Mastering Sustainable Restaurant Interior Design: A Guide to Creating Eco-Friendly Food & Beverage Spaces
sustainable restaurant interior concept (a.i. generated image by biofilico)
The Importance of Sustainable Restaurant Design
As consumers become increasingly eco-conscious, food and beverage businesses are under growing pressure to adopt sustainable practices. This shift resonates particularly with environmentally conscious diners, a growing segment that values nature-based, planet-friendly initiatives and fosters loyalty towards those establishments that prioritize sustainability.
Sustainable restaurant design plays a pivotal role in this movement, serving as a cornerstone for reducing the industry’s carbon impact and promoting eco-friendliness. This guide delves into the importance of sustainable design in food and beverage spaces, offering insights into materials, energy efficiency, and future trends.
Reducing Carbon Footprint and Environmental Impact
Restaurants, traditionally, have significant environmental impacts due to their high energy consumption, waste production, and resource use. Adopting sustainable design practices can drastically reduce these impacts and contribute to a more sustainable future for the industry.
Minimizing Carbon impact: Sustainable design starts with choosing materials and processes that minimize carbon emissions. This can include everything from sourcing local materials, which reduces transportation emissions, to incorporating energy-efficient appliances that cut down on energy use. Additionally, selecting materials free of harmful chemicals can further reduce environmental impact. By focusing on these elements, restaurants can significantly lower their carbon footprint, aligning with global efforts to combat climate change.
Waste Reduction: Designing spaces that prioritize waste reduction is crucial. This can be achieved through several strategies, such as incorporating reusable or recyclable materials, implementing waste sorting systems, and designing for durability to avoid frequent replacements. Restaurants can also reduce food waste by designing kitchens that support efficient storage and preparation processes.
Promoting Eco-Friendliness: Eco-friendly design goes beyond reducing direct impacts; it also involves creating spaces that inspire and facilitate sustainable behavior among staff and customers. This can include providing recycling stations, using compostable or biodegradable materials, and educating patrons about the restaurant’s sustainable practices.
Sustainability as a Key Term: In the restaurant industry, sustainability encompasses a broad range of practices aimed at reducing environmental impact, enhancing social responsibility, and promoting economic viability. It includes everything from energy and water efficiency to waste management, ethical sourcing, and community engagement. By integrating sustainability into the core of restaurant design, businesses can meet the growing demand for responsible dining options and set themselves apart in a competitive market.
Sustainable Materials in Interior Design
The choice of materials is a fundamental aspect of sustainable design in restaurants. Opting for locally-sourced and recycled materials not only supports environmental goals but also adds character and authenticity to restaurant spaces. An interior architect plays a crucial role in selecting these sustainable materials and integrating them into the design.
Locally-Sourced and Recycled Materials in interior design
Reducing Transportation Emissions: Using locally-sourced materials for furniture and finishes helps to minimize the carbon emissions associated with transportation. This practice supports local economies and reduces the environmental footprint of the design process. For example, sourcing stone, wood, or textiles from local suppliers cuts down on the energy needed to transport these goods over long distances.
Supporting Local Artisans and Businesses: Integrating locally-made furniture and decor fosters a sense of community and authenticity within the restaurant. It connects the establishment to its locale, providing a unique identity that resonates with customers. This approach not only reduces environmental impact but also enriches the dining experience by showcasing local craftsmanship and culture.
Recycled and Repurposed Materials: Incorporating recycled and repurposed materials is another effective way to enhance sustainability. Reclaimed wood, recycled metals, and upcycled furnishings reduce waste and resource consumption. These materials often carry a story or history, adding a unique and meaningful layer to the restaurant’s design narrative.
Emphasizing Sustainability in Design: Sustainable restaurant design emphasizes the importance of selecting materials that are not only eco-friendly but also aesthetically pleasing and functional. Designers can explore innovative materials like bamboo, cork, or recycled glass, which offer durability and a distinct look. These choices reflect a commitment to sustainability and appeal to environmentally-conscious consumers.
Energy-Efficient Lighting and Appliances in interior design
Energy efficiency is a critical component of sustainable restaurant design. By incorporating smart lighting systems, energy-efficient appliances, and maximizing natural light, restaurants can significantly reduce their energy consumption and operating costs.
Smart Lighting Systems: Smart lighting systems allow for precise control over lighting levels, reducing energy usage and enhancing the dining experience. These systems can be programmed to adjust lighting based on time of day or occupancy, ensuring that lights are only used when needed. LED lighting, known for its long lifespan and low energy consumption, is a popular choice for sustainable restaurants.
Energy-Efficient Appliances: Investing in energy-efficient kitchen equipment can dramatically cut energy usage. Look for appliances with Energy Star ratings or other certifications that indicate superior energy performance. High-efficiency ovens, refrigerators, and dishwashers not only reduce energy bills but also lessen the restaurant's overall environmental impact.
Incorporating Natural Light: Maximizing natural light in restaurant design reduces the need for artificial lighting and creates a welcoming, vibrant atmosphere. Large windows, skylights, and strategically placed mirrors can enhance natural light penetration. This not only saves energy but also improves the overall dining experience by creating a connection with the outdoors.
sustainable restaurant interior concept (a.i. generated image by biofilico)
Interior Design for Sustainability
Creating a sustainable restaurant involves thoughtful design choices that promote flexibility, efficient use of space, and integration of natural elements. These strategies not only enhance functionality but also align with sustainable principles.
Utilizing a restorative design framework can further this goal by incorporating circular economy principles to minimize waste and pollution, lower carbon footprint, and ensure that all elements can be reused, donated, or recycled at the end of their lifecycle.
Space Planning and Flexibility
Multi-Purpose Furniture: Using multi-purpose furniture is a smart way to maximize space and minimize waste. Pieces like extendable tables, stackable chairs, or modular seating can adapt to different needs and configurations. This flexibility is especially valuable in dynamic environments like restaurants, where space requirements can change frequently.
Collapsible Seating and Movable Partitions: Collapsible seating and movable partitions allow restaurants to reconfigure their layout to accommodate different group sizes and events. This adaptability reduces the need for extensive renovations or additional furniture, saving resources and maintaining a streamlined space.
