The Zero Waste Food Trend: Interview with Douglas McMaster

By Rebecca Cox

1 year ago

Is it realistic to go ‘zero waste’ at home and when eating out?

In the luxury world, it’s not often that the buzzword du jour is ‘waste’. But when it comes to fine dining, going zero waste is the movement of the moment. So is the zero waste food trend here to stay? Or does true fine dining demand ecological compromise?

We chatted to a pioneer of the zero waste industry and founder of Silo, Douglas McMaster, about the philosophy of waste not, want not.

The Zero Waste Food Trend: Interview with Douglas McMaster

Douglas McMaster

Tell us a little about the zero waste industry and movement in food…

I think zero waste is so popular because it’s so simple. In this very complicated wasteful world, something so pure is naturally attractive. The food industry in the last 50 years has become incredibly wasteful mainly due to industrialised food systems creating so much convenience and choice.

Furthermore, the culture that this food system has allowed to breed is one with unnatural expectations and an unhealthy appetite for perfection. That’s not to mention the packaging waste, which is, of course, a phenomenal strain on the environment, our economy and resources. My challenge at my zero waste restaurant Silo in Brighton is to make consistently brilliant food without generating any waste.

Is there any way to know which restaurants and businesses are practising zero or limited waste policies?

Unfortunately not. I’d love to create a ‘zero waste certification’ to help guide restaurants on maximising their resources to minimise their waste.

Why do you think it’s taken this long for people to start paying attention to these issues and needs? Why now?

This food industrialisation I refer to is only really taken hold in the last 50 years, mostly giving us what we want. The trouble is that we are only just starting to understand the downsides to this. Processed food is making us ill, and the environment is also ill because of the way we’re processing the food.

Iain Griffiths and Douglas McMaster at the Patrón Secret Dining Society event

Iain Griffiths and Douglas McMaster at the Patrón Secret Dining Society event

How can we have more of a ‘zero waste’ attitude in our own lives?

Start by looking at every purchase as a vote. If you buy fast food you are voting for fast food to exist, if you buy organic food you are voting for an organic future, if you buy something with no packaging you are voting for zero waste. It’s important to never underestimate these small actions.

How can this tie into other areas of life?

Zero waste works hand in hand with minimalism and other lifestyle movements which can bring great relief on life’s anxious demands. Practically speaking it will save you money, it’s likely to make you healthier because most zero waste purchases are whole, organic and bring back fundamental life trends (such as cooking) which are philosophically crucial to our existence.

Patrón Secret Dining Society even
















Anything else you’d like to tell us?

Consider all food as a living thing, if you eat dead denatured processed food packed with things unnaturally our bodies will suffer, whereas if we eat food that’s alive, we will prosper.

Find out more about Douglas & Silo at

Zero-Waste Dining in the UK

Where to eat


Douglas McMaster has opened a second branch of Silo in London’s Hackney Wick following the success of its original Brighton location. From trading directly with farmers to composting leftover scraps in the kitchen’s own compost machine, Silo’s continuing aim is to ‘close the loop’ in the food production process. The restaurant serves up a daily dinner menu of 10-15 dishes, such as smoked violet carrots with egg yolks; and Jerusalem artichokes cooked on fire with stilton sauce and pickles. On weekends it’s open for brunch too, serving everything from porridge to kimchi to on-site brewed kombucha. Housed on the upper floor of The White Building, the quirky space features interiors designed by Nina Woodcraft – known for her commitment to sustainable design – alongside material conservationist Seetal Solanki.


Farmacy Interior

Notting Hill’s Farmacy is concerned not only with healthy eating, but the health of the planet. Here they use the whole plant from root to fruit, and all packaging is 100 per cent recyclable or compostable.

Poco Tapas Bar

Bristol’s Poco Tapas Bar was named the most sustainable restaurant of the year in 2016 thanks to its commitment to the zero waste movement. They adopt a ‘root to fruit’ philosophy, with 95-100 per cent of food waste composted and recycled and products chosen with little or no packaging. Chefs and waiters weigh the rubbish bags each day, keeping a record of what is being wasted so it can be reduced in the future. Meanwhile LED lighting is used throughout the restaurant, with all power drawn from renewable energy.

Sat Bains

Over the last few years chef Sat Bains has been working to make his Michelin-starred eponymous restaurant greener, with measures such as switching to LED lights and energy-efficient induction hobs and investing in a composting system. In 2018, Sat Bains was rated the fourth best restaurant in the world in The TripAdvisor’s Traveller’s Choice awards.


Brave New World

A leader the eco-friendly food movement, Daylesford Brompton Cross celebrates a zero-waste policy, ensuring packaging is recyclable, reusable or compostable, and no food is thrown away. Any extra food is sent to The Felix Project, who go on to redistribute it to those in need around London, while straws are made from wheat stalks and customers are encouraged to bring their own reusable cups. Fitting, then, that the three-storey space is designed around a huge oak tree, which was saved by the Bamford family and transformed into a piece of natural art.


Ottolenghi’s Rovi uses fermentation techniques to make vegetables more interesting, and recycles heat energy from the kitchen to heat the space. Fruit and vegetables are sourced sustainably from a biodynamic farm in Sussex, while all unused produce is reused in other forms, for instance unused wine goes towards making vinegar, and unsold coffee grounds helps cook hasselback lime beetroots.

Heckfield Place

Heckfield Place

The name to know is culinary director Skye Gyngell, who you’ll be familiar with from her work at Spring, Somerset House. Her seed-to-plate philosophy goes further than any other, with almost nothing going to waste, and menus carefully planned around seasonal, estate-grown ingredients.