Douglas McMaster is a chef and owner of the Zero Waste restaurant Silo in London which is described by Douglas himself as a ‘pre-industrial food system’. Silo has won awards for ‘Britain’s Most Ethical Restaurant,’ and ‘Britain’s Most Innovative Restaurant’ at the Craft Guild of Chefs Awards. As a teenager, Douglas was awarded ‘Britain’s Best Young Chef’ by the BBC - and later was awarded Britain’s Most Innovative Chef by the ‘Young British Foodies’ (YBFs). More recently Douglas and Silo were recognised and applauded by ‘The World’s 50 Best Restaurants’ for “shaping the future of gastronomy”.  Before opening Silo in 2014, Douglas worked at some of the world’s most celebrated restaurants including The Fat Duck (with Heston Blumenthal) and Noma (with René Redzepi). In 2012, he worked under the artist and Zero Waste visionary Joost Bakker, who challenged Douglas to “not have a bin” in his kitchen.

Today, in addition to being an acclaimed chef and restaurateur (with no bins in his kitchens), Douglas is a sought-after lecturer and public speaker on the future of food. Douglas also runs an online Zero Waste Cooking School – which highlights a fresh culinary approach with an accent on sustainability. His book, The Zero Waste Blueprint, is, he explains, a book about perspective: “If we can see what waste is and how it got there, we have the understanding to design it out of our world […] Zero Waste is the future of food” he says.