Vacherin partners with Silo

They have launched a chef-focused sustainability initiative.

Vacherin has launched a chef-focused sustainability initiative in partnership with renowned chef and restaurateur Doug McMaster and his team at the no-waste restaurant Silo. The Silo Stages project is designed to accelerate the specialist London caterer’s commitment to reducing food waste across its portfolio.

Starting in March and continuing throughout the year, 21 chefs will take part in experiential stages at Silo, the world’s first zero-waste restaurant. At the end of their stage, each chef will be challenged to take back one positive food waste reducing action to their site, with the goal of rolling out all effective changes across Vacherin’s 100-plus sites.

The initiative is being led by Vacherin’s executive development chef Steve Humphries, who said: “I’m very proud to be part of this movement to inventively drive our chefs and company forward with the planet firmly at the forefront. With the potential to create 21 tangible sustainability changes across our sites, the positive impact will be huge.”

McMaster added: “It’s an honour to have the chefs from Vacherin commit to ‘The Silo Blueprint’. The zero-waste approach deserves mass adaption and this is a significant moment in that journey.”

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