Zero Foodprint For funding "collective regeneration"

EVERY DAY, Americans spend hundreds of millions of dollars on food, yet very little of that money directly changes how food is grown.

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But in recent years, a small yet growing fraction of such transactions—at select restaurants, markets, cafés, and coffee shops—have started actively financing efforts to make farming more sustainable, thanks to the work of Zero Foodprint (ZFP). Former restaurateurs Anthony Myint and Karen Leibowitz (of Mission Chinese Food) shifted the focus of their four-year-old nonprofit in 2019 after realizing that their latest venture—a “closed loop” restaurant called the Perennial—wasn’t moving the agricultural needle. “We’d been trying to change farming by changing eating,” Myint says, “when we should just try to change farming.”