Why Is Progress' Slabs of Meat Featured in an article on Green Bay Area Chefs?

I am now packing my own mug (the ceramic one) so as not to contribute to waste, so I'm glad Chef Dominique Crenn is encouraging that, according to Janelle Bitker's article "Bay Area chefs wowrk to beome even more green" on June 21.

  I wish the report also mentioned that she doesn't serve meat at the restaurant that won Michelin stars.   

But how can Progress, whose slabs of skirt steak are featured above a picture of Chef Crenn,  be called "green"?

Granted, Progress deserves more credit than Arby's, whose marrot has zero merit.  

"Carrots for carnivores: Don’t expect better eyesight," July 19).

  Unlike  Arby's  with its meat-filled carrots, Progress is not defiantly opposing all positive changes brought about by environmental organizations and those concerned with alleviating animal suffering.

David Yaffe-Bellany's article on Arby's arrogance and stupidity cites climate experts' finding that switching over to plant-based meat could help the environment by eliminating thousands of tons of carbon emission.

Bitker's article on Bay Area chefs points out that agriculture contributes to 30% of greenhouse gases, and we should remember that animal agriculture uses about about 70% of agricultural land and is one of the leading causes of deforestation, biodiversity loss, and water pollution.

"Bay Area chefs work to become even more green" should feature plant-based dishes, not slabs of meat.