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Douglas, who heads up the world’s first zero-waste restaurant, Silo, in England, says he is excited to speak with students about the multifaceted benefits of running a kitchen that leaves behind no waste.

“I’m really excited to visit the University of Adelaide with Silo’s head of fermentation and R&D, Ryan Walker, to discuss food waste and the restaurant industry with students ahead of my Tasting Australia cooking class at the Waite campus,” says Douglas.

“T����dzܲ��� these interactions I will not only share the experiences I’ve had in my career as a chef, but I am also interested to learn about the food research occurring at the University.

“I’m also keen to deepen Silo’s connection to Australia, given the concept was founded there by artist Joost Bakker in 2011.”

Waite Chef-in-Residence Kane Pollard, who uses his position as a prominent South Australian chef to advocate for reducing food waste, invited Douglas to campus and says he is excited to work alongside one of his culinary idols.

“Douglas is a renowned figure in kitchens around the world, and with so much experience in reducing food waste, his visit to the University is exactly the kind of knowledge transfer I hoped to facilitate as the inaugural Waite Chef-in-Residence,” Kane says.

The menu Douglas has designed for his incorporates elements of research already underway at the campus.

It will feature a kangaroo byproduct and a dish that uses a sauce made from whey – a cheesemaking byproduct that is one of the largest sources of food loss and waste in the Australian dairy sector.

“At End Food Waste Australia, our research highlights how much potential there is in foods we otherwise consider to be ‘waste’, such as kangaroo meat offcuts and cheese whey. These are high-quality, nutritious ingredients that are often discarded,” says Dr Bryan Coad, ����volg Director at End Food Waste Australia.

“Our research is key to uncovering opportunities to reduce food waste – helping us understand where it occurs, why it happens and how we can ensure that more produce makes it to the plate.

“Showcasing food waste as delicious ingredients shows food waste isn’t inevitable – it’s a challenge we can collectively solve.”

Prominent chef and Campaign Director at End Food Waste Australia, Mandy Hall, hosted the Sous Chef! You Chef! event, says the class will demonstrate the practical applications of the research being conducted at the Centre.

“T����dzܲ��� The Great Unwaste, our nationwide evidence-based campaign to inspire and support Australians in reducing food waste at home, we’re playing a key role in driving change where it matters most – right in our kitchens,” Mandy says.

“Avoiding food waste should be as habitual as sunscreen and seatbelts – a natural part of our daily routines. When people join a movement grounded in credibility and evidence, they can trust the process, making change not just possible but intuitive.”