Inside London's 'zero waste' restaurant | FT Food Revolution
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- Опубліковано 15 тра 2024
- The FT's Daniel Garrahan and food critic Tim Hayward visit Silo, a 'zero waste' restaurant in Hackney, which rejects the bin, makes ice cream from waste bread, turns seaweed into pendant lighting and 'upcycles' used wine bottles
#food #zerowaste #upcycle #restaurants #business #sustainablilty #sustainablefood #supplychain #companies #eating #dining #foodvideo #foodie
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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.
James, have you heard of the Save Soil movement before? #SaveSoil #ConsciousPlanet
Well dang
A bit pretentious
Agreed
The cabinet of decaying foods gives me the chills
This is by far the coolest upcycling/recycling/sustainability I've ever seen! Pushing every boundary and then some. Inspirational!
Have you heard of the Save Soil movement before? You would like it too, I think💚🌸🌿
#SaveSoil #ConsciousPlanet #nosoilnofood
@@savesoil3133 How do you save SOIL?
I'm surprised the government hasn't shut themdown yet.
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.
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
This, if everyone understood the world through this light we'd have resolved most problems by now.
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.
Love to your mum
@@chrisjones3901 sweet of you, thanks...
Your mom sounds amazing! Thank her from all of us!
@@MaxWeinhold I shall, thank you
@@lowk3yninja God bless your mother too...
This guys an icon. The amount of SingleUsePlastics in everyday products is beyond a joke at this stage
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.
“Plastic is a virus”. Well put. And bravo for all that you’re doing to combat this plague!
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.
I'm so proud of him. I really am impressed by the way he's managed an almost zero waste restaurant. and I'm inspired to do the same in my household.
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!
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!
Indeed🌸🌿 #SaveSoil #ConsciousPlanet
That's right, brilliant and amazing.
Hats off to this dude! Spent a good portion of my life cooking professionally and this would be a place I’d work at!
What an amazing business! Hope that others in all types of industries will try to do this.
This man is doing great work. Innovators like this is what the world needs. I hope this inspires more people to push for a less wasteful world.
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!
I wish restaurants like this was more common.
What they do is absolutely amazing!
Silo is truly phenomenon, I would like to see more of their innovative process in dealing with waste. One of which is detergent and cleaning waste (if we are using industrial grade cleaning chemical) or by product (natural alternative to industrial standard).
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.
What a visionary. Absolutely love this man on a mission.
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.
this is brilliant, it needs to be implemented in the hospitality industry!!
I wish more and more people doing this !
Beautiful! I don't know this man, but I feel proud of him. I would love to support a restaurant near me that followed this concept.
The food is incredible, we've been to this stunning restaurant in Hackney. Passion, love and hard work has made it so amazing! Highly recommend!
Wow! This is outstanding! I’d definitely want to go eat there. Thank you for sharing this!
The word sustainable is bandied around without thought these days. This guy fully understands the concept and knows how to put it into action.
Took Environment friendly restaurant to next level and just amazing
That’s gorgeous restaurant. Think beyond with upcycling method on all of aspects in F&B industry. Salute sir! ❤
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.
Absolutely fantastic and inspiring
I love this so much! He could teach classes at culinary schools, both how to cook and sustainable restaurant business practices.
love how mr hayward is so excited about all of this. really awesome. hope to visit one day
Absolutely lovely! Breaking boundaries- kudos
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.
I agree, we should all try to become him
What a pioneer. He's gonna do great work. Marvelous!
This guy is awesome. I wish people like him were more in charge.
Happy to get more information on this place. I ate here before the pandemic and the food and drinks were sublime!
Really great way of doing things, and he's right, brilliant analogy at the end. Love it.
A very clever and inspirational man, excellent
"You could argue the bin is only 60 or 70 years old." No, you could not. Excellent concept for a restaurant overall though.
Love this thinking and acting outside the box.
Totally inspiring.
Other than sustainable, it's stylishly posh and loads in the utility department.
Amazing!
This place gives me satisfaction 😌
Kudos to the team.
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
Brilliant model! Congrats to the owner for his vision and perseverance 👍🏽⭐💚
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!
Amazing in seeing this from start to finish..5 % waste in a restaurant incredible!!!
Genius!! Love it. I have to.visit for sure 😊
We in india use steel and aluminium utensils, which are a little pricy but has a longer life time. wash it easy to use again....
I'm beyond impressed..this guy is amazing
Amazing, I love this concept. He executes it very well
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.
I see a space well lit with natural light with lights shining in the middle of the day for the purpose of showing off they found a way to use waste even if it is doing something that dos not need to be dun in the first place - this just continues over and over again
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.
that analogy was really well thaught. super nice restaurant + concept. all the best!!
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.
That's the benefit of composting bins! Organic matter can be turned into rich fertilizer for growing plants!
Simply wow
I tip my hat. Its guys like this that is supporting a zero waste movement to people who would otherwise not know its a thing
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.
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.
phenomenal!
I love this! Well done. Does the chef offer "cooking" classes?
The zero waste cooking school (on all social media)
@@douglasmcmaster9786 Oooo! Yay. Will join asap...
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
I’m in awe.
Wow, will be sure to check it out if I come to visit!
this video is criminally underrated. wish they sold the plateware made from the upcycled glass, i would buy them in a heartbeat
Inspirational. Last year I also started to look at things differently. For example less fast fashion and so on.
That's great! Every little bit adds up immensely over time; thanks for what you do!
The guy is just freaking amazing
What an incredible restaurant!! I love that so much, I'd love to visit here some day!
amazing force for humanity. Was a privilege to witness this inspiration and it has inspired me to not be lazy in recycling when the owner goes to such a length
He is amazing!!!
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
The leftover food could be used to feed the homeless some restaurants already do this! Fruit and veg peel can be used in compost ( avoid citrus) were you can then grow your own or sell the compost to locals or allotments ect to help save the waste of compost in bags, I habe my own compost bins but while it’s taking time to turn into compost the stuff I do buy is recyclable bags the problem being a lot of recyclable waste doesn’t actually get recycled which is a problem. There is now compostable wrap for boxes which is huge too but we really need to become a non waste society this includes council homes made out of material not from manufactured sources or left over from manufacturing and make sure flat blocks have recycling systems and food waste systems, compost bins for homes and so on
Incredible!
Is there a cookbook for some of the technics?
Incredible
Amazing!!!
Sem in Lisbon is doing very similar and incredible work
What restaurant??
That’s awesome, I’m so glad that at least one person in this world wants to reduce waste to zero :’)
So creative and 😮inspiring
He's like a magician its crazy!! That ice cream from waste bread... a literal skeuomorph of a nostalgic ice cream dish
What a cool idea, would love to try here!
absolutely beautiful
That is amazing!
Brilliant ❤
Only the greatest chefs can make something delicious and beautiful from whatever is given to them
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.
ON my list to visit next time I go to England
What’s done for the restroom?
that goats cheese thing with the veggie marmalade looked yummy
i'm convinced we can survive on just using glass wood, paper and metal for all our throwaway stuff
Douglas is one-off Artisan Chef, Up-Cycle and Down -Cycle preacher that is 100% Zero waste, difficult to Replicate by others.
We need this in australia~` 😀
the owner is very well spoken
I loved the upcycle of food and glass for useable products. The fermentation deal I'm not fond of. How do you know if the food is safe to ingest?
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.
EXCELLENT 📣
I saw that somewhere in Argentina a man replaced wood for smoking with dried up fruit blocks.