Green Design Principles in Cardboard Garden Restaurants
DOI:
https://doi.org/10.34010/icobest.v1i.247Keywords:
Green designs, Cardboard, Principles, design elementsAbstract
This paper will describe the principles of green design in the Taman Kardus Green Forest Restaurant in Bandung. The purpose of this study is to analyze the relationship between green design principles and design elements and space in the restaurant. This study uses descriptive methods with research techniques in the form of direct and indirect observation, interviews, collection of literature studies, and is adjusted to the principles of green design in the form of space organization, materials, lighting, ventilation, energy efficiency and water sanitation based on the Five Fundamentals of Green Building written by Lakshmi and its application to interior elements such as floors, walls, room openings, windows and ceilings. The results of this study indicate that in applying these principles a building must pay attention to all aspects that are in the predetermined principles, not just applying one or two principles, so that it can be said to be a building with a green design concept. The green design principle is applied by Green Forest Cardboard Garden Restaurant Bandung fulfills 4 principles, such as material selection that does’nt contains hazardous materials, lighting system is oriented with natural lighting techniques, ventilation system is oriented on maximizing air circulation naturally and energy efficiency is applied to the system mechanical, electrical and minimize energy use and electricity costs. So that the conclusion can be obtained, namely Green Forest Cardboard Garden Restaurant Bandung have not fully implemented the green principle design and can not be said as restaurant with green design concept.