Towards Waste Free Restaurants
"Designed by Dutch-born Joost Bakker, the Greenhouse project proves that a waste free restaurant is achievable.
As part of this year’s Melbourne Food and Wine Festival program, the Greenhouse uses the by-products of agriculture for insulation and energy and is made from materials that are completely and easily recycled, natural and non-toxic.
All electricity in the building is generated and fueled by pure, unrefined canola oil, and in a world first, urine will be collected from purpose-built lavatories to be used as soybean and canola crop fertilizer."
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