How I reached the change I want to see…
Research question at the start of the project: How can nature or natural structures evoke social interaction in spaces where food is consumed?
Upon starting this project, I plunged myself into in-depth research around the current uses of nature in spaces where food is consumed, as well as the current applications of nature generally in the built environment. From this initial research examined the term biophilic design, which looks to connect people with the natural world. I soon realised the concept of biophilia encapsulates the heart of what I am trying to achieve with my project; thus, the exploration of this field will form a key component of my project. Additionally, I discovered the term of biomimetics which involves utilising the natural world to inspire the development of new materials and systems. Again, biomimetics is a principle that embodies the change I want to see and so forms another key pillar of my project.
Other topics explored during this in-depth research include examining the most sustainable restaurants in the world including Azurmendi, Spain and Schloss Schauenstein, Switzerland. I studied what they are currently doing to incorporate nature and noted that the majority of their sustainability focus is on the food and energy consumption; with the integration of nature into the spaces being seemingly secondary. Therefore, displaying there is scope to add nature intrinsically even into the most sustainable hospitality spaces in the world.
My journey then moved into an examination of the strong link between interactions with nature and improved personal wellbeing. This link is proven by a multitude of academic papers, news articles and websites that I have unpacked in earlier blog posts; as well as being later confirmed in my stakeholder engagement with industry experts. Furthermore, I studied how biophilic design drives social interaction. Several studies highlighted that social interactions boost personal wellbeing due to their encouragement of the release of oxytocin which creates anti-stress effects. Socialising is also linked to longer life expectancy, reduced depression and anxiety, which all massively benefit wellbeing.
As a result of uncovering this research linking nature and wellbeing, I decided to conduct a personal intervention. Due to being home in Sheffield I had the fortunate position of having access to my garden and my mum is a keen gardener which I am eager to learn the different properties of plants from. Therefore, I ensured I went out to the garden for at least 2 hours a day, over the course of a week, with my mum. From this time, I saw for myself the positive effects spending increased time with nature can have on personal wellbeing. I experienced feeling relaxed whilst increasing with the garden and even afterwards and I thoroughly enjoyed learning the different qualities and studying the forms of a variety of plants which I could utilise in my biophilic designs. Upon reflection I missed a crucial opportunity during this time to document the research process, as I didn’t video my time spent in the garden. However, I will ensure not to make this mistake again.
To outline my arena for change, I unpacked the area outlined in my initial research question, of spaces in which food is consumed. From this I decided to narrow my focus to hospitality spaces. This decision was made due to my research showcasing that the majority of biophilic design schemes are currently focused upon workspaces to improve wellbeing and productivity; thus, leaving a gap in the market for the application of biophilia in the hospitality industry. I also have a strong interest and passion in hospitality, as I love visiting and discovering new hospitality spaces alongside cooking; therefore, it is an area I am passionate about exploring and maximising its potential. Finally, the hospitality industry has been hit incredibly hard by the coronavirus pandemic and so any schemes that could draw new customers to the spaces and boost their revenue, such as applications of nature that improve customers wellbeing, could be very beneficial. However, I am aware the cost of said schemes will have to be minimal for most businesses as they have limited funds after being closed for so long with the pandemic restrictions.
Research question evolution: How can nature or natural structures be utilised to improve wellbeing through evoking social interaction in hospitality spaces?
In relation to stakeholders, I initially identified 2 key stakeholder groups, the first being experts and the second being consumers. As my project has progressed, I have moved onto defining these categories even further to be hospitality businesses, hospitality customers and industry experts; with these stakeholders being encompassed by my possible output of a biophilic and biomimetic consultancy. Gaining stakeholder feedback is something I have struggled with on this project, and upon reflection I feel this is largely to do with the timings in which I reached out to the majority of my stakeholders. I placed my full focus upon stakeholder engagement during the 2 weeks of Easter holiday, which coincided with the Easter bank holiday, a time which many in the UK have off work. I feel this has limited the number of responses I have managed to collate for the presentation of project 5, as I over the past few days I have started to receive some more responses beginning initial conversations with stakeholders. Consequently, stakeholder engagement is something I really need to extensively work on over the coming weeks.
