'Silo' is the name of a Brighton cafe from chef and owner Douglas McMaster that is extremely thoughtful when it comes to preparing and serving drinks.
At Silo, all produce comes into the location without packages, which means crates, cans and an assortment of other containers are used as alternatives to single-use plastic wrappers. Coffee beans are sourced from a local coffee shop and delivered in a reusable plastic crate and once prepared, coffee is served in glass jars. If food ends up unconsumed, it is simply added to Silo's aerobic compost machine and the rich soil is shared with local farmers.
As consumers, retailers and restaurants take greater steps to reduce food waste, it's becoming more common to see sustainable initiatives like this one being adopted on different scales.
Zero Waste Cafes
'Silo' is a Brighton Cafe That Uses Package-Free Produce and Beans
Trend Themes
1. Package-free Eating - Opportunity for developing cafes and restaurants that serve food without single-use packaging, focusing on waste reduction.
2. Circular Economy in Hospitality - Opportunity to transform the hospitality industry by using renewable and compostable materials, implementing regenerative design, and reducing food waste.
3. Sustainable Local Sourcing - Opportunity for cafes and restaurants to source locally grown ingredients and reduce carbon footprint by minimizing transportation emissions.
Industry Implications
1. Hospitality - Incorporating zero waste initiatives to transform the hospitality industry and reduce environmental impact.
2. Food and Beverage - Developing package-free cafes and restaurants to attract eco-conscious customers, minimize waste, and improve sustainability.
3. Agriculture - Collaborating with zero waste cafes and restaurant owners to create renewable compost and improve soil quality for local farmers.