Michelin-starred chef makes sustainability the star at this new San Diego restaurant
Photo by Ysa Garcia
San Diego’s 31ThirtyOne
By way of Mexico, Michelin-starred chef Drew Deckman is making sustainability the star of his new San Diego restaurant. Chef Deckman has traded open fire cooking for a small but mighty new 3-floor space in San Diego’s North Park. The produce, seafood, and cocktail ingredients all come from the local farms and ecosystems of Southern and Baja California. When you start with these carefully curated and grown ingredients, they speak for themselves! The chef and staff are all so committed to sustainability that sourcing isn’t enough; they pledge contributions from every sale to Zero Foodprint to grow the movement and support their mission from table to farm and back again.
About 31ThirtyOne
31ThirtyOne is a cause-based concept committed to revolutionizing sustainable food culture. Building on Deckman’s legacy as a global force in sustainability and earth-to-table mission, 31ThirtyOne prioritizes sustainable sourcing at every level of operations.
Photo by Ysa Garcia
About Chef Drew Deckman
CHEF & CO-OWNER, DECKMAN’S RESTAURANT GROUP
A preeminent voice for the country’s ethical farming and slow food culture, Chef-Farmer Drew Deckman is on a mission to bring principles of environmental sustainability at every level directly to the table. His zero-kilometer restaurants in Valle de Guadalupe, B.C. Mexico include Conchas de Piedra (MICHELIN Star, MICHELIN Green Star), Deckman’s en el Mogor (MICHELIN Green Star, World’s 50 Best Latin America 2023), and newly opened Ensō Omakase. Deckman’s Restaurant Group recently debuted its first restaurant in the United States, 31ThirtyOne by Deckman’s in San Diego, CA in August of 2024. The reparative, cause-based concept builds on Chef Deckman’s earth-to-table mission to revolutionize sustainable food culture, prioritizing sustainable sourcing at every level of the restaurant’s operations, and pledges 1% of monthly revenue to help farmers implement carbon farming projects throughout the U.S.
Outside of his restaurants, Drew applies his passionate ethics and knowledge of food systems to his roles as Regional Governor for Slow Food International, board member of Sustainable Seafood Foundation and Meals on Wheels, and as an active member of the Blue Ribbon Task Force by Seafood Watch at Monterey Bay Aquarium.
Photo by Ysa Garcia
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Zero Foodprint is all about this thing called Collective Regeneration.
We’re convinced that we can fight climate change and grow better food with better farming practices. These practices take time, labor, and resources to establish, and historically farms have been expected to bear the brunt of the financial risk to change their practices. After decades of climate initiatives, it’s become clear that nobody can make this transformation on their own.Zero Foodprint pools contributions from all different parts of the food system to make dollars go further. We then equitably distribute those funds via grants to farmers. By directly funding better farming practices, your business’ contributions can help solve the climate crisis while attracting climate-conscious customers and increasing employee satisfaction.
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About Zero Foodprint
Zero Foodprint (ZFP) is a nonprofit organization restoring the climate, one acre at a time. We believe that by regenerating soil, local food economies can play a critical role in reversing the global climate crisis. We work with food and beverage businesses, philanthropy, and government to bring the next dollar to implement the next regenerative practice on the next acre. This regenerative economy benefits every person who grows food, every person who sells food, and every person on this planet who eats food.
