Robin’s Restaurant joins Zero Foodprint in effort to fight climate change
Robin’s Restaurant joins Zero Foodprint in effort to fight climate change
Leading a growing movement of businesses seeding the transition to regenerative agriculture
Cambria, CA, June 5, 2026 (World Environment Day): Robin’s Restaurant has joined a growing network of climate-conscious businesses by joining Zero Foodprint’s efforts to fund farmers’ efforts to implement climate smart/regenerative practices.
For nearly 40 years, Robin’s Restaurant has been one of Cambria’s signature dining destinations, pairing farmers’ market-fresh ingredients with globally inspired comfort food in a restored adobe home and garden setting. Founded by Robin and Shanny Covey in 1985, and shaped in part by owner Shanny Covey’s Singaporean Chinese heritage, Robin’s has long celebrated local, seasonal cooking with a global point of view. Robin’s has also been recognized as Best North Coast Restaurant for 11 years in New Times Best of SLO County awards.
As a new Zero Foodprint member on the Central Coast, Robin’s is extending that commitment from the plate back to the land by helping fund regenerative agriculture projects that build healthy soil and support climate action. “Joining Zero Foodprint gives us a way to regenerate together,” said Shanny Covey of Robin’s Restaurant. “It connects everyone in the food system — the people who grow food, the people who sell food, and everyone who eats — in a shared effort to restore our climate.”
“Shanny Covey and Robin’s Restaurant have been leaders in Central Coast hospitality for decades. They understand better than anyone that a commitment to caring for their diners includes a commitment to caring for their farmers and their community,, said Zero Foodprint Program Director, Tiffany Nurrenbern. “We’re honored that Robin’s has continued to demonstrate its leadership in the region by becoming Zero Foodprint’s first member in San Luis Obispo County.”
The SLO Climate Coalition introduced Robin’s to Zero Foodprint, and assisted them with implementing the program. SLOCC is a local nonprofit that champions high-impact regional solutions by bringing together community expertise, creativity, and resources, and is currently looking for other food and beverage businesses that they can assist with joining Zero Foodprint.
For the Zero Foodprint program, Robin’s Restaurant will add an 1% surcharge to all checks. This optional charge can be removed as requested by the guest. Robin’s will additionally donate 3% of collected funds. This money will be collected into a fund and disbursed as grants by Zero Foodprint. These grants are provided directly to farmers and ranchers who have committed to regenerative practices that reduce emissions and pull carbon out of the atmosphere and re-store it underground as healthy soil. Since launching the grant program in 2020, Zero Foodprint has funded projects with a modeled carbon benefit of 240,000 CO2e. That’s the same as not burning over 27 million gallons of gasoline, or keeping 52,000 cars off the road for a year.
Zero Foodprint was awarded the James Beard Foundation’s Humanitarian of the Year Award in 2020, for its work creating a path to climate action for restaurants, caterers, and other food and beverage businesses. For more information, visit zerofoodprint.org.
Better Food, Thriving Farms, Restored Climate