""For me, sustainability is not a layer added on top for storytelling or branding. It has to be embedded in the identity of the restaurant and in the flavor of the food itself.""
""Sustainability has moved from being a value in the background to something that actively shapes almost every decision we make in the kitchen.""
""Earlier on, it was more instinctive - use what is around you, respect the ingredient, waste as little as possible. Now it is much more deliberate.""
World Earth Day serves as a reminder to appreciate and protect the planet. In the luxury market, operators are rethinking traditional models of excess. Chef Gísli Matthías Auðunsson emphasizes that sustainability must be embedded in a restaurant's identity and food flavor. His approach has evolved from instinctive practices to a more deliberate focus on sustainability, influencing daily kitchen operations through whole-product cooking, preserving, and minimizing waste. This shift reflects a broader commitment to sustainability in the luxury dining sector.
Read at Elite Traveler
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