Instead of a beef burger, try this Rosemary Chicken Burger with Sun-Dried Tomato Aïoli. Click here for the recipe.
In this article about chefs reducing the carbon impact of the food they serve, the Seattle Times features the creativity and dedication of BAMCO chefs in the Pacific Northwest preparing and serving food in accordance with our Low Carbon Diet.
In the words of Buzz Hofford, General Manager at Seattle University, "Everybody who comes to get a cheeseburger learns what its impact is. They can think about their choices and eat responsibly – personal health and the environmental cost."