The fight against climate change is now being played out at the table. American chef Anthony Myint works to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. He received the 2019 Basque Culinary World Prize for his work with Zero Foodprint, a nonprofit organization he co-founded with partner Kara Leibowitz that empowers people across the food system to directly fund farm projects that draw carbon out of the atmosphere.
Organization
Zero Foodprint
Zero Foodprint (ZFP) is a non-profit organization working to restore the climate, one hectare at a time. Working with business, government and individuals across the food system, the organization is transforming the way economic resources are generated and distributed equitably to farms. By directly funding projects that extract carbon from the atmosphere and store it underground, Zero Foodprint is helping to create better food, thriving farms and a restored climate. The American initiative is also present in the Asian and Nordic regions.
