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Fighting climate change with delicious food and drinks


Fighting climate change with delicious food and drinks

 

 

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Fighting climate change with delicious food and drinks


Fighting climate change with delicious food and drinks

 

 

Food Can Reverse Climate Change

Agriculture can turn atmospheric carbon into healthy soil and The Perennial supports farmers and ranchers who employ regenerative practices. We bake bread daily made with a perennial grain, we butcher in-house as part of a climate beneficial nose-to-tail meat program and we operate an aquaponic greenhouse to utilize food waste and explore the culinary potential of urban farming.

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Food & Drinks


Food & Drink

Food & Drinks


Food & Drink

Head Chef Chris Kiyuna (2017 San Francisco Chronicle Rising Star Chef) strikes a balance between sophistication and satisfaction with a menu that showcases vegetables from our greenhouse and local farms, seafood grown or caught sustainably, and pastured meat from ranches that prioritize ecology, animal welfare and carbon farming. We also feature bread baked daily with the perennial grain Kernza. Sample menus are available here

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Projects


Projects

Projects


Projects

Eating is an agricultural act and The Perennial is part of a larger movement to make delicious food part of the climate solution. At the restaurant we are creating a market for climate beneficial ingredients and our non-profits are working to make restaurants part of the climate solution.