Food waste is a huge global problem, with millions of tonnes of food being thrown away every year, accounting for eight to 10 per cent of greenhouse gas emissions worldwide. The Independent’s series, The Clean Plate Club, explores what can be done about food waste as the world continues to face up to the climate crisis.
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 trash the restaurant has accumulated – mostly oven cleaner tablet wrappers, cheese wrappers and a rubber glove with holes in it.
