In the heart of London, amidst the bustling streets and vibrant culinary scene, lies Silo – a pioneering restaurant on a mission to revolutionize the way we think about food. At Silo, food isn’t just about taste and presentation, it’s a commitment to sustainability, innovation and creativity. The culmination of this commitment is Silo London’s groundbreaking food waste initiative, an ambitious task in an
industry plagued by excessive waste.
Approaching their 10-year anniversary in October, Silo has been working against food waste long before it was trendy.
“It’s remarkable that we’ve weathered this storm of innovation and being such a radical restaurant,” said Douglas McMaster, owner of Silo London.
“[Silo] is the first restaurant in the world to not have a waste bin. When there is a true zero waste food system, it's one that doesn't have a bin, and this is something that I've spent an enormous amount of time talking about around the world and wrote a book about that's called the Zero Waste Blueprint.”
Before opening Silo, McMaster worked in fine dining and was bothered by how wasteful restaurants can be. When seeing the words “zero waste restaurant,” the first question on the top of anyone’s mind must be, “How?” McMaster was able to develop a system that is feasible and viable thanks to innovative approaches to sourcing and production.
Thinking Outside the Disposable Box
While most restaurants receive milk and cream in plastic jugs, Silo receives them in stainless steel pails. Cardboard boxes holding produce are extremely prevalent in restaurant kitchens; Silo works directly with farmers who agree to deliver their produce in sustainable containers.
McMaster admits sometimes disposable products are unavoidable, and when that happens, they use it to create something new. For example, their private dining room table is made from postindustrial plastic that would have gone to a landfill.
“We literally won an award for the most beautifully designed restaurant in Europe and what’s unique is it’s made from waste materials,” said McMaster.
Fermentation
Fermentation is another way Silo is able to repurpose food so that it isn’t thrown away. Silo depends on CamSquares® because they are designed to last for decades.
“Fermentation is one of our biggest assets. The Eastern world, namely Japan, is famous for its miso and soy sauces and fish sauces. We’ve sort of taken that process and adapted it to this idea of circular cooking. The Cambro containers are the perfect vessel for that fermentation,” said McMaster.
Sustainable Storage
McMaster believes having a visual understanding of the contents of their containers prevents food waste because chefs don’t neglect anything by not knowing what’s inside; food has a decreased potential to go past its best and become waste.
“We absolutely love [CamSquares]; not one has ever broken. We have one warped one that looks like a snowman because one of our chefs put—straight from deep frying—a big pan of 250 degree oil. It still works, the lid still fits, but it’s kind of shrunk into like this kind of warped snowman shape,” said McMaster.
“[Cambro containers] are just the best. They are literally the best containers in the world, they just are. That clear polycarbonate, it’s such a quality piece of design; it’s just so good.”
Silo London stands as a shining example of what’s possible when passion meets purpose.
Click here for 10 Practical Ways a Restaurant Kitchen Can Reduce Food Waste.
ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL COMMUNICATIONS MANAGER AT CAMBRO.
