Building Bananas

"the facility is meant to house a collective business center and hub where different produce companies can hold meetings and conduct seminars. referring to these activities, the complex appears as a combination of three tubular volumes that have been extruded and tapered on each end to mimic a bundle of bananas. the complexity of the section and spatial experience is enhanced by offsetting the pieces and along the x-, y-, and z-planes of the site extents. this is structurally capable through the addition of two trusses that bisect the lower levels and support the elevated platform."

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Department for Environment Food & Rural Affairs

We are the UK government department responsible for policy and regulations on environmental, food and rural issues. Our priorities are to grow the rural economy, improve the environment and safeguard animal and plant health.
We are responsible for policy and regulations on:

the natural environment, biodiversity, plants and animals
sustainable development and the green economy
food, farming and fisheries
animal health and welfare
environmental protection and pollution control
rural communities and issues
Although Defra only works directly in England, it works closely with the devolved administrations in Wales, Scotland and Northern Ireland, and generally leads on negotiations in the EU and internationally.

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internal processes

Axonometric production collage

Aditional drawing to the Food and Architecture project, describing the internal processes of the machines in relation to the whole structure.

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Food Space Designers

“We are observers,” Rudolph says. “We’re constantly gathering inspiration from everywhere into our memory banks. We really like mashing up ideas in ways that are relevant to the project at hand and might feel familiar yet somehow a bit odd or unexpected. . . . Our designs are not about preciousness or minimalism. Our goal is to create social spaces that bring people together to share food.”
To date, the two architects and their small support staff have designed around a half dozen restaurants and food-related venues, including a second for Hibler, Superba Food & Bread. They transformed a 115-year-old auto body shop into a 4,377-square-foot all-day eatery, serving up pretzel croissants in the morning and butcher’s steak with bone marrow bordelaise at night. Industrial wood trusses combine with Japanese cabinetry and wall-sized supergraphics. Huge garage doors roll up during business hours so the airy dining room stretches effortlessly onto the patio. Southern California design has a long tradition of ignoring the distinctions between indoors and out.
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Value Farm

"Value Farm creates value by cultivating the land as a collective effort. The project intersects issues of urban transformation, architecture and urban agriculture with an international cultural event, and explores the possibilities of urban farming in the city and how that can integrate with community-building. It forms part of the Shenzhen Hong Kong Bi-city Biennale of Urbanism\Architecture 2013, within Ole Bouman’s Value Factory located at the Shekou Former Guangdong Glass Factory in Shenzhen, a site that is itself undergoing radical transformation. Responding to the Biennale’s theme of ‘Urban Border’ and Shekou’s post-industrial regeneration, Value Farm is realized as new architectural and landscape design providing permanent infrastructure for the site’s future as well as a substantial piece of performative, growing event-architecture throughout the biennale."

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Ice Cream and Architecture

"Case’s creations seek to bridge the gap between architecture and public awareness. After years of schooling, where she found the subject lacking a human face, she set out to show that architecture can be fun and interesting. Her method: Using food to explore structure and teach customers about the field. Popular flavors include Im Pei-nut Butter, Mies Vanillie Rohe and Mintimalism. The name “Coolhaus” itself is a pun: The triple entendre references the Bauhaus design movement, Dutch architect Rem Koolhaas and the anatomy of the ice cream sandwich itself—a “cool house”—according to the company’s website."

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Street Food Institute

MISSION

The Street Food Institute works with underserved young adults in communities to help emerging culinarians realize their entrepreneurial dreams through business education and technical support, culminating in hands-on training at Street Food Hubs serving the public. These efforts aim to provide increased choices of nourishing and affordable food and a context for community economic revitalization.

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