Sustainability : inside a zero waste restaurant.

Chef and restaurant owner Douglas McMaster discusses what it means to be a zero waste restaurant. He explains what makes his restaurant, Silo, different, particularly in terms of customer care, sustainable sourcing, and price transparency.

Bibliographic Details

Corporate Author:	Sage Publications
Format:	Video
Language:	English
Language Notes:	Closed-captions in English.
Published:	London, United Kingdom : SAGE Publications Ltd, 2016.
Series:	SAGE video in practice.
Subjects:	Waste minimization > Case studies. Restaurant management > Case studies. Nonfiction television programs. Internet videos.
Online Access:	Connect to this streaming video