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

FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.

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.