How SF Restaurateurs are Taking Extra Steps to Keeping our Environment Healthy

Morrel Mushrooms, Fava Bean and Nettle Porridge, Fermented Carrot, Black Walnut, Pickled Carrot at Commonweath | YELP, Michael U. 

Morrel Mushrooms, Fava Bean and Nettle Porridge, Fermented Carrot, Black Walnut, Pickled Carrot at Commonweath | YELP, Michael U. 

Locally-sourced ingredients are popping up all over the nation on menus. It has even become trendy to offer eco-conscious dishes. But to the minds behind SF's Mission Chinese Food and Commonwealth, Anthony Myint and Karen Leibowitz this is much more than a trend– they aim to make as little of a carbon footprint with their restaurants as possible. Their restaurants are not only featuring farm to table dishes, but they are taking their eco-friendly restaurant practices to the next level. Some of these practices include aquaponics, raising both aquatic animals and plants in water and carbon farming.

The restaurateurs have teamed up with organizations with similar missions, including Zero Footprint. They are hoping to develop a successful restaurant model that other restaurants will eventually aim to copy. Read More