Sustainability is a word we often hear these days, especially in the restaurant industry. When it comes to food, notable chefs globally are trying to change the game, from the way they source ingredients to how they prepare, cook and process the waste.
Indeed, within the food industry, the concept of sustainability focuses on how eateries are reducing their waste streams, minimizing their impact on the environment and committing to clean energy methods. Over the last few years, more and more professional cooks are whipping up new ways to fight the consequences of climate change and global warming.
One such trailblazer is San Francisco-based chef Anthony Myth. As a winner of the Basque Culinary World Prize, Myth has been celebrated for demonstrating gastronomy's positive impact in fields such as culinary innovation, health, nutrition, education, the environment, and social and economic development. His ZeroFood Print project provides guidelines to chefs and restaurateurs from all over the world on ways they can go carbon-neutral, from sourcing ingredients locally to donating one dollar per dine to help fund the transition to regenerative agriculture.
Another example is The Chef's Manifesto, industry guidelines designed by more than 150 chefs around the world, which was launched in 2018 at the EAT Forum in Stockholm. Related to the United Nations' global goals, it identifies actions for cooking food without cooking the planet, including a recipe database, "Cooking the Manifesto", which is aimed at eating sustainably.
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