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.

ZeroFoodprint Restaurants

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:

noma, Copenhagen

Mission Chinese Food, San Francisco

benu, San Francisco

Cassava, San Francisco

Here are some of the restaurants with which we are currently working towards becoming ZeroFoodprint:

Prime Meats, New York

Amass, Copenhagen

Frontera Grill, Chicago

Topolobampo, Chicago

Xoco, 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

SHED, Healdsburg

Micklethwait Craft Meats, Austin

Pistolas y Corazon, Lisbon