Zero Foodprint: Volunteering for Carbon Accountability in the Kitchen

At Preux & Proper, we voluntarily joined Zero Foodprint and climate consultancy 3Degrees to complete a comprehensive carbon footprint audit—one of only 80 restaurants worldwide to take part in this pioneering effort.

Led by James Beard Award–winning chef and food systems innovator Anthony Myint, the audit provided a full-spectrum analysis of our restaurant’s greenhouse gas emissions—measuring 395 metric tons of CO₂e across sourcing, energy use, waste management, and operations.

This wasn’t about recognition—it was about responsibility.

By participating in the audit, we not only received vital data that helped us reduce our own environmental impact, but also contributed to the development of Zero Foodprint’s evolving model—a model that continues to shape how the restaurant industry approaches climate solutions and regenerative agriculture.

This experience has deeply informed our sourcing decisions, waste protocols, and long-term sustainability goals. We believe that chefs have a role to play in addressing the climate crisis—and that starts with understanding the footprint we leave behind.

We’re proud to be part of the growing movement of chefs and restaurateurs using our platforms to build a better food future—one metric ton at a time.