Regenerative farming has the potential to reverse climate change. This chef discusses how to scale it

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.