We need to rethink hedonism in the age of sustainability. This is true in many domains of life and also when it comes to food. Many iconic foods associated with deliciousness in the meat-and diary-focused Western gastronomy are not compatible with the green transition in foodways. We need to learn to enjoy different foods and to enjoy food differently.In this essay, I argue that philosopher Kate Soper’s concept of alternative hedonism might be a productive tool to start thinking about culinary pleasure in the age of sustainability. Soper highlights the unsustainability of contemporary ideas of pleasures which are synonymous with consumerism and lead to high levels of pollution and CO2 emissions. Soper argues that we must cultivate less-consumerist forms of hedonism (Soper 2018).I will begin by outlining Soper’s philosophy of alternative hedonism and discuss some of the critiques that could be made of it. Then, I will illustrate what alternative hedonism might look like in the culinary world and suggest that while Soper’s framework does not provide us with final answers, the concept of alternative hedonism might be a very fruitful tool to question existing ideas of pleasures and to develop novel ones.