Reconnecting people with nature in city spaces
After reflecting on the feedback to introduce a measuring factor into my question, I developed a new iteration which now includes wellbeing as the measure. Additionally, as a result of the research I have undertaken so far, I decided to alter the wording of ‘spaces in which food is consumed’ in my question to be ‘hospitality spaces’ as to more accurately describe the arena I wish to insight change into.
After presenting my research for Project 5 – The Change I Want To See… in my tutorial, I have developed a series of next steps to take, as a result of analysing and reflecting on the feedback I received.
FEEDBACK:
Addressing The Hospitality Arena:
It was raised through discussion in feedback after my presentation that I need to ensure I am constantly checking myself for how I am approaching the arena of hospitality. I am aware that I have been almost subconsciously grouping the different hospitality sectors together as one unit and looking to tackle them all through one collective approach. However, I recognise this is not the most effective way to make meaningful change in the sector.
Therefore, moving forward I am going to ensure I treat the different parts of the hospitality sector accordingly and identify the necessary changes needed for each area. I will utilise engagement with my stakeholders to identify which hospitality sector is the most necessary and appropriate to create change in first, with a view that my model could be upscaled to other areas of hospitality in the future.
Including A Measure Of Social Interaction In My Question:
It was raised that I needed to include a measure for social interaction in my question. Naturally, due to improving wellbeing being the aim of evoking social interactions in hospitality spaces, it is only right that this is introduced into my question as a unit of measure. For instance, the quality of the social interaction may be judged upon how the individuals wellbeing improved?
Be Aware Of The Focus Of Hospitality Being To Sell Food And Drink:
In my feedback it was brought up that the aim of the hospitality industry is not in fact to improve wellbeing, but to sell food and drink. Therefore, I must keep this in mind when trying to get stakeholders in the hospitality industry to see the need for natural structures and products in their spaces; for instance if the natural structures aid the sales of food and drink.
From this discussion it also made me think, it could be argued that a focus of some hospitality spaces is in fact to host social interactions, as socialising is a key factor drawing people to visit the spaces. Subsequently, this ethos could be used to help promote the use of natural structures in spaces if they are proven to evoke such interactions?
Additionally, there is an argument that hospitality spaces that are aimed at healthy living/ lifestyle are also focused upon improving wellbeing, so they may also be good spaces to get behind the campaign of intrinsically linking nature into hospitality spaces.
NEXT STEPS:
In aiming to distinguish who the stakeholders involved in the change I am looking to make are, I split my stakeholders into 2 categories. The first being ‘Experts’ in the arena of hospitality or in developing natural structures and biophilic design. The second category being ‘Consumers’ this is looking at the people who will be interacting with the nature/ natural structures within the hospitality space.
Experts
When looking at the ‘Experts’ I determined an array of people who would fall under this category, as can be seen in the mind map above. From this I decided the best way to approach these individuals or organisations working in this field would be to first establish their opinions on biophilic design and biomimetics. My next move was then to establish power the stakeholder has in the arena; as well has how a product or consultancy aimed to intrinsically incorporate nature into hospitality settings to evoke social interactions would impact their standing in that arena.
Below you can see a few of the key stakeholder expert organisations I have contacted so far in relation to my project.
Consumers
Regarding the ‘Consumers’ I want to address an array of people who may interact within the hospitality space. This includes people who are avid users of hospitality spaces, as well as those who are not. Likewise, I wish to gather the opinions of environmental activists pushing for sustainable change in design and the incorporation of nature, as well as individuals who aren’t interested in sustainability. This approach is to attempt to gather as balanced a view of the arguments as possible and thus create a change that will be beneficial to as wide a scope of stakeholders as possible.
When engaging with consumers my approach is similar to that of experts in gathering their opinions towards nature in design, the power the individual/ group holds and how my proposed change would impact them. However, I also look to gain from consumers what they favour in spaces regarding social interactions in hospitality settings, how they would look to make changes to this and how they feel their wellbeing could be improved through a heightened relationship with nature in such spaces.
Reflection: Now I have identified who my stakeholders are and how to approach them, stakeholder engagement is going to be a key focus of mine for the next steps on this project.
