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Could a menu at a fancy restaurant be a map for solving the climate challenge?

Welcome to Climate One, changing the conversation about energy, economy, and the environment.

Climate One conversations with oil companies and environmentalists, Republicans and Democrats,

are recorded before a live audience and hosted by Greg Dalton.

I'm Devon Strollovich. A handful of prominent chefs are using their high-end restaurants

to show how innovative grazing and growing practices can cut carbon pollution and create unique dining experiences.

I have three restaurants. I'm not trying to make something that look like a steak fruit and it's not a steak

fruit.

It's just like, have something else to offer you.

Dominique Cren is chef and owner of Atelier Cren in San Francisco, which received two coveted

Michelin stars.

She's won numerous other awards and was featured on the Chef's Table documentary series on Netflix.

Kren was on the ground floor of the Farm to Table movement, which emphasized food that's local, seasonal, fresh and nutritious.

Farm to Table 2.0 should incorporate all the best things of that, but I think it really needs to be focused on healthy soil as the world's most practical climate solution. Anthony Mint is executive chef

and co-owner of the perennial. He's also a partner in Mission Chinese Food and Commonwealth,

a Michelin-starred restaurant. In working toward restaurant sustainability, Mint made

environmentalism and deliciousness his top priorities. Everyone is trying to move in a direction

where their food is better for us, right?

And in the process of doing that, they will make the environment better as well.

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