Food is a pillar of our society and integral to our daily lives, yet many people don’t have enough to sustain themselves while one third of total food produced is thrown away each year. People have lost their connection to food which is causing them to overlook its importance.
When we respect food there is enough for everyone to eat well, and little is wasted. Waste is repurposed back into the loop to produce more food. This complete loop theme runs through my project, creating a sense of wholeness in every aspect of design and function.
Supermarkets throw out a significant amount of food each day that is still edible. I collect this and sell it discounted in the shop unit and use it in the restaurant to make affordable, healthy meals. The community kitchen provides space for locals to come together and share meals and the labs produce mycelium packaging to sell and hosts food and science related workshops.
The BArch (Hons) in Architecture course is focused on the creative and practical development of architectural design, investigated in a studio environment through a series of carefully considered practical and theoretical projects in a variety of spatial, social, cultural and topographical situations.
The purpose of the course is to align architectural concepts, thinking, techniques and values with current architectural thought and practice. It involves strategic thinking and creative imagination; problem-solving and research tasks; attention to detail and tectonic resolution; traditional and digital forms of representation; and public presentations and reviews. This course addresses the challenges of designing for diverse communities and cultures and develops Part 1 graduates with creative vision, practical skills and an ethical position in respect of the role of the architect in a globalised world.
Read more about the BArch Architecture course