Architecture studio Overtreders W embraces the movement for sustainability with this zero-waste restaurant barn. Entitled 'Brasserie 2050,' the eating establishment was arranged by catering company The Food Line Up for a festival that took place in late August in the Netherlands. The initiative boasted an eco-friendly approach to construction, as well as a sustainable menu. It was an exercise in imagining the world in 2050 with 10 billion in population.
The zero-waste restaurant served "bread baked from potato peelings and pesto made from kitchen leftovers." Although these food offerings might seem odd, if done right, they can lead the way in changing our perception of cooking. Moreover, Overtreders W chose a barn-style structure for the zero-waste restaurant because "a barn is a timeless icon for farming."
Photo Credits: John van Eck
Zero-Waste Restaurant Barns
Overtreders W Borrows Construction Materials for This Structure
Trend Themes
1. Sustainable Restaurant Design - Opportunities for designing sustainable restaurant structures and menus that reduce waste
2. Upcycling in Construction - Innovative construction opportunities utilizing non-traditional or recycled materials
3. Food Waste Reduction - Opportunities for the utilization of food waste in new, creative ways in the culinary industry
Industry Implications
1. Architecture and Design - A focus on sustainability and upcycling in construction can inspire new technologies and materials for the architecture industry
2. Culinary - Opportunities to reduce and utilize food waste in new, creative ways to create more sustainable menus for the culinary industry
3. Event Planning/festivals - Incorporating sustainable practices such as zero-waste restaurants to festivals and events