©2018 Breakthrough Institute 

CONTACT US
  • White Facebook Icon
  • White Twitter Icon
  • White YouTube Icon
San Francisco, CA

San Francisco, California - United States

Six courses with a story to tell...

MENU

The Sustainable Gastronomy menu is a collaboration between Ted Nordhaus, the founder of the Breakthrough Institute and a leading global thinker on food, energy, and the environment, and Alex Tishman, executive chef for Big City Chefs.

 

Featured products include apples that don’t brown, fish farmed in novel systems and sustainably raised feedlot meat, wine produced without grapes, precision-grown high-yield rice and, yes, the lowly supermarket tomato. Each has a story to tell, about sustainability and the culinary qualities that high tech, high productivity products offer chefs and diners.

FEATURED INGREDIENTS
 
 
 
 
 
 
 
JOIN THE TABLE