Restaurants & Bars | February 18, 2020 7:02 am

Michelin Guide Debuts Sustainability Emblem for Nordic Restaurants

Where great food meets forward-thinking initiatives

Oaxen Krog
Stockholm's Oaxen Krog is one of the restaurants honored by the Michelin Guide's Sustainability Emblem.
Oaxen Krog

When you hear the name of the Michelin Guide, you think of an honor bestowed upon notable restaurants. Sometimes the ratings system can attract controversy — as is the case with the ongoing legal dispute sparked by chef Marc Veyrat. Sometimes restaurants can receive a star, then lose it, then get it back again. And for some restaurants, the whole process is cause for frustration.

This week, the Michelin Guide announced its 2020 guide to the Nordic countries — and with it, an additional system by which it will honor restaurants. Specifically, the Sustainability Emblem, given to a rarefied group of eateries:

Those at the forefront with their sustainable gastronomy practices are highlighted by a new symbol, with the restaurant’s vision also outlined via a quote from the chef. For other restaurants taking smaller steps to work in a greener way, there are short descriptions on their initiatives.

Among the restaurants receiving the designation were Copenhagen’s 108, Stockholm’s Oaxen Krog and Trondheim’s Credo.

The Michelin Guide has a distinct emblem for these restaurants, and features quotes from the chefs about their sustainability initiatives. For example, Oaxen Krog’s quote states that “We encourage the highest levels of animal health and welfare; promote biological diversity in cultivation and agricultural ecosystems; and support sustainability regarding the use of marine resources.”

But that’s not the only group being highlighted for this kind of work. The Michelin Guide also noted a group of other Nordic restaurants whose efforts are also notable, designating them as “Michelin Nordic Countries Restaurants Taking Positive Steps Towards Sustainability.”

That can take numerous forms. Stockholm’s Sturehof is praised for running their own fishing boats, while Helsinki’s Savoy earned a nod for having honey produced by the restaurant’s own swarm of bees. It’s a fascinating step for the Michelin Guide, but it’s also a notable way of spotlighting impressive work being done by a group of eateries.

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