Podcast appearances and mentions of Anthony Myint

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.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Ministry for the Future by Kim Stanley RobinsonBraiding Sweetgrass by Robin Wall KimmererFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Take action with Zero Foodprint https://www.zerofoodprint.org/take-actionRead Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture Follow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at

Food is culture, food is life — it's part of who we are and the magic that binds us together. But here's the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more, this film explores a recipe for change — and how shifting to plant-rich diets, embracing innovations like lab-grown meat and reimagining farming's regenerative future can help us feed the world without frying the planet. (Hosted by Manoush Zomorodi and featuring Jonathan Foley, Sam Kass, Pinky Cole, Jasmine Crowe-Houston, Dana Gunders, Uma Valeti, Hiroki Koga, Helianti Hilman, Jonathan Foley, Peter Dawe, June Jo Lee, Gonzalo Muñoz, Agnes Kalibata, Marcelo Mena, Andy Jarvis and Anthony Myint)

Food is culture, food is life — it's part of who we are and the magic that binds us together. But here's the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more, this film explores a recipe for change — and how shifting to plant-rich diets, embracing innovations like lab-grown meat and reimagining farming's regenerative future can help us feed the world without frying the planet. (Hosted by Manoush Zomorodi and featuring Jonathan Foley, Sam Kass, Pinky Cole, Jasmine Crowe-Houston, Dana Gunders, Uma Valeti, Hiroki Koga, Helianti Hilman, Jonathan Foley, Peter Dawe, June Jo Lee, Gonzalo Muñoz, Agnes Kalibata, Marcelo Mena, Andy Jarvis and Anthony Myint)

The average American throws away $200 of food each month. How can we get more food onto plates and less into landfills? This hour, changing the food system, from the farm to your kitchen. Guests include food waste expert Dana Gunders, social entrepreneur Jasmine Crowe-Houston, chef and sustainability activist Anthony Myint and behavioral scientist Jiaying Zhao. TED Radio Hour+ subscribers now get access to bonus episodes, with more ideas from TED speakers and a behind the scenes look with our producers. A Plus subscription also lets you listen to regular episodes (like this one!) without sponsors. Sign-up at: plus.npr.org/tedLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Mark Easter narrates his guide to where our food comes from and how its production affects the planet. Host Jo Reed and AudioFile's Alan Minskoff discuss Easter's calm and clear delivery of his highly informed text. His urgent focus, agriculture's carbon footprint, is told through research, reporting, and anecdotes. A primer on macro issues of food and climate change that also offers useful micro suggestions.   Read our review of the audiobook at our website. Published by Random House Audio. Discover thousands of audiobook reviews and more at AudioFile's website.     Support for our podcast comes from Dreamscape, an award-winning audiobook publisher with a catalog that includes authors L.J. Shen, Freida McFadden, and Annie Ernaux. For more information, visit dreamscapepublishing.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Why aren't restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains how it didn't go the way he expected at first — and how restaurants are now teaming up with farmers and eaters alike to restore the climate while serving up delicious food.

Why aren't restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains how it didn't go the way he expected at first — and how restaurants are now teaming up with farmers and eaters alike to restore the climate while serving up delicious food.

Why aren't restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains how it didn't go the way he expected at first — and how restaurants are now teaming up with farmers and eaters alike to restore the climate while serving up delicious food.

A conversation with Anthony Myint, co-founder and executive director of Zero Foodprint. Award winning chef, Myint was disappointed about his impact on acres by his farm to table restaurants and he is now fully committed to systems change. Koen and Anthony talk about how to really move the needle on many more new practice acres which are acres where regenerative practices are used for the first time, opting out mechanisms where a small opt out fee is added to restaurant bills and food products, collective regeneration, and much more.When Anthony traded his chef's hat for the mantle of environmental advocate, the culinary world didn't just lose a master of the kitchen—it gained a potent champion for the planet. This episode brings you the powerful narrative of a food industry insider who realized his farm-to-table establishments were merely a drop in the regenerative agriculture bucket. Now, he's on a mission to create waves of change through strategic partnerships and investing directly into soil and ecosystem revival. The gastronomic landscape is ripe for revolution, and Zero Footprint is leading the charge. Anthony lifts the veil on the potential of opt-out fees—a simple yet surprisingly effective tool for gathering communal resources to nourish our ailing earth.  With his rich tapestry of experience, Anthony guides us through the complexities of regenerative grazing, the importance of local policies in supporting farmers, and the need for robust investment in compost infrastructure.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------More about this episode on https://investinginregenerativeagriculture.com/anthony-myint.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/Support the showFeedback, ideas, suggestions? - Twitter @KoenvanSeijen - Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!

