Designing a Restaurant in Reverse

Smart Planet.com has a great article on a restaurant in Melbourne, Australia that has purpose made urinals that collected pee to be used as fertilizer for crops of Canola which will then be harvested and used to heat next years restaurant, which if I understand it correctly is first used to cook with then recycled for heating. How great is that? The video above is a time lapse of the building going up.

Designed by Joost Bakker who says:

I have designed a restaurant in reverse.  I’ve started at the end: assessing the waste production and working back from there.”

Kind of ass backwards you might say, but brilliant – read the whole article which goes into detail about building materials and how it got built.

A man after my own heart Joost states that:

My dream has always been to create a restaurant hat created no waste and I think I have achieved it!

I’d love to do something like that here in NYC, but you have to wonder what the City department of buildings would have to say about it!

Check out this fact sheetwhich outlines the materials, time frame of the build out and much more.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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