575: Chef Douglas McMaster, part 1: A restaurant with no trash cans because it produces no trash
Doug is the opposite of the catastrophe we’ve made of the food industry. He created a restaurant with no trash cans; not for the customers, not for the staff, nor for suppliers. Talk about a role model.
You can do it too. He can’t do it for you. Neither can I. Only you can do it for yourself, but now you know you can. Step one: try. Step two: don’t stop.
Regular listeners know my disgust and disdain for how much garbage comes from food and doof industries. The streets of my once beautiful neighborhood and city are covered with litter, the overwhelming majority of it coming from places profiting from producing more garbage and doof than food. Coca-Cola, McDonald’s, Starbucks, Trader Joe’s, Whole Foods, Frito-Lay, Dunkin’ Donuts, every takeout place, and nearly every coffee shop, plus more. Millennia from now, our descendants, if any survive, will continue suffering from the poisons we create.
Beyond sharing how he did it, Doug shares his passion motivating him and satisfaction rewarding him. You can hear the camaraderie developing as two guys who discovered the joy of not abdicating and capitulating share what we discovered. I think I can speak for Doug that neither of us will return to our old ways of wasteful consumption.
You’ll enjoy this joyful episode of living joyfully sustainably, or doing our best to reach it.