Bazsux: Brasserie 2050 restaurant pops up as a prototype for sustainable food service

2019. május 21., kedd

Brasserie 2050 restaurant pops up as a prototype for sustainable food service

white barn-shaped restaurant with open walls growing food

As the push toward sustainable lifestyles continues to spread from individual purchasing decisions to the overarching responsibility of big business, one restaurant is making a big statement by providing meals from a circular environment of zero food and material waste.

white barn-shaped restaurant with open walls

The Brasserie 2050 restaurant in the Netherlands temporarily opened its doors last fall as a restaurant and food storage pavilion designed by temporary-structure specialists Overtreders W for an event called the Lowlands Festival. The goal was to highlight the need for sustainable food production, and they achieved this goal by setting up a food barn made from recycled and borrowed materials that could be disassembled and moved at the end of the festival with no damage to the materials and no waste.

people dining in open-air pavilion with foods hang-drying above them

With forecasts estimating the world will have 10 billion people to feed by 2050, Brasserie 2050 is a testament to how we can achieve that goal. Not only is the design of the structure a sustainable model, but the catering company The Food Line Up created a zero-waste menu to feed the masses in attendance of the festival. Creative use of kitchen scraps culminated into baked bread from potato peelings, steak tartare with half the meat and pesto sourced from kitchen leftovers.

white barn-shaped restaurant with open walls lit up pink inside

The food pavilion made use of the entire barn-shaped space by using standard pallet racks as the primary structural component. A corrugated plastic roof completed the gabled look. Even the tables were constructed from recycled plastic with the reuse and zero-waste cycle in mind.

white gabled open-air structure lit up pink inside

The space was efficiently filled from top to bottom, with suspended herb boxes and wheat, corn, garlic and onions dangling from the ceiling above diner’s heads. Of course, this also provided natural decor for the restaurant. To keep the structure from blowing away, bags of grain weighed down the sides.

white barn-shaped restaurant with open walls growing food lit up pink at dusk

The structure and the menu served as a model of efficient and sustainable practices designed to lead us toward more eco-friendly food services for the future.

+ Overtreders W

Via ArchDaily

Photography by Jorn van Eck via Overtreders W