The UK’s First Zero-Waste Restaurant To Upcycle Glass Bottles Into Crockery

Douglas Mcmaster

Douglas Mcmaster

Executive Chef 25th April 2018

The UK’s First Zero-Waste Restaurant To Upcycle Glass Bottles Into Crockery

Silo, the UK’s first zero-waste restaurant has returned to Crowd2Fund to run a donation-based campaign to acquire machinery that they can use to repurpose glass from used wine bottles and turn it into fine glass porcelain.
They are seeking to raise £10,000 in order to purchase a bottle ‘crusher’ and jewellery polish to create fine ‘porcelain’ from the wine bottles used in the restaurant. This is Crowd2Fund’s first campaign where they are relying solely on the
kindness of the general public and those who relate to the cause.
The Brighton-based restaurant last used Crowd2Fund four years ago when they successfully raised £48,000 of equity finance to incorporate a working relationship with The Tres Hombres, a specialist shipping company which exclusively transports cargo with wind and sea power.
Of Crowd2Fund, Silo Owner and Head Chef Doug McMaster, said, “We loved working with Crowd2Fund on our first raise. They saw potential in me and my plan for Silo when most other investors didn’t. I admire the drive for
innovation and tenacity that makes Crowd2Fund so successful.”
“The fact that Crowd2Fund have decided to do their first-donations based campaign with us shows their ongoing commitment to businesses that have raised funds with them before, and care about their continued development and success.”
Silo’s Upcycling Ambition
Glass is the last remaining component at Silo that is recycled. While these efforts are positive, recycling still has a negative impact on the environment due to the significant carbon footprint generated by melting the glass.
Using specialist machinery, the bottles will be ground back to sand - a symbolic first step to try and reduce the 28 billion glass bottles that end up in landfill each year.
The process to crush the bottles and turn them into crockery is a unique concept which McMaster has developed in collaboration with potter Mark Caivol.
“The definition of upcycling is to give material a greater value. Turning our waste wine bottles into fine crockery would be a remarkable increase of value. Comparatively, this idea is the same as turning food waste into compost. If we can
raise the money to buy the equipment, this will take ‘zero-waste’ to a whole new level.

About Silo

Silo is the brainchild of Doug McMaster, a young chef who has worked at top restaurants including St. John Bread and Wine in London. “Silo was conceived from a desire to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way our food is generated and respect for the nourishment given to our bodies.”
“This means that we create everything from its whole form cutting out food miles and over-processing while preserving nutrients and the integrity of the ingredients in the process,” says McMaster.
Campaign Rewards

Individuals who pledge to the Crowd2Fund campaign will receive a range of rewards including discount vouchers for Silo as well as free porcelain and ceramic crockery items created from the new process.
Investors who donate £100 or more will also receive a one-hour session during which they will be able to manufacture their own cup at Mark Caviolo’s Potters Thumb pottery.
Accolades

Since opening Silo in Brighton’s North Laines in 2014, the restaurant has been recognised as the Observer Food Monthly Most Ethical Restaurant. McMaster has also won the BBC’s Young Chef of the Year award.
McMaster has been preaching his zero-waste, “pre-industrial” food system philosophy years before policymakers, the media, and big business began lobbying to reduce waste. More recently, his thought leadership has been highlighted by his TEDx Talk, “Waste is a failure of the imagination.”

You can contribute to the campaign here:

www.crowd2fund.com/campaign/silo-brightonlimited/brightons-zero-waste-restaurant-paves-the-way-in-glass-reprocessing

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you