California stands at the forefront of sustainable gastronomy in America. Beyond boasting some of the world’s most fertile growing regions, California has a long history of combining eco-consciousness with cuisine—it’s where the American organic food movement as we know it was pioneered. It’s also where the MICHELIN Green Stars were first awarded. Green Stars go to restaurants that are highly sustainable; they work with local farmers, growers, and fishers, utilize seasonal ingredients, avoid waste, reduce or remove entirely single-use plastics, and generally work to have a lower environmental impact.
Two more restaurants are joining the 9 MICHELIN Green Stars in California: One MICHELIN Star Caruso’s in Montecito, and One MICHELIN Star The Restaurant at Justin in Paso Robles. Producing honey from an in-house apiary, using only California olive oil, and irritating with recycled water are just a few of the restaurants’ sustainability initiatives. Here’s how they keep it green. Presented in partnership with Rémy Martin.
Beekeeping at Caruso’s © Rosewood Miramar Beach
Caruso’s table showing the local produce © Hannah Rock/Caruso’s
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The Restaurant at Justin’s vineyard garden © JUSTIN Vineyards and Winery/The Restaurant at Justin
The Restaurant at Justin executive chef Rachel Haggstrom © JUSTIN Vineyards and Winery/The Restaurant at Justin
Presented in partnership with Rémy Martin
Hero image: Caruso’s chef Massimo Falsini harvesting peppers in their vegetable garden
© Rosewood Miramar Beach
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The MICHELIN Guide
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