The pandemic has accelerated this process of change had been seeing during the last few years. In a society that, more and more each day, it takes consciousness on the planet and its sustainabilitygrow the sectors that are added to this movement. Roca Madrid Gallery has wanted to give them visibility, and therefore, within the meetings FoodDi that are held in your account of Instagram, has wanted to have with the creators of Mo of Movement.

The interior design and gastronomy are disciplines that are built with materials that are very different, but connected by the same goal. Chefs and designers have spent decades working together to convert any visit to a restaurant in a global experience where converge the taste, sight, touch and smell.

Mo Movement has wanted to go further. Its design is not only innovative, makes this space a place sustainable and with an important social consciousness since his birth. Mo Movement was conceived over two years ago with a clear objective: “rethinking the model of uncontrolled consumption and the vulnerabilities of an economic system that puts the individual benefit to the collective”.

Conscious design and sustainable

And it is that we should not conceive of it as a project and not as a way of life. “Sustainability has to go much further, we have taken since the implementation of the project until the day of today: how to consume, what materials to use,” explained Felipe Turell, founder and CEO of Mo. Nothing is accidental, nothing is superfluous. In the rehabilitation of the old Theatre Espronceda, where is located the restaurant, rationalism has been taken to the extreme, well understood, reducing the ecological footprint by up to 70%.

Lucas Muñoz, a designer and head of creative, not needed planes. So just let that space to communicate with him and so was flowing rehabilitation. Sought artisans nearby, and the production and materials as sustainable as possible. Materials that adapt to the space while respecting its nature. Along with Zimenta Works and Projects, were taking decisions with chalk drawings on the floor and, probably, the walls could talk, because, if rascáramos the painting of the walls, we find sketches of what today is this dynamic space and eco-friendly.

Sustainability ‘economic’

When we talk about sustainability, it always appears the ghost of the economic cost, which add to any project. “Depends on what you understand by caro, the planet itself is costly,” explains Luke. For the purposes of construction and craftsmanship, the economic weight is higher, the weight is offset by the materials and that is as the same says, “I’ve been all my life working with what I have around. In Mo we apply this philosophy, we do not create prototypes, they are functional materials”.

Mo is the work of a great honesty in the project with the responsibility that comes with taking a material and transform it. To be sustainable, to make things, you have to be transparent and honest. Make the planet a person sitting at the negotiating table and that can benefit from the work that we do.

The space is a continuous evolution of ideas, not only of Luke and the artisans, but all he has wanted to provide in the project, which follows in this continued growth. This space was raised as a living organism that could react to the seasons and to its own dynamics of consumption. For this feature with several cycles within which they enter the water, air, and heat.

This sustainability is also reflected in the kitchen. With a menu rich in vegetables and organic products from agriculture proximity, which aims to reduce the impact of a consumption, with little awareness, whilst also offering products of quality and ‘Made in Spain’.

Air-conditioning system in a jar


Air-conditioning system in a jar

The space is a cause for surprise, especially in the great jars that hang from the ceiling. Everything makes sense, everything is functional within Mo. What was born as an experiment, trying to represent a large sea spongeit has become a system of natural air conditioning with zero impact. The large jars with holes, feature in your interior with a fan that operates by keeping the temperature cool in the interior of the space. In addition to a spectacle for the eyes, enhances the impact energy.

Banks of rubble


Banks of rubble

All you have discrete, is inspiring. The debris has received a second life, and today make up the banks, reducing the transportation needed to get them out of the theater.

Ovens double 'power'


Ovens double ‘power’

The two large ovens neapolitan crown the kitchen and act as transmirsores of heat. For they established a circuit of water after them, which fuels the under floor heating. In this way, the restaurant has air conditioning, radiant in a sustainable way, and that gives a second life to the necessary heat to the kitchen. Every gesture counts.

Bathrooms recycled


Bathrooms recycled

The bathroom is connected to the water recycling. The water from the sink is reused in the toilets. Sinks arise drawings of the designer himself and Thomas Miranda Zimenta made on the fly. With pedals on the feet, adapting to the time post-Covid avoiding contact with the hands. There are No taps, just copper pipes views, the installation is very simple in search of a lower expense.

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Design and gastronomy, hand in hand, for a more sustainable future

Categories: Restaurants


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