“I would like Flow to hopefully turn into a place where artists can come together, collaborate and create an overall experience,” says chef Kevin Uy. This desire of his is manifested in different ways throughout FLOW— a sleek, new restaurant he opened with his childhood friend, chef Gabriel Ong. Uy is full of ideas, fairly […]
Zero The Restaurant: The Future of Waste-Free Dining
Faced with the crisis of rapid human consumption, Studio A+S conceived Zero The Restaurant as a deliberate counter-narrative, built around a comprehensive zero-waste philosophy. This ethos, rooted in sustainability, eliminates food waste and utilizes reusable materials. It actively minimizes the establishment’s ecological footprint, demonstrating how architecture can coexist with the environment.
Old Materials, New Designs
The project opted to lessen its utilization of new materials, which involves a higher carbon footprint due to their transportation cost, paperwork, and waste generation. Ninety percent of the materials used consist of repurposed waste—most of which was obtained from the client’s ancestral home.
Zero’s recycling strategy delivered savings on environmental and economic costs by maximizing the potential of every material. A+S sought alternatives only in rare instances where recycled materials proved unusable.
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The material innovation resulted in the seamless integration of sustainability into the design. Six truckloads of wood, sourced from the client’s ancestral home, created two distinct, uniformly designed dining sets—rounded tables with curved chairs, and rectangular tables with rectangular rattan chairs—despite the material’s inherent variability.
Above the tables, hanging lights made with cardboard packaging waste provide an intimate atmosphere and also add visual depth. Furthermore, the flooring uses Kota stone (fine-grained, durable limestone from Rajasthan, India) and epoxy to create the geometric and spontaneous pattern.
Exterior seating utilizes durable, repurposed stone and reinforced concrete to withstand changing weather. The surrounding green landscapes and views help soften the imposing quality of these hard materials.
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One Small Step Towards Sustainability
Due to these design initiatives, the project highlighted how even minor changes count when it comes to sustainability. With repurposed waste as the primary material source, the restaurant acts as an example of how the old can be tied into new spaces. By doing so, the sustainable dining experience extends from the food itself into the structure. Every small step contributes to a significant and lasting positive effect on the environment.
Photographs provided by Zero The Restaurant
Read More: Kiwami MOA: A New Kind of Food Hall
The term ‘food hall’ often evokes a symphony of chaos: the clatter of trays, a cacophony of voices, and a hurried sense of movement. It’s a trope designers and diners have come to expect—a space of utility over atmosphere. But what if a food hall could be an escape from the noise, rather than a […]
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Deep within the lively avenue of Tomas Morato, Quezon City is a unique enclave that defies its urban surroundings. Incanta, a bar and restaurant characterized by its enticing hand-sculpted cave-like interior, offers a new dimension of dining, vibrant nightlife, and meaningful connections. It is a transformative place that brings guests closer to the ambiance of […]
Ippudo has long been synonymous with ramen-making mastery, but with the debut of its first-ever Ramen Bar concept, the brand ventures into a bold new direction. Here, heritage and innovation converge in a strikingly modern space. Hong Kong-based architecture firm DEFT translated the brand’s storied identity into a fresh, contemporary experience. The result is a […]
Taupe, a grayish-brown hue, goes with almost anything. It is this characteristic that prompted Francis Tolentino, Executive Chef of Taupe in Bonifacio Global City, to name his restaurant after this neutral. It is also his favorite color, and for him, donning the restaurant interiors in monochromatic tones allows the food to shine. Tolentino worked with […]
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The next time you’re in Ayala Triangle, swing by Kazu Cafe—whether for a cup of coffee or for a hearty, Japanese meal. Originally part of the Japanese restaurant Kazunori, this addition to the Nippon Hasha, Inc.’s group of restaurants was born from customer demand. “It’s what people gravitate towards,” shares Ryan Cruz, President and CEO […]
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