“‘Ijen’ inside the Potato head Beach Club in Seminyak, Bali, is Indonesia’s first restaurant that follows a zero-waste philosophy.
Conceptualised by Potato Head’s own in-house design team, the establishment reduces its environmental footprint by repurposing the majority of its waste. They turn used plastics into bricks, green scraps are fed to local livestock, and fish scales become ingredients in rice-flour crackers.
“We use our waste to create other products,” executive chef Wayan Kresna Yasa told Gourmet Traveller. “Pickles, aromatic oils, chilli oil. We even ferment our own sambal using a technique similar to sriracha.”…”