STEP 2 CASE STUDY No.5 Silo, zero-waste restaurant
pre-industrial food systems | closed-loop systems
[The Story]
Silo, in Brighton, was conceived in 2014 as a direct response to the huge amount of waste involved in the production and consumption of food around the world. Another aim was to widen the variety of food that we eat. Founder Douglas McMaster looks for alternative sources of nutritious foodstuffs from varied local and regional sources.
McMaster is an ambitious character. He not only wants to alter our narrow food-consuming habits, he also wants to inspire the whole food industry as well so that it ‘demonstrates respect for the environment, respect for the way our food is generated and respect for the nourishment given to our bodies’. ...
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