Food waste is a global epidemic. A devastating 1.3 tonnes of the stuff (a third of all that is produced) is wasted each year – meaning that radical change is required to sort the mess out.
You can compost at home, say 'no' to buy-one-get-one-free and always chop your old veg into a pasta sauce, but, when it comes to eating out, you hand over control.
While most professional kitchens are hot on waste – throwing stuff out is bad for the bottom line – there's a fresh set of eateries that have taken it a step further, to go fully zero waste.
Here's some of the best.
For founder and chef Douglas McMaster, zero-waste is more than just a food group, but a mantra. Silo's furniture is repurposed from waste materials, and its plates are formed from plastic bags.
Food deliveries are made as sustainable as possible, made in re-usable crates, cans and containers, and the restaurant has a digester that grinds leftover waste into compost.
🍃🌱Plant food wins again 🍃🌱 •Broccoli core •Silo Dashi + Seaweed oil •Raw broccoli tips bound with caremelised garlic We love this dish so much! It's so local (including the seaweed). It's so simple, just 2 primary ingredients. It's so delicious 😋 It's also on this evening... So tune out off Instagram/Facebook/Twitter and book a table, before this dish goes out of season. 📲silo.dinesuperb.com #plantfoodwinsagain #contemporaryplateglamour #silobrighton As always the legendary Xavier @xdbphotography 😍
Tiny Leaf, London
All hail London's first zero-waste restaurant. With a menu that changes daily, food that is donated by food suppliers such as Planet Organic and dishes that can be made vegan upon request, Tiny Leaf have thought of it all when it comes to living without food waste.
Poco, Bristol and London
Between ninety five and a hundred per cent of Poco's waste is composted or recycled, and the team behind it all are always looking at ways to further their sustainable work.
They monitor plate waste, taking items off the menu if they are frequently thrown away and their supplier choices often come down to who can provide the least wasteful packaging. You go, guys.
Haresfield Farm Eggs, our recipe Merguez, Harissa beans 👌🏻 #Repost @stephpike_ ・・・ Biiirfffday brunching at Poco where the food is 100% seasonal, locally sourced and organic 💚 #green #ethical #local #sustainable #pocoloco #poco #Bristol #TomHunt #orgnaic #stokescroft #brunch #gloucesterroad #foodporn #pocotapas #pocotapasbar
The Modern Pantry, London
With a weekly-changing menu and close relationships with local suppliers Newby Tea and Caravan Coffee, The Modern Pantry are committed to keeping their food waste to an absolute minimum. They only source ingredients when absolutely necessary, while supporting local businesses. Double win.
River Cottage HQ, Devon
Hugh's flagship put grow-your-own in the mainstream. At their beautiful restaurant, guests can book in for an 'evening' of feasting, including your very own tractor pick-up. As locally sourced as food can possibly be.
Hey 👋 @clodagh_mckenna still here 💋 Hope you're all enjoying my #instagramtakeover today! These are my grilled peaches with rosemary maple butter 🌿🍑 possible my favourite dessert in the world! I'll be making these at my #clodaghssummersuppers workshop at #RiverCottageSummerFestival next Saturday 😊 and I'll also be cooking them on my @youtube channel this Thursday www.youtube.com/clodaghmckennachef Clo 💋
The Traddock, Yorkshire Dales
For every stay booked at this pretty hotel, a native, broadleaf tree is planted in the Dales. Which is worth a trip on its own, we think. On top of that, the restaurant gives all the kitchen's oil to the Clapham Community Cooperative group who recycle it into bio-diesel, serve biodynamic wines and cook Fairtrade, organic and local food. Swish swish.