The developing program is an expansion of efforts by Perennial Farming Initiative, the culinary nonprofit run by Myint and his wife, Karen Leibowitz. As part of its work to fight climate change, the organization measures a restaurant’s carbon footprint through a top-to-bottom assessment of its ingredients and energy use and other operations. It then identifies ways to reduce emissions, such as switching to renewable electricity or sustainably raised beef. The restaurant pays for greenhouse gas-cutting projects to offset their remaining emissions until they are declared “Zero Foodprint.”

Source: Los Angeles Times April 24, 2019 22:07 UTC