Interviewed by Mark Niu, CGTN America at The Perennial restaurant. The interview was aired on CGTN America, CCTV9 (in China), Dish TV 279 and Comcast 171 (in the Bay Area).
Please find out the interview here: “Food designer” helps restaurants make climate-friendly choices
“Tutu, as she’s known, shows me her In the Balance project, which demonstrates how you need lot of foods — oranges, tomatoes, broccoli, salmon, eggs, and an extra salmon— to surpass the amount of carbon dioxide emitted from cheese.
“How a lot of businesses produce food now is actually based on the customer’s and consumer’s needs,’ said Tu. ‘So if we help people learn about how to choose better food, more sustainable way to eat food, we’ll make a different decision for those businesses.””