#zerofoodprint

[bridgetownbites]

Dirty Drinks Are Happening in Portland - Bridgetown Bites

Dirty Drinks, from Zero Foodprint, is August 25 to September 1, 2025. $1 from each participating drink goes to fund soil health projects.

This week, you can try “dirty drinks” at 10 Portland bars and restaurants - imbibe, enjoy, and support Zero Foodprint’s efforts toward healthy soil.

[scienceandfood]

Eating Better & ZeroFoodprint

Is the way we're eating going to bring about the end of the world? ponders Michael Pollan in an article for Lucky Peach, as he delves into the history and politics of food consumption, the source and amount of energy used for food production, and how food science could lead the movement for better eating. Back in 2014, the non-profit ZeroFoodprint was founded to tackle some of these issues in the foodservice industry, specifically climate change. Find out what the founders, who will be headlining our last 2016 public lecture, "Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint", have accomplished in the past 2 years and their future goals for ZeroFoodprint. What we’re reading...

[pointsoftoast]

How The Perennial's Sustainable Model Will Break the Restaurant Mold

While husband-and-wife restaurateurs Anthony Myint and Karen Leibowitz's earlier successes— Mission Street Food and its Mission Chinese spin-off— started with a playful attitude and a viral bang,...

The Perennial opened! (On my birthday, I might add). I supported their Kickstarter project in 2014 and was pleased to have Anthony Myint at YBCA 100 last fall to talk about his ideas on sustainability. Looking forward to seeing the space and supporting this new food system.

[themadfeed]

Zero Foodprint: How Restaurants Can Help Lead the Fight Against Climate ChangeGabe Ulla

This summer, Lucky Peach editor-in-chief Chris Ying returned to MAD to remind us about Zero Foodprint, the not-for-profit he co-founded with emissions specialist Peter Freed and restaurateur Anthony Myint of Mission Chinese Food that helps restaurants eliminate their carbon footprint.

You can watch Ying’s remarks in the video above, and here’s an update on all the progress the organization’s made lately: 

Since his remarks at MAD, Ying has been bombarded with requests from restaurants who want to get involved. But right now, he cautions that they are still in the exploratory phase—despite the fact that a few notable restaurants have already offset their impact.

Chris Ying and Peter Freed at MAD3: "Knowing Is Half the Battle" from madfeed.co on Vimeo.

Ying and Freed are currently working with Mission Chinese Food in San Francisco to develop the best practices, and by the end of next year, that restaurant will have a zero foodprint. But the process has revealed that this is mostly uncharted territory, and that best practices will likely vary from restaurant to restaurant and region to region. “It’s made us consider little things we never have before, like whether restaurants should be incentivized to buy certain products that will contribute to their offsets,” says Ying.

Perhaps the biggest news from Zero Foodprint came this week, when Myint announced a Kickstarter for an aquaponic greenhouse at the Perennial, a new restaurant in San Francisco “with a farm-to-table ethos, but [that] will also explore the potential for a new “table-to-farm” philosophy that makes better use of resources, including food waste.” The restaurant will collaborate closely with ZFP, and a portion of funds from the Kickstarter campaign will go to the non-profit.

You can donate to Zero Foodprint via their website, and stay on top of future developments by following them on Twitter.

Additional reading: a MADFeed interview with Freed from last year.