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 leads 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. Through The Perennial Farming Initiative, Myint has joined forces with the state of California to support sustainable agriculture practices.
