Hopefully it’ll be the first of many.
‘Ijen’ inside the Potato head Beach Club in Seminyak, Bali, is Indonesia’s first restaurant that follows a zero-waste philosophy.
Conceptualised by Potato Head’s own in-house design team, the establishment reduces its environmental footprint by repurposing the majority of its waste. They turn used plastics into bricks, green scraps are fed to local livestock, and fish scales become ingredients in rice-flour crackers.
“We use our waste to create other products,” executive chef Wayan Kresna Yasa told Gourmet Traveller. “Pickles, aromatic oils, chilli oil. We even ferment our own sambal using a technique similar to sriracha.”
But that’s not all. The restaurant also sources its vegetables from nearby farms, and fish are caught daily and locally using a sustainable hand-reeling process.
As for cooking methods, the kitchen staff prefer to use wood-fire instead of gas, and they separate organic and inorganic waster into five different bins.
The interior features an open-air dining room filled with items made from recycled materials.
The drinking glasses were crafted from beer bottles, the chair cushions fashioned from motorcycle seats, and the floor tiles created from a mix of cement, broken glass and plates.
And as if those weren’t impressive enough, just look above and around you and you’ll notice hundreds of old windows repurposed to serve as the club’s main décor.
With this innovative (and beautiful) zero-waste model, chef Yasa hopes that other business groups in Bali will soon follow.
“People need to care about the environment, not just about making money,” he said. “I see more and more business owners starting to focus on sustainability. We just need more.”
Via Design Boom