Disconnecting does not mean forgetting, even when Bali is the destination. Even less when it comes to the environment. Lesson learned and enjoyed at Desa Potato Head, one of the most popular hotels in southern Bali, where the design is seen as the vehicle to reach the sustainability . An art dominated by this creative village since, in 2018, it opened the first zero waste restaurant in Indonesia and the Sustainism Lab , a educational space for the development of new methods of recycling and reusing waste.
Since then, they have not stopped creating pieces that end up being the protagonists (sustainable) of their rooms : from the Max Lamb chair, designed in the United Kingdom and made by the firm Kalpa Taru, in Bali, with nothing more and nothing less than 833 plastic bottles each; even the litter bins, made with shellfish pods.
“A very important aspect of our laboratory is to teach people everything that can be done. We produce furniture, household items and accessories with waste, so we challenge the thought of everything we usually consume. We want our guests to open their eyes to waste and start a conversation about how the problem can be solved with design in between”, explains the Desa Potato Head founder Ronald Akili . "We are not yet 100% circular with our waste, but we are closer to the goal with each passing day."
***This report was published in *number 144 of Condé Nast Traveler Magazine (Spring 2021) . Subscribe to the printed edition (€18.00, annual subscription, by calling 902 53 55 57 or from our website). The April issue of Condé Nast Traveler is available in its digital version to enjoy on your preferred device