he served a “drought-menu” and to put the processes in his kitchen so that no unnecessary drop of water was wasted. This is only one project of many that illustrate the commitment of the chefs for sustainability in his Restaurant.

topics in this article Restaurant France Forbes gastronomy Switzerland, pigs, environmental protection, Michelin star, Michelin plant

stern cooking school

beef stew for connoisseurs

display

star journey of the worlds

river Danube, in the Advent river cruise with All Inclusive from 589 Euro

Interview

drinks manufacturer

What comes after the bullet: How Berentzen new want to invent

By Denise Snieguole Wachter

Recipe

dumplings from Latin America: they bake their own Empanadas

Stiftung Warentest

Everything sausage? So good the Vienna sausages cut in the case of goods test

By Denise Snieguole Wachter

“The great shopping-Check”

Aldi vs. Lidl: Which discount retailer is better?

By Denise Snieguole Wachter

How to: Tacos

These fruity tomato Salsa will blow you away By Denise Snieguole Wachter

Good

What Oils are suitable for Frying and for salad fit

By Denise Snieguole Wachter

Delicious recipe

goulash without meat? This autumn potato-goulash you can eat vegan

naturally delicious

salmon-spinach-Baguette

this Snack is a their Party really classy

stern cooking school

Nice and juicy instead of dried out: To fry salmon properly

40 new Levels of Mahjong – free to play! Play

Anti-Hangover-promise not allowed

the court’s verdict: alcohol hangover is a disease

DPA

vegetarian recipes

recipe for autumn: Fig Burger with Bacon and cheese

sustainability

the five Nations to make it, how it is better for the climate to eat

By Denise Snieguole Wachter

crickets for professionals

in Accordance with these ribs, licking each of the fingers

hack roll

cooking technique Blanch

Why should come as a shock to you vegetables hot-cold

Bert gamer blow

Trend

goat cheese is always popular – But what happens to the goats?

DPA

Savoury recipe idea

This bread brings a casserole strengthened by the cold days

sick of beans

This Chili Con Carne is you einheizen properly

expert tips

eat Better for the climate: Then you should be on these two food

By Denise Snieguole Wachter

Hearty home cooking

This Hack-mushroom-pan delivers heat and energy to cool autumn days

SHARE
Previous articleWhat comes after the Sour Apple: How Berentzen new wants to invent
Next articleEverything Sausage? So good the Vienna sausages cut in the case of goods test
Steve King
I specialize in copy-editing, research, proofreading and fact-checking of all forms of materials – whether it is hard copy or digital – and across a vast variety of topics and disciplines. I boast of over 15 years of experience in research, editing, and proofreading of projects such as scientific articles, technical articles, journals, reference books, scholarly books and articles, web pages, business materials, marketing content and other documents. I pride myself for always meeting deadlines as well as for being easy to work with and always within easy access. I am your go-to guy for any editorial work, no matter what your editorial needs are.

LEAVE A REPLY

Please enter your comment!
Please enter your name here