Efficient Space Planning: Efficient space planning is key to creating functional and sustainable restaurant interiors. This involves optimizing the layout to ensure smooth traffic flow, adequate storage, and comfortable dining areas. Efficient use of space reduces the need for excessive heating, cooling, and lighting, contributing to overall energy savings.
Green Walls and Vertical Gardens as part of a Biophilia interior design
Benefits of Green Walls: Green walls, or vertical gardens, bring numerous benefits to restaurant interiors. They enhance air quality by absorbing pollutants and releasing oxygen, provide natural insulation, and create a calming, aesthetically pleasing environment. These living installations also support biodiversity and can be used to grow herbs or edible plants, integrating sustainability into the culinary experience.
Interior Design with Vertical Gardens: Integrating vertical gardens into restaurant design involves selecting appropriate plants and ensuring adequate lighting and irrigation. They can be used as focal points, room dividers, or to soften architectural features. By bringing nature indoors, vertical gardens enhance the ambiance and underscore the restaurant’s commitment to sustainability.
Measuring and Certifying Sustainability
To truly commit to sustainability, restaurants can pursue certifications that recognize and validate their efforts. Certifications like the Sustainable Restaurant Association (SRA) standard provide a framework for measuring and improving sustainability practices.
SRA Certification: The Sustainable Restaurant Association offers a comprehensive certification that assesses restaurants on various sustainability criteria, including sourcing, society, and environment. Achieving SRA certification signals to customers and stakeholders that the restaurant is dedicated to sustainable practices and is actively working to minimize its environmental impact.
Other Sustainability Certifications: In addition to the SRA, there are other certifications that restaurants can pursue, such as LEED (Leadership in Energy and Environmental Design) or Green Key. These certifications provide guidelines for energy efficiency, waste management, and sustainable building practices, helping restaurants to systematically improve their sustainability performance.
Benefits of Certification: Certification not only provides a credible endorsement of a restaurant’s sustainability efforts but also offers practical benefits. It can enhance reputation, attract eco-conscious customers, and often lead to operational savings through more efficient practices. Certification processes also provide valuable insights and benchmarks, guiding continuous improvement in sustainability.
The Future of Sustainable Interior Design in Restaurants
The shift towards sustainable restaurant design is more than just a response to current consumer preferences; it represents a fundamental evolution in the industry.
As sustainability becomes increasingly integral to business success and environmental responsibility, the future of restaurant design will continue to innovate and expand in exciting ways.
Technological Advancements: The integration of advanced technologies will play a crucial role in the future of sustainable interior design for restaurants, bars and cafes. Innovations like smart building systems, energy-efficient HVAC systems, and advanced water-saving technologies will enable restaurants to optimize resource use and reduce their environmental impact. Additionally, the use of solar panels as a renewable energy source can decrease reliance on non-renewable energy grids, integrating creatively into roofing designs or patio structures to provide shade while generating clean energy.
Biophilic Design: Biophilic interior design, which seeks to connect people with nature, will become more prevalent in sustainable restaurant interiors. Incorporating natural elements, like plants, water features, and natural materials, not only enhances the aesthetic appeal but also promotes health and well-being. As research continues to highlight the benefits of biophilic design, its adoption in restaurants is likely to grow.
Circular Economy Principles: Embracing circular economy principles, which focus on reducing waste and making the most of resources, will become a cornerstone of sustainable restaurant design. This involves designing spaces and processes that prioritize reuse, recycling, and regeneration. Restaurants might incorporate furniture made from recycled materials, design kitchens that minimize food waste, and source ingredients from regenerative agriculture practices.
Community and Social Impact: Future sustainable restaurant design will increasingly focus on community and social impact. This includes supporting local suppliers, engaging with community initiatives, and creating inclusive and accessible spaces. The concept of a restorative restaurant, which aims to create places that give more than they take and integrate sustainability into design, will benefit communities by enhancing social sustainability and building stronger, more loyal customer relationships.
Adaptable and Resilient Design: Designing for adaptability and resilience will be crucial as restaurants face evolving challenges, from climate change to shifting consumer behaviors. This includes creating spaces that can easily adapt to different uses, incorporating materials and technologies that withstand environmental stresses, and designing with long-term sustainability in mind.
In conclusion, mastering sustainable restaurant design is a multifaceted endeavor that requires careful consideration of materials, energy use, space planning, and community impact.
By embracing these principles, restaurants can not only reduce their environmental footprint but also create inviting, functional, and resilient spaces that meet the demands of today’s eco-conscious consumers.
The future of the restaurant industry is undoubtedly green, and those who lead the way in sustainable design will be well-positioned to thrive in this evolving landscape.
Top Tips for Sustainable Restaurant Design and Operations
sustainable restaurant interior concept (a.i. generated image by biofilico)
In the rapidly evolving landscape of hospitality, sustainability is no longer a luxury but a necessity. Sustainable solutions are essential for pushing sustainability to the forefront in restaurant design and promoting new sustainable approaches to improve the welfare of people and the natural world.
Sustainable restaurant design and operations not only reduce environmental impact but also enhance customer experience, improve indoor environmental quality, and promote the well-being of both staff and guests.
This guide explores key principles and practices for integrating sustainability into restaurant design and operations, offering actionable tips to create greener, more efficient dining spaces.
We come at this from the perspective of Food and Beverage (F&B) being an integral part of the hospitality industry and in many cases, a central cog in the ecosystem of a hotel operation. There is in other words considerable crossover between implementing a sustainability plan for a restaurant and a entire hotel operation.
Sustainable Design Principles
Embracing Energy Efficiency and Indoor Environmental Quality
Sustainable design is about more than just reducing energy consumption; it encompasses a holistic approach that balances cost-effectiveness, environmental stewardship, societal impact, and human well-being.
For restaurants, this means creating productive environments that are energy-efficient, reduce waste, and prioritize the health and productivity of their occupants.
Energy Efficiency:
Implementing energy-efficient systems is critical. LED lighting, high-efficiency HVAC systems, and energy-saving kitchen appliances significantly reduce energy consumption.
Utilizing natural light through large windows or skylights can diminish the need for artificial lighting during the day, cutting down on electricity usage and creating a warm, inviting atmosphere.
