Date: 20th July
Time: 18:00 BST
Duration: 1.5 hours
Location: Online, a Zoom link will be available in the PDF download.
This event will be recorded and every purchase will receive the recording. (You do not need to attend the live event).
Join us for an inspiring and practical discussion about how to bring activism into your everyday life with Douglas McMaster.
Do you ever feel that you are overwhelmed by waste? Does the prospect of going zero-waste feel impossible? If so, this event will give you the solutions to those issues, leave you feeling inspired to revolutionise your daily life through everyday activism.
In this session will be joined by Douglas McMaster, a pioneer in zero-waste and creative thinking. In 2011, Douglas launched pop-up restaurant, Wasted, in Sydney and Melbourne, successfully testing his zero-waste concept by serving food that would have otherwise been wasted in the name of fine dining.
Douglas returned to the UK motivated by the goal to create the world’s first zero-waste restaurant and opened Silo in Brighton in 2014 at the age of 26. With produce delivered ‘package free’, flour milled on site and compost machines turning scraps and trimmings into compost, Silo achieved its zero-waste goal. In October 2019, Douglas moved Silo to The White Building in London in a partnership with CRATE Brewery.
Just two years after opening, Silo won the prestigious Observer Food Monthly Award for ‘Britain’s Most Ethical Restaurant’. In June 2018, Silo also won ‘Britain’s Most Innovative Restaurant’ award at the Craft Guild of Chefs Awards. Most recently, Silo has been shortlisted in the ‘World Restaurant Awards 2019’ for innovation and ethical practice.
In the session Douglas will focus on things that you can do to bring about real change and make a difference. He will touch on the theory that he applies but will be much more focussed on the practical application of the food system revolution.
Douglas will show us how he translates the vision of Silo to what he does at home and he will also share his most recent project: Zero-Waste Cooking School.
