all the other ingredients are old gammick as well fresh and seasonal mcmaster works with local providerswho deliver food that comes in recyclable containers instead of disposable packages so there's no garbage the menu changes every day depending on the projects available. if an item can't be delivered without packaging the team will just make it themselves like cram fresh. all flour the restaurant has its own mill. we can also buy big amounts of grains from local farmers. less packaging and a bigger amount which is with its delivery. they bake their own bread fresh every day. the restaurant also has its own composting machine to process food scraps afterwards the organic material is distributed to local farmers. to open a zero waste restaurant is very stressful it's very stressful because the industry is very. very industrialized there's lots of middlemen there's lots of processing and there's lots of packaging all of which are not zero waste and that goes against what we do. very difficult when the infrastructure is in place it becomes easy. zero waste has become a popular concept one