This green restaurant is one part eatery and one part environmental lab. The yet-to-open San Francisco restaurant is committed to addressing climate change, which can be difficult within the not-so-sustainable food industry. Currently seeking finances on crowdfunding site Kickstarter, The Perennial is looking to build an aquaponic greenhouse.
The Perennial's menu is carefully sourced, from carbon farmed beef to Kernza grain bread. Food scraps will be recycled and the amenities will be energy efficient. The "lab for environmentalism" will also serve as an incubator for eco approaches to food.
Anthony Myint and his wife Karen Leibowitz will be opening the new green restaurant. The couple also have non-profit called Zero Foodprint dedicated to helping other restaurants make their establishments more environmentally friendly.
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