ZERO WASTE RESTAURANT FOR KUŞADASI

Students of Izmir University of Economics (IUE), Faculty of Fine Arts and Design, Department of Interior Architecture and Environmental Design rolled their sleeves up in order to turn the historical TARİŞ building in Kuşadası into a “Zero Waste” restaurant. IUE designers developed projects for the historical building located in the 9 thousand 958-decare lot purchased by Aydın Metropolitan Municipality. The restaurant projects will prevent food waste and won’t harm the historical texture.

Sophomore students, who went for zone exploring, used tape measures to do the measuring and worked on the plot plan. The students made a building survey and redesigned the building and its surroundings for city people. Students shared their project, which involves vertical gardens and fruit and vegetable garden that allows the wastes to be donated to the animal shelters, with Aydın Metropolitan Municipality.

Assoc. Prof. Dr. Deniz Hasırcı, Head of IUE Department of Interior Architecture and Environmental Design, stated that the students designed a restaurant that would prevent food waste by preserving the historical texture of the building. Assoc. Prof. Dr. Hasırcı reported that Lecturers Didem Özdel, Zeynep Edes, Haluk Tatari, Selin Anal, and students assistants Beril İşçi and Fatih Uçar took part in the project. She said, “Each historical building is unique. While considering a redesign, history of the building should be taken into account and handled specifically. Our students made sure to preserve the texture of the building in Kuşadası when they developed the project. We did our best to preserve the originality of clerestory, even windows and doors”.

‘From fusion to local dishes’

Assoc. Prof. Dr. Hasırcı said that the restaurant concept was very fitting with the building, and students designed a restaurant for olive oil dishes, various fusion cuisine, and local dishes. Assoc. Prof. Dr. Hasırcı, who said they worked on vertical garden, re-functionalized building materials against waste, and space designs that teach cooking and serving, stated the following:

“Our purpose is to introduce architectural works to younger generations as part of their culture, and increase their self-awareness and awareness of their environments. The more the young people get to know their culture, the more susceptible work they begin to create. In this regard, we hope for a positive feedback of this project on the building and its surroundings.”