Giving Compass' Take:

• By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.

• How can donors help support carbon farming practices? 

• Here's another article on how farming and soil can trap carbon. 

Restaurants have always played a large role in shaping how eaters view food. They help remind consumers how food is produced and where it comes from. Their influence can sometimes bring about green trends in cooking and no-waste practices, but the full potential of the industry to help create a more renewable food system is yet to be realized. Zero Foodprint is an organization aiming to tap into that potential of restaurants to educate consumers. Food Tank had the chance to talk to Anthony Myint, co-founder of Zero Foodprint and iconic restaurants such as Mission Chinese Food, Commonwealth Restaurant, and The Perennial.

“We’ve always believed that restaurants could do more than serve food,” Myint says to Food Tank. “The restaurant industry is by far the biggest sector in the food system at US$799 billion in the United States—larger than farming and retail. And more than just financial capital, I’d argue that chefs have the most cultural capital and agility as well.” Zero Foodprint is all about redirecting a small fraction of that capital to help fund the transition towards regenerative agricultural practices, and many world-renowned chefs have already signed on.

Read the full article on how restaurants are helping drive carbon practices by Douglas Donnellan at Food Tank.