Restaurants are finding clever ways to reposition circularity in ways that speak to luxury and opulence rather than deprivation and compromise, reducing food waste while adding to the overall guest experience. In this article from The Sustainable Restaurant Association, Alex Francis shares how his team at De Vie bar, Paris, constructs the right narrative to convey this. At Nén Danang, Vietnam, chef Summer Le (pictured) places some “chef’s bites” on the pass, ready to […]
The Sustainable Restaurant Association shares five key takeaways from the Zero Waste Bar Guide, launched in partnership with Sustainable Wine Solutions and The Porto Protocol We were delighted to host an event at Tate to celebrate the launch of The Last Straw Collective and the Zero Waste Bar Guide. The Zero Waste movement is growing quickly, and sustainability […]
Pioneering zero-waste restaurant Silo is closing down after 11 years, with founder Douglas McMaster embarking on a “world tour” to spread its sustainable philosophy via pop-ups and collaborations. Silo originally opened in Brighton, moving in 2019 to its current site in Hackney Wick’s ‘White Building’, above the Crate brewery. It has won consistently high ratings […]
