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, co-owner of The Perennial, 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.
August 23rd, 2018