Douglas McMaster, the founder of Silo, emphasizes that their impact should not be judged solely by the small cube of waste plastic he proudly displays. Silo, a restaurant focused on ‘zero waste’, does not have a regular waste bin. Instead, they ferment what they can, compost what is left, and recycle or return any packaging back up the supply chain. The remaining waste is transformed into a piece of art representing the innovative practices throughout their supply chain.
McMaster believes that their true impact should be measured by their influence on the restaurant industry and other sectors such as design, craft, and technology. He sees Silo as leading the charge against industrialization and the waste problem. While some critics have accused Silo of preaching sustainability, McMaster is adamant that their goal is to change the way people view waste. He points to the recycled materials used in their decor and furniture as examples of this commitment.
Every aspect of Silo, from their name to their practices, revolves around the concept of zero waste. McMaster showcases their refillable cleaning products, recycling systems, and composting practices with enthusiasm. He acknowledges the challenges he faces from critics but remains focused on their mission to reduce waste and promote sustainability.
Silo’s approach to waste management is straightforward: reduce, reuse, recycle. They avoid using plastic and recycle only glass and cardboard. They prioritize composting and preventing waste from entering landfills whenever possible. Fermentation plays a key role in their process, turning scraps into valuable food items. McMaster demonstrates the complexity and depth of their ferments, showcasing the unique flavors they create.
Despite its intricate waste management system, Silo distinguishes itself through its delicious dishes. From Tropea onions with cuttlefish garum to Maitake mushrooms with Szechuan pepper and miso, their menu reflects their commitment to zero waste without compromising on taste. McMaster acknowledges the challenges of scaling down Silo’s practices for the average household but believes that their approach can be applied across various settings.
Ultimately, McMaster’s passion for sustainability and innovation shines through in every aspect of Silo’s operations. From their zero-waste practices to their creative dishes, Silo serves as a model for sustainable dining with a focus on minimizing waste and maximizing flavor.
