Greenhouse by Joost
The pop-up temporary restaurant Greenhouse is quite simply, cool! The restaurant, which is the brainchild of Joost Bakker, recently went up from February through March in Sydney, Australia.
The Greenhouse is about lifestyle and the many choices that can be made; from material choices to fashion, food and ultimately waste.
It’s true, every decision we make has an impact. So how can the restaurant be waste free you might ask?
Let’s begin with the food. It is local and menu options are based on what is in season and accessible. The produce is supplied in returnable and reusable crates; the milk delivered in stainless steel buckets. The locally grown wheat is brought in in bags that are then returned and reused and much of the food is then made from these sources. The milk is used to make butter, yogurt and mozzerella and the wheat is ground and made into bread, pastry, pasta and pizza. Wine is served from returnable kegs or barrels. Any waste from the kitchen (as well as the wooden cutlery) is composted and that compost is used to feed the rooftop garden.
Moving on to the building, Greenhouse is constructed using the Productive Building system. Steel framed walls are erected which are then filled with straw bales. The exterior is covered with corrugated metal and a steel mesh. Terracotta pots are then installed on the exterior to create a vegetated wall of strawberry plants!
The waste water from the sink is used to flush the toliets and they have waterless urinals. The chairs are made out of aluminum irrigation pipes and the leather used for the seats comes from an Australian saddle making company. The lighting is made from willow and old fencing wire and the restaurant has a generator on site that uses cooking oil to create energy.
Check out this video to learn much more about the ideas, production and execution of this brilliant idea.
Dear Greenhouse, any time you want to pop up in the US I’m all for it.