Silo
Is upcycling of food waste viable at scale?
Perceived as fiddly and time consuming, utilising kitchen prep waste or surplus can often be seen as a marketable extra. But can practices be changed to make upcycling the everyday norm?
Douglas McMaster founder of the world’s first zero waste restaurant, Silo
Following time spent in the world’s top kitchens such as St. JOHN, The Fat Duck and Noma,at the age of 21 Douglas entered and won a BBC competition, becoming the country’s ‘best young chef.’
A plan for the land
England’s first ever land use framework aims to maintain domestic food production while freeing land for nature, development and energy. Can it carry off such a delicate balancing act?
Zero-waste restaurant expands green initiatives
BRAND NEW zero-waste restaurant, Silo, seeks crowd-funding to pay for zero-carbon food imports. The Brighton-based ethical restaurant, Silo is looking to raise £40,000 through crowd funding to…
