Lara Espirito Santo is from Rio de Janeiro, Brazil and George McLeod is from New Zealand. Through their shared interest in reducing food waste and imagining a better food system they met in the UK and started working at Douglas McMaster’s closed loop, zero waste restaurant Silo. After a few years there, where George was briefly the head chef until the pandemic hit, they decamped to Portugal, opening a restaurant called SEM.

Everything they learned at Silo they used to create SEM. What they were able to do there in five years should give everyone hope. By focusing on how they source ingredients and using every part of them, they were able to reduce their food costs dramatically. Through working directly with regenerative farmers, using invasive river fish and wild foods, and eliminating plastic, they have shown that better models for restaurants exist, that they can be efficient and effective. We just need a little bit of creativity and a shift in mindset.

They closed SEM in April in preparation of having a second child and wanting to find a longer-term space closer to nature. We talk a bit about what they are planning for the future and we should all pay attention. They are the kind of people that lead by example and they really see the forest for the trees.

Host: Nicholas Gill

Co-host: Juliana Duque

Produced by Nicholas Gill & Juliana Duque

Recording & Editing by New Worlder

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