Following a harrowing estimation made by the UN that one third of the world's food is wasted each year, it's clear that we must all take extra care when purchasing, eating and disposing of food. While some may feel they're doing their bit with household compost bins, Douglas McMaster has gone the extra mile with his new 'zero-waste' restaurant, Silo.
Could this be some serious headway in the development of a more sustainable food system? Or rather, could restaurants like Silo give new impetus to tackling the estimated $750bn annual cost of wasted food?
In less than two hours, the UK produces enough waste to fill the Royal Albert Hall. It is a statistic which so angers Douglas McMaster that he has set out to change it – starting with a 50-seat restaurant on a quiet road in Brighton. After 12 years working in the fine dining industry in establishments all over the world, the British-born chef has returned to the UK to open Silo, the country's first permanent zero-waste restaurant. The idea is a simple one: throw nothing away and serve only locally grown, seasonal food.
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