Greenhouse – a temporary restaurant promoting sustainable construction techniques and operational processes - is set to open its doors in early February in Sydney’s Circular Quay.
Taking visitors back to basics, Greenhouse is an exemplary model of self-sufficiency, from its green roof-top garden filtration system, and straw insulation to the conversion of cooking oil into bio-diesel used to power the entire structure. The restaurant structure demonstrates the best of green design, urban agriculture and sustainable practices with a multitude of reclaimed building materials and innovative techniques on show.
The food and beverage menu is also based on a philosophy of simplicity. All products are whole food at the commencement of each day and prepared to order. The menu is based on what is produced locally and in season.
Arup is proud to support the Greenhouse project - the brainchild of Victorian-based environmental artist Joost Bakker. Our multidisciplinary project team has enjoyed providing design insight including project management, fire engineering, structural engineering, as well as an energy efficiency assessment.
Shaping a better world
Marianne Foley, Arup Sydney Office Leader, describes working on Greenhouse by Joost as a natural fit with Arup’s culture and organisational goals. “Arup is dedicated to shaping a better world and Greenhouse is a workable demonstration of how this can be achieved.”
"Arup has helped me to realise my creative vision” says Mr Bakker. “Where others have said things could not be done, Arup has found solutions, making it so rewarding to collaborate with a global company of such broad expertise.”
“It was important to provide Joost with a sustainable model that can be translated across cultures and building regulations,” Ms Foley said.
World tour
The Greenhouse will be officially opened in early February 2011 and will operate for eight weeks in Sydney before continuing its tour in Milan. The travelling restaurant will then continue on to a number of other European cities. The original designs and specifications from the Sydney site will be maintained throughout the tour and adapted as required for each new site.
“We hope Greenhouse leaves a lasting impression on everyone who visits it” Ms Foley said. “Being sustainable and using local products doesn’t have to impinge on the quality of the end product. It can in fact enhance it, as well as improve our overall quality of life.”
Joost’s touring, waste-free restaurant concept has previously enjoyed success with similar installations launched in Melbourne’s Federation Square and Perth. Around 1,000 customers are expected to be served daily in Sydney.