Lucky Peach editor-in-chief Chris Ying talks about Zero Foodprint, the not-for-profit he co-founded with emissions specialist Peter Freed and restaurateur Anthony Myint, of Mission Chinese Food, which helps restaurants eliminate their carbon footprint.
In their quest to prove that restaurants can actually help the environment, Ying and co. want to do three things: develop a set of best practices for businesses to follow, work with restaurants to (easily and affordably) transform their operations, and offer certification to those establishments that have gone through the Zero Foodprint process.
This is an update on the project from MAD4. You can view the original announcement, from MAD3, here.
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