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?  

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