Anthony Myint

Executive Director, Zero Foodprint

Anthony Myint works to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. He is also a chef, who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He has co-founded many restaurants and restaurant-adjacent projects, including: Mission Street Food, Mission Chinese Food, Mission Cantina, Mission Burger, Lt. Waffle, Commonwealth, and The Perennial. Anthony was nominated for a James Beard Award for Outstanding Restaurateur in 2019 and won the Basque Culinary World Prize for 2019-20.

Energy

Food

Resilience

Live Event Appearances

Past event

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 prominent San Francisco chefs are using their high-end restaurants to illustrate how innovative grazing and growing practices can cut carbon pollution. They want chefs and their clients to know the foodprint of their choices and consider the impacts. But they are not preachy vegans who think cows are evil.

Podcast Guest Appearances

Climate Smart Agriculture with Secretary Tom Vilsack

From tilling soil to fertilizer use to belching and farting cows, agriculture is a major climate polluter, responsible for around 11 percent of U.S. emissions. Conventional farming aims to maximize crop production using practices that contribute carbon to the atmosphere.

“For 60 years, the message that's been conveyed to farmers across the United States has been, you've gotta produce more. You've gotta produce more,” says Tom Vilsack, U.S. Secretary of Agriculture, a role he also held for eight years under President Barack Obama.