Imagine visiting a restaurant that had zero waste. Was made from 100% re-used and recycled materials. A restaurant that offered simple ideas that could change the way that the construction industry uses materials. Now imagine it is one of Sydney’s most popular restaurants, serving up to 1000 customers per day.
These are precisely the accolades that The Greenhouse by Joost is able to boast. Sponsored by Arup the temporary and sustainable restaurant was designed by installation artist, builder and environmentalist Joost Bakker as a part of the companies show of commitment to green building and design.
In a statement for the collaborations portfolio, Mr. Bakker said he felt privileged to be able to work on this project. A project that could only be made possible by ARUP.
“Arup has helped me to realise my creative vision” said Mr. Bakker.
“Where others have said things could not be done, Arup has found solutions, making it so rewarding to collaborate with a global company of such broad expertise.”
The sustainable aspects of the restaurant are literally endless. They encroach on every sector of design and construction, and show an astonishing simplicity that will surely be a model for future construction. In his design files interview Mr. Bakker talks of the mix of simplicity and innovation that makes for the best simplistic sustainability. This of course means sticking to very clear green guides.
“All natural, there’s not glues, no toxic materials,” Mr. Bakker said.
In terms of design, the Greenhouse features green roofing, which is one of the key elements. The green roof supplies fruit and vegetables for the restaurant, as well as offering cooling insulation. It is also used to house any food waste, which is used as mulch and fertilizer for the plants. Straw is used for insulation and cooking oil is converted into bio-diesel which powers generators for the building.
The frames of the building are made out of recycled steel, natural linoleum has been used on the floor, and water from bathroom sinks are used to flush the toilets. All of the cutlery is made form plantation timber, and like every other object in the building, is able to be 100% composted.
Seats are made from leather offcuts from Ballarat and lights from recycled wire entwined with willow.
The simplest idea of the Greenhouse by Joost is that of produce delivery in returnable packaging. This is the aspect that allows the building to be completely waste free. Milk is delivered to the restaurant straight from farms in milk buckets, which are then returned for the next delivery. Wheat is treated the same way, left in bags that are returned, refilled and reused. The simplicity of the concept is having an extraordinary impact.
The temporary nature of the building means it is only in Sydney Circular Quay for eight weeks from the beginning of February, after touring Perth and Melbourne’s Federation Square. After which time it will be taken on a European tour starting in Milan, showing the rest of the world what Australia has to offer in terms of green building.
This world-class building is essentially the simple idea that Mr. Bakker had about community and sustainability going hand in hand. Proven time and time again, by revaluating traditional models and using simple innovative ideas it is possible to work sustainably, without dealing with complex and costly issues. In summarising the basis for the building Mr. Bakker puts in down to consuming only what is necessary. He said,
“You only need eight square meters of garden to sustain a family. Once everybody grows there own food, they’ll be connected again”.
Image: as sourced from grabyourfork.com
