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The San Francisco restaurant redefining what sustainable eating can mean

March 24, 2016 - Uncategorized

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The Perennial started with a lofty goal: To become the most sustainable restaurant in the world. Additionally, owners Anthony Myint and Karen Leibowitz wanted to take sustainable far beyond the reclaimed wood and recycled mason jars of so many restaurants before and create a closed-loop food system

Described as ‘progressive agrarian,’ the restaurant breaks the traditional restaurant mold and stands out as a model for the future of eating

Watch as Myint and Leibowitz and Head Chef Chris Kiyuna speak about their mission, where they find inspiration and how they’re constantly questioning the established way of doing things. Read more…

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Source: Mashable

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