His culinary vocation was always marked by social and ecological activism. In the various restaurants in which he worked in the early years of his career, a large proportion of the profits went to social causes and environmental commitments, but that was just the start of what was to come.
His studies about how the Earth’s biomass affects the food chain astonished him – fertilisers that destroy the soil, fuel used to carry food back and forth. His conclusion was clear: capitalism is anti-nature. Most crops grow on unhealthy soil. The main problem lies in the food production process. The solution needs to focus on the recovery of degraded soils by responsibly growing organic crops, the so-called regenerative farming.
Myint has become one of the most influential thinkers in cuisine today, and advocates that the soil can save the earth. “A 2% increase in carbon in the subsoil of our planet would compensate for greenhouse gas emissions”, he states.
And that’s what his ZeroFoodprint foundation is working on, advising restaurants in different parts of the world, helping them to calculate and minimise the impact of their activity without affecting their costs and profits. Chefs such as Enrique Olvera or René Redzepi are already committed to this movement. But he also asks restaurant customers to get involved, choosing firms that are involved in the regeneration of our planet’s soils.
Today there are 25 restaurants with a neutral carbon footprint. Let’s hope the number will soon grow.