Zero Foodprint works with restaurants to help them understand the driving factors of their carbon footprint—essentially which aspects of their operations are emitting greenhouse gases. In close collaboration with our partner restaurants, we examine the ins and outs of each business, from the ingredients used, to the types of light bulbs installed in the dry storage room. We’re interested in learning about the total “foodprint” of a restaurant, as well as the specific contributing factors, such as energy use, amount of animal protein served, number of deliveries made to and from the restaurant, and the volume of food wasted.