ALEXA CHIROUSSOT-CHAMBEAUX
This one-story building is a greenhouse in Tonneins, a town in the southwest of France. It's large size allows it to serve as a multi-purpose space. Currently, it holds a small office area, gardening supply sale section and indoor plant space along with being thecheck-out area. The walls are constructed with glass curtain walls and the back portion is painted corrugated steel panels. There is a garage-type door on the front of the east facade that ends around the middle. The roof is a pitched roof with unpainted corrugated steel along with having a pitched skylight.
The interior has a metal wall separation at the south end which creates a large open space and far smaller enclosed room allowing entry through a swinging door of the same metal material. Timber roof trusses run north-south spanning from the center to the outer walls with support beams to hold up the roof. The skylight is supported by small upright beams attached throughout the trusses. .
This kit-of-parts diagram includes the corrguated metal material, the concrete block material, glass panelling of different sizes, metal frames for window paneling as well as sliding door framework. the roof bars, top roof supports, lighting fixtures, support trusses and support beams.
The Actor-Network Theory diagram evaluates the issues brought on in regards to food waste, what has been done to try to aliviate the problems, and a proposal to create more change. Food waste makes up the largest portion of landfills in the United States and is the third largest contributor to methane emission. Most food waste is thrown out becuase of an expiration date set by producers to appeal to costumers and provide an illusion that products are being purchased "fresh." The reality is the USDA does not require an expiration date and supports the consumption of foods past this date if the consumer sees it fit to do so. Hundreds of low-income households struggle to put food on the table while perfectly good food is being thrown out.
Low-Income individuals are more likely to purchase frozen deserts rather than fresh produce due to longevity and price. The largest contributor to wellness is food and the way one nourishes their body. The map hightlights possible solutions including apps, goverment programs and anaerobic digesters which are currently being used across the country. Another proposed idea includes taking donated and otherwise wasted foods and creating a restaurant to feed these low income households at a fraction of a cost.
My design food and wellness stuff assembled in piles in a centered organization. The supply chain is organized in the center of the main area. This includes the donation piles, a wash and sorting station, a conveyor belt that ends at the preparation station. The wellness is exemplified in the choice of fresh produce and clean ingredients and are displayed in their different forms all in piles. The raw fruits and vegetables at the beginning of the chain, to prepared salads and piles of food for consumption at the end.
Upon arriving into the space, one is met with a food waste/donation pile which can be brought into the main entry and to the wash station using a trolley. The conveyor belt takes the food to be transported efficiently to the preparation station at the other end of the space or thrown out to the west end where a conveyor belt empties out into a trash bin. The garage doors on the east facade allow trucks to enter to collect or drop off food donations. The corrugated metal walls separate the preparation area and the restaurant-style seating area which includes an outside patio.
Moving length-wise through the building, the process from pile to table is depicted. An emphasis on piles is more evident as the video progresses. First, as food waste pile, then on the trolley for transport, at the cleaning and separation table and on the conveyor belt in neat and deliberate piles. At the preparation area, the foods are prepared into salads or warm meals to be served as piles of food in bowls at the final portion of the video, on tables.
The interior design is set to focus on the central-plan within this large space. The objects that create this chain from donations to table are meant to facilitate the process of sorting, prepping and consuming. Given that they are the foundation for the operation, they are placed in the center. However, human circulation is most important in the restaurant-style area; therefore, seating is moved to the sides to emphasize this significance. The boxes and carts are scattered around the building to encourage the audience to fully explore the space but does not detract from the main purpose and structures within the building. All doors are sliding for sanitary reasons and to increase fluidity of movement of items throughout the space.