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Michelin Mindful Voices has no equivalent for this profile — oriri does.

Michelin Mindful Voices vs oriri for Shops & Épiceries

In 2026, Michelin is in the process of retiring the Green Star and has launched Mindful Voices — an editorial platform that tells stories about sustainability in gastronomy, hospitality, and wine (read Michelin’s announcement). The profiles are written by Michelin's editors about people they select. oriri starts from a different question: what if everyone who makes gastronomy happen already has a voice worth amplifying — not just the chef on the cover, but the kitchen team behind them, the small producer who supplies them, the shop that carries their values on a shelf? Mindful voices are everywhere in food — not only in selected kitchens. oriri gives a platform to producers, kitchen teams, culinary professionals, shops, and foodies whose voices carry the same weight. This comparison is here to help you understand those differences clearly and decide which model best fits your values, needs, and way of working. Mindful Voices does not create visibility for shops or épiceries — here is what oriri offers instead.

Comparison details

What is Michelin Mindful Voices?

Michelin Mindful Voices is an editorial platform launched in 2026 to replace the Green Star. Rather than awarding a distinction, it publishes profiles of individuals selected by Michelin's in-house editorial team — chefs, hoteliers, and wine producers described as “rewriting the rules.” The content is written by Michelin's editors and distributed through their app, website, magazine, and live events. To appear on Mindful Voices, you must be noticed by an inspector and then selected for editorial profiling. There is no application, but there is selection.

Who is it for?

Michelin Mindful Voices does not create visibility for food shops, épiceries, or delicatessens. Its focus is on individual chefs, hoteliers, and wine producers. On oriri, shops and épiceries have the same standing as restaurants and producers. You can build a profile, appear on the map, and tell the story of the products you carry and the producers you work with — connecting with foodies and professionals who care about what you stock and why.

Access and selection

To be featured on Mindful Voices, you must be found by a Michelin inspector during an evaluation visit and then selected for profiling by the editorial team. There is no path to apply or to build your presence independently. On oriri, access is open. You join, build your profile, and your visibility grows through the quality of your work and the relationships you build in the community. No inspector needs to notice you for your story to be heard.

Cost

Michelin Mindful Voices is a free editorial platform — but you cannot choose to be on it. oriri is free to join and free to build your presence. During our launch phase, oriri is entirely free. If paid features are added later, they will be optional and designed to remain accessible. As a steward-owned initiative, value is reinvested through the oriri foundation rather than serving shareholder returns.

Independence and governance

Michelin is part of the Michelin group, a publicly listed multinational with an expanding portfolio across luxury verticals (Michelin Keys for hotels, Michelin Grapes for wine). oriri is fully independent and steward-owned. We are rooted in Belgium with a wider European ambition and answer to the mission — not to shareholders. Value is reinvested through the oriri foundation to support the food ecosystem.

What each platform is built for

Mindful Voices is an editorial format — profiles written by Michelin’s editors, distributed through Michelin’s app, website, magazine, and live events. oriri does not start from editorial curation. We start from a practical question: how do we make it easier for people who care about food to find each other, support each other, and tell their stories? That includes the producers who have never been in a guide, the kitchen team whose names never appear on a menu, the shop carrying exceptional products with no PR budget, and the foodie who wants to eat well without having to know the right people.

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