Ruixuan Zhang

Global food waste is one of the largest causes of environmental damage. Ecological Restaurant aims to create a circular energy system by turning food waste into resources for the restaurant. Most of the energy, such as electricity, gas, and fertiliser, comes from food waste while dining and cooking. As you enter the restaurant, the tree-like structure – the energy supplying pipelines – and the vegetable garden come into view. The composition of the garden, exposed electric supply and compost system aims to bring awareness to the food waste.

The leaf-shaped appearance offers a sense of nature. Ecological restaurants can be located in cities, urban parks or open spaces.

Upon entering the restaurant, one can see the open view of vegetation and energy-tree, resembling a park.

All vegetables, fruits and flowers for cooking are grown in the restaurant, providing an outdoor-farm-like atmosphere. The organic composts that supply nutrients for the plants come from food waste. In this way, leftover food and scraps from preparation return to the soil.

Dining seats are placed between vegetable gardens, bringing diners closer to their food source. They are hidden between smaller gardens, on paths, and next to larger areas, creating a dynamic experience of the space.

The energy tree in the centre of the restaurant supplies electricity and gas for dining and cooking. The form of a tree is used as a metaphor for the extension of life and energy. Through ‘vines’ from the tree, electricity is transported to lighting fixtures on each table. The circular relationship between food, waste and resource is visually communicated with diners, bringing awareness of the waste issue.