Indoor Environmental Quality:
The quality of the indoor environment, including air quality, lighting, and acoustics, profoundly affects the health and comfort of staff and patrons. Integrating plants and using materials with low VOCs (volatile organic compounds) can improve air quality.
Thoughtful design should consider acoustics to minimize noise levels and enhance the dining experience, contributing to a more enjoyable and relaxing environment.
Material Selection and Sourcing
The materials chosen for constructing and furnishing a restaurant play a crucial role in its sustainability. Opting for environmentally preferable products can significantly reduce environmental impact and promote community engagement. Choosing locally-sourced materials also helps in reducing carbon emissions associated with transportation.
Locally-Sourced and Salvaged Materials:
Using locally-sourced materials reduces the carbon footprint associated with transportation and supports local economies. This can include everything from building materials to furniture and décor.
Salvaged and repurposed materials, such as reclaimed wood or recycled materials, not only reduce waste but also add unique character and story to the restaurant’s design.
Supporting Local Artisans:
Collaborating with local artisans and craftsmen for custom furniture and fixtures can enhance the restaurant’s authenticity and contribute to the local economy. This approach fosters a sense of community and uniqueness, aligning with the growing consumer demand for locally-sourced and sustainable products.
Energy and Environmental Design
Strategies for Reducing Energy Consumption
Energy consumption is a significant operational cost for restaurants and a primary focus for sustainability efforts. Implementing energy-efficient technologies and practices can lead to substantial savings and environmental benefits.
Energy-Efficient Lighting and Appliances:
Switching to LED lighting is one of the simplest and most effective ways to reduce energy usage. LEDs consume less energy, have a longer lifespan, and provide superior lighting quality compared to traditional bulbs.
Selecting kitchen appliances and HVAC systems with high energy ratings ensures optimal performance with minimal energy consumption. Investing in energy-efficient equipment pays off in the long run through reduced utility bills and maintenance costs.
Natural Light and Smart Lighting Systems:
Designing spaces to maximize natural light reduces the dependence on artificial lighting. Large windows, skylights, and glass doors can illuminate the dining area naturally, creating a pleasant ambiance.
Smart lighting systems that adjust based on occupancy and time of day can further optimize energy usage. These systems automatically dim or turn off lights when areas are not in use, ensuring efficient energy management.
Renewable Energy Sources:
Incorporating renewable energy sources, such as solar panels or wind turbines, can significantly decrease a restaurant's reliance on non-renewable energy grids. Solar panels on rooftops or integrated into building designs can provide a substantial portion of a restaurant's electricity needs.
Operational and Maintenance Practices
Waste Reduction and Management
Effective waste management is critical for sustainable restaurant operations. Designing systems and practices that minimize waste can greatly reduce a restaurant's environmental footprint.
Composting and Recycling Stations:
Setting up designated areas for sorting and disposing of organic waste, plastics, and other recyclables encourages staff and patrons to participate in waste reduction efforts.
Composting organic waste can convert kitchen scraps into valuable fertilizer for onsite gardens or local farms, reducing landfill contributions and supporting local agriculture.
Open Kitchen Layouts:
Open kitchen designs can help reduce food wastage by promoting transparency and encouraging efficient use of ingredients. This layout also enhances the dining experience by allowing guests to see their meals being prepared, creating a connection between the kitchen and the dining area.
Water Conservation and Sustainable Plumbing
Water conservation is another vital aspect of sustainable restaurant design. Implementing efficient plumbing systems and practices can greatly reduce water consumption and operational costs.
Low-Flow Fixtures and Water-Efficient Appliances:
Installing low-flow faucets and water-efficient dishwashers can drastically cut water usage without compromising performance. These fixtures maintain effective water pressure while using less water per minute.
Incorporating touchless or sensor-activated faucets reduces water waste by ensuring that water flows only when needed.
Rainwater Harvesting:
Collecting and utilizing rainwater for non-potable uses, such as irrigation or cleaning, is an innovative way to conserve water. Rainwater harvesting systems can be integrated into the building's design, providing a sustainable water source that reduces dependency on municipal water supplies.
sustainable restaurant interior concept (a.i. generated image by biofilico)
Innovative Design Elements
Green Walls and Living Walls
Integrating greenery into restaurant design not only enhances aesthetics but also contributes to improved air quality and a unique dining atmosphere. Green walls and living walls further improve building performance by enhancing indoor air quality.
Vertical Gardens and Living Walls:
Green walls or vertical gardens bring nature into the dining space, creating a calming and visually appealing environment. These installations can also serve as functional elements, providing fresh herbs or produce for the kitchen.
By absorbing carbon dioxide and releasing oxygen, plants in vertical gardens help improve indoor air quality, creating a healthier space for both staff and guests.
Natural Light and Ventilation
Maximizing natural light and ventilation is crucial in sustainable design, reducing the need for artificial lighting and mechanical climate control systems.
Maximizing Daylight:
Utilizing large windows, glass doors, and skylights allows natural light to permeate the space, reducing the need for artificial lighting and enhancing the dining experience.
Light-colored interiors and reflective surfaces can further amplify natural light, making spaces feel brighter and more open.
Natural Ventilation:
Incorporating operable windows and strategically placed vents can enhance natural ventilation, reducing the need for mechanical heating and cooling systems. Natural airflow helps maintain a comfortable indoor climate and improves air quality.
Measuring Sustainability
Exploring the Sustainable Restaurant Association (SRA) and Its Sustainability Standards
The Sustainable Restaurant Association (SRA) is at the forefront of this transformation, setting benchmarks and providing guidance for food and beverage businesses committed to sustainability.
The Sustainable Restaurant Association (SRA): An Overview
Founded in 2010, the SRA is a non-profit organization based in the UK, dedicated to accelerating the transition to a sustainable food system. Its mission is to empower food service businesses to operate more sustainably and to inspire consumers to make sustainable dining choices.
With over a decade of experience, the SRA has built a robust platform that connects like-minded businesses and drives industry-wide change through education, evaluation, and advocacy.
The SRA Sustainability Framework
At the core of the SRA's mission is its rigorous sustainability framework, designed to evaluate and improve the environmental, social, and economic impacts of food and beverage businesses.
