This restaurant duo want a zero-carbon food system. Can it work?

The pièce de résistance was serving meat with a dramatically lower carbon footprint than normal. Every pound of beef produced today by modern farming generates, on average, the equivalent of 22 pounds of carbon dioxide (known as CO2e). Thanks to ranching techniques used by The Perennial’s suppliers, one pound of beef is offset by 45 pounds of carbon sequestered in the soil. It was enough for a steak to cancel its own footprint, and then do the same for the beef tacos at a restaurant down the street.

Their trick was carbon farming. Myint and Leibowitz had linked up with a ranch in nearby Marin County, one of a handful in a pilot project in California pioneering a method that is said to dramatically reduce emissions. 

Between machinery, fertilizer, and animal waste, modern agriculture is a horrible carbon emitter. But so-called carbon farms practice techniques like managed grazing, compost applications,

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