Business class: Inside London’s ‘zero waste’ restaurant
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Specification:
PESTLE: The environment
Click to watch the video below and then answer the questions:
Inside London’s ‘zero waste’ restaurant
How has Silo become a ‘zero waste’ restaurant?
Describe the benefits of zero waste design and upcycling to Silo
Describe how Silo uses sustainable practices to generate a unique selling point
Assess two entrepreneurial roles demonstrated by Silo owner Doug McMaster
Assess the benefits to two stakeholder groups of pursuing a strategy of environmental sustainability
Peter McGinn, Harton Academy
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