🎙️ EP170 – Douglas McMaster is the chef behind SILO, the world’s first zero-waste restaurant. He looked into the trash and saw a design failure. This is a chef’s conversation about waste, balance, and why “impossible” is usually just a lack of imagination.

🎧 Topics Covered in This Episode:

🗑️ The bin as a design failure

⚖️ Sustainability as balance

🧠 Zero waste as a mindset

🥬 Fine dining waste realities

🔥 The WASTED pop-up

🌍 St. John, Noma, Fat Duck lessons

😤 Kitchens that shape who you become

🌊 When the public finally paid attention

🧩 Reverse-engineering a menu

🧠 Psychology of selling waste

👥 Human sustainability in kitchens

🥦 Confidence over ingredients

🥕 The Upcycling Mindset

🧪 Go Fact Yourself: Stock Myth

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