Regenerative farming has the potential to reverse climate change. This chef discusses how to scale it
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Chef and activist Camilla Marcus discusses what needs to change for us to begin investing in nature, and why strong principles simplify decision-making.
In My Regenerative Kitchen, chef Camilla Marcus writes “that the core beauty of life lies in the friction, those moments when discomfort and uncertainty spark an indescribable energy.” As a climate activist, Marcus founded New York City’s first zero-waste restaurant, west~bourne, which she now leads as a regenerative, carbon-neutral brand (the restaurant closed due to rent challenges during the pandemic). Given her ingenuity, I was curious when that friction manifested as opportunities on her journey to advocate for regenerative farming.