Anthony Myint believes that you can use food to fight climate change.

The San Francisco chef has a new project in the works. In January, Myint hopes to formally launch Restore California, a joint initiative with the State of California that will enlist the golden state’s restaurant industry to support climate-beneficial farming practices.

“If you can imagine a scientist at Exxon discovering a fuel additive that made it so burning gas had no emissions and in fact it subbed emissions out of the atmosphere to make more gas, that would be an amazing discovery,” Myint says. “In some ways, it feels like food and farming are actually offering that same opportunity to actually solve and reverse the problem and almost nobody is aware of it or taking advantage of that opportunity.”

Participating restaurants will add an optional one-percent surcharge to customer’s bills. Customers will be able to choose whether to pay the surcharge, and these funds will go directly to Californian farmers implementing practices that will sequester carbon.

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