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286 Anthony Myint - Sourcing better isn’t going to change the food system, award-winning chef might have the silver bullet for system change

Investing in Regenerative Agriculture and Food

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Exploring Regenerative Agriculture in the Restaurant Industry

This chapter follows the journey of a chef transitioning to regenerative agriculture in restaurants, emphasizing the challenges and successes in promoting sustainability. It delves into the evolution of Zero Footprint towards Collective Regeneration and engaging the food economy for financial and environmental improvement. The discussion includes insights on funding systemic change, collaborating with state agencies, and selecting acres for transition to regenerative practices.

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