Knowing is half the battle. ZeroFoodprint empowers chefs and restaurants by helping them understand the climate impact of various products, equipment, and methods.
ZeroFoodprint works with restaurants to help them drive down their foodprint by taking actions on operational efficiency, ingredients, and carbon offsets.
We continually study the links between food and climate change, and freely distribute our findings, in order to arm the restaurant industry and diners with the best possible information.
Join our Earth Day Campaign
April 22, 2017
Your pledge will offset your restaurant emissions on Earth Day
and support ZeroFoodprint's work
Last year our Earth Day campaign engaged 30 restaurants around the world. In addition to offsetting their carbon emissions on Earth Day, their contributions allowed us to improve our approach to understanding restaurant emissions and grow the number of restaurants joining ZeroFoodprint.
ZeroFoodprint works with restaurants all over the world that are committed to fighting climate change. Here are the restaurants that have made the commitment to being ZeroFoodprint:
Mission Chinese Food, San Francisco
benu, San Francisco
Cassava, San Francisco
Pistolas y Corazon, Lisbon
Here are some of the restaurants with which we are currently working towards becoming ZeroFoodprint:
Prime Meats, New York
Frontera Grill, Chicago
Otto, New York
Casa Mono, New York
Tarry Lodge, New York
Beefsteak, Washington, DC
flour + water, San Francisco
central kitchen, San Francisco
Salumeria, San Francisco
Aatxe, San Francisco
Cafe du Nord, San Francisco
Micklethwait Craft Meats, Austin
Namu Gaji, San Francisco
Statebird Provisions, San Francisco
The Progress, San Francisco
Monsieur Benjamin, San Francisco
in situ, San Francisco
Sabio on Main, Pleasanton