Photo by Matteo Carassale
Mauro Colagreco’s Mirazur has become the first three-Michelin-star restaurant to be awarded B Corp status. The status is notoriously hard to achieve, and applicants have to undergo a rigorous vetting process, which for Mirazur took over 18 months. The B Corp status verifies the restaurant’s dedication to social and environmental responsibility and standards.
The status reiterates Colagreco’s dedication to operating at the highest level of global fine-dining, while working with ethical standards that positively contribute to the environment and social good.
After attaining the number one position on the World’s 50 Best Restaurants list in 2019, Argentinian chef Colagreco turned his attention to making his restaurant more environmentally responsible and in 2020, Mirazur became the first three-star restaurant to be awarded Zero-Plastic certification, followed by a Michelin green star the same year. Colagreco was the first chef to be named UNESCO Goodwill Ambassador for Biodiversity in 2022. The B Corp status underlines a long-held dedication to making his world famous Mirazur restaurant an ethical business and to lead the way as a responsible and profitable example for others to follow.
Colagreco is world famous for his botanical cuisine, sourcing as many of his ingredients as possible from his own vegetable garden on the Mirazur property in Menton in the South of France. His menus ae dedicated to the lunar cycle and respect the natural rhythms of the seasons.
A dish at Mirazur
The B Corp label is a US standard that recognizes companies that pursue ethical standards and share “strong principles of social and environmental responsibility and are committed to supporting an economic model that is more supportive, fair, and respectful of the environment.”
To obtain B Corp status, each company must demonstrate concrete actions in terms of “social and environmental performance; responsibility towards its ecosystem (shareholders, employees, customers and partners); and transparency in practices and performance (publication of detailed impact audits.).”
"We work to conserve biological diversity," said Colagreco about the achievement. "We are committed to promoting circular economy that takes into account life on land and in the oceans. We defend craftsmanship, education, biodiversity, and the planet, through responsible gastronomy that aims to rebuild our society, protecting the interests of present and future generations."
