Instead of being part of the climate change problem, food can be part of the solution. Chef Anthony Myint firmly believes this and is popularizing conscientious restaurant operations by sharing information and tools that have a positive impact on the environment. A key figure in San Francisco’s gastronomic scene through restaurants such as Mission Chinese Food, this chef is co-founder of ZeroFoodprint, a non-profit organisation that work with restaurant owners to drastically reduce –or even completely eliminate- the carbon footprint generated by their operations. ZeroFoodprint assesses all the restaurant operations that generate greenhouse gases, including the type of ingredients used and their transport and handling, the use of energy and waste management; and based on the diagnosis proposes a plan with alternatives to improve their efficiency without economic losses. Teaching by example, in 2016 Myint opened The Perennial, a restaurant designed from the ground up to avoid having any environmental impact. He also co-founded The Perennial Farming Initiative to raise awareness about the benefits of progressive agriculture. In 2018, 178 restaurants around the world -including prestigious establishments such as El Celler de Can Roca and Mirazur- committed to this environmental movement by offsetting their emissions on Earth Day. Next Septembre, Mynt hopes to call attention during the Global Climate Action Summit by engaging an important number of restaurants on a call to act.