When looking to identify the key arena in which to create the change I want to see, around behavioural change in approaches to intrinsically incorporating nature into the built environment; I needed to unpack spaces in which food is consumed. Currently my question states the arena of ‘spaces in which food is consumed’ but I feel this needed to be narrowed down and made more precise in order to be able to create lasting change in my arena. Consequently, I developed the mind map shown below to demonstrate my thinking around the most suitable arena to create my change in and to help in trying to define this arena.
Reflection/ Analysis:
The key struggles still facing my decision in narrowing down my arena for change are as follow:
Inside Vs Outside
I am still in the debate of whether my change should focus upon tackling inside or outside spaces in which food is consumed. Outside spaces are massively rising in popularity due to the restrictions imposed as a result of the pandemic. Outdoor spaces also have a more accessible link to nature due to the spaces being in the outside world; potentially making the task of intrinsically incorporating nature into these spaces easier or more seamless. But, as much as that may seem a pro for choosing outside spaces, the is an argument it is in fact a pro for choosing inside spaces, as inside spaces require more work to intrinsically incorporate nature into; thus, creating change inside may be more profound and lasting. Additionally, inside spaces in which food is consumed will most likely once again be the predominate spaces in which food is consumed after they reopen and so maybe they are the more impactful space to make change in?
Which Aspect of Hospitality?
In exploring my arena for change further, it became clear that a natural progression in the evolution of my question should be to change the vague wording of ‘spaces in which food is consumed’ to be ‘hospitality spaces’. Hospitality spaces encompasses all the areas I have been looking to address and helps to keep the scope of my research more precise and refined. However, the struggle I now face is what aspect of hospitality should I tackle to evoke change in? I have decided to work on identifying this distinction within the hospitality arena after further work with my stakeholders, so that I can identify which sector of hospitality perhaps requires change more or that I would create greater lasting and meaningful change within.
Background To Narrowing In On My Arena For Change:
My research identified that biophilic design and the incorporation of nature into spaces is being readily applied mostly (that I have discovered so far) to be in the sector of the workplace. There are multiple models and academic works looking at the application of biophilic design in the spaces of offices and workspaces to improve the wellbeing of those working in these spaces; consequently making them more productive and generating a greater profit for their employers. A selection of the key takeaways from such research can be seen in the infographics I have put together, below.
Subsequently, I decided to tackle the hospitality arena, as this seems to be a much less explored sector to intrinsically incorporating nature to improve wellbeing within. Additionally, the hospitality sector is a space I am much more interested in as I love cooking and have had a passion for discovering new foods, restaurants and spaces to visit in the hospitality sector for the majority of my life.
Biophilic Design In Hospitality
Some hospitality spaces are presenting groundbreaking models of biophilic design, one such space is the Parkroyal Collection, Marina Bay, Singapore. The hotel boasts a strong biophilic design developed by architect John Portman whilst making sensible design decisions. Some of these designs can bee seen in the images below collated form the hotel’s website and information about which can be seen in the summary taken from LinkedIn. Aspects and inspiration from this hotel can help to establish how nature can be intrinsically incorporated into other hospitality spaces.
Panpacifc (2021)”Parkroyal Collection Marina Bay, Singapore” Panpacific [Online] https://www.panpacific.com/en/hotels-and-resorts/pr-collection-marina-bay.html Accessed 19/03/21
Analysis: Key things to consider from this line of thinking are:
From the advise of my tutor, David, I started addressing the task of Project 5 by first identifying the rough change I wish to see; and once that is identified I can move onto defining the arena for the change and the stakeholders involved.
When looking to outline precisely the change I wish to see I developed the mind map shown below.
From the process of this thinking I narrowed in on the type of change I am looking to see. This being behavioural changes in approaches to the incorporation of nature, specifically in hospitality spaces and with of focus of prompting social interactions to improve wellbeing.
Reflection: I initially set about thinking of this change as being prompted through the creation of a product. However, I am aware of the challenges associated with product design and the vast collaboration necessary, as I am not a materials expert nor an architect. Therefore, I am not ruling out the idea of product design completely, as if this becomes apparent as the most effective way to make change in my desired area I will of course take on that challenge. But, I am also keeping my thinking open to other ways of developing change such as possibly through a form of consultancy for hospitality spaces to intrinsically incorporate nature.
To help define the parameters of the change I wish to see, I created a type of Venn diagram to showcase the different aspects I wish to explore around my question and to hopefully narrow in the focus of my change.
