The Green Michelin Star raised sustainability's profile in gastronomy but collapsed under its own vagueness. Here's why meaningful impact in foodservice requires more than a label.

CO₂ is a crucial metric, but it doesn’t define food sustainability on its own. Foods with similar carbon footprints can have very different impacts on water use and land use. Here’s why looking beyond CO₂ leads to better food decisions.

Buying local feels like the greenest choice, but distance is only a small part of food’s footprint. Transport makes up less than 10% of emissions — production is where most impact happens. Choosing beans instead of beef saves up to 50× more CO₂ than buying local. Local helps, but what you eat matters more than where it’s from.