Summary
Chef and restaurant owner Douglas McMaster discusses what it means to be a zero waste restaurant. He explains what makes his restaurant, Silo, different, particularly in terms of customer care, sustainable sourcing, and price transparency.
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McMaster, D. (Practitioner). (2016). Sustainability: inside a zero waste restaurant [Video]. SAGE Knowledge. https://dx.
Chef and restaurant owner Douglas McMaster discusses what it means to be a zero waste restaurant. He explains what makes his restaurant, Silo, different, particularly in terms of customer care, sustainable sourcing, and price transparency.
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