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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27 июн 2024
