Restaurants around the world are taking action against climate change by going carbon neutral.
A new generation of chefs – the modern-day ambassadors of the food movement – have a vision: radically transform the restaurant industry by turning sustainability into a culinary virtue.
By sourcing differently, cooking creatively, and eliminating the by-products of their restaurant operations, carbon neutral restaurants are pioneering the sustainable dining movement.
- What it means and what it takes for a restaurant to go carbon neutral
- How The Perennial supports Carbon Farming to combat climate change
- How Amass Restaurant is eliminating its waste by turning food scraps into culinary gold
- How carbon neutrality affects your dining experience and what you’ll find on a carbon neutral menu
- How carbon neutrality can find ways to scale and conquer the fast food industry
- Elizabeth Singleton – former Executive Director of ZeroFoodprint
- Matthew Orlando – Head Chef and Owner of Amass Restaurant
- Karen Leibowitz – Co-owner of The Perennial
ZeroFoodprint works with restaurants to help them understand and drive down their foodprint by taking action on operational efficiency, ingredients, and carbon offsets. It works with restaurants all around the world including Noma, Mission Chinese Food, Pistola y Corazón, Amass and The Perennial.
Amass opened in Copenhagen in 2013 by Matthew Orlando, former chef de cuisine of Noma. The world-famous New Nordic restaurant is radically rethinking the use of by-products in all of its operations.
The Perennial is a restaurant in San Fransisco pioneering the sustainable dining movement. By supporting and sourcing from carbon farming initiatives, The Perennial highlights how regenerative agriculture and sustainable dining can become part of the solution to climate change.
- ZeroFoodprint Website, Twitter, Facebook
- Amass Restaurant Website, Instagram , Twitter , Facebook
- The Perennial Website, Instagram, Twitter, Facebook
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