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Designed by Potato Head’s in-house design team, ‘Ijen’ is the first restaurant in Indonesia to follow a zero-waste philosophy. The new concept, located inside the Potato Head Beach Club in Bali, is a leading example of their aim to become a circular brand with absolute minimal impact on the earth. The restaurant proudly serves fresh fish caught locally using a hand-reeling process, in an open-air environment built from recycled materials.

The design incorporates details such as menus printed on sustainably harvested paper bound to boards made from recycled truck tires provided by local flip-flop brand, Indosole; furniture that makes use of motorcycle foam offcuts and ethically sourced mersawa wood. The terrazzo-style dining room floor is poured from a mix of cement, broken plates and chipped drinking glasses and the glass candles are made from cut-off wine bottles which burn wax created from potato head’s own used cooking oil.

In addition to materials and cooking techniques that reduce the environmental footprint, ‘Ijen’ meticulously separates organic and inorganic waste into five different bins. Food remnants are fed to pigs at local farms or composted at their own site, shellfish shucks are powdered and used in animal feed or fertilizer, and all dry goods are entirely recycled by the island’s responsible waste management service, Ecobali. Overall, the design of ‘Ijen’ restaurant makes a bold statement in support of sustainable design and zero-waste philosophy.

Designed by Potato Head’s in-house design team
All images courtesy of Potato Head

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