edibleportland.com | 19 Chef Adams echoes this sentiment: “The impact is very light on our business and collectively offers a huge impact for farmers who need the funds.” The word “collective” is essential to the mission of Zero Foodprint, which is guided by a belief in what they refer to as “collective regeneration.” In this solutions-oriented, optimistic approach to addressing the ecological crisis of our time, it is not only the responsibility of farmers to steward the land—it is also the responsibility of individuals, businesses, and governmental institutions. “Most farmers we know are very concerned about climate change and want to be as proactive as possible, but lack the budget for big projects or equipment,” says Adams. “Zero Foodprint stepped in and connected farmers with those funds from the diners enjoying the literal fruits of their labor.” The teams at both Astera and Hayward are committed to going above and beyond their Zero Foodprint membership obligations by implementing additional sustainability practices in their restaurants. “The way we make the effort to source, cook, and compost as we do feels really gratifying for everyone, from our team to our guests,” says Shaughnessy. “It drives us forward to know that, at every level, we can make a difference for our farmers and for the environment.” “First and foremost, we think about where our food comes from. Secondly, we use as much of the product as possible,” explains Shaughnessy. “I spent time working in the world of fine dining, where there was an unfortunate amount of waste. On the search for perfection—dicing apples into perfect, tiny squares, for example—a lot of food would go unused and trashed. When it was time to go out on my own, I wanted to create a world where the sourcing could be perfectly local and the waste would be minimal. Adams is similarly attentive to issues of waste. To this end, the Astera team is constantly experimenting with creative uses of waste ingredients, which often find their way into sauces and fermented products. The restaurant is also dedicated to serving only dishes that are free of animal products. “I think people need to see that their everyday actions have an impact on something and someone,” says Adams. It is no small feat to have masterfully curated a menu that minimizes environmental impact, as these two chefs have done, but explaining this to diners presents an additional challenge. “Communicating my values as a chef and Zero Foodprint Member to those who dine at Hayward is the hardest part of this all,” confesses Shaughnessy. “I do not want dinner to feel like school.” While Astera takes advantage of their tasting menu format to share some background information aloud, Hayward turns to the written word, giving guests a menu that offers a brief explanation of their Zero Foodprint membership, along with a list of all the farms that supply their kitchen. In April, Zero Foodprint expanded its reach in the Portland area by partnering with fourteen restaurants as part of Unfork the Planet, a weeklong extension of Earth Day aimed at raising funds for climate-smart farmers. A new urgency has amplified the ongoing importance of their work in the aftermath of federal funding cuts to agricultural programs in early 2025. “While we have yet to see the full impact of the recent disruptions in federal funding, we have begun to see the effects on farmers and our own organization,” says Leo Beckerman, director of operations at Zero Foodprint. “In addition to the costly demands of growing food in a changing climate, we've started to see farmers bear the burden of additional changes in consumer demands, rising equipment costs, and tense labor markets. Now, as contracts have been canceled and grants have been rescinded, farmers require additional financial support to fill critical gaps in their livelihoods. In our most recent grant round, Zero Foodprint received more than four times the number of applications than expected, highlighting how crucial it is to directly fund farming practices that help build farmer and climate resiliency.” The nonprofit’s website (.zerofoodprint.org) highlights several opportunities for individuals and organizations to support their work. Still, the easiest (and most delicious) way to do so is clear: dine at restaurants with a Zero Foodprint membership. For those of us in the Portland area, it’s an extra reason to reserve a table at Astera or Hayward, making a special meal all the more meaningful. Opposite page: Astera's cozy interior complements the intimate Zero Foodprint dining experience. Above: Hayward's new location is helmed by Chef Kari Shaughnessy, a semifinalist for 2025 James Beard’s Best Chef Northwest. Photo: Carter Hiyama
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