The Green Future of Hospitality and How to Get There
Ryan Chetiyawardana and Douglas McMaster are pioneers in sustainability and the zero-waste movement. Ryan’s first bar was also the first cocktail bar in the world to use no perishables, and this low-waste sustainable approach remains across his other venues. Doug has been leading in this field for over a decade and in 2015 opened Silo, the first zero-waste restaurant. In this interview with Imbibe UK, they discuss the green future of hospitality and expanding and pushing sustainability forward. Learn about best-case scenarios and why it’s important to strive for these ideals, and what you, your business and the industry can do now to help get there.