PROJECTS

The Perennial was founded with a mission to chart a more sustainable path for the restaurant industry.  Our 2017 Annual Benefit Report presents a look back on The Perennial’s second year.  We're proud of the many ways we have lived up to our environmental and broader public benefit goals, and we are also aware that new opportunities to put our principles into practice are always emerging. Many of our finding were drawn from the environmental impact analysis performed by Zero Foodprintif you're interested in all the nitty-gritty details, please take a look at that report as well. 

A restaurant, like the world itself, can always use some improvement. We are looking forward to another year of moving toward our admittedly idealistic goals. Please come visit us and talk about sustainability with us in person!

  C ARBON FARMING    Cattle are known for producing methane, but a new form of ranching utilizes compost and managed grazing to sequester carbon and promote perennial plant growth. The Perennial is proud to serve climate beneficial beef produced by Stemple Creek Ranch using the carbon farming protocol developed by The Carbon Cycle Institute. (Great article on the background and bigger picture of this work from The New York Times   here  .)

CARBON FARMING

Cattle are known for producing methane, but a new form of ranching utilizes compost and managed grazing to sequester carbon and promote perennial plant growth. The Perennial is proud to serve climate beneficial beef produced by Stemple Creek Ranch using the carbon farming protocol developed by The Carbon Cycle Institute. (Great article on the background and bigger picture of this work from The New York Times here.)

Farm to Fork SF on carbon ranching at Stemple Creek and True Grass Farms, with The Perennial.

   Perennial farming initiative    About six months after opening The Perennial, we launched a non-profit sister organization to support progressive agriculture from the production side. Our projects include compost drives for carbon farming, connecting farmers interested in regenerative grains, and connecting aquaculture with agriculture to create aquaponic systems.   Please visit our website   for more information and to   contribute to our efforts to fight climate change through food.   

Perennial farming initiative

About six months after opening The Perennial, we launched a non-profit sister organization to support progressive agriculture from the production side. Our projects include compost drives for carbon farming, connecting farmers interested in regenerative grains, and connecting aquaculture with agriculture to create aquaponic systems. Please visit our website for more information and to contribute to our efforts to fight climate change through food. 

  PERENNIAL GRAINS   Kernza is the first new crop in 3000 years, developed through natural breeding by The Land Institute as a potential replacement to conventional wheat and a way to shift agriculture towards perennial polycultures instead of annual monocultures. We bake bread daily with Kernza and serve beer made with Kernza, called Long Root Ale. 

PERENNIAL GRAINS

Kernza is the first new crop in 3000 years, developed through natural breeding by The Land Institute as a potential replacement to conventional wheat and a way to shift agriculture towards perennial polycultures instead of annual monocultures. We bake bread daily with Kernza and serve beer made with Kernza, called Long Root Ale. 

"Chefs for Soil" draws attention to the importance of soil health! Chefs are in an unique position to build demand for a food system that "draws down" carbon from the atmosphere and stores it in the soil where it does nothing but good! Learn more at www.healthysoilguide.com

Video: "Soil Solutions to Climate Problems." Produced by Soil Solutions and narrated by Michael Pollan.

The Perennial + Regenerative Agriculture video by Kiss The Ground.

  AQUAPONIC GrEENHOUSE   Aquaponic agriculture raises plants and fish in a mutually beneficial system. It uses one tenth the amount of water and is four to six times more productive per unit of land than soil-based farming. The Perennial operates a 2000-square-foot aquaponic greenhouse in Oakland that converts food scraps from the restaurant into food for fish which in turn fertilize our vegetable and herb production. We hope our project will encourage similar closed-loop urban farms.   >>MORE

AQUAPONIC GrEENHOUSE

Aquaponic agriculture raises plants and fish in a mutually beneficial system. It uses one tenth the amount of water and is four to six times more productive per unit of land than soil-based farming. The Perennial operates a 2000-square-foot aquaponic greenhouse in Oakland that converts food scraps from the restaurant into food for fish which in turn fertilize our vegetable and herb production. We hope our project will encourage similar closed-loop urban farms. >>MORE

More about Aquaponics from the PBS NewsHour.

   zeRO Foodprint     The Perennial is a for-profit business with a non-profit partner:  Zero Foodprint.  The goal of Zero Foodprint is to help restaurants lower and offset their greenhouse gas emissions by offering environmental impact assessments and recommendations, and then facilitating fundraisers to purchase food-related carbon offsets. Our co-founder Anthony Myint has been working with Chris Ying (Editor in Chief of  Lucky Peach ) and Peter Freed (enviromental consultant) to develop a charter group of restaurants to participate in Zero Foodprint.

zeRO Foodprint

The Perennial is a for-profit business with a non-profit partner: Zero Foodprint. The goal of Zero Foodprint is to help restaurants lower and offset their greenhouse gas emissions by offering environmental impact assessments and recommendations, and then facilitating fundraisers to purchase food-related carbon offsets. Our co-founder Anthony Myint has been working with Chris Ying (Editor in Chief of Lucky Peach) and Peter Freed (enviromental consultant) to develop a charter group of restaurants to participate in Zero Foodprint.

 We are proud to have been certified as a  San Francisco Green Business  INNOVATOR (one of only four in the city, and the only restaurant). 

We are proud to have been certified as a San Francisco Green Business INNOVATOR (one of only four in the city, and the only restaurant).