19/10/2026
Today, we had the pleasure of welcoming Douglas McMaster to our Greenhouse Regenerative Lab (GRL).
A chef, zero-waste pioneer, and creator of Silo, a project born in 2014 from a simple yet revolutionary idea: rethinking cooking by following the logic of nature.
After spending the day with him, I feel I’ve met an ecologist who found in cooking his way of expressing himself. Sensitive, curious, restless, and courageous enough to turn imagination into reality.
Our paths may be different, but we share something essential: *we are part of the same web of life, and in nature, everything transforms.*
We talked about soil, microorganisms, fermentation, waste, and regeneration. Nature knows no waste, only cycles. Perhaps our linear systems exist because we have forgotten this simple truth.
At GRL, we work with microorganisms to restore life and fertility to the soil. Douglas works with them to transform food. Two different paths, connected by the same biological intelligence.
We also reflected on the challenges of creating new paths. Innovation brings friction, uncertainty, and obstacles, but also discovery, learning, and the joy of making new possibilities real.
One powerful idea stayed with me:
*“We need to cook to rebalance ecosystems.”*
Perhaps the ecological crisis is also a crisis of imagination. And perhaps regeneration begins by daring to imagine something different.
What a pleasure to share these days with you, Douglas. Encounters like this remind us why we do what we do.
During his stay, Douglas is also working with the kitchen teams at Buchinger Wilhelmi / The Fasting Experts, exploring fermentation, microbiology, and new relationships between food and nature.
*Because the future of food is not just about producing better or wasting less, but about caring for and regenerating the life we are part of.*
