Top Trend of 2018: Sustainable hospitality

Amsterdam – What does a sustainable restaurant look like today? How can environmental measures be seamlessly embedded into the notoriously wasteful hotel industry in a way that guests are nudged towards them by default? Across continents, the hospitality industry provided some outstanding – and also intriguingly different – answers in the right direction.

Here are the top five friendly sustainable hospitality case studies of the year on Frameweb, Frame and the Frame Awards.

Photos by Today’s Brew


‘Circularity is still in the early stages of mass integration – a solar panel here or a waste-reduction programme there – but a fully integrated ecosystem within a large-scale building is a rarer achievement. Recently opened on the banks of the Amstel River, the QO Hotel is a beacon for the future of sustainability in hospitality. Engaging with building materials integrated with smart technology and scaled-up circular engineering processes, the QO is identifying how a hotel can move to shift the market that surrounds it rather than working within standardised wasteful practices.’

[Read the story here]


Photos courtesy of Linehouse Design


‘While the results are indeed striking and the metaphors are immediately readable – for example, the main dining hall is an interpretation of the storehouses in the docklands, while the bar features tubes of gin infused with blends of botanicals found along the Spice Route – it’s the things left unsaid and unseen that render this project such an outstanding execution. The terracotta tiles along the walls? They were sourced from abandoned rural houses in rural China. The plastic tubes that line the ceiling of the bathroom stalls? Recycled. And the menu with those gin-based cocktails and the coasters they’re placed on? Made from upcycled paper and plastic, respectively.’

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Photos by Nicholas Calcott


‘The five-day program of Zero Waste Bistro consisted of tasting sessions with an innovative menu sourced entirely from local sustainable producers, also using overlooked byproducts of our food system, all supplied without packaging. Each partner and collaborator was selected on the basis of their stake in sustainability. The Finnish Design Shop and Artek brought in sustainable made-to-last tableware and furniture; Durat launched their new recycled composite collection; Kotkamills presented their repulpable disposable cups; Sulapac a completely new plastic-free packaging material and Oklin the 24h food composter.’

[Read the story here]


Photos courtesy of Westcord Hotels


‘The FSC and PEFC-certified wood selected for the beams, the columns, the ceilings and the frames was left in an unfinished state, leaving the majority of its walls and ceilings raw and unadorned – this in turn revealing the complex structure of the building. The architecture team from the SeARCH firm also barred any material with a short life cycle, or those that couldn’t be recycled or dismantled and reused at some point.’

[Read the story here]


Photos courtesy of Kevin Hu


‘The brick kiln cultural museum was built along the waterfront. The ground floor is mainly planned as a light dining area. It serves as a hub for local makers to boosting rural development. The additional residential buildings feature Jiangnan elements, brick solutions and classical Chinese garden displayed in a contemporary way. Among the materials used can find bamboo, steel frames, local bricks and wooden structures.’

[Read the story here]

Find out what trends emerged from the most popular retail, hospitality and workspace interiors of 2018 in our Reader’s Choice section.

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