Anthony Myint is a chef/food activist who co-founded and operates the non-profit Zero Foodprint and Mission Chinese Food (SF). His culinary career includes trailblazing the pop-up genre in 2008 and co-founding The Perennial an award-winning fine-dining restaurant championing regenerative agriculture (2016-2019). Myint is the winner of the 2019 Basque Culinary World Prize for his work through Zero Foodprint, mobilizing the restaurant industry toward climate solutions rooted in healthy soil and the development of funding mechanisms to scale regenerative practices in collaboration with the State of California.