This week, Ryan Walker discusses his journey in the culinary world, focusing on the innovative practices at Silo, a zero waste restaurant. He shares insights on balancing roles in the kitchen, the challenges of implementing sustainable practices, and the importance of fermentation in creating flavors while minimising waste. The discussion also touches on the broader implications of food waste management and the need for systemic change in the food industry to address environmental concerns.

Find out more about Silo here

Chapters

00:00 Balancing Roles: Kitchen, Restaurant, and Factory

03:49 The Challenge of Zero Waste Cooking

09:47 The Journey to Fermentation and Innovation

16:51 Challenges in Implementing Sustainable Practices

29:08 Transforming Waste into Resources

40:06 Building a Community-Centric Industrial Ecosystem