During Collaborating for a circular economy, cepezed and the largest Dutch foodservice organization Albron will share the details of their collaboration on The Green House, a circular restaurant with urban farm next to Utrecht Central Station.
On Wednesday January 16th, the cooperation event in Amsterdam will take place for the second time. It is part of the Week of the Circular Economy, which will run from the January 14th to the 18th this edition. On behalf of cepezed, architect Jaap Bosch will share his circular knowledge and experience. Other circular cooperation initiatives presented will be those between Instock and Ahold Delhaize and between Plastic Whale and Vepa. These are respectively aimed at the responsible use of food surpluses and furniture of recycled plastic.
The temporary restaurant and meeting center The Green House is completely dismountable and remountable and made out of recycled material as much as possible. The building contains a greenhouse of 80m² where herbs and vegetables for the restaurant are grown. After the initial use of about fifteen years, the building can easily be dismounted and rebuild elsewhere.
Curious how architecture and catering have merged into a circular restaurant concept? See the event page of Collaborating for a circular economy on Facebook for more information and registration.
On Wednesday January 16th, the cooperation event in Amsterdam will take place for the second time. It is part of the Week of the Circular Economy, which will run from the January 14th to the 18th this edition. On behalf of cepezed, architect Jaap Bosch will share his circular knowledge and experience. Other circular cooperation initiatives presented will be those between Instock and Ahold Delhaize and between Plastic Whale and Vepa. These are respectively aimed at the responsible use of food surpluses and furniture of recycled plastic.
The temporary restaurant and meeting center The Green House is completely dismountable and remountable and made out of recycled material as much as possible. The building contains a greenhouse of 80m² where herbs and vegetables for the restaurant are grown. After the initial use of about fifteen years, the building can easily be dismounted and rebuild elsewhere.
Curious how architecture and catering have merged into a circular restaurant concept? See the event page of Collaborating for a circular economy on Facebook for more information and registration.
