FT Food Revolution
The restaurants moving towards zero waste
The hospitality industry can be incredibly wasteful, but a growing number of restaurants are moving toward a zero-waste policy of sustainability. The FT’s Anna Gross travels to Osea Island in Essex to visit Native, a restaurant that aims to minimise waste and be entirely self-sufficient within five years. In east London at Silo, she meets a chef that tries to operate without using a single rubbish bin.
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FT Food Revolution
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FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.