How does Yost Backer promote sustainability?

By advocating for a closed-loop ecosystem in living buildings.

What is the focus of Yost Backer's zero-waste restaurant?

Showcasing food growth from restaurant waste.

By growing mushrooms on waste materials like coffee grounds.

Aquaponics systems with fish and plants in a closed loop.

By growing produce in rooftop drum garden beds.

Yost Backer promotes a closed-loop ecosystem in living buildings by utilizing waste for food growth, energy generation, and sustainability, as seen in the zero-waste restaurant and greenhouse at Melbourne's Federation Square.
The house's innovative features, such as aquaponics systems, rooftop drum garden beds, and mushroom growth from waste, demonstrate a holistic approach to sustainability, showcasing the potential for self-sustaining ecosystems within urban environments.

How does Yost Backer promote sustainability?
By advocating for a closed-loop ecosystem in living buildings.
What is the focus of Yost Backer's zero-waste restaurant?
Showcasing food growth from restaurant waste.
How does Yost Backer utilize waste in food production?
By growing mushrooms on waste materials like coffee grounds.
What sustainable features are present in Yost Backer's greenhouse?
Aquaponics systems with fish and plants in a closed loop.
How does Yost Backer contribute to local food production?
By growing produce in rooftop drum garden beds.

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Yost Backer advocates for a sustainable food system that utilizes wasted water and nutrients to create a closed-loop ecosystem within living buildings.
Backer's zero-waste restaurant aims to showcase food growth from restaurant waste, generating energy from olive pips, and creating a self-sustaining loop with a supermarket at the base.
Backer's greenhouse at Melbourne's Federation Square, run by innovative chefs, demonstrates a sustainable, productive, and waste-free future.
The house functions as an ecosystem, utilizing waste like hot water runoff and shower steam to grow mushrooms, showcasing a variety of native mushrooms grown on waste materials like coffee grounds and sawdust.
The house features aquaponics systems with fish and plants in a closed loop, including rainbow trout, native yabbies, and barramundi, offering a sustainable fish alternative.
The rooftop drum garden beds, made from recycled plastic, serve as a zero-waste system for growing produce, harvested by the resident chefs for their meals, providing fresh, unrefrigerated, and locally sourced ingredients.