Inside London's 'zero waste' restaurant
Synopsis
95 percent of what would typically require disposal is eliminated at Silo, a zero waste restaurant in Hackney, East London.
Synopsis
Chef Doug stands in Silo, a zero waste restaurant in Hackney, East London. He explains the concept of eliminating bins by sourcing ingredients directly from farmers and foragers in reusable or biodegradable containers. Ninety-five percent of potential waste is cut out through this systematic approach. Doug shares that he started the restaurant with £33,000, remortgaging his mother's house to fund it. Silo aims to serve exceptional food while setting a model for sustainability in the restaurant industry.
Deep Dive
Why Watch
- Meet the chef transforming waste management in dining.
- Find out how Silo operates without a traditional waste bin.
- See the innovative ways materials are repurposed in the kitchen.
Did You Know
- Silo aims to operate without a bin, a concept that is only 60-70 years old.
- 95% of Silo's supply chain is farm to table, sourced directly from farmers.
- The founder started Silo with £33,000, remortgaging his mother's house.
- The last 5% of materials used in the restaurant often involve unavoidable plastic.
Perfect For
Frequently Asked Questions
What is a zero-waste restaurant?
A zero-waste restaurant aims to eliminate the need for a bin by cutting out 95 percent of waste through a system change, sourcing food in reusable or biodegradable materials.
How much did the owner invest to start the restaurant?
The owner started the restaurant with £33,000, which he remortgaged from his mother's house.
What percentage of the supply chain is farm to table?
Ninety-five percent of the supply chain is farm to table, with farmers delivering vegetables in reusable crates.
What are people saying?
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