As the restaurant industry struggles to cope with hotter temperatures, floods, supply disruptions, escalating costs, and other impacts from climate change, some businesses are finding resourceful, workable ways of addressing the crisis.

In this five-part series, produced in partnership with Eater, we examine how climate change is driving a shift in farm relationships, supply chains, labor, waste disposal, and service, aiming to better understand the ongoing climate realities that restaurants face. We highlight examples nationwide, and from all aspects of the industry, reporting on neighborhood spots, higher-end establishments, and chains, where even the smallest changes can have larger impact.

Throughout the journey, and in light of the persistent greenwashing that floods many a menu, we ask ourselves: What is a climate-conscious restaurant—if it even exists?