By Rachie Weisberg

Despite the recent proliferation of organic food shops, environmentally friendly eating is no easy task. While restaurants may tout their foods as all natural, local, and ‘farm to table’ – these buzzwords often leave much to be desired. Furthermore, actually trying to conceptualize what effect our carnitas burrito or green salad has on the climate is down-right impossible.

That’s where Zero Foodprint comes in. The goal of Zero Foodprint, a project started by Editor in Chief of Lucky Peach Magazine, Chris Ying, is to ask restaurants those forthright questions most want to avoid. What role do restaurants play in exacerbating the current environmental crisis? Can they be part of the solution? Or – in order to achieve a truly sustainable future – do restaurants just need to become obsolete?  

Zero Food Print - ChrisYing_2015_2 Zero-Food-Print_Logo_Inline

Foodie Engineer @foodieengineer • Oct 18, 2017
... https://t.co/1iDKvFfvKJ #CEO #Chef'sStory #DorothyCannHamilton #Founder #HeritageRadio #ICC #InternationalCulinaryCenter
BR @stormburn • Oct 16, 2017
Listening to Chris & Mary #heritageradio https://t.co/pJMy8bWarr
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?9ihp0 What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?gYb What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Foodie Engineer @foodieengineer • Oct 16, 2017
Dorothy... https://t.co/s7UWfsjetC #CEO #Chef'sStory #DorothyCannHamilton #Founder #HeritageRadio #ICC #InternationalCulinaryCenter