This restaurant owner's clarity of thought gives me chills. I don't think I've seen and heard such a succinct summary of efforts quantified with purpose. My hat is off to all those involved.
Applaud! And the final analogy is spot on. Other restaurants don't have to copy this 100%, but it gives them examples of things they can do to reduce their own waste and they can certainly learn from it and replicate it. Kudo to the owner because I know it must take him a long time to find the solutions to everything in the restaurant and it worked! Someone needs to invest money into this restaurant and turn that into a blue print for others to follow
They've seriously taken zero waste to a different level. I would of never imagined a resaurant could go this far in how zero waste they are and how they managed to make it look so stylish at the same time. When you think zero waste, you usually think of minimalism but what they've done is make is look sleek and modern. Would love if more restaurants could follow in their path.
My mother can also be classified as one of those who is to some extent sustainable in her approach to life. She buys the vegetables not consumed by others paying less, and she makes her own organic tomatoe sauce and paste, jams and marmalades, yoghurt, pomegranate sauce, fruit leathers, syrups, dried fruits and sultanas, vinegar, all sorts of pickles, from small onions to garlic and vegetable mixtures. when she clears the dishes all are cleaned of the food sauces and oils with a piece of bread which she then feeds to the chickens causing her to use less water and liquid. All bottles and glasses are reused as containers for other things, and all our unwearable clothes end up being cut into cleaning cloths. Boiling water for food is used to wash the dishes. Water for washing fruit and vegetables is put into a bucket and used for watering the garden. She even makes a sauce out of the residue from the apple cider vinegar she makes. All herbs that are no longer fit for fresh eating she dries and uses in her food, apples are made into chips (slices that are dried on the heater in winter) as a delicious snack for cold days. She really pays attention to the details despite having the financial ability to live otherwise. Such people like her and to an extremer sense this resuranteer should be considered as people to look up to. I certainly know that I too have this sort of sustainable outlook towards life, we gradually picked it up unconsciously.
This guy is amazing. And you could see he is truly working towards sustainablilty even from the way he makes those dishes. He barely uses any extra ingredient than is needed unlike other chefs I have seen online who waste a lot of ingredients just spilling them over to make it look good.
Yes. And I remember once helping in a cafe kitchen where they threw completely ok spoon fulls of fresh coriander ..all of this I mean is food, why waste unless rotting which makes sense for me.
His passion shows it in the video cause not only he loves what he do he also think about the environment in a creative ingenious way! His success is well deserved!
Great story. There's a Michelin star restaurant that I saw on MC The Professionals UK that is (apparently) zero/close to waste food. But this resto is taking everything to a whole new level.
Brilliant idea! I hope more and more people can see this and to reduce more waste! I loved seeing all the beautiful and creative things they'd upcycled into. Amazing!
This restaurant owner is awesome! His ideas are amazing and inspirational. If we had a restaurant like this near where I live, it would be my preferred place to go to, by far. Wishing all the best for Silo and its owner. I hope we have more restaurants and businesses like this!
Words dont come to me to Express how impressed I am at this young man.sadly I know his price range isn't in my purse.but if a miracle happened and i was ever in London I would even just be amazed to see this restaurant.
Such good blood in the heart in the heart of Hackney. Even the words he spoke were probably recycled. All of this needs mega time and dedication. He needs his own winery, making a local strawberry - blackberry wine. That would cut down on the bottle use.
I LOVE THE CONCEPT and I wish they considered the larger issue at hand which interhertly would be energy usage. The stoves, lights, cooking etc... All seems like it would need some energy inputs. This is not addressed or mentioned at all other than the kelm - which was an interesting note but glass can also be turned into sand which we are currently running low on.
Concept is not problem many great thing can be done but as always is the question of money. Doing all this is not cheap and if people are not willing to pay whole business will go under. And btw glass sand isnt same thing as normal sand and cannot substitute it.
Such a great result and hard work! We should be so greatful to see we have people on earth like him to make sustainability more inspiring and joyful! We are living in the future thanks to him.
