Melbourne is well known for its vibrant bars and laneway restaurants, offering a different culinary destination at every doorway. B’Stilla, the latest addition to South Yarra is causing quite a stir, not just for its delectable Moroccan infused dishes, but for its climate conscious, low carbon renovation. Jason Jones, Co-Owner and Head Chef at B’Stilla, has turned an interest in the environment and combating climate change into a point of difference for his business. Using Marc’s expertise and eTool LCA, B\’Stilla is working on a carbon emissions reduction plan that will help the business reach their zero carbon goal. Images by I’m So Hungree
- Date: April 2013
- Client: Jason Jones
- Builder: Interface Constructions
- Location: South Yarra, Melbourne
Following the trend initiated by Marc Masci from Interface Constructions, B’Stilla’s owner Jason Jones was inspired by a personal drive to do the right thing and took the opportunity to minimise the carbon emissions related to his latest business venture. Restaurants as we know are very carbon intensive, using huge amounts of energy through lighting, heating, cooking and refrigeration behind the scenes. So working with Marc and the eTool team, Jason set out to measure and understand where the biggest impacts occur, and create a carbon emission reduction plan by implementing recommendations from the LCA.
The scope of the LCA assessment for the restaurant renovation included the embodied carbon of materials, new equipment, assembly impacts from the service providers, new furniture and the operational carbon related to daily operations energy input. It is important to mention that the embodied carbon of the food and the existing building shell were not included in this assessment. As with most restaurants the food itself is likely to be one of the biggest, if not the biggest impact component of B’Stilla’s footprint; something the restaurant can work on by using locally grown produce where possible and reducing waste.
Assembly impacts calculations included all hours, equipment and transportation of trade staff to provide services related to the fire system, recommissioning of refrigeration system, electrical refurbishment, construction and project management, tiling, lighting, flooring, plumbing, installation of music systems and cleaning. Second-hand equipment such as the top range, dishwasher, oven and solid door fridges were given carbon credit and not accounted for in the total footprint, as it drives the right behaviour of reusing and increasing the design life of goods that are still performing efficiently.
The graphs below show the LCA results and how the estimated impacts will occur over time. The ‘Opening’ scenario includes only the embodied carbon associated with renovation work and the other scenarios include the operational carbon as well. Operational carbon emissions include cooking energy, lighting, bar appliances, dish and glass washing, refrigeration, thermal control, water heating and miscellaneous.
Our list of design recommendations range from shifting energy source from electricity (coal) to gas where possible, reducing heating and cooling load, increasing refrigeration efficiency and implementing an energy monitoring system. Over the next month, we’ll be working closely with the team at B’Stilla to discuss how can they lower the carbon footprint and reduce costs further. After implementing the carbon reduction strategies, they will also be considering offsetting the remaining carbon emissions with a native tree planting program.
Sitting around with friends and family at B’Stilla, talking food and sustainability – what a perfect match! Congratulations to Marc, Jason, Leon and the team at B’stilla for getting the conversation started…