Food waste is a serious problem. Roughly one third of the food produced in the world for human consumption gets lost or wasted every year. This translates to approx 1.3 billion tonnes, according to the UN’s Food and Agriculture Organisation (FAO).
Many people point the finger at supermarkets but we’re all culpable, restaurants included, so it’s great to see restaurants taking the issue seriously. Even Vogue magazine have published a guide to their favourite sustainable restaurants: vogue.co.uk/gallery/best-zero-waste-restaurants
Doug McMaster, a pioneer of the zero-waste movement, opened his Brighton restaurant, Silo, in 2014. By operating what he calls ‘a pre-industrial food system’, McMaster is challenging the way the modern restaurant business is run.
At Silo, everything is made in-house. They churn their own butter, make their own almond milk, roll their own oats and cultivate their own mushrooms. All products are delivered to the restaurant in re-usable crates, food grade jerry cans, pails and urns. The re-usable ethos extends to the furniture too with plates formed from plastic bags and tables from industrial floor tiles. And all the food that isn’t consumed by customers is fed into an aerobic digester which can generate up to 60kg of compost in just 24 hours. Impressive stuff.