{"id":2908,"date":"2016-09-29T17:25:04","date_gmt":"2016-09-29T15:25:04","guid":{"rendered":"http:\/\/ebm.si\/zw\/o\/?p=2908"},"modified":"2016-11-14T12:20:53","modified_gmt":"2016-11-14T10:20:53","slug":"restavracija-brez-odpadkov-silo-brighton-vb","status":"publish","type":"post","link":"https:\/\/ebm.si\/zw\/o\/2016\/restavracija-brez-odpadkov-silo-brighton-vb\/","title":{"rendered":"Restavracija brez odpadkov SILO, Brighton, VB"},"content":{"rendered":"

V slabih dveh urah nastane v Veliki Britaniji toliko odpadkov, da bi z njimi lahko napolnili celotno stavbo Royal Albert Hall. Douglas McMaster, ki je kot kuharski \u0161ef 12 let delal v presti\u017enih restavracijah po svetu se je zato odlo\u010dil, da bo v Brightonu odprl Silo<\/a>, posebno restavracijo brez odpadkov. Ideja je preprosta: servirati le lokalno pridelano sezonsko hrano in ni\u010desar vre\u010di stran.<\/p>\n

McMaster pravi, da je dokaj preprosto opraviti s 95 odstotki odpadkov.<\/strong> Klju\u010dno je, da sestavine pridobiva neposredno pri lokalnih pridelovalcih, ki uporabljajo prave na\u010dine pridelave. Za dostavo uporablja zgolj transportno embala\u017eo za ve\u010dkratno uporabo in nobenega pakiranja.<\/p>\n

\"Silo-Restaurant-Brighton-Interior-Photography-Devlin-Photos\"Foto: Spletna stran restavracije Silo<\/a>
\n<\/em><\/p>\n

Vztrajno spreminja idejo o veliki izbiri v restavracijah: \u00bbIzbira je tisto, kar je narobe z dana\u0161njo prehrambeno industrijo. Ve\u010d izbire ustvarja ve\u010d odpadkov in ni\u017eje standarde, to je o\u010ditno dejstvo. \u010ce ima restavracija ne meniju na voljo 40 jedi, potem mora pripraviti 40 stvari in poskrbeti, da jih ne zmanjka …\u00a0 koliko odpadkov to pomeni? Ali pa pade kakovost zato, ker morajo v naslednjih dneh porabiti to, kar so pripravili? Gostje bi morali razumeti, da ve\u010d izbire pomeni manj kakovosti.\u00ab<\/p>\n

O sebi pravi, da je tako \u0161ef, kot tudi aktivist, ki preko restavracije postavlja izzve globalni prehrambeni industriji ter sodobni elitisti\u010dni prehrambeni kulturi.<\/p>\n

\u00bbInfrastruktura industrializiranega sistema prehrane je danes tako mo\u010dna, da jo je te\u017eko spremeniti. In to vpliva na vse: zdravje planeta, zdravlje ljudi na njem in na zdravje gospodarstva. Osve\u0161\u010danje je vse. \u010ce pozna\u0161 problem, se z njim tudi ukvarjaj. \u010ce probem pozna\u0161 in se z njim ne \u017eeli\u0161 ukvarjati, je z moralnega vidika s tabo nekaj narobe.\u00ab<\/p>\n

Dodaja \u0161e, kako v sodobnem svetu pri\u010dakujemo, da bomo pridelke kot so avokado ali ananas, ki ne zrastejo v na\u0161em naravnem okolju, imeli na voljo preko celega leta. Tako se v hrani znajdejo kemikalije in stabilizatorji, s katerimi na\u0161a telesa ne vedo kaj po\u010deti. In ne \u010dudi ga, da toliko ljudi razvije alergije na dolo\u010dene vrste hrane.<\/p>\n

V restavraciji Silo kuharji sve\u017ee pripravljene jedi \u00a0prina\u0161ajo direktno na mize, moko meljejo sami, toaletne prostore spirajo z odpadno vodo iz kavnih avtomatov. Jedi stre\u017eejo na pladnjih, narejenih iz recikliranih plasti\u010dnih vre\u010dk, pija\u010do pa v ponovno uporabljenih kozarcih za maremelado. Ra\u010dune gostom po\u0161ljejo po elektronski po\u0161ti in tako prihranijo papir. Ostanke hrane predelajo v lastni 22.000 funtov vredni napravi za kompostiranje, kompost pa predajo kmetiji, ki restavraciji dobavlja zeli\u0161\u010da. Zaprosili so za dovoljenje za namestitev son\u010dnih celic na streho, tako da bodo tudi elektriko proizvajali sami.<\/p>\n

Ob enem pa je McMaster realen in se popolnoma zveda, da mora biti podjetje trajno v finan\u010dnem in v eti\u010dnem smislu. Tako realno kot eti\u010dno je zastavljena tudi njegova ponudba. Restavracija ni veganska, kar bi se komu lahko zdelo tudi eti\u010dno sporno. A McMaster pravi, da je najpomembnej\u0161i vir sestavin in to, da so pridelane trajnostno.<\/p>\n

O sebi pravi, da \u017eeli biti \u0161ef, ki s strastjo hrani svoje goste in to dobro: \u00bbOdli\u010dno je imeti vse te ideje, a \u010de ne prina\u0161ajo denarja in ne delujejo, v \u010dem je potem smisel … nih\u010de me ne bi jemal resno.\u00ab<\/p>\n

Povzeto po \u010dlankih:<\/p>\n

Independent: First zero-waste restaurant to open in Brighton<\/a><\/p>\n

Simple, sustainable and not ‘superchef’: the UK’s first zero-waste restaurant<\/a><\/p>\n

\"zwturizem_mop\"<\/p>\n","protected":false},"excerpt":{"rendered":"

V slabih dveh urah nastane v Veliki Britaniji toliko odpadkov, da bi z njimi lahko napolnili celotno stavbo Royal Albert Hall. Douglas McMaster, ki je kot kuharski \u0161ef 12 let delal v presti\u017enih restavracijah po svetu se je zato odlo\u010dil, da bo v Brightonu odprl Silo, posebno restavracijo brez odpadkov. Ideja je preprosta: servirati le… <\/p>\n

<\/div>\n

Preberi ve\u010d<\/a><\/p>\n","protected":false},"author":6,"featured_media":2909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,11],"tags":[],"class_list":["post-2908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dobre-prakse","category-zero-waste-turizem"],"yoast_head":"\nRestavracija brez odpadkov SILO, Brighton, VB - Zero Waste Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ebm.si\/zw\/o\/2016\/restavracija-brez-odpadkov-silo-brighton-vb\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restavracija brez odpadkov SILO, Brighton, VB - Zero Waste Slovenija\" \/>\n<meta property=\"og:description\" content=\"V slabih dveh urah nastane v Veliki Britaniji toliko odpadkov, da bi z njimi lahko napolnili celotno stavbo Royal Albert Hall. Douglas McMaster, ki je kot kuharski \u0161ef 12 let delal v presti\u017enih restavracijah po svetu se je zato odlo\u010dil, da bo v Brightonu odprl Silo, posebno restavracijo brez odpadkov. Ideja je preprosta: servirati le... 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