Developing my own sustainable business

Final idea project

Restaurants are one of the most consumerists business, every day tons of waste and energy are spent in restaurants. some of them use chemicals that pollute the waterway. Opening sustainable restaurants would be an ideal way to start a new future. My words sustainability and consumerism merge one another in the building of a  restaurant project. This restaurant already has a logo and the first table and stool also some items to decorate all being collected from recycling products. It is just an idea but it can be the big start.

After extensive research and experience in the hospitality industry, I have decided it is time to open my own sustainable restaurant. To start with I will sell food from a green house which I will build in my backyard. It will be an international restaurant with international dishes. There will be also a vegetarian and an organic option. I will invest in solar power and the water for cleaning will be collected from the rain and stored in huge tanks which also will be used for the vegetables in the farm. The concept will be fresh and energetic. It will be a fancy but cool restaurant. there will be no dress code and there will be promotional items for advertising such as recycled t shirts for sale. I will develop a plan for the restaurant to be sustainable and when it reaches the capacity I will open another one near by so there will not be no need to purchase goods for ono one. The profit will be reinvested in cleaning and research. The first mock up of one of the tables is available in the BCA 1 classroom It was developed from scrap wood and materials that were found. This is to show that it does not need to be new to be fancy.

Customers will be encouraged to take the left overs in paper recyclable containers to avoid extensive waste and the food remains will be fed to the chickens and used for compost. The fats and oils will be dealt with the most responsible company of the business.

The workers will be people who care for the environment and also who want to share some of their knowledge, experience and why not pots and dishes. All employes will be given meals and the wages will be from 20 to 25 dollars per hour.

First mock up of the restaurant.

The name of the restaurant is greenies and ill be the 

CEO. Ill make sure all standards comply with ecologic rules and regulations. 

Whats working?

The design of the restaurant will attract young and adult people. 

The idea is very attractive and original. 

Whats not working ?

Every business require funds so a fund raise or an investor will be nominated to give the business a kick start. 

Space is a huge problem it is expensive and also business licences and permits are not easy to get. 

What to do next ?

The next step is start talking to people, entrepreneurs and start a website and design flyers and posters and things for advertisement. 

Experiment final

Field research

simulation of a restaurant sculpture.

After close research on consumerism and sustainability, I have concluded that consumerism at the moment is one of the biggest issues of our society, however I also discovered that there is a movement and it is sustainability. I leaned that people love consumerism, however is a system that carries many issues behind. One of the main problems of consumerism is that we are running out of materials to support our high demands. Sustainability is a new idea that promotes responsible disposal of waste,  reducing, reusing and recycling products.

Everything in nature is a cycle and rubbish is not the end of it, it is just the beginning of the next cycle.

:Quote


I will make a restaurant and ill transform it into an installation sculpture.


I will make a dinner table and a stool to sit on. 

THe happy cow restaurant.

http://www.happycow.net/australia/new_zealand/auckland/


There are about 55 happy cow restaurants in Auckland, The happy cow restaurants promote organic food and also a vegetarian option for those who prefer veggies. It is a restaurant that cares for the health of their vegetarian costumers. What about the one that enjoy beef?. The ones that enjoy meat also need a sustainable solution and it can be sustainable as well. 

Restaurants belong to the second sector of the economy, unfortunately consumerism has also affected the primary industry which is the most important one. in New Zealand there is sustainable farming fund which makes sure farming is sustainable and ecologic. 

Sustainable Farming Fund

What does the Sustainable Farming Fund do?
The Sustainable Farming Fund (SFF) invests in farmer, grower and forester led projects that deliver economic, environmental and social benefits to New Zealand's primary industries. Since 2011, the SFF has been open to aquaculture projects that support economic, environmental and social performance in the marine and land-based aquaculture sector.
The SFF funds "Communities of Interest" to undertake applied research and extension projects that tackle a shared problem or develop a new opportunity. SFF projects are led by rural land owners and managers often with the support of industry organisations, agribusinesses, researchers or consultants. Most successful projects are able to leverage a high proportion of other funding or in-kind support to complement the SFF grant
2015-2016 Funding Round.

