Through conviction, persistence and creativity, Anthony Myint uses cooking to tackle one of the most pressing challenges in today’s global society: climate change. Based in San Francisco, he directs initiatives such as ZeroFoodprint that draw attention to the environmental impact of restaurants and provides tools for chefs to reduce or eliminate their businesses’ carbon footprint, regardless of location. Over 30 influential restaurants from around the globe, such as Benu and Noma, have applied this methodology. Meanwhile, his The Perennial Farming Initiative promotes sustainable agriculture practices.
“The concept of global warming can be paralyzing. It’s so vast and distant that it’s hard to prioritize, and this is especially true for chefs who are already worried about whether their dishwasher is showing up for work, if their orders are coming, or how to make payroll this month. But chefs care about climate change and have a can-do attitude. Action is now more important than ever before.”