<
https://reasonstobecheerful.world/zero-foodprint-changing-the-food-system/>
"When Anthony Myint and his wife Karen Leibowitz opened their San Francisco
restaurant The Perennial in 2016, they had big ambitions: They wanted it to be
the first carbon-neutral restaurant in the world, and they succeeded.
From the recycled floor tiles and reclaimed lumber to the aquaponic herb
garden and compostable paper menus, the culinary duo designed every part of
the diner with the climate in mind. “We shifted the menus, reduced food waste,
switched to renewable energy, started composting and bought carbon offsets,”
Myint says.
They were motivated by the knowledge that agriculture and food systems
contribute nearly a third of greenhouse gas emissions worldwide. Especially
after the birth of their daughter in 2012, “We really started thinking a lot
about what kind of world we would leave to Aviva,” Myint says. “We wanted to
find a way to make our industry part of the solution.”"
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