 It seems that sustainability is taking its way to a huge opportunity for all man kind. At least in New zealand there is a Sustainable farming fund. However other countries do not have the same luck. 

25 most poluted places on earth.

Some countries are unlucky enough to have governments that cant afford investing on Programs such as ecology and conservation if they were to invest on sustainability, it will make this countries a way better place for its citizens to live.

Restaurant Association of New Zealand

Surface- qualitative research- in-depth research. 




Restaurants are one of the most common grounds for consumerism. Restaurants require large amount of water power and consumable goods, however as most industries are becoming aware of sustainability many restaurants are shifting their practices to sustainability. New Zealand is a country which is embracing the idea of sustainability and this is what the Restaurant Association of New Zealand is trying to achieve regarding this topics. 


recycling practices

Next Gen Green

This time I am trying to find out how New Zealand restaurants are doing about sustainability. I found also a restaurant in Wellington 



Logan Restaurant



Statement of Fabian 


This restaurant in wellington is green and sustainable. I had a look on their website and it is very clean and beautiful. I will assume very expensive and it receives away donations. This is  profitable business that is only waiting to be released as it should be. Legislation needs to be reformed in an environmental way and business owners need to be responsible for their waste and damage to the ecology and the people. Consumerism has brought illness, social problems, environmental disasters, and many others issues that need to be reversed. Sustainability is the way to change is the way of switching things for the benefit of everyone.  

Sustainable restaurants association

The sustainable restaurant association 

surface research


The sustainable restaurant association website contains great information on how some restaurants have found success by being sustainable. These restaurants have been awarded for their efforts.




Website

Sustainable restaurants: Ted talk

sustainability ted talk 

In depth- field research

If you've been in a restaurant kitchen, you've seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).

Arthur Potts Dawson

Green chef

Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way — with impeccable taste.

I work at a restaurant in Botany Town center where every day I waste a minimum amount of food and water every day compared to other restaurants I have worked at. This particular one has as well a very efficient way of maintaining waste to a minimum and the waste is responsible. The water used to clean dishes and pots is smart and is basically only 3 tanks a day. It also uses The tin cans where the jalapenos are stored as pots for plants and the chandeliers are corona bottles. This is an example of sustainable and responsible consumerism because it is a bussiness that is on the way to sustainability similar to the one on the ted talk. I would say there are a lot of things still to consider but so far in my opinion is a good place to work and I dont feel guilty of contributing to bad waste management.

Wearing nothing new

wearing nothing new

Practise and indepth research- field research

Jessi Arrington is a founder and owner of WORKSHOP, a designer firm in Brooklyn. Her favorite color is rainbow and her default answer is YES. She’s taught Design Fundamentals at Touro College and given guest lectures at NYU; she's a board member of AIGA/NY. Before co-founding WORKSHOP, she carried out branding for Brooklyn Brewery, Tomato Records and Lion Brand Yarn under the direction of Milton Glaser. She makes a hobby of wearing nothing new (except undies).


This talk is interesting to my research because it confirms that it is possible to re use items that otherwise will go in the rubbish and will make more rubbish. This talk is about sharing and community. I specially like the fact that she mentions she will donate her clothes after she leaves the place because this way she is not only being a responsible consumer but also she is  being an example for those consumerist who get very attached to their purchases. 

I will relate this to is to My recycling habits and lifestyle. I am not very much into fashion but I always make the most out of my items. The first is a follow up of the reuse of a paint bucket and the second one is an experiment that I have been doing for a few weeks and it is about recycling plastic containers such as plastic bottles.

The experiment installation seems to have been a success because most people has been disposing their rubbish on the bucket and so this bucket that once was rubbish is now a useful item for the community of students of MIT. 

The second experiment is to reuse a coke bottle as much as I can. I already have had this bottle for over 3 weeks and it still looks like new.