On this week's episode of The Aimless Cook Podcast, I want to share with you 5 of the most impactful cookbooks on my life. Cookbooks are not only collections of recipes, but also provide so much in terms of insight and perspective on the chefs that created them. In the case of the books I cover this week, they are memoirs that inspired me and helped guide me to where I am today. I hope that you enjoy this week's episode. Please rate us. It would help a lot, and I appreciate your continued love and support. Peace!Mission Street Food: Recipes And Ideas From An Inprobable Restaurant by Anthony Myint and Karen Leibovitz: https://a.co/d/aeyvrZvMomofuku by David Chang and Peter Meehan: https://a.co/d/6Qb2ukKIvan Ramen by Ivan Orkin and Chris Ying: https://a.co/d/1hRV3EqAsian American: Proudly Inauthentic Recipes From The Philippines To Brooklyn by Dale Talde and JJ Goode: https://a.co/d/cN3a3SzLet's Cook Japanese Food: Everyday Recipes For Home Cooking by Amy Kaneko: https://a.co/d/7VueDlz Hosted on Acast. See acast.com/privacy for more information.

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

Do my food choices really matter? What about solutions like composting? In this installment of Burning Questions, NYT's food journalist and best-selling cookbook author Priya Krishna is in conversation with restaurateur and founder of Zero Foodprint, Anthony Myint, to chat through the personal and structural changes we can make to our food choices to better the climate. CHECK OUT: The impact of specific foods on the environment COMPOST: Even if your city doesn’t offer municipal pick-up DIG DEEPER: The science of regenerative agriculture with Anthony Myint

In Part 2, we begin with the decision to open MBC. Molly had known her friend Sommer Peterson since high school, and Sommer had a long history in her family with bowling. The idea was hatched in 2010, and on Jan. 1, 2011, the two signed their lease. Molly acknowledges help they got from joints like Albany Bowl and Serra Bowl and we pay homage to Sea Bowl in Pacifica, which had announced its closing the day before we recorded. They had looked at a couple other spots around The City before settling in the Mission. The location was formerly Centennial Electrical Distribution, and it needed lots of work right off the bat to get it ready to be a bowling alley. Molly is quick to acknowledge that the vision was there from the beginning, mostly from Sommer. From the outset, they paid special attention to service and detail, wanting people to feel that they didn't necessarily have to bowl to have a good time at MBC. The kitchen was another new aspect of running a business for Molly, and they got Anthony Myint of Mission Chinese Food as a food partner early on. They opened their doors in March 2012, 14 months after signing the lease. The conversation then touches on folks who've worked at MBC then gone on to open places of their own. The partial list includes: Victory Hall and Parlor, Casements (S3E47), Brass Tacks, North Light in Oakland, and Mothership. Then we talk about the pandemic. Molly's background in public health helped, and they used time when they had to close to the public to clean and paint. Because MBC needs all four elements—food, drink, bowling, and events—to operate, they didn't fully reopen until March 2021. Molly credits her crew, who she says were great through it all. We end this episode with a tease of something we're cooking up for late summer, and then Molly's thoughts on what a rebirth of San Francisco could look like. Photography by Michelle Kilfeather

