Silo: The Zero Waste Blueprint

“A seriously eye opening, inspiring and thought-provoking book!” - Nathan Outlaw

“This is not a cook book but a true source of knowledge and inspiration.” - Zero Waste Europe

“I’ve always said that it’s…

If you like book Silo: The Zero Waste Blueprint here is the list of books you may also like

Buy this book on Amazon

Similar books (20)

Relæ: A Book of Ideas

Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainab…
Buy this book on Amazon
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

What do Mario Batali and Gordon Ramsay have in common? They survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a th…
Buy this book on Amazon
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect

National Bestseller

Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.

Will Guidara was twenty-six when he took the helm of Eleven…
Buy this book on Amazon
Kitchen Confidential: Adventures in the Culinary Underbelly

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts

Over two decades ago, the New Yorker published a now infamous article, “Don’t …
Buy this book on Amazon
A Waiter in Paris: Adventures in the Dark Heart of the City

An evocative portrait of the underbelly of contemporary Paris as seen through the eyes of a young waiter scraping out a living in the City of Light.

A waiter's job is to deceive you. They want you to b…
Buy this book on Amazon
The Order of Time

Time is a mystery that does not cease to puzzle us. Philosophers, artists and poets have long explored its meaning while scientists have found that its structure is different from the simple intuition…
Buy this book on Amazon
A Work in Progress: A Work in Progress

A Work in Progress is the highly anticipated follow-up to Rene Redzepi's James Beard and IACP Award-winning cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon).

A Work in Progress is a collectib…
Buy this book on Amazon
Salt: A World History

In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the ver…
Buy this book on Amazon
Setting the Table: The Transforming Power of Hospitality in Business

This an alternate cover for 9780060742751

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack

Seventy-five percent of all n…
Buy this book on Amazon
The Black Swan: The Impact of the Highly Improbable

The most influential book of the past seventy-five years: a groundbreaking exploration of everything we know about what we don’t know, now with a new section called “On Robustness and Fragility.”

A bla…
Buy this book on Amazon
Wilding

Forced to accept that intensive farming on the heavy clay of their land at Knepp in West Sussex was economically unsustainable, Isabella Tree and her husband Charlie Burrell made a spectacular leap of…
Buy this book on Amazon
Taste: My Life Through Food

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.

Before Stanley Tucci became a household name with The Devil Wears Prad…
Buy this book on Amazon
Foundations of Flavor: The Noma Guide to Fermentation

New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Es…
Buy this book on Amazon
In Ascension

An astonishing novel about a young microbiologist investigating an unfathomable deep vent in the ocean floor, leading her on a journey that will encompass the full trajectory of the cosmos and the pas…
Buy this book on Amazon
The Omnivore's Dilemma: A Natural History of Four Meals

What should we have for dinner? For omnivore like ourselves, this simple question has always posed a dilemma. When you can eat just about anything nature (or the supermarket) has to offer, deciding wh…
Buy this book on Amazon
The Third Plate: Field Notes on the Future of Food

Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…
Buy this book on Amazon
My Life in France

The bestselling story of Julia's years in France--and the basis for Julie & Julia, starring Meryl Streep and Amy Adams--in her own words.
Although she would later singlehandedly create a new approach …
Buy this book on Amazon
Humankind: A Hopeful History

From the author of Utopia For Realists, a revolutionary argument that the innate goodness and cooperation of human beings has been the greatest factor in our success

If one basic principle has served a…
Buy this book on Amazon
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them

Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever

Over the past several decades…
Buy this book on Amazon
Regenesis: Feeding the World Without Devouring the Planet

"This remarkable book, staring curiously down at the soil beneath our feet, points us convincingly in one of the directions we must travel. I learned something on every page." --Bill McKibben

For the f…
Buy this book on Amazon