L-R; Head Chef, Kim Sheppard, Blair Hammond and James McIlveen prepare food in the service kitchen. Silo adopts many eco-friendly principles - most of the food is local, seasonal and organic, the food is also unprocessed and served in its wholest form. To eliminate waste, the cafe uses local ingredients that generate no waste, they trade directly with local farmers and suppliers of intercepted waste which is heading to landfill. The delivery vehicles that they use are re-usable vessels and the cafe composts any green waste. The compost is bagged and distributed to customers for free.