Anthony Myint

Chef and Co-owner, The Perennial

Anthony Myint is Chef and co-owner of The Perennial where he channels his passion for fighting climate change into cooking. He is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder of the non-profits Zero Footprint and The Perennial Farming Initiative.

Myint is all about affirmative solutions to climate change and has gradually become more comfortable in his role as activist-chef-restaurateur-handyman-businessman.

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.