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.


You might like this

Can meat-free products curb pet food's environmental impact?

The global pet food market is predicted to be worth $113bn by 2025. It’s a big business, but one that takes a toll on the planet. A recent US study estimated that in the United States, pet food could be responsible for a quarter of the environmental impacts of meat production. Now, more meat-free products are coming onto the market, but will they actually make a difference?

Discover more content on the topics that inspire, engage and inform the world we live in today at the FT Channels hub.