The Venn diagram is split into 4 sections, the left and right circles showcasing the 2 halves of my question. The first half being around types of natural structures and the second being around social interactions around food. The other 2 sections demonstrate the very rough arena for the question to be introduced, being spaces in which food is consumed. The final section outlines the current reasonings behind why nature isn’t already intrinsically incorporated into the built environment; which seems almost bizarre given all my research suggest there is such an innate need for humans to be with nature. Outlining these obstacles to intrinsically incorporating nature into the built environment was done to identify what needs to be overcome by my proposed change in order for it to be successful.
The writing around the 4 circle sections, showcases the key thinking around each of those ideas and is grouped accordingly to each section.
Reflection: From this diagram I will explore all of the thoughts raised further and move to identifying the precise change I wish to see; alongside the arena for the change to be introduced into as well as the stakeholders involved in making this change.
Background Research Around Advancements in ‘Green’ Sustainability
It can be seen through this collection of news images I have selected there are vast advancements in incorporating ‘green’ sustainability across a multitude to sectors, which are all largely due to technological advancements.
Beautiful News (2021) “Eco and Climate Daily News” Information Is Beautiful [Online] https://informationisbeautiful.net/beautifulnews/ Accessed 15/03/21
Reflection: I look to build off these technological improvements that allow sustainability to be pushed even further and tie concepts from different sectors together to create a meaningful change in how nature is incorporated into the built environment.
Biophilic Design
The concept of biophilic design fully embodies the nature of the change I wish to make, by unifying people with the natural environment.
Analysis: A study conducted by researchers from Terrapin Bright Green in New York highlighted the importance of biophilic design and connecting to nature in relation to wellbeing, especially in the built environment. The research also demonstrates how nature can be utilised for human restoration; as well as noting the 14 key patterns of biophilic design which explore the different possibilities for the use of nature in spaces. This research is extremely useful in highlighting the benefits of applying biophilic design in spaces, as well as how this application can be conducted successfully. Consequently, this study will be highly beneficial when looking at how to best utilise natural structures to apply the concept of biophilic design in spaces where food is consumed in order to maximise the possible improvements to wellbeing.
“Biophilic design can reduce stress, enhance creativity and clarity of thought, improve our well-being and expedite healing; as the world population continues to urbanise, these qualities are ever more important.”
Browning, W.D., Ryan, C.O., Clancy, J.O. (2014). “14 Patterns of Biophilic Design.” New York: Terrapin Bright Green, LLC.
The World’s Most Sustainable Restaurants
Azurmendi – World’s Most Sustainable Restaurant 2018
Azurmendi (2021) “Sustainable Restaurant” Azurmendi [Online] https://azurmendi.restaurant/en/sustainable-restaurant/ Accessed 16/03/21
Forbes (2018) “The Awesome Integrated Experience of Michelin 3-star, World’s Most Sustainable Restaurant: Azurmendi” Forbes [Online] https://www.forbes.com/sites/michellegreenwald/2018/11/29/the-awesome-integrated-experience-of-michelin-3-star-worlds-most-sustainable-restaurant-azurmendi/?sh=4b2feb7c73c1 Accessed 16/03/21
Schloss Schauenstein- World’s Most Sustainable Restaurant 2019
Schauenstein (2021) “Schauenstein Schloss Restaurant Hotel” Schauenstein [Online] https://schauenstein.ch Accessed 16/03/21
The World’s 50 Best Restaurants (2019) “Sustainable Restaurant Award 2019”The World’s 50 Best Restaurants [Online] (https://www.theworlds50best.com/awards/sustainable-restaurant-award Accessed 16/03/21
Analysis/ Reflection: From examining the most sustainable restaurants in the world in depth, I noticed that even in the most sustainable spaces in relation to spaces where food is consumed, there is still room to incorporate nature more intrinsically into the spaces. The restaurants predominately focus upon promoting food sustainability and renewable energies to foster as close to a carbon natural ethos as possible. Therefore, there is a gap to incorporate nature into the spaces through increased Biophilic design. In particular, Azurmendi aims to utilise the astonishing view at their site to bring the outside in, but nature could be greater introduced inside the space or through natural structures.
