Zero Foodprint restaurants are creating a renewable food system by funding climate friendly farming practices. This engages restaurants at all levels by directly increasing soil health and the supply of great ingredients. New research also shows that these changes could reverse climate change and carbon farming is featured prominently in the NY Times, Civil Eats and Drawdown.


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 is a non-profit organization that 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:

Purslane, Brooklyn

WarPigs, Copenhagen

La Neta, Copenhagen

Ol & Brød, Copenhagen

Ramen to Biiru, Copenhagen

Selma, Copenhagen

Hyggestund, Copenhagen

Mikkeller Bar, Los Angeles

Mikkeller Bar, San Francisco

Vesterbro Chinese Food, Copenhagen

Creator, San Francisco

Fox Sister, San Francisco

Farm Spirit, Portland

Mission Chinese Food, New York

noma, Copenhagen

Atelier Crenn, San Francisco

Mission Chinese Food, San Francisco

benu, San Francisco

Monsieur Benjamin, San Francisco

in situ, San Francisco

Amass, Copenhagen

Lord Stanley, San Francisco

flour + water, San Francisco

Metta, Brooklyn

State Bird Provisions, San Francisco

The Progress, San Francisco

Namu Gaji, San Francisco

Cala, San Francisco

Bresca, Washington D.C.

Commonwealth, San Francisco

Grassroots Pantry, Hong Kong

Coquine, Portland

Coming soon!

Bouquet, Covington
Bridges & Bourbon, Pittsburgh
Egg, Brooklyn
Erizo, Portland
Kachka, Portland
Mirazur, Menton, France
108, Copenhagen
La Neta, Portland
Tope, Portland
Too Discrete for a Name, Portland
Barley Swine, Austin
Emmer & Rye, Austin
Spago, Los Angeles
Handline, Sebastopol
Off The Grid, Mountain View
Preux & Proper, Los Angeles

2019 Earth Day Participants

These restaurants are going carbon neutral on Saturday, April 20th for Earth Day by funding environmental projects in the food system.
Click here to join the campaign in 2019!

Providence, RI:
Nick's on Broadway

No Anchor
Rob Roy
Navy Strength

United States:
Bouquet**, Covington, KY
Bresca*, Washington, DC
Button & Co. Bagels, Asheville, NC
Curate, Asheville, NC
Dante, Omaha, NE
Harbor House Inn, Elk, CA
Heirloom Restaurant, Charlotte, NC
Hell's Backbone Grill, Boulder, UT
Juliet, Sommerville, MA
Lantern, Chapel Hill, NC
Little Moss, South Dartmouth, MA
Local Roots, Roanoke, VA
Miller Union, Atlanta, GA
Miya’s Sushi, New Haven, CT
Pacific Standard Time, Chicago, IL
Mulvaney's B&L, Sacramento, CA
Taco María, Costa Mesa, CA
The Beehive Cafe, Bristol, RI
Tria Taproom, Philadelphia, PA

Midunu, Accra, Ghana

Grassroots Pantry*, Hong Kong
L'Effervescence, Tokyo, Japan

Attica, Melbourne
Brae, Birregurra
Flower Drum, Melbourne
Saint Peter, Paddington

Clamato, Paris, France
CUB, London, UK
El Celler de Can Roca, Girona, Spain
Hisa Franko, Kobarid, Slovenia
Mikla, Istanbul, Turkey
Mirazur**, Menton, France
Nobelhart & Schmutzig, Berlin, Germany
The Clove Club, London, UK

North America:
Farmer’s Apprentice, Vancouver, Canada
Pujol, Mexico City, Mexico

South America:
Carmen Restaurant, Medellin, Colombia
Carmen Restaurant, Cartagena, Colombia

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?