Located on Smith Street in Fitzroy, Crop was designed by local firm Olaver Architecture, whose commitment to sustainable design parlays Crop’s mission.

“Every aspect of how we source, prepare, and serve food is guided by intention, from minimising waste to supporting better consumption habits,” says Crop Head Chef and Owner Frankie Cox.

“Our goal is to redefine what a salad bar can be and contribute to meaningful change, one meal at a time. Our approach is grounded in nutritious, seasonal produce, strong supplier relationships, and a commitment to real connection—whether through in-store service or workplace catering.”

Crop’s motto is “eat with impact”, and that ethos extends far beyond the plate. Every material in the space has been carefully selected for its circular properties, with provenance and purpose guiding every choice.

“When my friend Joost Bakker introduced me to hemp board, I knew immediately it would become the foundation of our new shop’s design. Our name, Crop, reflects our connection to the earth and a commitment to regenerative agriculture,” says Cox.

Hemp board is made from a green crop that grows from seed to harvest in just 100 days, an inspiring material that not only reduces harm, but has the potential to restore soil health.

“We focus on sourcing produce that is good for us and the planet, we believe that building materials should provide the same impact. At Crop, we're exploring how something as simple as lunch can be rooted in design, sustainability, and meaning,” says Cox.

Clémence Carayol, Digital Editor at Architecture & Design, speaks with Emlyn Olaver of Olaver Architecture about the project's inception and its completion.

Architecture & Design: What were the core sustainability principles that guided your design approach for Crop?

Emlyn Olaver: Frankie came to us with a very strong directive to source and specify sustainable materials and methods for this fit out. We sought to select materials that were not only sustainable in their makeup but also were recyclable at the end of their practical life in this fit out.

How did the design of the space reflect or reinforce Crop’s mission of “eating with impact”?

In addition to sourcing and specifying sustainable materials we looked to Australian makers and suppliers, such as the hemp cabinetry, saveboard splashback and Five Mile Radius telegraph stools.

Were any reclaimed, recycled, or locally sourced materials used in the build? If so, what and why?

Recycled bricks were used for the elevated dining area at the front of the store. Reclaimed timber from Revival was used for the front bench and locally sourced materials per the above. Using locally sourced materials reinforces the notion of sustainability and eating for impact.

How did you consider energy efficiency (such as lighting, ventilation, or equipment) in the design?

Frankie’s ethos is ensures that the kitchen is highly energy efficient both in operation and production.

In what ways does the fit-out minimise waste, both during construction and in day-to-day operations?

The fit out is not excessive, it re-uses elements from the previous tenancies along with the existing building. New materials are used sparingly and nothing is designed or specified which is not absolutely necessary for function.

How did you ensure flexibility in the design so that the space can adapt over time, reducing the need for future renovations?

Being a small restaurant fit out, the cabinetry and furniture can all be removed, recycled or reused for future use.

Were there any challenges in aligning the fast-paced nature of food service with sustainable design choices?

Finding materials that were robust as well as sustainable can be challenging but in this case, Frankie was absolutely committed to her ethos and therefore making the right decisions in terms of sustainability was easy.

How does the spatial layout support Crop’s commitment to real connection and mindful consumption?

Spatially the flow of the space is both welcoming and functional, visitors are invited to engage directly with the team upon entering the store. The window seat encourages looking out and observing passersby and life rather than staring at a phone. Tactile elements further engage people's senses.

Did you integrate any biophilic or natural elements into the design to reinforce the connection to seasonal, whole food?

The produce which goes into Crop’s beautiful salads and bowls provide the best possible natural complement to the man-made and robust materials used in the fit out.

From a lifecycle perspective, how does this project aim to have a lower environmental footprint compared to a typical hospitality fit out?

Per the above – the materials selected will not go to landfill at the end of their usable life.

Images: Crop / Ashley Ludkin

Clémence Carayol

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