535: How Restaurants Could Be the Solution to Climate Change with Anthony Myint

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change.

Show notes… Favorite Success Quote or Mantra.

"Feel free to get in over your head."

"With great power comes great responsibility."

In this episode with Anthony Myint, we discuss: 

• The power of social media to snowball an interesting story or movement.
• How you can use pop-ups to grow you brand.
• Putting yourself in the position to learn by doing.
• Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups.
• keeping your tribe informed by blogging or sharing what you're up to on social media.
• Donating to charity to build community.
• Going against the grain and not being afraid to stand out.
• The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts. 
• The impact restaurant can make on climate change by going carbon neutral. 
• Having the "if not use then who else" mentality. 
• What a "zero carbon footprint" restaurant is. 

Here is a great video that dives much deeper into some of the topics covered today. 

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • openmindness.
   • Altruistic approach to life. 
2. What is your biggest weakness?
   • Overcommitting. 
3. What's one question you ask or thing you look for during an interview?
   • Myint looks for a sense of humor.
4. What's a current challenge? How are you dealing with it?
   • Making ends meet.
5. Share one code of conduct or behavior you teach your team.
   • Follow the golden rule.
6. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   1. Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming.
7. Share an online resource or tool.
   1. Carbon Footprint Calculator 
   2. Story in the LA Times last week on Zero Foodprint
      http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html
8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   1. Restaurants can be a part of the renewable food system.
   2. We can have a delicious revolution
   3. Changing the system starts with you as an individual. 

Contact Info

Anthony@theperennial.com 

Zero Food Print

Thanks for Listening!

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Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time!

 

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