Back in the loop: Joost Bakker’s new restaurant re-uses discarded food

In 2013, our Innovate feature reported on Silo, commending Bakker’s practice of a closed-loop economy. At Silo, everything was made from scratch, and any leftovers – materials, minerals or oats – were refashioned and re-used, resulting in a completely environmentally friendly eco-system.

Now he is continuing his waste-not, want-not philosophy with BROTHL, the re-imagining of Silo, and a playfully named restaurant focusing on nutrient-rich broths.

The broths, which form the basis of the menu, are made from unwanted offal and bones donated from nearby restaurants. Diners have a choice of adding locally grown and sourced vegetables, fish or meat to their broths. 

On the restaurant’s website, Bakker explains his reasons behind the venture. ‘Worldwide, nutrients are being dumped into landfill. At the same time, our food is becoming less nutrient-dense. Limiting organic waste by upcycling these nutrients back into the food system is what BROTHL is about.’ 

For another example of a closed-loop business, read our Innovate on the O’right haircare brand.