Sustainable gastronomy, what are we talking about?

Sustainable gastronomy refers to an approach to food preparation that takes into account the environmental, social and economic aspects of food production. It aims to minimise the negative impact of the food industry on the environment, promote biodiversity-friendly farming practices and support local communities.

Eco-responsible labels


Many independent labels

To certify the best practices of restaurateurs, independent labels have emerged in recent years, in response to the flourishing demand of customers to enjoy gastronomy in accordance with their values and the challenges of sustainable development.


Among them, the «Green Food» label, the first eco-responsible and sustainable restaurant label in France. Obtaining the label is subject to compliance and verification of the Green Food charter.
This charter consists of 10 strict criteria, allowing to have a clear and global vision of what can be the environmental footprint of a restaurant: from the sourcing of products to waste management, through the energy used. The charter is evolutionary and adapts to legislation, society but also to different environmental and social issues.


The Green Food charter highlights the following 10 criteria:

  • Use of local and/or organic products for the design of dishes
  • Implementation of selective sorting
  • Use of natural and/or ecological cleaning products
  • Revalorize unsold by donating to associations or resale at lower cost
  • Composting, vermicomposting …
  • Use of fresh produce through just-in-time inventory management
  • Reduction of water and energy costs.
  • Eco-gestures of everyday life in the kitchen
  • Taps fitted with foamers, aerators
  • 80 % of the restaurant equipped with low energy bulbs, LED
  • Propose a «doggy bag» for the rest of the meals
  • Offer at least 1 vegetarian menu
  • Sourcing renewable energy


Baumanière restaurants, accredited eco-responsible and sustainable


La Cabro d’Or, sustainable gourmet restaurant certified Green Food

Since 2023, La Cabro d’Or, one of our two gourmet restaurants, has confirmed its eco-responsible commitment by obtaining the «Green Food» label. Chef Michel Hulin and his team are proud to highlight their expertise and their approach to sustainable development in an authentic gastronomy, a true ode to the Provençal terroir.
 «Provence and more precisely the Alpilles, offer us a range of products of great variety and quality: a unique terroir» Michel Hulin.

In addition to this eco-responsible and sustainable certification, Le Chef was rewarded with his talents by the Gault & Millau trophy «Tradition d’Aujourd’hui» in 2019 and the Michelin plate that was awarded in 2016, thus rewarding quality tables.

Among our local producers, the Jardin des Alpilles in Maussane-les-Alpilles provides us with fruit and vegetables, the Gaec Gillet cheese dairy in Aureille… Most of the vegetables also come from our certified organic vegetable garden Ecocert.



Oustau de Baumanière, green star in the Michelin Guide

The green star of the Michelin Guide promotes the most committed actors and their concrete initiatives to stimulate the surpassing and transformation of the sector, and to accelerate the awareness and action of all. The MICHELIN Green Star is awarded to the restaurants of the MICHELIN Guide selection, model roles in eco-responsible and sustainable gastronomy. Since 2020, our three-star Michelin restaurant, l’Oustau de Baumanière, has been rewarded for its efforts towards the environment with the green star, created the same year. One of the first to be distinguished by this famous star, our Michelin-starred restaurant is, since its opening in 1945, a place anchored in its territory, listening to producers and artisans and constantly looking for the «best» for sustainable development.
“The vegetables from our organic vegetable gardens and the products of local producers occupy a prominent place in our kitchen to enhance the Provençal terroir in our menus. Our commitment is part of a global reflection that ranges from the fight against food waste to the management of waste and plastic through a partnership with artisans in the region.”— Glenn Viel

Since 1987, the Vegetable Menu has honored this commitment through 100% vegetarian dishes, revisited by Chef Glenn Viel and his brigade.


Why choose sustainable gastronomy?

Sourcing from local producers reduces greenhouse gas emissions associated with transporting food over long distances. Local products are generally fresher and of better quality, which also improves the taste of the dishes.

Sustainable gastronomy aims to minimize food waste by using all parts of food, composting organic waste for example.

This alternative to other consumption methods allows present and future generations to enjoy a healthy, tasty and respectful diet.