Sometimes you buy organic, sometimes you hit a restaurant that's plant-based, or at least you choose the veggie option.
Maybe the fish option at the market or the restaurant is marketed as being sustainable. Maybe you compost. It's all useful. But we've been doing it for a while and it's not moving the needle for climate, for restaurants, for farmers, for our health.
So anyone who gives a shit wants to know, what can I actually do to scale regenerative agriculture to benefit everyone?
My guest today is Anthony Myint.
Anthony is the executive director of Zero Foodprint, where he and his colleagues work to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. Anthony's also a chef who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the co-founder of Mission Street Food. The San Francisco Chronicle called it the most influential restaurant of the past decade, Mission Chinese Food, which the New York Times named the Restaurant of the Year in 2012. And The Perennial, which was Bon Appetit's most sustainable restaurant in the country.
Anthony is currently on the board of trustees for the James Beard Foundation, and I am so excited to share this conversation with you because food is such a huge part of everything and we're doing it wrong and we can do it so much better.
And sometimes, like Anthony and his crew have, you've gotta fail a bunch of times and then take an end around before you can really start to make a difference.
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INI Book Club:
- Ministry for the Future by Kim Stanley Robinson
- Braiding Sweetgrass by Robin Wall Kimmerer
- Find all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-club
Links:
- Take action with Zero Foodprint https://www.zerofoodprint.org/take-action
- Read Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture
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