The 'Re-staurant' project is a zero waste restaurant, where it uses the ingredients that have a negative perception or are usually thrown out for any reason. This includes rejected vegetables, fruits, chicken on the cosmetic ground, or the ingredients that the customer thinks can be thrown out (oversized chicken, base of the broccoli, the root of green onion, potato peels, peeled of the cabbage leaf in the stage before processing). It also produces fertilizer from food waste made during cooking or leftovers by the customer and goes back to the farm, where the food came from.
The Re-staurant aims to build food awareness by showing various foods made by discarded ingredients, reducing waste, and distributing food to various people. The food will be served cheaper by trading directly with farmers and using discarded ingredients.
The design of the Re-staurant intends to provide tension between clean/dirty and urban/green.
Clean/Dirty: As the fertilizer has a perception of dirtiness, coexisting the fertilizer and the customer area to change people's perception of fertilizer was the key part of the design. Therefore, the circulation and the activity of the building runs around the fertilizer and has high visibility.
Urban/Green: The perforated brick facade wrapping the semi-public green terrace area allows the view toward the outside or inside, blurring the boundary between in and out, human and nature, daylight penetration, and ventilation. Therefore, considering the site condition, which has both road (urban) on the east side and park (greenery) in the west, the use of perforated brick wall makes a space that is an extension of the park by making the park visible for the users. At the same time, it is another space that people can rest from busy urban area. Also, partly showing the interior will attract the users.
