The zero-waste movement is growing, and the proof is in the restaurant industry. Every day, diners are saying no to trash and yes to reusables. They’re bringing reusable containers to quick-serve ...

Chef Doug McMaster at Silo Restaurant in London. Launched in 2014, Silo billed itself as the world's first zero-waste restaurant. Since then, a number of restaurants at every price point, from cafes, ...

Chef Douglas McMaster founded Silo and pioneered the zero-waste dining movement, milling his own flour from whole grains to minimize excess by-products and eliminate packaging waste. Walking into Silo ...

How does climate change affect where and how we live? The energy used to operate buildings results in more than a fourth of global carbon dioxide pollution. And climate change threatens communities ...

Chef Douglas McMaster, of the "no-waste" restaurant Silo, in London, photographed at the Hoxton Hotel in downtown Los Angeles. (Christina House / Los Angeles Times) Douglas McMaster became one of the ...

"Could you not have a bin in the kitchen," was the catalyst question that sent young chef Doug McMaster on his quest to create the world’s first zero waste restaurant. It might sound like a lofty ...

Chef Doug McMaster leads me to the back of his restaurant, Silo, where he opens a cupboard and pulls out a 30-litre jug. In it is two years’ worth of non-recyclable, non-reusable, non-compostable ...

It all started with an idea; make great food, make it responsibly and introduce people to a new way of eating. That’s where Jessica and Davin Waite come in. The pair are co-founders of The Plot, a ...

Plant-based restaurants have been around for decades, but for an omnivore like me, they’ve never quite cracked the nut in figuring out how to make a menu devoid of butter, cream and animal proteins ...

Zero waste doesn’t mean zero taste, if you ask these top chefs. A dozen of New York City’s most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week ...

Diners expect line-caught seafood, locally harvested shellfish and a rooftop garden system from Michael Cimarusti and his Michelin-starred restaurant, Providence. What they might not know is that the ...