The framework encompasses three key pillars: Sourcing, Society, and Environment. Each pillar is subdivided into specific criteria that provide a detailed and holistic approach to sustainability.
Sourcing
Sustainable Sourcing: This criterion focuses on the origin of food and beverages. Businesses are assessed on their commitment to sourcing local, seasonal, and ethically produced ingredients. The SRA encourages the use of certified sustainable products, such as those with organic, Fair Trade, or Marine Stewardship Council (MSC) labels.
Animal Welfare: High standards of animal welfare are imperative. The SRA evaluates whether businesses source products from suppliers that ensure humane treatment of animals throughout their lifecycle.
Society
Community Engagement: The SRA values businesses that contribute positively to their local communities. This can include supporting local charities, providing employment opportunities, and engaging in community events.
Workplace Culture: The well-being of staff is another critical area. The SRA assesses how businesses treat their employees, looking at fair wages, training opportunities, and overall workplace satisfaction.
Environment
Energy Efficiency: Efficient use of energy is essential for reducing carbon footprints. The SRA evaluates businesses on their energy management practices, including the use of renewable energy sources and energy-efficient equipment.
Waste Management: Minimizing waste is crucial for sustainability. The SRA assesses how effectively businesses reduce, reuse, and recycle waste, and their efforts to combat food waste.
Water Use: Responsible water management is another focus. Businesses are evaluated on their practices to conserve water and prevent pollution.
The SRA Rating System
The SRA's evaluation process culminates in a comprehensive rating system, providing businesses with a clear sustainability score. The ratings are categorized into One Star, Two Star, and Three Star, based on the level of commitment and achievement in sustainability practices.
This transparent rating system not only helps businesses benchmark their performance but also guides consumers in making informed dining choices.
One Star: Indicates a good level of sustainability practices with foundational steps in place.
Two Star: Reflects advanced sustainability efforts and a significant positive impact.
Three Star: Represents exceptional commitment and leadership in sustainability, setting a gold standard for the industry.
Driving Change in the Food and Beverage Industry
The SRA's impact extends beyond individual businesses. By setting clear standards and fostering a community of sustainability-minded professionals, the SRA is driving a broader shift in the food and beverage industry.
It encourages collaboration, innovation, and continuous improvement, all while raising awareness about the importance of sustainable practices.
For food and beverage businesses looking to enhance their sustainability credentials, the SRA offers not only a pathway to certification but also a valuable support network and resources.
By aligning with the SRA's standards, businesses can contribute to a more sustainable future, attract conscientious customers, and play a part in the global movement towards environmental and social responsibility.
In summary, the Sustainable Restaurant Association stands as a beacon for sustainability in the food and beverage sector.
Its comprehensive framework and rating system empower businesses to achieve and maintain high standards of sustainability, ensuring that they are well-positioned to meet the growing demand for responsible dining options.
As sustainability becomes increasingly central to the industry's future, the SRA's role in guiding and recognizing sustainable practices will only become more critical.
Conclusion
Embracing sustainable design and operational practices in restaurants is not just about reducing environmental impact but also about creating healthier, more efficient, and economically viable spaces.
From energy-efficient systems and sustainable material selection to innovative design elements like green walls and natural ventilation, there are numerous ways to integrate sustainability into restaurant design.
For hospitality businesses and real estate developers, adopting these practices aligns with the growing consumer demand for eco-friendly operations and can significantly enhance the appeal and success of their establishments.
By following the principles and tips outlined in this guide, restaurants can play a pivotal role in fostering a more sustainable future.
To learn more about how to integrate sustainable practices into your hospitality business or real estate development, explore our resources and expert insights at Biofilico. Together, we can build a greener, more sustainable world.
Circular Interior Design: Sustainable Restaurant Object Space Place — Biofilico Wellness Interiors
A conversation on the Restorative Design Framework of Object Space Place, the role of circular economy principles in sustainable restaurant design, designing out waste and lowering embodied carbon, while still delivering memorable customer experiences, as well as the pros and cons of sustainability assessments. David Chenery talks to Matt Morley of Biofilico healthy buildings.
Sustainable restaurant design with David Chenery
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circular economy
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restorative restaurants
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Sustainable restaurant design with David Chenery 〰️ circular economy 〰️ restorative restaurants 〰️
Welcome to episode 55 of the Green & Healthy Places podcast in which we discuss the themes of wellbeing and sustainability in real estate and hospitality.
I’m your host, Matt Morley, founder of Biofilico healthy buildings, and in this episode I’m in the UK talking to David Chenery of Object Space Place, a sustainable interiors company specialising in hospitality environments. The construction industry plays a crucial role in implementing circular design principles to minimize waste and improve sustainability.
Our conversation covers the Restorative Design Framework that David has developed with his business partner over the past five years, the role of circular economy principles in restaurant design, designing out waste and lowering embodied carbon while still delivering memorable customer experiences, as well as the pros and cons of sustainability assessments for restaurant spaces.
David is an interior architect by trade, a considered thinker and someone with a rapidly growing client list that may suggest an inflection point in the UK restaurant industry’s relationship with sustainability.
Matt Morley
David, welcome to the show. It could be really useful for anyone considering a similar shift in their own career to understand how you integrated sustainability into your restaurant interior design work? What was that process of going from being ‘just’ an interior architect / designer into someone with a real focus on sustainable restaurant interiors?
A transition to sustainable restaurant interior design
David Chenery
It’s certainly not that there was one particular lightbulb moment, it definitely was more of a gradual process, slowly feeling more and more uneasy and more and more uncertain. We’ve been going for 11 years now and we started out designing a lot of hospitality.
Then over the years, even though we always tried to do things with integrity, we cared how we treated people we were working with and about designing things with proper materials, avoiding materials on a red list and so on but we never really got to grips with what ‘good’ restaurant interior design would actually look like. This gradual process involved adopting a circular approach to emphasize flexibility, sustainability, and efficiency.
We started working with the Sustainable Restaurant Association about five or six years ago, and we just really started interrogating those questions and started thinking, What does a good restaurant mean?
what is restorative restaurant design?
