The Green Star: What Michelin Still Gets Wrong About Sustainability
The Green Star was flawed, but it represented something important: the idea that restaurants could be recognized not only for excellence, but for responsibility. As a chef who built a restaurant around sustainable sourcing, zero-waste systems, and ecological stewardship, Danielle Leoni examines what Michelin’s retreat from the Green Star reveals about sustainability, accountability, and the future of hospitality.
Sustainability Is Not a Sacrifice. It Is a Better Way to Build a Restaurant.
Clams in the spotlight at the James Beard House.
Cooking Is Not Neutral
Cooking is often framed as neutral — just food, just technique, just hospitality. But every choice in a kitchen shapes demand, perception, and the systems behind the plate. This piece explores how food quietly influences power, values, and change.
Why the Future of Seafood Depends on Both Wild Fisheries and Aquaculture
Sharing a meal with shrimp farmers in Indonesia— a reminder that seafood is about people, culture, and place, not just the product on our plates.