Food waste is a serious issue. For the hospitality industry, there’s mounting tension for bars and restaurants to positively change their food waste footprint. But for industries that are built on delivering premium food and drink experiences using the freshest produce, there’s an inherent paradox that has prevented the industry from inciting lasting change. Until now.

Whiley is challenging bars, restaurants and producers to rethink what they know about waste. His acclaimed London bar, Scout, pioneered the use of hyperlocal and foraged produce, and when launching his most recent venue, Re, in South Eveleigh in Sydney, he’s taking it a step further by creating the world’s first zero-waste bar, literally built on waste. Using his laboratory onsite at Re, Whiley converts by-products from local cafes, restaurants and producers that others would consider imperfect, unfit for service date or straight-up scrap into delicious cocktails and bar snacks.

The film captures the heart and soul of what personally drives Whiley as he tirelessly educates and develops his unique supply chain of waste products and by-products from the daily running of local Sydney businesses. Collaborating with Roni Khan (OzHarvest / Refettorio ), Josh Niland (Saint Peter / Fish Butchery), Dan Ye (Artificer), Shelley Simpson (Mud Ceramics), James Harvey (Yullis Brews), Matteo Pochintesta ( Mapo Gelato), Donato Toce (Gelato Messina) and more.