Nina+Co designs zero waste restaurant Silo
Zero-waste pioneer and award-winning chef, Douglas McMaster, has packed up his bags and moved his restaurant from the bustling Laines of Brighton to a new Hackney Wick home.
As the subject of sustainability becomes increasingly prevalent, how can the commercial property and design community look to nature as a precedent for resource efficiency and future design solutions?
‘What is absolutely certain, in my mind at least, is that we’re not going to achieve that simply by tightening up the knobs on the current ways of doing things, we need to start looking at much bolder thinking,’ he explained.
On his innovative Biomimetic Office project, Michael commented: ‘We brainstormed what the key functional challenges were in an office building. This is one of the clearest ways to use biomimicry – you define a series of functions, and then you look at how those functions have been delivered in biology, and you use that as an inspiration for an innovation that suits human needs.’
So, what did we take away from this fascinating session? At the very least that, by looking to nature, we can create design that is not only effective and efficient, but actively creates a better environment and community – whether that’s in a busy city or in the middle of the Sahara Desert.
Inspiration for your next read