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Zero Waste Restaurant - Silo Brighton

Silo is a self-proclaimed "pre-industrial food system that produces Zero Waste", AKA one of the leaders in resource use and efficiency in the UK/world!!

The Basics

So, What makes Silo a Zero Waste Restaurant?

To start, heres a few short videos, followed by a breakdown of the tech and operational practices mentioned.

First, a tour with Kate Arnell of Eco Boost.

Second video is a promo by IDEO, a global design company.

And finally an interview with Silo Brighton founder, Douglas McMaster.

Some of the things mentioned within these videos include:

The Wooden Flour Mill AKA "Gertrude" allows Silo to access freshly ground flour daily. I believe the mill is a Osttiroler Getreidem├╝hlen from Austria, which seems to be one of the best on the market and is well suited for the quantity needed for a restaurant the size of Silo. The video mentions that generally consumers do not know how long flour has sat in a bag over prior to purchasing and using it, and although this is important in creating fresh products it also enables direct from farm purchases. Direct trade skips middlemen, packaging and creates a strong secure tie between source and user. This security can help each partner in the relationship to foresee risks/changes in both supply and demand.

The Closed Loop biodigestor, or AKA "Big Bertha", is from Australia and apparently costs about £22,000. I believe the unit they have is a CLO30, a 60 Kg capacity system that reduces food scraps by 90% in volume, into a concentrated compost within 24 hrs. It does all this through a combination of controlled temperatures, agitation and airflow control.

Furniture highlighted in the video is:
Click it to see more!!
Image Source:

The image below was created by "Silo by Joost" (AKA Brothl) from Melbourne Aus, which was essentially the blueprint for McMasters Silo Brighton. Silo By Joost was forced to close their doors due to a dispute with city Council over their composter being in a laneway. Silo Brighton's process is similar to the Melbourne approach shown here.

Image Source:


Matt Stone, a cofounder of Silo, etc... , has a pretty popular TEDTalk that explains a little of his history with being an eco-chef/restauranteur.

As mentioned in the video:
Sparkling Water into kegs, available here -
A little background and press for the Mineral Water in Eco Kegs can be found here and here.


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