Silo, a London, UK-based restaurant operates with zero waste, without even a single trash bin on-site. This innovative approach to sustainability involves careful planning, sourcing, and operational strategies to eliminate waste entirely.
The restaurant achieves this by composting, recycling, and ensuring that all materials used are either reusable or biodegradable. This concept not only reduces environmental impact but also sets a precedent for other businesses looking to operate sustainably. Douglas McMaster should be commended for his efforts and we look forward to seeing more restaurants follow his pioneering path.
Every year, one-third of the food produced for human consumption across the world is wasted. But a restaurant in London, UK, is trying to tackle the issue by aiming to produce no waste for the landfill. As part of its zero waste mission, Silo uses a nose to tail and root to tip approach to cooking out of respect for nature.
https://www.bbc.com/reel/video/p0hs7sj4/world-s-first-zero-waste-restaurant-without-a-single-bin
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