Andrew Stephen, the CEO of the SRA at the time, threw out a question to us - he’d always wondered what a restorative restaurant would look like, how would that actually be designed? And whilst he gave it to us as a throwaway question, for us, it really stuck, to the point whereby we developed a whole design framework, what we called “the restorative design framework” around trying to solve that. The concept of a circular building, like The Circular Building by Arup in London, influenced our thinking on sustainable construction practices and the ease of disassembly for recycling and reuse.
In the first instance, we boiled it down really simple - to design places that give more than they take. So I guess the point to emphasize there is that we were overwhelmed by the complexity and not sure what this sustainability thing was, and is a SKA rating enough? Is BREEAM enough?
Matt Morley
The idea of almost being overwhelmed with the whole theme of sustainability, and perhaps not quite knowing where to start is something I hear from clients as well, they’re sort of looking for guidance. And by the time someone picks up the phone, I sense something has nudged them in that direction. And it might not be the core tenet of their brand, But there’s enough out there, enough prompts to make them think about how they can integrate sustainability into whatever they’re doing, for example, a boutique hotel group. What about in your sector of restaurant design, would you say the same as true there? Or are there more restaurants that have sustainability at their heart of their proposition?
a shift to sustainability in the UK restaurant sector
David Chenery
Well, I mean, it's one of the reasons we now call ourselves sustainable hospitality designers to begin with, we kind of shied away from that a little bit. Because if you stick your hand up and say you are sustainable, then you know, you're putting yourself in the firing line. And ultimately, you know, once you dig into it, and start pulling all those threads around sustainability, you realize that if you do anything in this country, the UK, you immediately have a carbon footprint, six to 10 times higher than anywhere else in the world.
So can you ever say what you're doing is sustainable. But we realized that to begin with, we had to educate our clients and bring sustainability into our projects. But the commercial reality is that building stuff is hard at the best of times. And unless someone comes to you with that sustainability agenda, it is very often going to get kicked to the side as you go along.
So we had to sort of stick our hands up and say we are focused on sustainable hospitality design, which therefore means we now attract the people that want to pursue that agenda. So I guess it's hard because we have pushed ourselves to live in this bubble. But I definitely think there's been a huge shift in understanding and even more so in in the last year or so.
We're now being approached by restaurant groups who don't make big claims around sustainability. But they might have, you know, 5 to 10 restaurants already and they're aware of as they continue to grow they want to do that in a way that is going to minimize their environmental impact. And they don't quite know how, like you suggest, but they're trying to find some people to help make it happen.
Matt Morley
So I see similarities there between, say, the office sector and hotels, where it's about a soft sustainability, so it's not absolutely defining them, like, say, a hard sustainability brand that's completely committed to the cause. And yet, they know that they need to make baby steps in that direction. But then that raises the question of, where does it start and end if it is a sustainable design that you're creating for a restaurant?
And clearly there are these rating systems, whether it's BREEAM for a new build, or SKA that you mentioned in the past around your interiors on the restaurant work. Did you initially rely on those certification systems more and step away from them over time?
sustainable restaurant design certifications
David Chenery
I think what we’ve realized when we created our own design framework, so that the assessment systems are rigorous, independent, and they make a lot of sense. And we had to learn to work in BREEAM, how to work in the SKA system, definitely.
It’s only through doing that, that you might start to see some of the the flaws, or some of the shortcuts or the kind of bureaucracy associated with them. If you have a one-off independent restaurant somewhere in the country, that won’t have a huge budget for such assessments so they’re just going to run it all directly themselves.
That’s a very different approach than trying to do something for someone like a Wagamama who’s got hundreds of outlets around around the country and has processes in teams and all this stuff.
So our framework acknowledges that. And we really will tailor it to the client we’re working with. Ultimately, we want it to be as sustainable as possible. But we know that different clients will come with a different level of ambition. So we might work with a chef like Chantelle Nicholson for Apricity, where she wanted to push as hard as she could, you know, we were really trialing the circular economy ideas in terms of the materials, we were measuring the embodied carbon to get that as low as we could, the landlord Grosvenor, were really behind us pushing that as hard as they could. Reducing construction waste by incorporating circular design principles and a lifecycle approach is crucial in this context.
So there was a lot of energy in that same direction whereas we might work with Gail’s bakeries, you know, who are beautiful, and they care about sustainability. And they care about the social side and the environmental. And they’re also doing about 30 sites a year. So there is a commercial reality to the speed and the cost of doing those.
So we are working as hard as we can within that commercial framework to make the best decisions. And that’s to be honest, what we quite enjoy is that we are constantly being challenged not to just live in an ideal dream world. But actually some of it is very, very ambitious and we can set a new benchmark in sustainability and sometimes it’s more about raising the bar slightly.
measuring sustainability in restaurant interior design
So I think assessments are really interesting when it comes to the measurement, this is really what we’re talking about the measurement of sustainability. I think there’s some interesting nuances to dive into there. The first one we’ve realized is that quantitative measurement, the idea of numbers almost always comes down to carbon, because that’s the thing we can reduce down to a number, the bigger the scale of the organization we’re dealing with, the more you need numbers, because it’s just really hard for everyone to grasp the qualitative, multifaceted layer of sustainability without numbers. So it’s, it’s not really a good enough representation.
Optimizing production processes for energy efficiency and waste reduction is crucial in the circular economy model, which seeks to create sustainable practices that allow for resource reuse and minimize environmental impact.
But carbon is really, really useful as a tool. You know, I always say that carbon is to sustainability, what calories are to a healthy diet, you know, I could eat 1000 calories a day, and I would lose weight. But if it was all chocolate, and I did no exercise, that is not a healthy diet. In the same way, carbon is an oversimplification of all the other stuff around you know, VOCs Indoor Air Quality and the social side of things which we can go into as well.
But if the planet managed to get down to dealing with that carbon, we’d be in a lot better place. So I do think that that’s thing with the conservative side. And then the other is you’ve mentioned with the assessment systems A good thing about those are that they are more qualitative They have much more, you know, many more features within facets within them that measure things like the air quality or looking at glare or their staff wellbeing, all these sorts of things. So that’s the way we sort of broke those two things down, when it comes to measurement, I think it’s kind of worth understanding the differences of those.
