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This Sustainable Life
585: Douglas McMaster, part2: If a restaurant can run with no trash, we can too
May 28, 2022
Douglas McMaster, founder of a restaurant that uses no trash cans, discusses topics such as fermentation and mycelium furniture. They also explore the challenges of sustainable living, changing food habits, and the problem of waste and consumerism. The speakers touch on the importance of regenerative agriculture, connecting people to natural food, and the difficulties of communicating radical ideas.
01:06:17
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Quick takeaways
- Fermentation offers a sustainable and inclusive solution for achieving zero waste and upcycling food by incorporating all byproducts.
- Humanity's obsession with consumerism goes against the harmony and balance that nature seeks, prompting the need for a shift in behaviors and trends.
Deep dives
Importance of Conscious Consumption
The podcast delves into the deeply embedded consumerism in human behavior and how it affects our relationship with nature. By being aware of our consumption habits, we can redirect our behaviors and trends towards more sustainable and ethical practices.
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Discover
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Listen to the best highlights from the podcasts you love and dive into the full episode