The Sciences

Eating Better & ZeroFoodprint

Science & FoodBy Science & FoodMay 5, 2016 2:00 PM

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Is the way we're eating going to bring about the end of the world? ponders Michael Pollan in an article for Lucky Peach, as he delves into the history and politics of food consumption, the source and amount of energy used for food production, and how food science could lead the movement for better eating. Back in 2014, the non-profit ZeroFoodprint was founded to tackle some of these issues in the foodservice industry, specifically climate change. Find out what the founders (Chris Ying, Chef Anthony Myint, and Peter Freed), who will be headlining our last 2016 public lecture, "Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint", have accomplished in the past 2 years and their future goals for ZeroFoodprint.

How Food Science Might Fix Years of Bad Eating

– Lucky Peach

Zero Foodprint Reveals Next Moves in Plan to Save the World From Climate Change

– Eater SF

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