Osteria Mozza

Post Views: 3

One Michelin Star + Michelin Green Star | Los Angeles, CA

Osteria Mozza, led by James Beard Award-winning Chef Nancy Silverton, brings together Italian flavors and California’s fresh produce. Opened in 2007, this celebrated Los Angeles restaurant goes beyond serving great pasta and cheese — it is one of the first class of U.S. restaurants to receive the Michelin Green Star for sustainable gastronomy, and holds a Green Restaurant Association (GRA) certification with a GreenPoint score of 193.03. The white Carrara marble mozzarella bar stands at the heart of a menu that respects tradition and looks ahead to a more sustainable future.

The Sustainability Print:

Osteria Mozza has implemented over two dozen sustainability best practices into its daily operations, certified by the Green Restaurant Association across eight categories — from energy efficiency and waste management to staff education and transparency:

Carbon Footprint Reduction:

Guests and delivery trucks are prohibited from idling outside the restaurant. Low-flow faucets are installed throughout the kitchen and bathrooms to conserve water in drought-prone California.

Waste Reduction:

Many suppliers are required to use returnable packaging. The restaurant’s commitment to the triple bottom line — people, planet, and profit — drives every operational decision.

Eco-Only Products:

The team is mandated to use only eco-friendly products across operations, from cleaning supplies to disposables.

A Study in Sourcing: The Italian-Californian Dialogue

Silverton’s approach carefully balances fresh local products with staying true to Italian traditions.

The Local Harvest:

The kitchen sources seasonal produce from local suppliers within 100 miles wherever possible, keeping food miles low without sacrificing flavor.

Plant-Forward Purchasing:

31% of monthly food purchases are vegan and 10% are vegetarian — a meaningful commitment for a fine-dining Italian restaurant.

The Artisanal Anchor:

The mozzarella bar features freshly imported Italian mozzarella alongside carefully chosen California dairy, showing that sustainability means choosing the most ethical producers — wherever they are.

Sustainable Seafood:

Sustainable seafood is prioritized across the menu, vetted against responsible fishery standards.

Insights

Osteria Mozza — led by Nancy Silverton, 2014 James Beard Outstanding Chef and 2026 James Beard Lifetime Achievement Award honoree — remains a leader in the industry. As one of America’s first Michelin Green Star recipients, it proves that large, upscale Italian restaurants can champion sustainability without sacrificing their signature style. Here, eco-friendly dining isn’t a trend — it’s been baked into the operation for nearly a decade.

contact

osteriamozza.com

(323) 297 – 0100

Similar Restaurant