Farm to Table 2.0: Chefs Cutting Carbon
Can a menu at a fancy restaurant be a map for solving the climate challenge? A handful of high-end chefs are using their restaurants to show how innovative grazing and growing practices can cut carbon pollution. Anthony Myint, asks “What would it look like if you had ... environmentalism right up there with deliciousness, as your top priorities?” Dominique Crenn, a two Michelin star chef, pushes to move beyond the restaurateurs who she says only pay lip service to responsibly sourcing their food. Theirs is an uncompromising approach to cutting carbon while maintaining the best of the best.
Gwyneth Borden
Executive Director, Golden Gate Restaurant Association
Dominique Crenn
Chef and Owner, Atelier Crenn
Anthony Myint
Chef and Co-owner, The Perennial
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Can a menu at a fancy restaurant be a map for solving the climate challenge? A handful of high-end chefs are using their restaurants to show how innovative grazing and growing practices can cut carbon pollution. Anthony Myint, asks “What would it look like if you had ... environmentalism right up there with deliciousness, as your top priorities?” Dominique Crenn, a two Michelin star chef, pushes to move beyond the restaurateurs who she says only pay lip service to responsibly sourcing their food. Theirs is an uncompromising approach to cutting carbon while maintaining the best of the best.
Gwyneth Borden
Executive Director, Golden Gate Restaurant Association
Dominique Crenn
Chef and Owner, Atelier Crenn
Anthony Myint
Chef and Co-owner, The Perennial
Learn more about your ad choices. Visit megaphone.fm/adchoices
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