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We can only have a zero carbon food system if we work with like-minded partners equally committed to decarbonizing, and support our suppliers in improving their agricultural practices. Of particular importance are investing in soil health and regenerative agriculture, and replacing fertilizer use with more methane digesters for dairy a fancy name for a machine that converts cow waste into energy. Today, few food businesses make decisions based on these impactful practices, partially due to a lack of access to this type of data.

To bridge this gap, we commissioned carbon assessments of some of our specific suppliers to look at the fine print, like how much feed they use and how they handle manure. This helped us calculate an accurate carbon footprint for each of our menu items. Some suppliers, like women-owned blue cheese makers Point Reyes Creamery in Northern California, are exceptionally efficient, practicing water conservation, land erosion control, and carbon sequestration. Their cheese comes from cows born and bred on a pristine pasture, and they process manure through a state of the art methane digester.

Bottom line: How we source matters. A lot. But with the meat and dairy industries accounting for about Additionally, we have added a formal carbon impact measurement step to our menu evaluation process. When we talk about building, we mean everything from the physical infrastructure of a restaurant to the power and energy we use to keep it running. We are still in the process of going much deeper here — conducting an extensive assessment of the entire resource and development pipeline — but priority initiatives are optimizing building materials from construction to furniture, investing in clean energy, and double clicking into more granular decisions around things like industrial equipment and refrigeration.

Bottom line: With restaurants across the country and many more in the works, how we physically show up in our communities will have a significant and measurable impact on our road to carbon reduction. Today, with the future of the planet at stake, these words have never rang more true. Food sourcing: Our biggest area of opportunity is how we choose to source our food.

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Chicken Chimichurri Bright and herby chimichurri coats blackened chicken and zesty asparagus for flavor as magical as spring itself. Online only. Online only V.