Douglas McMaster, founder of the Silo restaurant, uses his creativity to promote “zero waste”. An approach that he tries to spread through the Zero Waste Cooking School, an initiative that came up during the COVID-19 confinement period with the goal of promoting the zero waste philosophy and raising awareness in society about the problem of waste in a personal and creative way through digital platforms.
For McMaster, waste is a failure of the human imagination and, therefore, poses a tremendously creative challenge. This chef is committed to changing our mentality and putting a stop to mass consumerism, advocating upcycling to replace recycling, which consists of remaking or transforming used objects into something new of equal or superior quality.
