Places
Zero waste restaurants around the world
Photo: Silo
Silo
The first zero-waste restaurant in Britain, only a stone’s throw from the Brighton Pier, is still the leader of the pack. Silo recycles all waste and has a compost machine prominently displayed at the entrance. Everything is sourced locally, flour bread milled onsite, and even the drinks are made on the premises – their Old Tree Brewery makes fermented drinks out of foraged plants, herbs, vegetables and fruit.“The chef Douglas McMaster is so much ahead of us and when we get where he is, he’ll be farther ahead again, but it’s very inspiring to see my friend’s success,” says Paul Svensson. Is the food any good? Of course it is. It’s award-winningly delicious.(Note that Silo will move to London in July)
Silo
39 Upper Gardner Street, North Laine, Brighton
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Photo: Cub
Cub
McMaster, of Silo fame, has a presence in London too, thanks to his collaboration with Ryan Chetiyawardana, an award-winning drinks wizard. Not only does the food at the Hoxton restaurant come from sustainable sources, its design is also environmentally-friendly, with walls made of clay and table tops fashioned from recycled yoghurt pots.
Cub
153 Hoxton Street, London
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Rovi
The 85-seater Rovi restaurant in London’s Fitzrovia has vegetables at its heart. Heat from the kitchen is recycled to warm the restaurant, while all leftovers are used to create vinegars, stock and cocktails. Ingredients are locally sourced, relatively speaking, coming from a biodynamic farm in Sussex and a cooperative in London.
Rovi
59 Wells Street, London
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Photo: Nolla
Nolla
It’s all in the name – “nolla” being Finnish for “zero”. You’ll find one of the first zero-waste restaurants in the Nordics in downtown Helsinki. Founded by Portuguese Carlos Henriques, Serbian native Luka Balac, and Spaniard Albert Franch Sunyer, all chefs with experience of Michelin-starred restaurants in Helsinki, Nolla brings a fresh new attitude to the food scene in Finland’s capital.
Nolla
Albertinkatu 7, Helsinki
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Graffiti Earth
The owner of the small, 20-seat restaurant, Jehangir Mehta has created a vegetable-driven menu, with flavors from India and Persia, reflecting his heritage. Mehta likes to work with unloved produce and underutilized seafood, sustainable proteins and healthy grain, all with the ultimate goal of reducing food waste. The zero-waste concept cuts through everything so that even old newspapers are turned into place mats, and the dishes and drinks are served on a mix of plates and glasses Mehta has brought from home. The Michelin guide called Mehta “the most sustainable chef in New York City”.
Graffiti Earth
190 Church St, New York
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Risto Pakarinen
Published: June 24, 2019
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