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 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 ...

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 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 ...

As food insecurities and a lack of resources sprout up nationwide, the restaurant industry is taking steps to combat waste. Suis Generis, a Bywater neighborhood restaurant, has reduced waste by ...

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 ...

Many new openings struggle to muster one unique selling point. Yet bakery - coffee house - restaurant Silo almost has too many to mention. Business editor FINN SCOTT-DELANY talks to chef and visionary ...