This is a very inspiring model for iniating change in the world. We need to consider the supply chains we take for granted and how they can be used against us and how we can adapt it.
The best thing about sustainability is that it has great legs. A business like this has the potential to keep going far longer through good times and bad. It's in the word = Sustainable.
I can remember when 'zero waste' was the current thing and the company I worked for (sainsbury - argos) got rid of their 'waste' bins only to realise they had no way to get rid of things like canteen / restroom waste. Recycling bins were already in use but couldnt be contaminated with things like tea bags, banana skins, till waste etc They were instructed from higher ups to start cutting stuff up and flush it down toilets.... ZERO WASTE.... riiiiiight.
Even if you ask not to have single use plastic around the blender, they'll still have it for transport and remove it last minute before delivering it. But it'll look like there was no plastic.
Although I really appreciate the idea of upcycling, still when I saw the reporter's reaction after eating the brown glop 11:07, I can't help but think that the flavor is pretty bazaar for general audience, but still it can be consider a whole new experience LOL
This is amazing!! And this is what we should look at when we find business, what they are offering and how they are being responsible to our earth!! This is certainly not easy, especially in today's business culture where 90% of the owners only look for fast profits!! This is incredible!! let's all of us take a part in this and do our bits guys!
We can learn from this try & do whatever we can along these lines in our everyday lives…not necessarily as full on as this but something is better than nothing
WOW!!! This is next level and then some! ❤️ SILO has taken waste and creatively found a solution with outcomes beautiful and inspiring❤️ NO ONE can say this can't be done!
This is great... I agree it's not sustainable at scale, but it's a great workshop for ideas. I would take issue with "the bin is only 70 years old"... humans have had middens heaps for as long as we've had stationary civilization. Low waste was a necessity back in the early days of our species, but zero waste is a modern concept and a luxury one at that, if we're honest.
Kudos to the restaurant for the amazing project. Just curious, is there PPE used when using the glass crushing machine where the glass turns into fine sand? I would think long term exposure to the fine sand in a small space would be carcinogenic to the staff.
There's a lot of misplaced hype around zero waste as it doesn't tend to the address systemic causes behind why climate change exists, but this was still incredibly cool and interesting to see in spite of that! I'm curious (but skeptically pessimistic) about the degree to which this might be able be scaled up to magnify its potential impact
When describing the vegetable "syrup" he mentioned that it was made from cooked vegetable waste water that was sieved from the rest of the vegetables and then strained. This left behind, according to him, a "mush" that contained none of the vitamins, minerals or anything else (according to him it was all in the strained out vegetable water). So the question that remains to be asked is... what happened to that "vegetable mush" in this "zero waste" restaurant?
Yeah, there's no way you're reducing packaging of products delivered. These things are needed for the way that products are moved to stay clean and in tact. You would need to first reinvent the shipping industry. When you need to keep a bunch of boxes together inside of a truck or on a moving skid you use plastic to bundle it together and keep it from moving around and falling apart. There are food labels that must remain sealed in plastic wrapped skids and if they are broken at all then the shipment gets refused and sent back. When packaging breaks, as they do, as shippers we have to fix it and you have a choice of tape or plastic wrap. Otherwise the product will get refused and the whole product will become waste. Shipping anything is probably the most wasteful part of most products out there.
it's almost as if globo capitalism would have to end our reliance on single use plastics. maybe for-profit commodity markets are the problem--not the solution. or, y'know, we just kill the planet like we've already been doing!
You'll typically boil foods for fermentation first, killing off any dangerous microbes. Fermentation is a very old art (hence why most cultures have alcohols, yogurts, or cheeses) and so the ways of making it safe are well known.
Saying trash bin as modern phenomena to suggest that making waste is a modern issue will irritate archeologists who excavate the ancient trash dumps humans has made throughout history...
Recycling used material into new product is commendable, but I think repurposing offcuts/trimmings is not cost efficient such as reducing the veg pile into a glaze takes a mass amount of time and energy and have to use sugar which is more expensive.
