Indonesia opens country’s first zero-waste restaurant
Ijen is Bali's first zero-waste restaurant. Sustainability is applied from the ingredients used to the management of waste.
By Alex Alcantara
Updated at Feb 17, 2020, 4:45 PM - Submitted at Dec 5, 2018, 2:54 PM
03 min de leitura
(Cortesia/)
(Cortesia / CASACOR)
A new and pioneering restaurant is opening in Indonesia, in Potato Head Bali, with the aim of setting up shop in nature and having minimal – or almost zero – impact on it. Ijen is the first establishment with a zero-waste philosophy.
(Cortesia / CASACOR)
To give you an idea, it all starts with the ingredients that make up the menu. Organic and natural, the entire menu is put together according to the region and its agriculture. For example, the fish offered is caught on site using a process manual, not mechanical.
In addition, all the crockery and utensils used in the meal are made from recycled bottle glass, as is the furniture, created from leftover motorcycle foam and ethically harvested native wood from the region. Even the menu is printed. on sustainably harvested paper.
(Cortesia / CASACOR)
The restaurant's architectural design follows the same line as the furniture and features similar coverings, but with volume and movement due to its exotic and different shape. The flooring is a highlight, made from a mixture of cement and broken plates.
01/07 - Menus are printed on sustainably harvested paper and attached to boards made from recycled truck tires. (Cortesia)
02/07 - Containers made from broken beer bottles. (Cortesia)
03/07 - Glass candles made from cut-up wine bottles, which burn bio-wax created from the restaurant's own used cooking oil. (Cortesia)
04/07 - Cloth napkins painted with natural dye from Bali. (Cortesia)
05/07 - Plastic bottle caps are crushed and made into colorful sticks. (Cortesia)
06/07 - Leftover foam from motorcycles is combined to create a patterned coating. (Cortesia)
07/07 - Shrimp skewers prepared on a wood stove. (Cortesia)
Finally, leftovers from meals are also used. Organics (food scraps) are fed to local pig farms or are composted in the restaurant itself. Crustaceans are pulverized and used in animal feed or fertilizer. Materials such as paper , glass, metal and plastic are entirely recycled by the island's waste management service, Ecobali.
