Silo Restaurant in London is a zero waste restaurant with an ethos of designing with the bin in mind – that is, to never need one.
The restaurant’s interiors reflect this ideology and Nina+Co created a gorgeous space which has Mycellium pendant lights hanging over a Mycellium chair with a table made from recycled plastic and sustainably sourced wood.
Guests can enjoy a cocktail at the fluted bar counter which is made from recycled plastic packaging. The wall lamps are made by a local artisan from recycled wine bottles, netted sheeps wool lines the ceiling and cork tile flooring is used throughout.
The designers considered incorporating more innovative materials such as potato waste bio-plastic, pine needle fibreboard and seaweed fabrics but they proved not yet ready to be used in a restaurant environment. Let’s hope these materials will be commercially available in the not too distant future!
The restaurant’s zero waste process begins from the creation of the menu which uses products which are either locally sourced or made onsite, following a nose to tail ideology. All products are delivered to the restaurant in reusable crates, pails or containers and anything that isn’t consumed or used (which is minimal) is fed into the aerobic digester and turned into compost. Food is served on plates made from recycled plastic bags and crockery is made from crushed wine bottles.
The restaurant is within The White building in Hackney Wick, London which is an adaptive reuse project of a former print works.
– Bar made from recycled plastic packaging
– Table tops made from recycled plastic with cork detailing, legs are sustainably sourced ash wood
– Wall lights made from glass from reused and crushed wine bottles
– Mycelium pendant lamps, tables, ottomans
– Cork flooring
– Netted sheeps wool ceiling lining
At the studio, we know that comfort, style and luxury are totally achievable within a sustainable framework. By applying circular thinking, utilising sustainable materials and considering how they will either biodegrade or be disassembled for repurposing in the future, we created a thoughtful interior that lives up to the elegance and integrity of the food.
Nadine is the founder and editor of Eco Edition and founder of the Eco Edition Design School. She’s an experienced interior designer, sustainable materials consultant, speaker and serial home renovator.
Leave a Comment