MO DE MOVIMIENTO Redefining Sustainability in Restaurant Design

A Holistic Approach

MO DE MOVIMIENTO embodies a shared leadership model focused on balancing profitability with positive social and environmental impact. Originating from a restaurant space designed in 2018, the project aims to drive conscious change and redefine our relationship with cities. The journey began with the deconstruction of the former EFE Agency’s recording studio in Madrid in January 2019, coinciding with the renovation of the restaurant space.

Sustainability at the Core

Sustainability is at the heart of MO DE MOVIMIENTO’s philosophy, guiding every aspect from the initial decision-making process. The design prioritizes life cycle analysis, circularity, and minimizing residual impact. Cross-disciplinary collaboration among design, construction, sustainability, engineering, and landscaping experts ensures that decisions align with MO’s values. The project navigates the delicate balance between sustainability, functionality, regulations, innovation, and aesthetics.

Modus Operandi: The Design Process

The design process, dubbed Modus Operandi, emphasizes environmental responsibility. The design team focuses on replacing, inventing, recycling, or selecting materials and procedures with sustainability in mind. Each decision is informed by its environmental impact, contributing to the project’s overarching goals.

Innovative Material Use

Innovative material use defines MO DE MOVIMIENTO’s approach. Construction rubble weighing 1,700 kilograms is repurposed to create benches, while wood from the former Espronceda Theater’s seating area is transformed into furniture inspired by Enzo Mari’s Autoprogettazione project. Lighting fixtures are crafted from recycled fluorescent bulb cases, showcasing a commitment to sustainability and resourcefulness.

Water and Energy Efficiency

The restaurant implements water-saving strategies such as rainwater collection and gray water reuse. Large tanks store collected water, which is heated using a system connected to wood ovens. Copper conduits recover heat energy from the ovens, distributing it through radiant floors and supporting the establishment’s heating system. Cooling systems based on baked clay or terracotta further enhance energy efficiency.

Conclusion

MO DE MOVIMIENTO Restaurant exemplifies a new paradigm in sustainable design, demonstrating that profitability and social/environmental impact can coexist harmoniously. Through innovative material use, water and energy efficiency measures, and a holistic approach to sustainability, the project sets a precedent for conscious design in the restaurant industry.