“There are a lot of things that can be done to reduce food’s carbon footprint. The Zero Menu is a great way to display concrete efforts. They already have fish coming from local fishermen and the restaurant bakes its own bread, but they could use even more local suppliers and pay more attention to emissions caused by different foods and their transportation.
Adopting a zero waste mentality helps too. Practices can be rethought, the amount of packaging reduced and they could start using new kind of composters that turn waste into soil in less than 24 hours. They could grow their own food, perhaps in vertical gardens that use considerably less water.”
– Carina Sundqvist, SOLVED