Anthony Myint is an American restauranteur, chef, activist, author and food consultant. Anthony is mobilizing the restaurant industry to address the climate crisis by shifting acres from extractive to renewable farming practices.Please support this podcast by checking out Steward: https://gosteward.com/EPISODE LINKSZero Foodprint Website: https://www.zerofoodprint.org/Anthony Myint Wikipedia: https://en.wikipedia.org/wiki/Anthony_MyintPODCAST INFOApple Podcasts: https://podcasts.apple.com/us/podcast/regenerative-agriculture-club/id1589813038Spotify: https://open.spotify.com/show/3NcUjBj2OIXjjcQBV0rPv2?si=ruFlImdlTvK9NBkTh1ptOQRSS Feed: https://feeds.buzzsprout.com/1847147.rssYouTube: https://www.youtube.com/channel/UCqEOn-dUAkZxJzkzuRfs8ygOUTLINE:0:00 Introduction01:01 Anthony's path into the food scene?03:59 Chef culture and the food / climate change link06:15 Carbon farming09:04 Origins of Zero Foodprint17:14 Geographical of ZFP 18:22 Substantial pivots that you made during the pandemic20:09 What you found successful in terms of marketing outreach21:57 Basque Culinary World Prize23:11 Humanitarian of the Year25:05 Goals for the team in the next few years25:54 Where can we follow the team on all the work you are doing?GET IN TOUCHIf you would like to connect, I would love to hear from you. Feel free to email me at don@raclub.coPODCAST SOCIAL MEDIAFacebook: https://www.facebook.com/regenerativeagricultureclub/Instagram: https://www.instagram.com/regenerativeagricultureclub/LinkedIn: https://www.linkedin.com/in/donpdavidson/

To learn more, visit Zero FoodprintTo learn more about Restore Colorado, visit: https://www.zerofoodprint.org/restorecolorado 

We're taking a bit of a break this week, but we're re-running some of our best content in our absence. Did you know that every dollar invested in regenerative agriculture provides $40 in improved resilience, water conservation, farmer prosperity, and carbon removal? We're sharing our interview with Anthony Myint, founder of Zero Foodprint, where we talk about how community choice aggregation can revolutionize our food systems and mitigate climate change. Listen to The Optimist Daily Update with Summers & Kristy - Making Solutions the News!

April of 2020 was going to be a magical month for my restaurant. We had spent over a year working towards carbon neutrality and that was the month we were finally going to achieve it. Obviously my plans were derailed by the pandemic but, I've never lost sight of the importance of environmental responsibility. What I learned through that process was that it's possible to run a sustainable operation and be profitable. One of our key strategic partners was Zero Foodprint. In this episode, I chat with Anthony Myint, the director of partnerships at Zero Foodprint. In our conversation we get down to the nitty gritty, discussing what the move towards sustainability looks like as well as the associated costs, time commitments and, ultimately, the benefits. For more on Zero Foodprint go to https://www.zerofoodprint.org/ ________________________________ Sign Up for Our Weekly Newsletter Book time on Josh's personal calendar We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Anthony Myint is the founder of Zero Footprint, a nonprofit organization mobilizing the food world around agricultural climate solutions. Anthony’s prolific rise from line chef to wildly successful restaruantrepreneur endowed in him with a strong sense of responsibility to aid a struggling world. Since the resounding success of his first venture Mission Chinese Food and the birth of his first child, Anthony has turned his attention to the lifesaving possibilities of regenerative farming and carbon content soil management.

Did you know that every dollar invested in regenerative agriculture provides $40 in improved resilience, water conservation, farmer prosperity, and carbon removal? Today we welcome Anthony Myint, founder of Zero Foodprint, to the pod to talk about how community choice aggregation can revolutionize our food systems and mitigate climate change. Listen to The Optimist Daily Update with Summers & Kristy - Making Solutions the News!

Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.   Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more info on Zero Foodprint: https://www.zerofoodprint.org   Follow ZFP on Instagram: https://www.instagram.com/zerofoodprint/   Take advantage of the 15% off Perrier-Jouet Champagne EcoBox: https://www.perrier-jouet.com/en-ww   For more info on The Art of Plating: http://theartofplating.com   Sign up for our Newsletter: http://eepurl.com/g_Z1Bn   Follow The Art of Plating:  https://www.instagram.com/theartofplating/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Ask about our creative agency, FARE: https://madebyfare.com  

Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.

Anthony Eric Myint is an American restaurateur, chef, activist, author and food consultant based in the Mission in San Francisco, California. He is a founder of Mission Chinese Food, "The Perennial", Mission Street Food, Mission Cantina, "Mission Burger", "Lt. Waffle", and "Commonwealth Restaurant". Join us as we speak to him and learn about what he is doing.

