Will Going Carbon-Neutral Be the Next Big Trend in the Food World? | TakePart
The Taiwanese clams at San Francisco’s Mission Chinese Food. (Photo: Wally Gobetz/Flickr)
Two famed restaurants, Noma and Mission Chinese, cut emissions with help from the nonprofit Zero Foodprint.
By: Willy Blackmore, TakePart’s Food editor.
“It’s a major environmental improvement if people choose that fried chicken sandwich,” Myint told Eater SF, “and I don’t think anybody thinks about it as like, ‘Oh man, that burger is four times worse for the environment.’ ”