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Sustainability : inside a zero waste restaurant.

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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
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.
Déchets > Réduction > Études de cas.
Restaurants > Gestion > Études de cas.
Restaurant management.
Waste minimization.
Case studies.
Internet videos.
Nonfiction television programs.
Émissions télévisées autres que de fiction.
Vidéos sur Internet.
Online Access:Connect to this streaming video
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Published 2016
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