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Anthony Myint wins the Basque Culinary World Prize 2019

2019 October 24
  • The US Chef Anthony Myint has received the Basque Culinary World Prize 2019 for using gastronomy as an engine to tackle one of society’s pressing challenges, climate change.
  • The jury chaired by Chef Joan Roca, and whose members were some of the most influential chefs around the world, along with international experts, selected the winner
  • The prize, worth €100,000, will go to boost Anthony Myint’s Zero Foodpring, whose mission is to reduce the carbon footprint of restaurants thanks to tailor-made solutions to reduce the environmental impact of the establishments

 

Through his ZeroFoodprint project and the Perennial Farming Initiative, Myint explores the interrelations between restaurants and the environment. The chef advises food businesses on viable options to reduce their carbon footprint, and even to go carbon neutral.  He has convinced dozens of high-end restaurants around the globe to join his crusade for sustainability, including Norma (Denmark), Benu (San Francisco) and Atelier Crenn (Dominique Crenn).

The €100,000 awarded to the winner of the Basque Culinary World Prize will be used to disseminate the ZeroFoodprint initiative around the world and help different establishments to develop sustainable practices and solutions adaptable to their conditions. This will help it to achieve the final goal, which is to make the whole of society aware of the need to tackle climate change globally. In the words of the winner, Anthony Myint:

 “Receiving the Basque Culinary World Prize is the greatest honour of my culinary career. But what is most important is that the prize and the pledge by the acclaimed chefs on the jury to sign up to the Zero Foodprint initiative, will show the world that restaurants can get society to combat climate change”

Anthony Myint was chosen as the winner from among ten finalists, by a jury made up of some the most influential chefs and experts around the world. Chaired by Chef Joan Roca (El Celler de Can Roca), the jury was made up of leading figures including Massimo Bottura (Osteria Francescana), Manu Buffara (Manu), Eneko Atxa (Azurmendi), Dominique Crenn (Atelier Crenn), Yoshihiro Narisawa (Narisawa), Andoni Luis Aduriz (Mugaritz), Enrique Olvera (Pujol), Trine Hahnemann (Hahnemanns Køkken), Katina and Kyle Connaughton (SingleThread), Tucker Taylor (Jackson Family Wines) and Jock Zonfrillo (Orana), winner of the Basque Culinary World Prize 2018.

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  • @BCulinaryWP
    2019 October 24

    Comentario de Twitter:
    RT @deiEJGV: 💠#bcwp19 2019ko Basque Culinary World Prize saria eskuratuko du Anthony Myintek ➡️ https://t.co/1wiyiihIF8

    📌@BCulinaryWP http…

  • @arantxa_tapia
    2019 October 24

    Comentario de Twitter:
    RT @deiEJGV: 💠#bcwp19 2019ko Basque Culinary World Prize saria eskuratuko du Anthony Myintek ➡️ https://t.co/1wiyiihIF8

    📌@BCulinaryWP http…

Politicians attending the event