What if every time you went out to eat you were helping farmers across the country to regenerate the land, restore soil and improve the quality and quantity of our food for generations to come? Today, Women's Equality Day, we're talking with Karen Leibowitz, the badass woman behind the James Beard Award-winning Zero Foodprint initiative, which she co-founded alongside husband and chef Anthony Myint. Zero Foodprint works to mobilize diners, chefs and growers to support regenerative agriculture practices across the food and agriculture industries. SHOW NOTES:Where to Find Zero FoodprintWebsite - https://www.zerofoodprint.org/Twitter - https://twitter.com/zerofoodprint Facebook - https://www.facebook.com/zerofoodprintInstagram - https://www.instagram.com/zerofoodprint/Learn MoreOne Fair Wage - https://onefairwage.com/Mad Agriculture - https://madagriculture.org/Kiss The Ground - https://kisstheground.com/Soil Centric - https://www.soilcentric.org/The Soil Will Save Us (book) - http://www.kristinohlson.com/books/soil-will-save-us Forthcoming children's book by author Ariel Lauren Wilson 

Katy Keiffer sits down with Anthony Myint, food industry veteran and founder of ZeroFoodprint about that organizations work with restaurants and their diners to invest in soil health in an effort to take powerful climate solution. Together with the state of California, ZeroFoodprint is enlisting those who eat to help revitalize our soil by contributing one percent of the cost of their meal to support carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN On Tour is powered by Simplecast.

Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurant owners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.

The dynamic couple behind the iconic San Francisco restaurant Mission Chinese share the story of how they came to collaborate with the State of California on a program that will make it easy for restaurant patrons to support farms and ranches that capture carbon in their soil.

Anthony Myint has been one of the leading restauranteurs using regenerative agricultural products in their food. He recently won the Basque Culinary World Prize for his efforts, and his activism—now more on the policy front—hasn't slowed down. Basque Culinary World Prize website The Perennial Farming Initiative

Chefs Duskie Estes and Anthony Myint join a live audience of Millennials to talk about the challenges, opportunities and future of the Bay Area’s culinary scene.

Description: There’s a crisis in the Bay Area’s restaurant scene. Join noted chefs, Anthony Myint and Duskie Estes, in conversation with Michael to explore how we might maintain our culinary Mecca. July 12th at Manny’s.

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change. Show notes… Favorite Success Quote or Mantra. "Feel free to get in over your head." "With great power comes great responsibility." In this episode with Anthony Myint, we discuss:  The power of social media to snowball an interesting story or movement. How you can use pop-ups to grow you brand. Putting yourself in the position to learn by doing. Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups. keeping your tribe informed by blogging or sharing what you're up to on social media. Donating to charity to build community. Going against the grain and not being afraid to stand out. The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts.  The impact restaurant can make on climate change by going carbon neutral.  Having the "if not use then who else" mentality.  What a "zero carbon footprint" restaurant is.  Here is a great video that dives much deeper into some of the topics covered today.  Today's Sponsor Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? openmindness. Altruistic approach to life.  What is your biggest weakness? Overcommitting.  What's one question you ask or thing you look for during an interview? Myint looks for a sense of humor. What's a current challenge? How are you dealing with it? Making ends meet. Share one code of conduct or behavior you teach your team. Follow the golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. Share an online resource or tool. Carbon Footprint Calculator  Story in the LA Times last week on Zero Foodprint http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurants can be a part of the renewable food system. We can have a delicious revolution Changing the system starts with you as an individual.  Contact Info Anthony@theperennial.com  Zero Food Print Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!  

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

Perennial means present at all seasons of the year and Karen Leibowitz and her husband Anthony Myint have been working towards initiatives that encourages the removal of carbon from our atmosphere through food. But not just any food, a sustainable food system that accounts for everything including how something is grown and the positive contributions this can supply to the environment and the way every part is used in meals and the energy expensed in creating a meal at the restaurant. The Perennial restaurant in SF uses initiatives like Kernza, a perennial grain that draws carbon out of the atmosphere year-round, at their restaurant. It's incredible to hear how they've accounted for everything in designing their business and how they're working to influence other restauranteurs. -- Resources mentioned in this episode: Soil Solutions Draw Down -- Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. Thank you to everyone who came to our screening of WASTED! last week Tuesday. There were over 100 people at the event and the event could not have been a success without each and every one of you. So THANK YOU for your support. We're dreaming up our next big event! If you've got something you want to learn about, a space you'd like to let us use, or a business you think we should partner with, reach out and let me know! Barbara@trashybeauty.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Anthony Myint, a world-class restaurateur behind Perennial in San Francisco, talks about how we choose to eat our food can actually reverse global warming.

Anthony Myint, founder and head chef of SF's innovative street food pop-up, talks about his story, trends in food, and running a pro-social business.