When Karen Leibowitz and Anthony Myint of the wildly popular Mission Chinese Food decided they wanted to start a restaurant that focused on sustainability, they thought most of what that would mean would be conservation — getting food locally, reducing waste, and being careful with their packaging.
But then they started talking to people like Wes Jackson, president of The Land Institute.…
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Source: https://archives.sfweekly.com/foodie/2016/08/02/tackling-food-and-climate-change-with-the-founders-of-mission-chinese-food-and-the-perennial
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