Focus: Consumer Goods
Location: Brighton, UK
The last time you ate out, did you leave any food behind? This question was asked in a survey in the UK, and 27% of respondents said yes. Every year, UK restaurants, bars, and hotels generate 600,000 tonnes of food waste. Some of this waste is from scraps and trimmings, but the majority of it is perfectly good food, and a third of it is left behind by diners. Restaurant waste doesn’t stop at food waste; there is a whole industry of food producers and processors that supports the restaurant business and creates waste in a myriad of ways such as from transportation, packaging and environmentally harmful production methods.
The new restaurant, Silo, has found a way to eliminate all of this waste. They source their food from local farmers committed to organic, ethical methods and eliminating waste. Even their coffee is waste-free and delivered by sailboat. Any food that doesn’t get eaten gets turned into compost to grow more food. Silo is also committed to using whole foods in their most basic forms. They mill their own flour, and even make their own butter and cheese. The restaurant’s founder, Douglas McMaster, is worried about the state of the food industry today, where many foods are so highly processed that they are no longer fit to be eaten. His food aims to be kind to the environment, and also create healthier options for people.
Silo opened its doors in September 2014, and is modeled after a successful restaurant the founder opened in Melbourne, Australia. The restaurant is already receiving lots of attention as the UK’s first waste-free restaurant. If it proves successful, the question is, will this model inspire other restaurants to cut down on waste, or even become waste free?
Environmental Impact: Reduced food waste, avoided emission of GHGs and harmful substances, avoided use of harmful chemical
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