Following a harrowing estimation made by the UN that one third of the world's food is wasted each year, it's clear that we must all take extra care when purchasing, eating and disposing of food. While some may feel they're doing their bit with household compost bins, Douglas McMaster has gone the extra mile with his new 'zero-waste' restaurant, Silo.

Could this be some serious headway in the development of a more sustainable food system? Or rather, could restaurants like Silo give new impetus to tackling the estimated $750bn annual cost of wasted food?