What does it mean when a Michelin 3-star restaurant takes a bold stand for the environment?
Jess Spiro
Last week, Michelin-star restaurant Eleven Madison Park made headlines when its executive chef Daniel Humm announced they would be removing all animal products from their menu, and will instead serve a completely plant-based one. Before them, Epicurious magazine set the comments section on fire when they shared on social media that they would no longer produce beef-based content. Despite these happening independently of one another, they suggest a collective shift taking place. What could this mean for the food industry, fine dining and the future of meat consumption?