Biophilic Design in Restaurants
From my research into the benefits of biophilic design when applied to the spaces of restaurants, I uncovered that primary biophilic design helps customers to feel at ease and relax in the space and to make connections with others; thus helping to improve wellbeing. I discovered the following features that encourage the beneficial attributes of biophilic design to be aroused:
D for Design (2020) “How to Bring Biophilic Design into Restaurants” D for Design [Online] https://dfordesign.style/blog/how-to-bring-biophilic-design-into-restaurants Accessed 17/03/21
Reflection: It will be very useful to keep these features in mind when looking at the different natural structures that could be utilised to evoke social interaction in spaces where food is consumed. Especially, when deciding upon the characteristics natural structures need to successfully apply biophilic design.
How Biophilic Design Drives Social Interaction
Several studies have highlighted that biophilic design can actually help to promote social interactions in spaces which in turn improve personal wellbeing through the benefits of the interactions. Such benefits include the release of oxytocin in to the brain when social interaction occur, which creates strong anti stress physiological effects. Socialising is also linked to longer life expectancy, reduced depression and anxiety; all benefits massively impacting wellbeing.
Terrami (2021) “Socialising, Collaboration, and Physical Activity – What do they have to do with biophilic Design? ” Terrami [Online] https://www.terramai.com/blog/biophilic-design-supports-human-needs/ Accessed 18/03/21
Uvnäs-Moberg, K. (1998). “Oxytocin may mediate the benefits of positive social interaction and emotions.” Psychoneuroendocrinology, 23(8), pp.819-835.
The New York Times (2017) “Social Interaction is Critical for Mental and Physical Health” The New York Times [Online] https://www.nytimes.com/2017/06/12/well/live/having-friends-is-good-for-you.html Accessed 18/03/21
Humans crave nature just as socialising is a natural and essential aspect of society
One study showcased how social interactions in an old persons assisted living home were increased when the plastic products were substituted for wooden products.
Anme, T., Watanabe, T., Tokutake, K., Tomisaki, E., Mochizuki, H., Tanaka, E., Wu, B., Shinohara, R., Sugisawa, Y., Tada, C. and Matsui, T. (2012) “Behaviour Changes in Older Persons Caused by Using Wood Products in Assisted Living.” Public Health Research, 2(4), pp.106-109.
Reflection: Therefore, highlighting how natural products can help to evoke social interactions; a principle I aim to apply and build upon in my work.
Another study conducted by Terrapin Bright Green, highlights how biophilic spaces can allow social interactions to occur more spontaneously.
Salingaros, N. A. (2015) “Biophilia & Healing Environments: Healthy Principles For Designing the Built Environment.” New York: Terrapin Bright Green LLC.
Reflection: Trying to formulate spontaneous social interactions is something I am interested in exploring further with my work. I believe spontaneous, naturally formed social interactions are the most beneficial types of interaction to wellbeing, as they are not forced or awkward. Such interactions are therefore most important to try to create, in my opinion. So, the focus becomes about prompting these interactions through nature in a way that people aren’t aware they are being encouraged into this way of acting the space.
Nature In Structures/ Natural Structures
Ellison, M.S. (2013) Engineered Biomimicry: Chapter 10. Biomimetic Textiles. Elsevier Inc. Chapters.
Analysis and Reflection: The principle of biomimetics involves mimicking aspects of nature to develop new materials and solutions, as outlined in the definition above. When looking to incorporate the natural world through natural structures into spaces where food is consumed to evoke social interactions, biomimetics will be paramount. I will look to incorporate biomimetics in developing natural sustainable structures themselves; but also keeping an open mind as to how this principle could be utilised to tackle other issues that may arise in my examination of developing social interactions to improve wellbeing in spaces where food is consumed.
Looking at the next steps of investigating my research question of:
“How can nature or natural structures evoke social interactions in spaces where food is consumed?”
I have created a plan of action as to what needs to be addressed over the coming weeks in order to address the brief of Project 5.
