SUSTAINABILITY PIONEERS COVER STORY SILO !
TODAY, SILO STANDS AS AN AWARD- WINNING, GLOBALLY RECOGNIZED MODEL OF SUSTAINABILITY IN FOODSERVICE
Silo’s slogan, “a restaurant without a bin,” is as radical as it sounds. Te London restaurant only works with raw ingredients and makes everything from scratch, including butter and flour. All ingredients are delivered in reusable crates, while furniture and fittings are upcycled from waste such as plastic bags and brewer’s grains. For founder Douglas McMaster, developing its zero-waste philosophy was neither quick nor easy. It began in Australia when he met Joost Bakker, the environmental activist McMaster calls the “Zero Waste prophet.” In his book,
Silo: Te Zero Waste Blueprint, McMaster admits he initially had no idea what sustainability meant. Te concept’s first test was Silo by Joost, a small café in Melbourne, that McMaster decided to develop further. Today, Silo stands as an award-winning, globally recognized model of sustainability in foodservice.
THE
AGRARIAN KITCHEN
Located in New Norfolk, Tasmania, the Agrarian Kitchen was founded in 2008 by Rodney Dunn and his wife. Te concept combines a restaurant, kiosk, and culinary school, and is centred on hyperlocal self- production. At its heart it is a one-acre, no-dig fruit and vegetable garden that provides 90% of the produce used. Tey make their own bread, kefir, and cheese, incorporating
36
whey from cheesemaking into non-alcoholic drinks. Leftover wine and cider are repurposed as vinegar. While he acknowledges
inspiration from River Cottage for the self-production model, Dunn – also a cookbook author, former apprentice to chef Tetsuya Wakuda, and food journalist – has integrated advanced sustainability practices, such as creating compost from food scraps, bones, and paper towels, sourcing whole carcasses from small-scale free- range farms, avoiding bottled water, and using compostable takeout packaging.
FOR MORE GO TO
FCSI.ORG
Silo’s fermentation room produces garum and other flavor sauces from leftovers, increasing food utilization from 70%-80% to 99%
WORLDWIDE
ANNA CRITCHLEY
SILO
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