s first zero waste restaurant its owner and head chef doug mcmaster worked for years in gourmet restaurantsand saw firsthand how much food was being wasted waste is a product of grading everything and it does not exist and waste exists largely because of this naive. chase for perfection you know throw it away because it's not perfect but it's brilliant what's wrong with brilliant. silo offers a diverse menu of high quality dishes and serves only organically produce meat and fish. all the other ingredients are all gummy because well fresh and seasonal masterworks with local providers who deliver food that comes in recyclable containers instead of disposable packages so there's no garbage the menu changes every day depending on the projects available. if an item can't be delivered without packaging the team will just make it themselves like cram fresh. all flour the restaurant has its own mill. we can also buy big amounts of grains from local farmers. less packaging and a bigger amount which is with its delivery. they bake their own bread french every day. the restaurant also had. machine to