Perennial means present at all seasons of the year and Karen Leibowitz and her husband Anthony Myint have been working towards initiatives that encourages the removal of carbon from our atmosphere through food. But not just any food, a sustainable food system that accounts for everything including how something is grown and the positive contributions this can supply to the environment and the way every part is used in meals and the energy expensed in creating a meal at the restaurant.

The Perennial restaurant in SF uses initiatives like Kernza, a perennial grain that draws carbon out of the atmosphere year-round, at their restaurant. It's incredible to hear how they've accounted for everything in designing their business and how they're working to influence other restauranteurs.

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Resources mentioned in this episode:


Soil Solutions
Draw Down


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