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.
Sustainability: Inside a Zero Waste Restaurant
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McMaster, D. (Practitioner). (2016). Sustainability: inside a zero waste restaurant [Video]. SAGE Knowledge. https://www.doi.org/10.4135/9781473954496
McMaster, Douglas. "Sustainability: Inside a Zero Waste Restaurant." In SAGE Video. : SAGE Publications, Ltd., 2016. Video, 00:12:15. https://www.doi.org/10.4135/9781473954496.
McMaster, D., 2016. Sustainability: Inside a Zero Waste Restaurant, SAGE Video. [Streaming Video] London: SAGE Publications Ltd. Available at: <http://www.doi.org/10.4135/9781473954496> [Accessed 8 Dec 2021].
McMaster, Douglas. Sustainability: Inside a Zero Waste Restaurant. Online video clip. SAGE Video. London: SAGE Publications, Ltd., 28 Jan 2016. doi: https://www.doi.org/10.4135/9781473954496. 8 Dec 2021.copy to clipboardorEndnote
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