James Hacon sits down with Lara Espírito Santo and chef George McLeod, founders of Lisbon’s acclaimed zero waste restaurant SEM.

They discuss how regenerative sourcing, fermentation and using every part of an ingredient can create exceptional food while delivering strong commercial results. They also explore what larger hospitality businesses can learn from SEM, the industry’s role in transforming the food system and why closing the restaurant is not the end of their mission.