Two world-famous silhouettes usually dominate Sydney Harbour skyline: the Harbour Bridge and the Sydney Opera House. But in 2011, a phenomenal new addition arrived for eight weeks.
Known as Greenhouse by Joost, the temporary eatery was an unparalleled feature in sustainable architecture and dining.
Conceived by Dutch-born Melbourne artist Joost Bakker, the concept pop up restaurant comprised of three converted shipping containers.
The entire building, interior and exterior, was created using recycled and recyclable materials and ran so efficiently that it created zero waste.
The main aim of Greenhouse is to deliver from farm or field to table then back into the earth, with the smallest possible footprint.
“Some people in the building industry regard it as possibly the greenest building on Earth,” Bakker told Time Out Sydney. “Because it’s been considered on so many levels, it probably is.
The venue and furnishings were constructed entirely from recycled or sustainable materials, including converted shipping containers, leather off-cuts, discarded aluminium irrigation pipes, and conveyer belts.
Herbs and salad veggies were grown on the roof and served in the restaurant downstairs.
The exterior walls were covered with racks of potted strawberries, which supplied the restaurant with fresh fruit and doubled as cooling and heating insulation.
The food and drinks menus only included local or sustainable produce and the venue had no rubbish bins – if it can’t be composted, it’s not allowed onsite.
More than just a shipping container café or pop up restaurant, Joost’s Greenhouse raised the bar on eco-innovation. This video documents the game-changing project from start to finish.