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 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
Pistola y Corazón, Lisbon
Monsieur Benjamin, San Francisco
in situ, San Francisco
Here are the restaurants with which we are currently working towards becoming ZeroFoodprint:
The Perennial, San Francisco
Lord Stanley, San Francisco
Cala, San Francisco
Mettā, New York
Huertas, New York
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
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: