Eliminating food waste is an arduous task for restaurants around the world. But one new eatery in Bali, Ijen, has implemented various strategic methods to become Indonesia’s first zero-waste restaurant. In addition to only serving sustainably sourced food and providing leftover food scraps to local farms, the forward-thinking restaurant was almost entirely built with reclaimed materials.

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open air restaurant with rows of tables facing the ocean

Ijen is part of the Potato Head Beach Club, which has locations in Jakarta, Bali, Hong Kong and Singapore. The zero-waste restaurant is located on the grounds of the Jakarta location. The design and operation of the open-air venue was designed to reflect the company’s ethos of running hospitality zero-waste venues with absolute minimal impact on the earth.

Related: Zero Waste Bistro offers four days of sustainable food and design in NYC

scraps of soap and colorful bits

scraps of blue jeans and wood

Ijen’s building materials feature a number of sustainable products mostly made from reclaimed materials. The interior furnishings include items made out of old motorcycle foam remnants and ethically-sourced Mersawa wood. The flooring was made from a cement mix comprised of broken plates and glassware. The candles found throughout the restaurant were with used cooking oil. Deadstock cloth napkins were given new life thanks to a local dye house. Even the menus are printed on sustainably harvested paper bound to boards made from recycled tires provided by local flip-flop brand Indosole.

open air restaurant with rows of tables

a buffet of food items on display

Additionally impressive is the restaurant’s commitment to working with local fisherman and farmers to provide sustainable farm-to-table menu options. Executive Chef Wayan Kresna Yasa works with local fisherman to source fresh fish caught using a hand-reeling process. Vegetables are farm-fresh, and rice served at the restaurant is provided by the UNESCO-protected Jatiluwih terraces.

chef looking over plates

open air restaurant with rows of tables

Although the kitchen strives to use all of its stock, there are a variety of methods used to reuse any leftover food scraps. Ijen staff members meticulously separate organic and inorganic waste. Additional food remnants are fed to pigs at local farms or composted on site. Shellfish shells are powdered and used in animal feed or fertilizer. All dry goods are sent to be recycled through a local responsible waste management service.

+ Ijen Restaurant

Via Treehugger

Images via Potato Head Beach Club