Part 3 of the TED Radio Hour episode The great food rescue
What is a restaurant's role in food sustainability? Chef and climate activist Anthony Myint is giving restaurants and their customers a more direct way to support regenerative farming.
About Anthony Myint
Anthony Myint is the executive director of Zero Foodprint, a non-profit that collaborates with the food service industry and regional governments to support farmers and foster healthier farming practices.
He is also a chef, winning the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the cofounder of Mission Street Food and The Perennial. He is currently on the Board of Trustees for the James Beard Foundation.
This segment of the TED Radio Hour was produced by James Delahoussaye and edited by Sanaz Meshkinpour. You can follow us on Facebook @TEDRadioHour and email us at TEDRadioHour@npr.org.
Web Resources
Related TED Bio: Anthony Myint
TED Talk: How to Get Better at the Things You Care about
TED Talk: Is cultivated meat the future of food?
Related NPR Links
One restaurant has a way to fight food waste: Making food out of 'trash'
Is getting food delivered worse for the climate? Sometimes it's better
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