"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 claim, but McMaster has dedicated his professional life to zero waste, and wrote The Zero Waste Blueprint so others can follow suit, fastidiously believing this isn’t just a trend. There isn’t a bin in his restaurant, in east London’s Hackney Wick, where we’ve met. Instead, what can’t be used on the menu is composted or fermented and given new life.
