About From Tyre To Table
Our ambition is for Michelin to be part of the solution to one of humanity’s greatest challenges, sustainable mobility
As the world’s largest tyre manufacturer, Michelin has pledged to make its tyres more sustainable. The goal is that in 25 years, all our tyres will be 100% produced with sustainable materials. Some ingredients in a sustainably produced tyre can already be found today in an ordinary kitchen, hence the title, Tyre to Table.
We met at Stockholm’s latest Michelin star restaurant, Celeste in Södermalm. The menu was created by Jonas Lagerström, former member of the Swedish National Culinary Team and winner of Kockarnas Kamp on TV4. The brief to Jonas and his team was: create a meal that tells the whole story, from the vision of a sustainable future, to how sustainable tyres are produced, how sustainable tyres perform on the roads and finally how end-of-life tyres are managed. All with elements of raw materials that go into modern high-quality tyres!
The tyres of the future may not be edible, but with an ambition of 100% sustainable material, the tyres of the future will certainly contain unexpected and edible ingredients.