There are positive and negative outcomes to every transformation. In this case, the Food Warehouse seeks to intercept the negative ones by taking in not only food but also it’s visitors in with the goal of giving them a more positive impact.
Hence, the design of the space seeks to build a contrast and connection between the warehouse and the educational areas provided for the public and it’s volunteer workforce.
The feature Gallery Wall spans throughout the public spaces of the building where different topics are explored.
The success of a food bank hinges on the participation of volunteers, food donors, and those in need. These participators form the perfect blend in age, profession, and ethnicity. Their experience with food banks can go beyond the raw function of the warehouse to become a more enriching experience.
This Warehouse has the potential of transforming the way people view food and can encourage them to do what they can for the reduction of food waste. Increasing the awareness on food related issues to these diverse groups can further help spread the word to friends and family.
AEROPONICS GROW ROOM
Visitors can stroll around the second floor and learn about alternative growing systems such as the Aquaponics aquarium built into the large feature wall or the Aeroponics Rooms which together provide fresh produce to be used in the JOULE Kitchen and cooking workshops.
Produce in the Aeroponics Grow Room is suspended via the water delivery tube and saucer system. Water infused with nutrients is channeled thru tubes and then sprayed directly to the exposed roots.
A BLEND OF INTERIOR ARCHITECTURE AND ART
The Warehouse seeks to alleviate some of the inefficiencies in our food distribution system by recovering food that would eventually reach landfills and rerouting it to those in need. Beyond it's function, it has the opportunity to transform the way people view food.
-40% of food produced in the U.S. goes to waste, while 1 in 6 Americans lack a secure supply of food to their tables.
-Food is lost in every step of the supply chain.
-However, only 10% of this available edible wasted food is recovered each year.
-The rest ends up in landfills...
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