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Zero Foodprint Together for sustainable food and healthy soils
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The word climate change has not really done justice to the whole problem for quite a long time now. Climate emergency or climate catastrophe is more appropriate - we and the Earth have a big problem, it is the biggest catastrophe of our time.
When it comes to global warming, many people think in particular of CO2 emissions from the transport sector or industry. The fact that the way we eat also has a major impact on global warming is not on many people's minds. Yet our current food system and the way we produce, process and consume food is one of its main causes.
This is where the Greentable Initiative Zero Foodprint (ZFP) comes in. Together with restaurateurs and their guests, the initiative makes it possible to contribute to climate change at the same time as enjoying a meal in a restaurant - and to do so as simply and as low-threshold as possible with a few cents of the restaurant bill.
Zero Foodprint advocates for a change in gastronomy: the choice of electricity provider or materials used, less waste, waste of food thanks to better calculation and especially the promotion of better soils. and sustainable agriculture.
Regenerative agriculture focuses on the soil. It focuses on improving and building up soils and biodiversity and creates the optimal conditions for soils to regulate themselves. According to Zero Foodprint, this makes the biodiversity more resilient and more productive.
Another advantage of regenerative agriculture is that it has the capacity to store carbon on a massive scale. Direct financing of carbon storage has been proven to be an effective solution to combat global warming.
MEP and chef Sarah Wiener, who is heavily involved in this segment, for example, is enthusiastic about the simple concept: "With only 1% of our restaurant bill, Zero Foodprint supports farms in switching to regenerative agriculture and thus ensures healthy soils, good food and a better climate. This is true from Table to Farm!"
The non-profit organisation Zero Foodprint was founded in 2015 by restaurateur Anthony Myint and Lucky Peach editor-in-chief Chris Ying. The original goal was to support chefs, restaurants and food businesses in reducing their carbon footprint, to guide them on the path to carbon neutrality and to make the food service industry more sustainable.
Since 2019, the focus has increasingly been on establishing a renewable food economy. "Restaurants and their guests can take small steps that add up to a real, positive impact. By joining forces, we can create a direct path to real climate solutions," says Executive Director at Zero Foodprint Karen Leibowitz.
This year, on the occasion of the Berlin Food Week 2021, the non-profit organisation is also launching its work in Germany. Let's do it - also in the food industry!
