London-based chef Douglas McMaster is the mastermind behind Silo, the world’s first zero-waste restaurant. His passion for reducing waste extends beyond his work in the kitchen, as he offers tips for reducing household waste. McMaster emphasises the importance of supporting reusable plastic containers with lids, which come in various sizes and can create an airtight container when vacuumed. Other alternatives to plastic wrap include damp cloths, good for dough, and plates on top of bowls.
Citrus peels can make gourmet additions when roasted with sugar until caramelised and blended with water, then frozen into blocks. According to McMaster: “They become clouds of functioning flavour, delicious grated onto yoghurt or ice cream”. Additionally, leftover veggie scraps can be transformed into kimchi, with the help of apple, garlic, ginger, spices, cabbage and time, no less. Biodegradable bags are better than plastic, but their disposal still demands a compost bin, which not everyone owns. Loose leaf tea is an easy win for household waste, and buying in bulk can help minimise resources too.
McMaster offers a uniquely pragmatic approach to cutting household waste, such as suggesting that avoiding premium cuts of fish and meat can often produce tastier offcuts, just as easy to cook with. Utilising these methods has worked miracles for Silo, with a no-waste policy in operation. Rather than expounding time-consuming routines or purchasing expensive gadgets, McMaster focuses on practicality and waste-saving substitutes that can be used around the house
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