Unfork the
Planet.

A new restaurant campaign raising funds for farmers this April.

See Participating Restaurants.

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Chance to Win

Restaurant Signup

Participating
Restaurant Map

Farmers are getting forked.

Zero Foodprint has a solution. Dine at participating restaurants in April to raise critical funding for the farmers restoring our climate.

Farmers have the power to restore our climate by implementing regenerative practices, and those practices just got a lot more challenging to fund (Read: Funding Freeze Creates Chaos and Financial Distress for Farmers).

At Zero Foodprint, we’re experts at getting critical dollars to farmers so that they can restore the climate while growing good food, and we know that restaurants can be powerful partners in advancing this work. We’re calling on restaurants and eaters nationwide to join us in our mission: to unfork the planet.

For one week this April, restaurants across the country will feature a climate-smart dish designed to source better, reduce waste, or drive regeneration through donations. Scroll to see your neighborhood’s campaign week, and donate for a chance to win dinner at a restaurant in your neighborhood!

Campaign Calendar

Click each location to see participating restaurants, or browse the participant map below. Want to see more participants in your area? Let us know who should team up with us, and we’ll take it from there!

Mar 31 - Apr 6

Apr 7 - Apr 13

May 20 - 26

Apr 14 - Apr 20

Apr 21 - Apr 27

Now on San Francisco Menus:

  • The Progress McFarland Springs Trout for Zero Foodprint Unfork the Planet

    McFarland Springs Trout

    THE PROGRESS
    San Francisco, CA
    “Fried 'whole' McFarland Springs Trout, turmeric-mandarin curry butter, beets & sprouted lentils: McFarland Springs Trout, a sustainable resource -uses meat left on the frames of trout for another dish & uses bones/frame to make fish fume/stock for the sauce in the dish -heads and tails which are typically discarded are used in another dish at sister restaurant SB (fried fish parts tamari butter glaze) -uses lentils in two ways (dredge & whole) which are nitrogen fixing plants that are good for soil regeneration -this dish is near 0% waste, most fish dishes inherently have waste.”

  • Frances Asparagus for Zero Foodprint Unfork the Planet

    Asparagus

    FRANCES
    San Francisco, CA
    “Asparagus, green garlic salsa verde, anchovy, urfa biber”

  • Hog Island Oyster Co. Crudite for Zero Foodprint Unfork the Planet

    Crudité

    HOG ISLAND OYSTER CO.
    San Francisco, CA
    “Crudité: Rainbow carrot, Snap pea, Radish, Beet and asparagus. We did a carrot top pesto sauce and a radish top chimichurr all the ingrediets were hand picked at the SF farmers market”

  • Nightbird White Asparagus, Escargot, and Yuzu for Zero Foodprint Unfork the Planet

    White Asparagus, Escargot, Yuzu

    NIGHTBIRD
    San Francisco, CA
    “White Asparagus, Escargot, Yuzu (white asparagus from a small farm, which feeds the escargot the white asparagus scraps, kind of full circle) with a yuzu beurre blanc, and we lightly smoke the escargot.”

  • Gather Spring Asparagus Salad for Zero Foodprint Unfork the Planet

    Spring Asparagus Salad

    GATHER
    Berekeley, CA
    “Spring Asparagus Salad: arugula, sugar snap pea, garbanzo bean, pickled shallot, dill, mint, pistachio, lemon-dill dressing (gf, v)”

  • Fiorella Spring Risotto for Zero Foodprint Unfork the Planet

    Spring Risotto

    FIORELLA SUNSET
    San Francisco, CA
    “Spring Risotto - Zuckerman's Farm Asparagus, Green Garlic, Chive Blossoms, Young Spinach.”

  • The Anchovy Bar Monterey Seaweed and Tofu for Zero Foodprint Unfork the Planet

    Monterey Seaweed and Tofu

    THE ANCHOVY BAR
    San Francisco, CA
    “Monterey seaweeds, tofu, asparagus & avocado: uses Hodo tofu: local producer using organic soy -seaweeds are local to Monterey Bay &/or California -vegetables are grown sustainably from local farms”

  • Shuggie's Tips & Dips for Zero Foodprint Unfork the Planet

    Tips & Dips!

    SHUGGIE’S TRASH PIE
    San Francisco, CA
    “Cripsy asparagus, asparagus stalk & anchovy aquafaba, shaved horseradish.”

  • State Bird Provisions Red Trout for Zero Foodprint Unfork the Planet

    Red Trout

    STATE BIRD PROVISIONS
    San Francisco, CA
    “Red Trout, toasted hazelnut & mandarin-garum vinaigrette: McFarland Springs Trout is the only fish in the world commercially raised on a 100% vegetarian non-GMO diet. We utilize center cuts of the trout for this dish, while utilizing the head, tails and remaining meat for two other dishes on our menu - using the entire fish from nose to tail. Additionally, the main component of our sauce is Red Boat Fish Sauce whose primary ingredient is anchovies - one of the most sustainable fish in our oceans.

Unfork the Planet

•

Unfork the Planet •

RESTAURANT PARTICIPATION

Photo by Emma K Creative, featuring ZFP Member Little Saint

  1. Sign Up & Make a Contribution

Fill out this quick form and submit a $75 contribution to ZFP’s Restore Grants.


2. Share the Campaign

After signing up, we’ll give you access to a portal with a a variety of marketing assets to help you get the word out and make your participation impactful.


3. Get Cooking

For one week during Earth Month , feature a climate-smart dish designed to source better, reduce waste, or drive regeneration (more on that below).

What makes a climate-smart dish?

While there are many ways to make a dish climate-smart, we’re encouraging participants to feature a dish that designed to source better, reduce waste, or drive regeneration through donations. Dig in below!

A dish sourced from farms regenerating our soil.

Need some help finding a farm in your region? Reach out and we’ll share some resources.

A dish designed to reduce waste.

Make something inspired by the waste that typically hits the compost bin.

A dish with built-in funding for farmers.

Commit to send $1 to ZFP for every dish sold during the campaign - It’s the most efficeint way to transform local farming, and we can prove it.

  • Unfork the Planet is for any restaurant in the US that wants to serve up good food and make a difference! As long as you complete sign-up, make your $75 participation contribution, and commit to serving up a climate-smart dish in April, you’re in!

    Current ZFP Members are invited to participate in Unfork the Planet without any additional contributions.

  • Unfork the Planet is a week-long campaign that happens during Earth Month (April).

    For restaurants around the country, the campaign week is April 21 -27, 2025.

    If your restaurant is in one of the select regions below, the Unfork the Planet campaign week will be as follows:

    Sonoma County: Mar 31 - Apr 6

    San Diego: Apr 7 - 13

    San Francisco: Apri 14 - 20

  • Zero Foodprint is a 501(c)(3) nonprofit organization that teams up with food businesses to generate grants for farmers and ranchers. More than 95% of participant contributions (including the initial participation contribution) are sent directly to growers implementing practices that draw carbon out of the atmosphere and build healthy soil.

  • If you have multiple locations that would like to participate in Unfork the Planet, please get in touch with our outreach team to learn more. Email us at outreach@zerofoodprint.org

  • outreach@zerofoodprint.org

Restaurant
Participation FAQs