Matt Morley
And then to some point in that process, you felt comfortable enough to set your own working model of how you go about integrating these various themes and topics into something that you put your name to.
developing principles and a process for designing sustainable restaurant interiors
David Chenery
Absolutely. What we realized was, firstly, when we started looking at the assessment systems at the beginning, we think, how do we make this a sustainable design? What does that even mean? If we get SKA gold or BREEAM Excellent? And then coming across the circular economy and the Ellen MacArthur Foundation website in particular. That’s why I can’t get happy with this idea is because it’s still within the scope of one project. And we need to understand the ripple effects and the circular flows of everything else, and how stuff goes together.
So our framework then becomes about that, because we see that as a bigger understanding of the material construction design ecosystem. Using sustainable materials to adhere to circular design principles is crucial in this context. So I think that’s just a more intelligent place to start as well for us because it then leads us to ask a lot of different questions. And what we start to look at a design approach that is slightly different, based on a set of principles.
the problem with sustainability assessment systems
The danger of an assessment system is you end up with this huge checklist and a really complex spreadsheets. And you know, you’ve got to get however many points out of however many other points, and then you start getting tactical about what decisions you’re making, right? Because you got to get to the certain levels. And if we just get a couple more, we can get up to silver, and it becomes a different weird game, that clearly is better than doing nothing. But it’s not engaging with the core idea.
You know, and I think for us, we wanted to step outside of that and think, Well, if we really want to make a difference here, how are we going to do it. And the other realization is that it’s all very good saying, let’s get the lowest embodied carbon we can. But if you sit down with a blank piece of paper and try and work out let’s just design something low carbon it’s almost impossible, you can’t design to that it’s meaningless.
So we need a design strategy. The unsustainable extraction and consumption of raw materials contribute to environmental degradation and resource scarcity. And that’s why circular economy is so good for us. We’ve managed to prove that if we design out waste and pollution, if we design to keep materials in use for as long as possible, if we get reclaimed chairs and tables, if we sand the existing floorboards, if we expose the walls, if we use the right type of paint, if we cut the staircase up and make it into a wall cladding, that guess what we managed to reduce the embodied carbon of that of typical fit out by 45%, just by doing that for a high end restaurant in central London.
So that connection for us was kind of a key moment of saying, well, we can design this way we have this strategy of designing out waste, of thinking about principles. But the point in developing the framework was, it gives us a way of working. And I think without that, that’s where so many designers feel a bit lost, because we don’t know how to interrogate those decisions and ask enough questions.
If someone can give you an EPD, that says, this has three kilograms of CO2, and another one says this one’s got four. If that’s all you know, then you’re just going to pick the three, even if it comes with all kinds of other compromises on the sustainability, or huge water usage, or all kinds of all kinds of stuff. So that’s why we had to develop a framework and we certainly don’t have all the answers, I wouldn’t sit here and say, we have it all down. The point of having the framework and the point of us applying that to these projects is that we are learning every day.
consultants for a sustainable restaurant interior project
Matt Morley
Maybe that opens discussion then around how far your role goes in terms of the design of the space? Typically when I’m looking at say an entire healthy building project, whether it’s new build construction or refurbishment, I’m often on a call as one of 10+ different consultants from a QS, to MEP, to project management, lifts and so on… but with a restaurant are you operating effectively as a One Stop solution or are there others that you might bring into the mix with you?
David Chenery
Again, it’s a question of scale - a one off independent restaurant with a focused brief, lean budget, then yes we might do most of that sustainability work.
If we didn’t have a sustainability consultant, we often with a social enterprise called Bio Regional who can do assessments for carbon, SKA or bespoke metrics that we’re developing around the circular economy.
And then on the MEP side, we are definitely not MEP consultants. So particularly operational carbon, that energy efficiency piece, we would look to partner with someone like MESH (net zero carbon building performance) then a landlord or or contractor may have their own people they will bring along, but on smaller projects, what we’ll find is you will tend to have specific conversations with, say, the HVAC contractor, or the plumber, or the electrician, to see what we can do with them to get things better. And if it goes slightly a notch above that, then we will have an MEP consultant, similar to ourselves, who will give input on that. The significant climate impact associated with the production of office furniture and the potential reduction in emissions through circular economy practices like refurbishment and repair should also be considered.
But that does really depend on the scale of a project and your average high street restaurant of 3000 square foot is probably unlikely to have that person. So you know, that’s probably where we develop our knowledge, particularly often they’re contractors or installers within the industry, that can have a similar mindset to us.
If I go into my garden here, and I pick a pear off the tree, I don’t need a carbon lifecycle assessment or a sustainability consultant to tell me that that’s a good choice. You know, there are some straightforward, common sense principles that we can apply.
The Pareto principle applies suggests 80% of the impact will come from 20% of the decision. So you know, if we’re looking at the water systems, we know even just from looking at the SKA systems that if they are the same 5-7 things you do in terms of water management, such as low flow taps, and WCs, leak detection systems, you do those right and you’ll get most of the impact anyway.
Circular design principles and end-of-life in a sustainable restaurant
Matt Morley
In the past I’ve studied green and health building certifications from LEED, to WELL, FITWEL, and so on following the checklist. And then at some point, you just start, you just start freestyling without needing to hold on to the sides of pool, let’s put it that way. Then you start to combine elements or leave certain bits out, knowing that you’re getting 20% of the value.
So what about end-of-life phase with your restaurant designs? How do your clients manage that?
David Chenery
Well, I guess since we’ve been focused on doing this, fortunately, nothing we’ve designed has had to be taken apart. So you have to say that that’s theoretical in a way and it’s just a really important acknowledgement as a designer that most restaurant fit outs will last about five years whether it’s because the concept has failed or they want to make changes or simply update the look and feel of the space. Even the average building gets fitted out 20 to 30 times in its lifetime.
So, yeah, we haven’t had to be challenged on that yet. But we are aware when we’re designing, you know, whether it’s a counter going in or material finishes on the floor? How is this going to come out again? Can we use particular materials that are in as useful a format as possible? Can we avoid cutting tiles?
Last week, I was looking into an issue for Gail’s, the difference between a timber floor and a tiled floor. Now at end of life, those both become quite difficult. You know, we spent two hours talking to a tile manufacturer about how realistic is it actually that we’re going to get these tiles up, and then once that tile adhesive goes down, are those coming up in pieces, or are they going to be able to be reused? Again, if you can get them up whole, they’re still going to have all the adhesive on the back. And it’s going to be such a labor intensive process to take that off, it’s probably unrealistic to use that for anything other than aggregate, which isn’t really good enough.
