Fine Dining Has a Horrible Carbon Footprint. These Chefs Are Fighting Against It

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Read full article By K Krader & R Vines @bloomerg Illustr. Alvin Fai

Far-away ingredients have been pushed off these high-end menus in favor of produce grown with graywater and dishes composed from food scraps.

Fine dining can be a drag on the climate. Think of all the air miles logged to fly in far-flung ingredients; the land and water devoted to raising agriculture and meat; the enormous amounts of kitchen waste. Yet some chefs and restaurant owners are going to extraordinary lengths to make food that helps counteract the industry’s huge carbon footprint. They’re changing the way kitchens are run, turning to soil-enhancing grains like millet, making elegant sushi with local fish, and throwing out their garbage cans as they eliminate waste. From crafting hummus from beer keg runoff to sourcing rice from fields that double as home for migrating birds, these chefs are showcasing innovative ways to cook in a warming world. Here are the dishes that demonstrate how they’re doing it.

Moe information @ https://www.bloomberg.com/features/2020-chefs-fighting-climate-change/

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Posted on

March 13, 2020

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