You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

Zero waste doesn’t mean zero taste, if you ask these top chefs. A dozen of New York City’s most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week ...

The waste-free restaurant week kicks off in conjunction with the City of New York’s mandatory curbside composting law. As New York City gears up to instate mandatory curbside composting, some of the ...

Chef Doug McMaster at Silo Restaurant in London. Launched in 2014, Silo billed itself as the world's first zero-waste restaurant. Since then, a number of restaurants at every price point, from cafes, ...

Chef Douglas McMaster founded Silo and pioneered the zero-waste dining movement, milling his own flour from whole grains to minimize excess by-products and eliminate packaging waste. Walking into Silo ...

Canadians throw away a lot of food and that waste generates 26 million tonnes of CO2 emissions each year. Solving the ...

A dozen of New York City's most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week as part of the Make Food, Not Waste Restaurant Week. Zero waste ...