Located in a creative hub in the Hackney Wick neighborhood of London, the Silo restaurant is embracing the concept of zero-waste both in its menu and choice of furniture.
The stylish space was designed by studio Nina+Co who utilized a plethora of sustainable, reusable, and biodegradable materials to craft the interior—from the "fluted bar counter crafted from recycled plastic packaging" to the design-forward mycelium pendant lamps, tables, and seating poufs.
The zero-waste concept is also reflected in Silo restaurant's menu thanks to chef Douglas McMaster who aims to "close the loop on food production processes." As a result, the dishes at Silo restaurant incorporate "wonky" fruits and veggies, a "nose-to-tail approach" for meat, and in-house production of butter and oat milk.
Zero-Waste Restaurants
The Silo Restaurant in East London Features a Sustainable Menu and Interior
Trend Themes
1. Sustainable Interiors - The use of sustainable, reusable, and biodegradable materials in interior design offers opportunities for creating eco-friendly spaces.
2. Zero-waste Menus - The trend of zero-waste menus allows restaurants to minimize food waste and promote sustainability in food production.
3. Closed-loop Food Production - The concept of closing the loop on food production processes opens up opportunities for innovative solutions to reduce waste and create a more sustainable food system.
Industry Implications
1. Interior Design - Integrating sustainable and biodegradable materials in interior design can disrupt the industry by offering eco-friendly alternatives to traditional materials.
2. Restaurant - Zero-waste menus and sustainable food production methods can disrupt the restaurant industry by attracting environmentally-conscious consumers and reducing food waste.
3. Food Production - Implementing closed-loop systems in food production can disrupt the industry by minimizing waste and maximizing resource efficiency.