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, ...

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 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 ...

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 ...

"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 ...

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 ...

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 as part of the Make Food, Not Waste Restaurant Week. Zero waste ...

For decades, San Diego restaurateurs and chefs have celebrated the region’s locally grown produce by serving menus billed as “farm to table.” But on Saturday, a restaurant opening in Encinitas can ...