Million Air Summer 2022

LEADERS IN LUXURY

by Emma Al-Mousawi

RESTAURANTS Oh, to eat out in restaurants again! After two years of lockdowns, masks and takeout meals, what a joy it is to sit down at a table with a crisp tablecloth and hold an actual menu. It might almost feel like nothing has changed since late 2019 as you delve into your beautifully plated dinner at a Michelin-starred restaurant. But one thing certainly has, and that is fi ne dining’s quest to become more sustainable.

Recent studies show that food systems account for around a third of all the world’s greenhouse gases. Let’s just digest that. Of course, restaurants — and fi ne dining restaurants at that — are just a small piece of that puzzle. However, the power the world’s leading chefs hold to in fl uence change should not be underestimated; there is a growing appetite for a more considered cuisine among both diners and the industry. A prime example of this is the introduction of the Michelin Guide’s Green Star in 2020 to highlight restaurants at the forefront of sustainable practices. Two of the world’s best chefs also happen to be leading the way when it comes to sustainability: Eneko Atxa and Massimo Bottura. We speak to them about their unwavering dedication to green gastronomy.

This image Azurmendi is built from mostly recycled materials and has a sustainability center Top right Eneko Atxa Right Azurmendi has a glass paneled dining room