Beyond Sustainability Innovation Regenerative Design and Affection at Blue Hill Furr Nathan Shipilov Andrew Furr Susannah Harmon

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“What started as an ambitious project to create a zero-waste, zero-carbon culinary institution—in the shadow of a historic farm in western Massachusetts—quickly became a world-class restaurant, the envy of many of its peers. From its initial concept stage in 2008, Blue Hill At Stone Barns has been a tireless collaborator and a leader in sustainable food production, a pursuit that has led to numerous industry awards and national recognition. In 2013, in a show of dedication to

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