California leads the United States in Michelin Green Star restaurants, with 17 establishments recognized for their commitment to sustainable and ethical practices. The Michelin Green Star was introduced in 2020 as an annual award for restaurants that excel not only in culinary quality but also in environmental stewardship.
Out of 287 Green Star recipients worldwide, 35 are located in the United States, and nearly half of these are in California. The state’s focus on local sourcing, seasonal ingredients, waste reduction, and community engagement is reflected in the operations of its award-winning restaurants.
Kyle Connaughton, chef and co-owner of SingleThread in Healdsburg, commented on the trend: “California has really been a leader in creating more sustainable practices in our restaurants, better relationships with local farmers, cooking seasonally, and reducing waste in our kitchens.” Katina Connaughton, who manages SingleThread’s organic farm, added: “What makes the Green Star so special is that it recognizes the hard work of our farm team and their commitment to biodiversity and regenerative agriculture, as well as the strides the entire restaurant makes to approach our work with a sustainability mindset.”
Matt Kammerer, chef at Harbor House Inn in Elk—a Michelin two-star establishment—highlighted the broader impact of such efforts: “Restaurants and hospitality have the ability to show their guests that eating locally and sustainably from your surroundings is the direction we need to go in as our food culture continues to evolve.”
The list of California’s 2025 Michelin Green Star recipients includes notable names such as Atelier Crenn (San Francisco), Chez Panisse (Berkeley), The French Laundry (Yountville), Harbor House (Elk), Osteria Mozza (Los Angeles), Providence (Hollywood), Quince (San Francisco), SingleThread (Healdsburg), among others. These restaurants implement various initiatives like sourcing ingredients from nearby farms using organic methods, composting food scraps, minimizing landfill waste through recycling or composting everything used by the restaurant, employing energy-efficient equipment, and supporting biodiversity through regenerative agricultural practices.
Some establishments have gone further by transforming their physical spaces for sustainability; for example, The French Laundry underwent renovations resulting in a solar-powered kitchen designed to reduce waste. Others maintain carbon-neutral certifications or partner directly with eco-conscious suppliers.
This recognition underscores California’s ongoing leadership role within both national and international culinary communities when it comes to advancing sustainability standards.