We need to as an industry find a better solution for that timber again. Likewise, if we’re looking at a herringbone floor, now that can stay in longer, you can re-sand that, you can refinish it, you can re-stain it, it’s going to have a lower carbon footprint, if you take the carbon sequestration into account and having carbon negative score effectively. But again, you’re not because that has to be glued down in a commercial setting, you have to glue that timber down no matter what you do, because it’s going to move over time. So therefore, you’re not going to be able to take that floor up, even if that’s in 30 years time, for example, without and be able to reuse those elements quite easily. So some of those questions I don’t have the answer to at all.
In many cases, if you do something of quality, you’re maximizing the chance it can stay in there for a long time. But yeah, it’s it is a challenge, I really do think it is, you know, we need to understand how materials come apart. Again, we need to design for disassembly, so that elements can be taken apart using mechanical fixings wherever we can, rather than glue - that is a general principle. But you know, in, in commercial or hygienic environments, like restaurants where we’re talking about cleaning down every day that that can be quite difficult as we come up against standard best practices. Additionally, it's crucial to regenerate natural systems while addressing the tension between resource extraction and environmental protection.
Matt Morley
I think that sort of transparency and honesty is, is really the only position any of us in this game can take because you know, we’re all always learning, but simply doing the best we possibly can at any given time. Right? And as long as it’s a sort of circular but forward motion, we’re heading in the right direction.
restaurant design trends and sustainability
What about restaurant design in general, when you look at what’s happening in the industry, particularly in London, but around the UK, Are you broadly optimistic of where it’s going?
David Chenery
I try and kind of cultivate quite a stoic mindset but we will do everything we can to make it better. I think that depends on which side of the bed I’ve got up in the morning. I think I’m nervous how everyone has rebounded straight back into growth mode After COVID. I think people are just trying to build things. And I don’t know if we’ve necessarily learned the lessons we could have done. But I’m happy that initiatives like Net Zero Now and the Zero Carbon Forum are getting more traction. I’m happy that, you know, the SRA is, is getting good traction with its members.
Right now, I honestly believe it’s probably like a five year problem. And I don’t think you can be running your business, for the benefit of your stakeholders and shareholders. with them front of mind, if you’re not tackling this issue of sustainability, because you’re just not building a resilient business,
So if you don’t dial back in and actually look at your business model and look at your supply chain, and look at how you run your buildings and your energy usage and all of that stuff, you’re just going to have a tougher and tougher time in the years to come. I don’t believe The whole industry has got that and agrees with that. I think there are a number of people who still want to think it’s business as usual but maybe a little bit more green. - we need to move faster than that! By incorporating circular design principles, the restaurant industry can promote a more sustainable future, significantly reducing environmental impact and fostering a healthier planet and society.
David Chenery's current sustainable restaurant interior design projects
Matt Morley
What have you got going on at the moment? What do you have in your pipeline?
David Chenery
We’re certainly fully booked until September at the moment, which is great. I mean, there’s Gail’s - a great client for us. And we’re doing a number of new sites for them - we just opened one in Epping recently. These projects aim to be resource efficient by minimizing environmental impact and maximizing the longevity and adaptability of materials. There’s actually a hair salon project we’re working on as well.
We’ve been approached by some other people like L’Oreal to help them apply our framework to a hair salon. So there’s a flagship I’m working on with them at the moment, which I’m not actually allowed to talk about But that will be quite high profile in central London. And then alongside that, we’ve got some some independent restaurants, we’ve got a six tenant food hall we’re working on.
But also we’re doing a number of more consultancy pieces now, as you can probably imagine. So some of the larger groups, were talking to them about how we can bring these principles and this framework to their sites, whether we end up designing them ourselves or not. So that’s quite an interesting conversation, how we can educate internal property teams on carbon literacy or this disjunction between net zero targets and daily operations.
Matt Morley
Very good. Well, it sounds really positive. So people are looking to follow along or see your news and updates. What’s your chosen format?
David Chenery
Yeah, LinkedIn is definitely best. That’s definitely the place to find me.
https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/
What is Circular Design?
Definition and Importance of Circular Design
Principles of Circular Design
Benefits of Circular Design in Interior Design
Applying Circular Design Principles
Flexible Spaces for Adaptability and Reuse
Best Examples of Biophilic Design Restaurant Interiors — Wellness Design Consultants
We review a selection of the best examples organic biophilic design interiors of restaurants and cafes around the world, from a zero waste sustainable interior restaurant in London to a nature-inspired restaurant in Bangkok. Biofilico healthy building consultants and biophilic designers.
biophilic design that brings the outside world in has been shown to reduce stress, improve mood and reduce the environmental impact of buildings and interiors. here we review some of the best examples of incorporating natural elements from the world of restaurant and cafe interior design.
Zolaism Cafe - biophilic design without the plants (!) in Aranya, Qinhuangdao, PRC
Who says biophilic design has to involve plants every time? B.L.U.E. Architecture Studio show that there are other ways to bring nature indoors with this unique interpretation of the theme in Aranya, a seaside resort community in the PRC. Instead of a forest, park or garden vibe, they turned instead to the concept of a rocky mountain with its stone and vertical faces, incorporating biophilic design elements such as natural materials, patterns, and textures inspired by nature.
The 240m2 (170 m2 interior / 47 m2 exterior) space has a glass facade on three sides interspersed with dramatic rocklike glass-fibre sculptures that resemble huge boulders holding up the cafe’s flat roof. Concealed inside are the structural beams doing the real work but the visual effect is dramatic nonetheless.
Their scale also serves to create a degree of added privacy, effectively blocking out the view to the world outside in some areas to create a cocoon-like effect.
https://www.b-l-u-e.net/index.php/index/project/index/cid/1/id/70.html?lang=en
Organic biophilic design restaurant example - Mother BBK, Bangkok, Thailand
The petite, split-level restaurant Mother BBK in Bangkok, Thailand takes inspiration from Mother Nature’s four elements to craft a distinct interpretation of biophilic designrestaurant interiors, creating an immersive dining space courtesy of local design agency Taste Space. They incorporate biophilic design by using natural materials and a neutral palette to create a comfortable and relaxing environment.
