e74: Ryan Walker from Silo on Culinary Innovation and Zero Waste
From How Might We by Patrick Scally
June 16, 2025 · 41 min
About this episode
Ryan Walker discusses culinary innovation and zero waste practices at Silo, highlighting the importance of sustainability in the food industry.
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
People in this episode
Host: Patrick Scally
Guest: Ryan Walker
Topics covered
- culinary innovation
- zero waste
- sustainable practices
- food waste management
- fermentation
- environmental concerns
Keywords
- culinary
- zero waste
- sustainability
- fermentation
- food waste
- environment
Mentioned in this episode
Organizations: Silo
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