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  |   Australia, baking, Chef, Food, London, Melbourne   |   No comment

Zero waste restaurants are set to boom in London as Silo has shut doors in Melbourne, Australia and open in Brighton. Collaborating with green artist and designer Joost Baker they developed the closing loop machine, all food waste is broken down and on sold as more food in the form of compost. Rene Redzepi and Alex Atala have both just bought one and expect to see many of London’s establishments catching on in the near future.

“Silo is designed from back to front, always with the bin in mind. The production of waste has been eliminated by simply choosing to trade directly with farmers, using re-usable delivery vessels and choosing local ingredients that themselves generated no waste.

Our compost machine set inside Silo, turns all of our scraps and trimmings directly into a compost used to produce more food… Closing the loop”

They even use waste water from their coffee machines to flush the onsite toilets!

Silos ethics include

• Milling flour

• Using raw milk

• Baking bread

• Curing, pickling and fermenting

• Make yoghurt

• Pickle\ferment

• Compost in house

• Seasoning with seaweed

• Brewing vinegar

• Growing mushrooms

• Rolling their own oats

• Culturing cream and butter

• Dealing direct with farmers and buying whole animals

• Filtering water through reverse osmosis

• Foraging for wild food


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