McLeod’s creativity shines as he tackles the issue of waste management by collaborating with suppliers to reduce plastic and material waste entering his restaurant, Sem. He emphasizes the importance of utilizing every part of an ingredient, turning food scraps into high-quality products through fermentation processes like miso and soy sauces.
Furthermore, McLeod forages for native and invasive species, sources meat and vegetables from small regenerative farms, and avoids serving overfished seafood. By building relationships with local farmers and showcasing their produce, he aims to support sustainable agriculture practices.
His efforts have earned Sem recognition as the Best New Restaurant in Portugal and Lisbon in 2021, along with a prestigious award at the Best Chef Awards in Dubai. Despite the accolades, McLeod remains focused on continuous improvement, with plans to update the menu monthly and reduce meat consumption while championing high-quality proteins.
Through his journey from Dunedin to London and eventually settling in Lisbon, McLeod has found his passion for no-waste cooking and sustainable practices. With his partner, Lara Espirito Santo, by his side, they are determined to make a positive impact in the restaurant industry and beyond.
Looking ahead, McLeod envisions expanding their impact in Brazil, where they believe they can influence a larger audience and change the restaurant model. With a shared commitment to sustainability and a drive to challenge the status quo, McLeod and Espirito Santo are poised to lead the way towards a more eco-friendly and ethical culinary landscape.