A strong focus on natural materials such as wood, leather and stone combined with a neutral palette of browns, taupes, greens and white make this an inherently elemental space.
Interventions in the glass and clay tile roof result in a dappled shadow effect on diners below, while a petrified tree root is suspended above the entrance area providing more tangible connections with biophilic design architecture.
Behind the bar sits an art piece representing the four elements each shining with the contrast of different earthy tones. This acts as the story behind the venue as it represents the origin of the Earth, as told through the lens of biophilic interior design.
organic interior design restaurant example - Noema, Mykonos, Greece
With the idyllic landscape of Mykonos as its background, Noema represents a contemporary Greek aesthetic that is heavily influenced by organic modernism, a.k.a biophilic design.
This restaurant uses its space to create a welcoming, wabi-sabi indoor environment inspired by Greek culture’s preference for natural materials with a patina of age and craft, seamlessly integrating the natural environment to enhance the dining experience.
A colour palette of warm browns, greys, greens and whites fill the space alongside natural fabrics, patterns and textures used in its build.
Diners are presented with stone plates on rustic wooden tables to reinforce a connection back to nature that is at the heart of this decidedly upmarket venue in one of Europe’s summer hotspots.
Cool summer breezes are encouraged to flow through the open-air layout bringing with them a hint of local flora and the sea. Just a few minutes in this natural environment can reduce stress and boost mood.
Lush plants fill the corners of the room ensuring a vibrant balance of darker hues and green tones.
Finally the culinary senses are brought back to basics as well with a menu cooked and prepared in traditional, unfussy style.
Raw materials collected from nature are pickled, fermented, cured and sun dried. Fish is cured and brined with salt from the Aegean Sea. Meats are cooked by open fire or within a clay pot - Noema is all about adding layer upon layer of detail to the key concept.
Just like the restaurant’s biophilic interiors, the kitchen’s ingredients are all natural and unaltered, cleverly aligning the senses behind one consistent message.
Biophilic design restaurant example - Living Bakkali, Valencia, Spain
Located in Valencia, Spain, Living Bakkali falls into a distinct niche of the biophilic design scene as it avoids the possible cliche of green plants in favor of a Middle-Eastern palette of desert-inspired oranges, pinks whites and tans.
For those who know what to look for, biophilic elements of design fill the space from top to bottom. Curvilinear furniture finished to terracotta colour fabrics give the room a sumptuous, earthy hue while wall cut-outs (inspired by Middle-Eastern architecture) encourage the flow of air around the restaurant and enhance site-lines between the tables.
Interspersed among the tables and seating lie displays of dried grasses and flowers that cast natural shadows upon the tables and floors. These silhouettes on the draping curtains create yet another subtle detail of biophilic design. In turn, these visually connect with the seagrass, textured fabric and fur lined seating cushions.
Adobe, a building material made from clay and organic materials, was dominant in the interior architecture concept. It was created completely by hand, reflecting the manual human labor that goes into building traditional Arabic homes in the desert.
Adobe also fits neatly into the concept of healthy building materials and sustainable buildings interiors. As ever, inspiration from traditional cultures always helps to shine light on contemporary habits, one of which is deploying unhealthy, toxic materials in our interior spaces during the past 100 years in particular.
Biophilic design cafe example - Tanatap Ring Garden Coffee shop, Jakarta, Indonesia
Architects in Indonesia are continuing to push the boundaries between natural design and interior spaces.
This is perfectly displayed by the Tanatap Ring Garden Coffee shop located in Jakarta, Indonesia.
A coffee shop built in 2021, its ring shape holds what can only be described as a mini jungle in its interior.
The ring is a prototype of a dynamic platform that slowly spins, rises, and falls, with the different levels of the structure creating a walkable roofscape filled with plants.
Clients of the cafe can wander around the changing space, as it rotates the multi-level garden provides sharp contrasts between scale, color, density of nature, and sunlight.
Wherever you look, you are surrounded by the natural world. The sustainable interior design of Jakarta’s Ring Garden Coffee have set out a bold vision of sustainably designed outdoor tropical spaces for others to follow.
Biophilic design restaurant example - Cuartel del Mar , Spain
Located in Chiclana De La Frontera, Spain, El Cuartel del Mar blends falls seamlessly into the landscape from a bird’s eye view.
With a roof of native gravel and plants, the natural ecosystem of this restaurant’s environment is cleverly integrated into the aesthetics of the space, representing yet another subtle variation on the organic biophilic design aesthetic.
A palette of light, tonal colors reflects the seaside location while the exterior pergolas provide protection from the intense Spanish sun.
Moving to its organic interior design, the natural visuals of the surrounding environment are carefully hinted at through a color pallet of whites, tans, and browns with a touch of green.
Throughout the interior design, natural materials and Spanish craft products are favored, boosting its sustainability credentials while helping local communities.
The interior and exterior of the building is covered in a light coloured lime mortar. Lime, a healthy building material, is highly breathable and allows water particles to pass through it preventing the build-up of moisture. This gives the venue’s clients a comfortable thermal environment indoors.
Finally, a large rooftop courtyard is available for enjoying the sunshine and soak in the warming rays of Vitamin D, maximizing natural light exposure.
silo, london, uk - zero waste restaurant with sustainable interiors
SILO in London’s Hackney neighborhood advocates for what they describe as a more ‘primitive pre-industrial’ food system. A completely Zero Waste restaurant was inevitably going to present an interesting brief for a sustainable interior designer to respond to, showcasing the relevance of biophilic design in both residential and commercial design.
We can find upcycled (rather than recycled) furniture and fittings as well as a plethora of natural, healthy and sustainable materials.
From the mycelium lampshades to crockery made of crushed wine bottles, this is a sustainable restaurant that has gone the extra mile to deliver on its promise, arguably setting a new benchmark in terms of sustainable interiors along the way.
Cork flooring tiles provide a warm, visually textured solution while a recycled plastic bar and table tops, sustainably sourced ash wood and white-washed brick walls complete the sustainable interiors.