(Condé Nast Traveler) Some say that in the coming decades, zero-waste eating will be the new locavorism (the latter should simply be the norm in good restaurants). One of the movement’s leaders is the U.K.-based McMaster, who opened Silo in Brighton, England, in 2014 with plates made from recycled plastic bags and tables from industrial floor tiles, composting wasted food to grow new ingredients, and often using self-milled flour. Having decamped to London’s Hackney Wick in 2019, the chef doubled down on the waste-not ethos, with lampshades crafted from the mycelium grown on brewing grains. 

For the rest of this, please visit Condé Nast Traveler.