Can climate-friendly cuisine help save the planet? Welcome to Zero Foodprint week

No one was surprised that the cows were a major culprit. But quail eggs? That was unexpected.

When the fashionable San Francisco eatery In Situ did a top-to-bottom review of its carbon footprint, they found a lot of issues. That was the point.

Now it is among 60 restaurants promising a carbon-free dining experience this week. Why? Because this is San Francisco, and chefs want to ensure that Gov. Jerry Brown’s global climate summit is fit for foodies, complete with esoteric menus worth a cameo on “Portlandia.”

But the movement is no joke. Food is fast emerging as one of the more intractable — and overlooked — climate problems. Hence Zero Foodprint week.

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