Design Precedent Studies: Ijen

“Ijen” is a zero-waste restaurant located in Bali, Indonesia inside the Potato Head Beach Club. Designed by Potato Head’s in-house design team, the concept for the restaurant was a space with the absolute minimal impact on the earth, both in operation and construction.

The materials used, food served, and preparation methods all lend themselves to sustainability. The restaurant serves fresh fish caught locally using hand-reeling techniques and separates their organic and inorganic waste into five different bins. Food remnants are fed to pigs at local farms, shellfish shucks are powdered and used in animal feed or fertilizer, and dry goods are recycled by the island’s waste management service. The food is served in an open-air environment built from recycled materials, and even the menus are printed on sustainably harvested paper bound to boards made from recycled truck tires provided by a local flip-flop brand, “Indosole”.

Ijen uses many elements which positively effects the environment and the impact thereof. Firstly, their use of materials is well thought out and implemented. The furniture used is made from motorcycle foam offcuts and ethically sourced Mersawa wood, and the dining floor is poured from a mix of cement, broken plates and chipped drinking glasses, which can be seen in figure 21. Glass candles used are made from cut-off wine bottles which burn wax made from the restaurant’s used cooking oil and the wall façade is constructed from old shutters.

The restaurant is a stunning example of sustainable design and proves that it can be done.