The eco restaurant was designed specifically to be a traveling show that could be packed up into shipping containers and includes the building structure, stairs for the rooftop access, kitchen, bathroom, bar, furniture and staff change rooms. A rooftop garden will grow some of the restaurant’s herbs and veggies, while cooking oil powers a generator. Strawbales are used to insulate some of the walls and the interior is decorated in writing that explains the zero waste policies of the restaurant. Literally, nothing goes to waste. All organic matter, including flatware, is composted for the rooftop garden. Water is collected on site and the toilets are super water efficient and feature a mini-sink that fills the tank for the next flush. Food is sourced seasonally from local farmers, delivered in whole form and processed on site.