Please upgrade your browser to improve your experience Sustainability is a hot topic for chefs around the globe It’s a broad term that everyone interprets in their own way with each MICHELIN Green Star restaurant having its own individual philosophy These varied approaches to green gastronomy are evident in the responses we received from five Green Star chefs to the question: "Is meat sustainable?" has significant negative impacts on our planet greenhouse gas emissions and loss of biodiversity Organic meat production can have an even greater impact due to the greater land use and higher emissions from organically reared cows “You can argue that a pig in your backyard we will need even more land than is being used today; grass-fed cattle already occupy 26 per cent of the global land area My conclusion is that less meat is the route to take.” but only if it is produced as part of an integrated eco-sustainable system and consumed responsibly This means raising and looking after animals in ways that prioritise their wellbeing Our meat production fully respects the land and is at the same time subject to responsible wildlife management Our approach of non-intensive crop cultivation and livestock farming has much in common with methods employed by farms in years gone by – this traditional approach is also reflected in the limited quantities of vital animal protein on our menus.” everything is sustainable if you handle it properly Well-kept and slow-bred animals are sustainable There are stretches of land in Germany that even need ungulates to thrive as grazing sometimes helps to keep the ecosystem in balance I find the idea of pinning climate change on animals reprehensible We simply have to say goodbye to factory farming completely and eat correspondingly less meat at the same time which doesn't mean that you can't eat meat or fish here Diners can choose traditionally matured meats poultry and seafood from the side dish menu Just calling them a ‘side dish’ creates an awareness among our guests.” Related Read – Is Veganism Sustainable? “My answer is neither a no nor a resounding yes To attribute such a significant part of climate change to bovine farming seems to me to be unfair Extensive livestock farming can provide us with solutions rather than problems it helps to control forest fires and to structure a more balanced “What is not sustainable is the depletion of natural resources for the sole purpose of increasing livestock numbers to enrich a few people local farms within the framework of family farms meat is sustainable if we manage to stop human greed from taking over and if the richest and most powerful parts of the world stop throwing away 30% of food produced.” “Feeding our growing populations has in some parts of the world led to the industrialisation of food production our delicate ecosystems have been compromised Industrial methods are designed to override natural occurrences such as weather insect population and disease in order to produce more crops Yet the matter of nutrition has sadly on the most part been eschewed with large parts of the world still facing malnutrition “Overriding natural systems weakens the infrastructure of our planet and increases problems such as soil erosion mining and the release of petrochemicals into our water systems The industrial meat industry plays an enormous part in these abusive farming systems but is not solely to blame – all industrial production and excessive consumption plays a part The natural predation system is one of the ways in which our planet regulates itself and it could be argued that it’s one of our inherent roles within nature then a moderate diet of meat I think is both natural and sustainable.” Sign up to our newsletter to keep up-to-date with all things Michelin, from new restaurants, hotels and Guide launches to chef interviews, recipes and our latest Best-Of Guides. 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I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels \u201cYou can argue that a pig in your backyard My conclusion is that less meat is the route to take.\u201d Our approach of non-intensive crop cultivation and livestock farming has much in common with methods employed by farms in years gone by \u2013 this traditional approach is also reflected in the limited quantities of vital animal protein on our menus.\u201d Just calling them a \u2018side dish\u2019 creates an awareness among our guests.\u201d Related Read \u2013 Is Veganism Sustainable? \u201cMy answer is neither a no nor a resounding yes \u201cWhat is not sustainable is the depletion of natural resources for the sole purpose of increasing livestock numbers to enrich a few people That\u2019s why our model is based on smaller and if the richest and most powerful parts of the world stop throwing away 30% of food produced.\u201d \u201cFeeding our growing populations has in some parts of the world led to the industrialisation of food production \u201cOverriding natural systems weakens the infrastructure of our planet and increases problems such as soil erosion but is not solely to blame \u2013 all industrial production and excessive consumption plays a part The natural predation system is one of the ways in which our planet regulates itself and it could be argued that it\u2019s one of our inherent roles within nature then a moderate diet of meat I think is both natural and sustainable.\u201d Sign up to our newsletter to keep up-to-date with all things Michelin, from new restaurants, hotels and Guide launches to chef interviews, recipes and our latest Best-Of Guides.