Mettā restaurant photo
Photos credit: Mettā.

In Brooklyn, a neighborhood restaurant called Mettā opened last year. Diners come for meats cooked over a wood fire, pickled vegetables, and cocktails with ingredients like spiced cherry brine and black pepper.

But co-owner Henry Moynahan Rich is devoted not only to creative cooking and bold flavors. He’s also committed to reducing carbon pollution.

Rich: “We made the commitment with this restaurant that if we couldn’t afford to fully offset the carbon cost of our operating, we didn’t want to be open.”

'If we couldn't afford to fully offset the #carbon cost of our operating, we didn't want to be open.' Click To Tweet

For starters, Mettā only uses electricity from renewable sources. But Rich says growing, transporting, and preparing food also produces a lot of carbon emissions.

So to offset that impact, Mettā invests in projects to reduce greenhouse gas emissions, such as methane digesters that capture the methane from animal waste and convert it to electricity.

It costs money to make these changes, but for Rich, the expense is worth it.

Rich: “It seemed to me just ethically a requirement to cover one’s footprint if you’re working in this industry that is responsible for much of global warming.”

Reporting credit: ChavoBart Digital Media.
Image graphic: Created by David McCarthy.

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