Area/ Context of My Project:
Stakeholders:
The Change I Look to Make: (move outside of my comfort zone)
Remember– Keep bibliography of source materials used or that I plan on using as I go
Having outlined all of the work I need to address during Project 5, I have developed a week by week guide as to the tasks I aim to complete over the course of this project; which you can see below.
| Week of Project 5 | Tasks to Complete |
|---|---|
| Week 1 (W.C. 8/3/21) Getting the ball rolling | Make blog – add project findings so far to blog Formulate plan of action Find some useful sources to read/ people and organisations to contact (ALL WEEK 1 TASKS ARE NOW COMPLETED) |
| Week 2 (W.C. 15/3/21) Begin in-depth research | Read and record data from academic papers, news articles and websites to utilise for in-depth study Outline what is already out there and what change is possible in the area Identify all possible stakeholders Contact at least 15 expert stakeholders/ stakeholder groups and 10 consumers as stakeholders |
| Week 3 (W.C. 22/3/21) Continue in-depth research | Follow up any leads that have come out of week 2 research and peruse them to gain greater depth of knowledge and understanding Build greater relationships with stakeholder and test ideas with them Continue researching via academic sources, websites and news articles as well as contacting new stakeholders to further knowledge |
| Week 4 (W.C. 29/3/21) Finalise outcome | Consolidate research and how to then take the findings further Possibly begin to outline what possible interventions could be developed next |
| Week 5 (W.C. 5/4/21) Holiday week | Polish off any outstanding items ready to present on the 12th April but try to have some time off on this week |
After the feedback from the presentation of my question and interventions, it was suggested that moving away from the wording of ‘restaurant’ may assist my project as to make it more open.
Consequently, my current working question is:
Creating my box of uncertainties really got the ball rolling to then push my thoughts around sustainable building with nature to their limits and really explore a space that felt almost uncomfortable and scary to try and develop the most pressing and effective question possible.
At first I began quite fixed and limiting in my thinking looking at especially the coral from my box of uncertainty. I examined how possibly the material of dead coral resultant of the mass coral bleaching crises could be repurposed as a material for construction. I was also almost subconsciously limiting myself when thinking about building to mean a literal building. So, after acknowledging these thresholds I had placed upon myself I began trying to open up my thinking in including nature in its entirety and to look at structures rather than strictly building. Opening up my thinking in this way was always useful to apply more accurately to my skill sets, as I am not a materials expert nor an architect.
I then took the ideas developed through this initial thinking to my tutor David. David helped me to visualise the links between my different iterations of my questions, as he advised to go back and examine what is the key aim that is present in all of my questions, to help myself focus upon one of the aspect that is most important to me. This reflection upon my questions really helped me to focus my thinking, as previously I was trying to tackle so many things, but not accurately addressing any of them. Therefore, I established my key aim to be intrinsically linking nature with the built environment in structures, with a focus upon improving wellbeing through these structures. David also placed emphasis on defining why I wanted to study this question/ topic and why it was important to me. This approach led to to thinking about brining the entirety of myself to the project, not simply my academic ambitions, and so I began to list my passions involving health/ fitness and food/ cooking. Subsequently, I utilised my passion for food to define the area of study in which to intrinsically link nature into the built environment, whilst aiming to improve wellbeing. Thus, my question was born:
“How can nature or natural structures be utilised to evoke social interaction in restaurants?”
After defining my question, I went on to establish two mini interventions, each one aimed at a key part of the question. Part 1 being – the use of nature in natural, sustainable structures and Part 2 being – the evoking of social interactions in the spaces of restaurants. So, the combination of both of these elements aims to create natural, sustainable solutions which combat the climate crisis, but also improve wellbeing through promoting social interactions.
My first intervention involved assessing perceptions towards the needs for sustainable building and nature’s role in this. Participants were provided with a poster demonstrating the impacts of traditional construction methods on the ocean and asked to annotate their thoughts around the poster going off three provided prompts.
The second intervention aimed to action changes towards people’s habits of social interactions around food. Participants were asked to record their feelings towards social interactions around meals, specifically dinner, as this is the most prominent meal of the day for most people. Dinner in the home was utilised to imitate interactions in restaurants due to current covid-19 restrictions meaning restaurants are closed.
I have included my full journal for this project below which demonstrates all of my thinking and decision making in developing both my question and my interventions, as well as showcasing the outcomes of my interventions.
Below exhibits the inner workings of how I developed my intervention addressing perceptions towards the need for sustainable building and nature’s role in this. The poster utilised in the intervention was developed utilising a multitude of research from academic papers make sure that all figure utilised are accurate and precise.