Is fermentation a way out of food waste?

SILO fermentation cupboard 

Doug McMaster, the owner of SILO, a zero-waste restaurant, believes the answer is yes!

I’m inclined to agree.

With an astounding one-fifth of all food produced for human consumption being lost or wasted, amounting to approximately 1 billion meals per day, it's clear that our current food system is in dire need of a rethink. However, as Doug points out, fermentation not only has the potential to drastically reduce waste, but it also offers a host of benefits for both our taste buds and our health.

 At SILO, Doug and his team have embraced fermentation wholeheartedly, fermenting everything from mutton and fish guts to vegetable peelings and egg whites. The resulting flavours, which from personal experience are insane and absolute heaven, are a testament to the transformative power of this ancient practice.

 The secret behind SILO's fermented magic lies in the use of Japanese mould spores, specifically Aspergillus Oryzae, and grains such as waste barley from breweries. By incubating the grains with the spores, the mould grows, producing Koji. The enzymes grown are the key to Koji’s incredible flavour profiles.

Koji - After incubation of grains and spores.

Using the koji fermentation method, the SILO team crafts a wide range of sauces, garums, and umami-rich spices, all made from waste ingredients that would have otherwise been destined for the bin. And the benefits extend far beyond just taste – fermentation has been shown to have a positive impact on gut health, heart health, cancer prevention, and even weight loss.

But the real genius of SILO's approach lies in its ability to tackle the staggering issue of food waste within the restaurant industry. It's estimated that a whopping 45% of all food waste in restaurants occurs during the preparation stage, and this figure is likely even higher in fine-dining establishments.

By embracing fermentation and turning these "waste" ingredients into culinary gold, Doug and his team are not only reducing their environmental impact but also creating a whole new realm of flavour possibilities. As Doug so eloquently puts it, "waste is just a failure of the imagination," and SILO is proving that with a little creativity and a lot of patience, the seemingly inedible can be transformed into something truly extraordinary.

The potential for fermentation to revolutionize the way we think about food waste is undeniable. By following the lead of people like Doug McMaster, restaurants and home cooks alike can tap into the power of this ancient process to create delicious, nutritious, and sustainable meals – all while reducing the mountains of food that end up in landfills every day. It's a win-win-win scenario and one that's just waiting to be explored.