Knowing Is Half the Battle
MAD3, Environment & Sustainability, Chris Ying & Peter Freed,
At MAD 3, Lucky Peach editor-in-chief Chris Ying and sustainability consultant Peter Freed take a look at the carbon emissions of two well-known restaurants — Noma in Copenhagen and Frankies 457 in Brooklyn — to emphasize how the operations of a restaurant can affect the environment. And it turns out that very often, simple measures can be taken for an establishment to reduce its carbon emissions.
