Role: Assistant Designer & Project Manager
Company: Greenhouse Holdings
Eco-advocate/Designer: Joost Bakker
This sustainable pop-up restaurant was built on the banks of the River Yarra as part of the Melbourne Food and Wine Festival. A light weight cold formed steel frame insulated with straw bales and clad in eco- plywood formed the main restaurant structure.
This was flanked by 6 reclaimed shipping containers which were repurposed as kitchen and toilet facilities. A bio-generator converted cooking fat into power and urine was harvested from the toilets and used as fertilizer on a nearby mustard seed farm.
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