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

Pistola y Corazón, Lisbon

Monsieur Benjamin, San Francisco

in situ, San Francisco

Amass, Copenhagen

The Perennial, San Francisco

Lord Stanley, San Francisco


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


Cala, San Francisco

Mettā, New York

Huertas, New York

Prime Meats, New York

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

SHED, Healdsburg

Micklethwait Craft Meats, Austin

Namu Gaji, San Francisco

Statebird Provisions, San Francisco

The Progress, San Francisco

Sabio on Main, Pleasanton


What's the Value of a Carbon Neutral Meal? 

Zero Foodprint restaurants have pledged to be carbon neutral every day. Together, we're creating a sustainable restaurant movement, but we need your input: 

As a diner, how much more would you be willing to pay for a carbon-neutral meal?