Dine at a Restaurant Going Climate Neutral on Earth Day 2018 to Support ZeroFoodPrint

ZeroFoodPrint believes that restaurants and diners can lead the fight against climate change. The non-profit organization based in San Francisco works with restaurants to help them understand the driving factors of their carbon footprint and reduce it. Last year, more than 100 restaurants joined ZeroFoodPrint in going climate neutral for Earth Day. That’s the equivalent of cancelling out the emissions from 20,000 gallons of gasoline. This year, they want to go even bigger. With your help, they’re aiming to save the equivalent of 50,000 gallons of gasoline!

To support the cause, all you have to do is dine at a restaurant that has pledged $1 to ZeroFoodPrint for each diner they serve on Earth Day 2018, which falls on Sunday, April 22. (Note: If the restaurant is participating but closed on Sundays, make a reservation on Saturday.) The restaurants’ donations will offset their carbon emissions for the day and support efforts to help the food community understand and reduce their climate impact.

Anthony Myint, a co-founder of ZeroFoodPrint and a partner in Mission Chinese and The Perennial (the latter of which Fast Company called “the most environmental restaurant in the world”), says, “A lot of people don’t understand the extent to which food is related to climate change. If you include all aspects of food production, like deforestation, transportation,  processing, and storage – food is 43% to 56% of all emissions.”

ZeroFoodPrint operates under the principle that there is a way for restaurants to take a substantial amount of environmental responsibility. Restaurants joining the cause receive an estimate of their climate impact along with recommendations for mitigating actions, cost recovery, and leveraging the ZeroFoodPrint brand. Restaurants then begin tackling what they can in-house [e.g., working with sustainable ingredients, reducing energy usage] with the knowledge of what their emission factors are. They also contribute a small amount toward projects that reduce greenhouse gasses in the food system overall to offset the remaining carbon footprint. According to Myint, at Mission Chinese it’s ten cents per diner; at Benu, it’s approximately thirty-five cents per diner for the whole thing to be carbon neutral. He notes, “From our perspective, this is a very plausible approach to sustainability.”

Some of the projects financed by the contributions include things like a methane digester that turns the manure on a dairy farm into electricity and fertilizer or improves rice cultivation, which in turn optimizes rice farm production by reducing methane and lowering water use. “Those projects would not happen without the funds that are flowing to the project,” adds Myint.

Support the cause and you’ll be harnessing the power of food to take a stand against climate change. Find a restaurant near you below and book a table.

San Francisco Bay Area:
AL’s Place
Aster
Atelier Crenn
Bar Agricole
Benu*
Cala
Coi
Commonwealth
Duende
Dyafa
El Molino Central
Fine and Rare
Flour + Water*
Frances
Gibson
Hillside Supper Club
ICHI Sushi
In situ*
Kaya
La Folie
Lord Stanley*
Manresa
Metal + Match
Mission Chinese Food*
Monsieur Benjamin*
The Morris
Namu Gaji*
Octavia
The Perennial*
Petit Crenn
The Progress
Ramen Shop
Rintaro
Saison
Sessions at the Presidio
SHED*
SingleThread
State Bird Provisions
Terra
The Restaurant at Meadowood
Trestle
Trou Normand

Chicago:
Bad Hunter
Boeufhaus
Boka
Elske
Lula Cafe
Monteverde
Prairie School
Split-Rail

Los Angeles:
Animal
Commissary at the LINE
Rossoblu
Rustic Canyon
Sotto

New York:
Almond Bridgehampton
Almond Flatiron
Amali
Amali Mou
Ancolie
Cosme
Dimes
Metta
Mission Chinese Food
Olmsted
Superiority Burger
Uncle Boons

Portland, Oregon:
Aviary
Bistro Agnes
Elder Hall
Han Oak
Kachka
Ned Ludd
Ox
Pok Pok

United States:
626 on Rood, Grand Junction, Colorado
Alter, Miami, Florida
Bar Melusine, Seattle, Washington
Basta, Boulder, Colorado
Bin 707, Grand Junction, Colorado
Black Cat, Boulder, Colorado
Bramble & Hare, Boulder, Colorado
Compere Lapin, New Orleans, Louisiana
The Corson Building, Seattle, Washington
Husk, Charleston, South Carolina
Husk, Nashville, Tennessee
Local Roots- A Farm to Table Restaurant, Roanoke, Virginia
McCrady’s Tavern, Charleston, South Carolina
Minibar by José Andrés, Washington D.C.
Minero, Atlanta, Georgia
Minero, Charleston
Quality Athletics. Seattle Washington
Righteous Foods, Fort Worth, Texas
Westward, Seattle, Washington

Mexico City:
Pujol

Asia:
Grassroots Pantry, Hong Kong
L’Effervescence, Tokyo
Ultraviolet by Paul Pairet, Shanghai

Australia:
Attica, Melbourne
Bar Liberty, Melbourne
Brae, Birregurra
Rockwell and Sons, Collingwood

Europe:
Amass, Copenhagen*
Clamato/Septime, Paris
The Clove Club, London
Mikla, Istanbul
Mirazur, Menton, France
ØL&BRØD, Copenhagen
Pistolas Y Corazon, Lisbon*
PMY, Copenhagen
Silo, Brighton
WarPigs Brewpub, Copenhagen

These restaurants are already carbon neutral every day. ZeroFoodprint uses a science-based assessment to measure a restaurant’s carbon emissions, help them reduce their impact, and offer high-quality offsets for any remaining emissions.

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