A Guide to Getting Started with Zero Waste, Yateumak

For Beginner into Zero Waste — A Guide to Getting Started with Zero Waste, Yateumak

Between Dongnimmun Station and Seodaemun Station, on a gently sloping hill, sits a zero-waste shop and café called ‘Yateumak,’ meaning ‘low hill.’ The name fits perfectly with the operator's philosophy of minimizing energy use and carbon emissions while always approaching life with humility.

Interviewer Parc Jinmyoung
Interviewee Park Yoonhui (operator of Yateumak)

What made you interested in zero waste?
Before opening the café, I worked at an advertising company. Since the office was located in Seongsu-dong, I was able to encounter various lifestyles. About four or five years ago, I happened to visit a zero-waste concept store called The Picker, which was in Seongsu-dong at the time, and that's how I first learned about zero-waste living. I had always cared about the environment, but I didn't really know where or how to start. Through the various products sold at The Picker, I began trying them out one by one.

Running a zero-waste shop is a completely different field though.
Right around the time I became interested in zero waste, I joined my company's new business team. During a meeting to brainstorm new business ideas, we each shared our personal interests, and people's reaction to zero waste was pretty lukewarm. (laughs) A few months later, though, the business potential of running a zero-waste shop was recognized, it was adopted as a new business project, and I ended up leading an online shop.

Did that experience lead you to build this space?
After leaving the company, I wanted to try an offline shop. Running an online shop had its limits when it came to introducing zero-waste products. I wanted to naturally spread this lifestyle the way I had experienced it at The Picker. I happened to come across this location, and since I figured a zero-waste shop alone wouldn't cover the rent, I opened a café alongside it too. (laughs)

Walking through Yeongcheon Market near Dongnimmun to get here, the scenery felt so warm and familiar.
Isn't it surprising that such a charming little neighborhood exists right in the middle of the city? The road right next to the café, which leads to a middle school, shows different scenery in each season, and thanks to the acacia tree at the entrance of the road, every corner of the alley fills with the scent of acacia blossoms in spring. Also, the building next door houses a community resource circulation center run by Seodaemun-gu. I think it's the perfect location for running a zero-waste store.

What did you pay the most attention to when putting this space together?
This place used to be a fried dumpling factory. There was a lot that needed renovation, but we decided not to be too ambitious in order to reduce carbon emissions. Most of the tables and chairs were bought at the Hwanghakdong flea market or vintage shops. We paid special attention to making the product display shelves themselves function as an interior design element. It's the best way to use a small space efficiently while minimizing carbon emissions. The window that sits alongside the display area is a highlight of our shop. The scenery outside, where a ginkgo tree and a church blend together, creates an exotic atmosphere.

There's a separate sink just for washing tumblers.
Anyone who uses a tumbler will relate to this. Carrying around a reusable container really isn't easy. I really wanted to create a space where people could wash their tumblers without feeling self-conscious. We also lend out donated tumblers for free to customers who order takeout. It's part of our principle as a zero-waste store with no disposables, but I also think the experience of using reusable containers matters in itself.

Is there a sustainable practice within the shop you'd like to introduce?
To let customers try the products we sell firsthand, the café provides upcycled tea coasters and reusable straws. We also run programs like a book club reading books about the climate crisis and a late-night screening of environmental documentaries, creating opportunities to study environmental issues together.

How do you curate the products you sell?
I mainly introduce items that I've personally tried and liked. No matter how good the intention or purpose, if something is inconvenient to use, it only leaves a bad impression of zero waste. The price also has to be reasonable. I don't think it's right to force a particular lifestyle on people in the name of environmental protection. I hope people can come to feel a genuine fondness for zero-waste living through Yateumak.

The brunch menu really stands out.
We offer French toast, avocado egg toast, basil tomato toast, panini, and more. I've always loved cooking. I used to recreate dishes I enjoyed at restaurants or cafés at home. Since there weren't any casual brunch cafés nearby, I wanted to fill that gap with our menu. We're also planning to introduce galettes, which left a strong impression on me during a recent trip to France.

Were there any travel destinations or spaces that inspired you while preparing this shop?
‘Bar Luce’ in Milan, Italy, whose interior design was done by film director Wes Anderson. It's a space with the charming, fairy-tale-like pastel tones so characteristic of Anderson's style. Inspired by that, I added mint and yellow accents to the island table and chairs here.

It's been three years since you opened this zero-waste shop. What do you think is most important for running a space like this sustainably?
As I mentioned earlier, I think it's important to make this lifestyle look appealing. To do that, the menu, the interior, and the operating philosophy all need to connect with a sense of unity, and that harmony among the three needs to come across naturally to customers. I think it's the only way to convey a clear message with limited resources.