Every year, the UK food industry wastes 1.9 million tones of food. A FAILURE of the IMAGINATION documents the story of one chef and his efforts to change this.

Five years ago, Douglas McMaster opened the restaurant Silo, hoping to change the unsustainable practices of modern food systems. His aim was simple, yet frighteningly ambitious: create an award winning menu using a zero-waste food system designed from scratch.

This is the story of that restaurant’s first five years.