There's no singular aesthetic for environmental sustainability and Ijen, Indonesia's first zero-waste restaurant, proves exactly that, as it's been infused with a gorgeous interior that seamlessly blends design and functionality.
Situated in Bali, this restaurant serves locally sourced fish in a welcoming and open-concept space. The restaurant's interior was built entirely from recycled materials and features menus that have been printed on recycled paper, furniture made of recycled materials like motorcycle foam, and a floor that features a unique design thanks to the use of chipped glass that was mixed into the cement.
In addition, all of the food waste is separated into five bins, food that can be is fed to pigs at local farms, while the rest is composted and used as fertilizer.
Photo Credits: designboom, ptthead
Ijen, Indonesia's Zero-Waste Restaurant Fuses Design and Function
1. Sustainable Restaurant Design - Opportunity to design restaurants with both functionality and environmental sustainability in mind, using recycled materials and composting practices.
2. Zero-waste Food Industry - Opportunity to create more zero-waste restaurants, cafes, and food businesses, reducing food waste and increasing composting and recycling practices.
3. Localization of Food Sourcing - Opportunity to increase the sourcing of food ingredients from local areas, reducing transportation emissions and supporting local farmers and businesses.
1. Restaurant Industry - Opportunity to create zero-waste restaurants and design more sustainable and functional restaurant interiors using recycled materials and innovative composting practices.
2. Food Industry - Opportunity to reduce food waste and increase composting and recycling practices in the food industry, including restaurants, cafes, and food businesses.
3. Agriculture Industry - Opportunity to increase the localization of food sourcing, reducing transportation emissions and supporting local farmers and businesses in the agriculture industry.