Joost's world without waste

Something of particular interest for those who gather Beneath the Wisteria in Shepparton’s Maude St Mall will be the emergence on March 2 of the Greenhouse restaurant, particularly considering the topic for the February 25 gathering is “food security”.

A world without waste is envisaged by Joost Bakker and he has set out to illustrate that with the creation a sustainable restaurant, “Greenhouse”, that will be a feature of the annual Melbourne Food and Wine Festival.

Joost Bakker has created
the "Greenhouse" restaurant.

The 20^th festival begins early next month and continues until March 21.

The festival’s Greenhouse by Joost utilizes sustainable ideas in all aspects of the building, from food sourcing and production, through to architecture, building materials and furniture design. 

A verdant rooftop bar housing more than 30 plants and a luscious garden scaling the walls, it’s a tranquil space to soak up the Festival’s buzzing atmosphere.

Celebrating a philosophy of seasonal food in its freshest form, the breakfast, lunch and dinner menu by Matt Stone is truly ‘local’ featuring wheat milled onsite; herbs cut from the rooftop garden; and yoghurt and butter made from organic milk and cream.

Created by Melbourne visionary and sustainable designer, Joost Bakker, this will be the most ambitious Greenhouse to date.

The world-renowned Greenhouse by Joost restaurants have proven that an eco-friendly, waste-free business structure is entirely achievable.

The Greenhouse by Joost project originated here in Melbourne and the restaurant on the banks of the Yarra this March will be the most ambitious yet.

The Greenhouse utilises sustainable ideas in all aspects of the building-from food sourcing and production through to architecture, building materials and furniture design.

As Joost says, “A world without waste is not that hard”.