Finally, the change I want to see has been created from all of the research previously outlined. The statement below summaries the change I want to see and the following diagram helps to demonstrate how my chosen area, stakeholders and question interact to create the change I want to make.
Research question evolution: How can nature be intrinsically incorporated into hospitality spaces to evoke social interaction and improve personal wellbeing?
My Personal Reflection on Project 5
For the first time I really started to feel absorbed by the feeling of being lost that has been mentioned during the course so far, whilst working on Project 5. This was scary to me as it first began and if I am honest that feeling of being a bit lost is still with me even at the end of Project 5. Feeling lost remains scary, but I am taking it to mean that I am on track to uncovering something in the unknown which should lead to more profound change. There are lots of ideas and avenues for discovery that I have unearthed and found very interesting, but I feel lost in how to decipher which to pursue and so I feel I have fallen into the trap of looking at all of them slightly rather than a few in depth. This predicament is mostly clearly displayed in the vagueness of terms in my research question of ‘hospitality’ and ‘wellbeing’ which need to be clearly defined, forming the clear next steps for my project.
I have also struggled with contacting certain stakeholders. Upon reflection I feel I may be gaining limited responses due to possibly having over-faced people by throwing too much information at them at once, as I wanted them to see all the different aspects I am interested in studying. Consequently, I will try and provide clearer, condensed ideas when making contact with stakeholders to try and build a meaningful relationship with them at first. Consequently, I can later ask them about the multitude of angles I wish to investigate to ensure I am aiming for the most suitable and effective change.
I have also really been focusing on trying to bring my whole self to the project which is a new thing to me. Prior to undertaking this Masters, I have always had quite a clear distinction between my academic work and my personal interests. So, blending the two together has been a bit of a mental obstacle for me. However, I feel as though I am getting there, so that I will hopefully be able to create a project that I will be able to fully throw myself into and creating lasting change with.
Project 5 – Bibliography
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Browning, W.D., Ryan, C.O., Clancy, J.O. (2014). “14 Patterns of Biophilic Design.” New York: Terrapin Bright Green, LLC.
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
Design Boom (2021) “Being an Archibiotect is Like Being an Haute Couture Designer – Vincent Callebaut on Building Through Biomimicry” Design Boom [Online] https://www.designboom.com/architecture/interview-vincent-callebaut-building-through-biomimicry-04-07-2021/ Accessed 06/05/21
Ellison, M.S. (2013) Engineered Biomimicry: Chapter 10. Biomimetic Textiles. Elsevier Inc. Chapters.
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
Hotel Designs (2020) “Biophilic Design 2.0 – from Living Walls to Living Hotels” Hotel Designs [Online] https://hoteldesigns.net/hotel_designs_lab/biophilic-design-2-0-from-living-walls-to-living-hotels/ Accessed 24/03/21
Journal of Biophilic Design (2020) “When Sustainability, Nature and Business Meet” Journal of Biophilic Design [Online] https://argentawellness.squarespace.com/podcast-journal-of-biophilic-design/when-sustainability-nature-and-business-meet Accessed 25/03/21
Journal of Biophilic Design (2021) “Planted Cities” Journal of Biophilic Design [Online]https://argentawellness.squarespace.com/podcast-journal-of-biophilic-design Accessed 03/05/21
Leeds Live (2021) “New Rooftop Bar and Restaurant The Green Room Open in Leeds City Centre” Leeds Live [Online] https://www.leeds-live.co.uk/best-in-leeds/restaurants-bars/new-rooftop-bar-restaurant-green-19965582 Accessed 26/03/21
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
Salingaros, N. A. (2015) “Biophilia & Healing Environments: Healthy Principles For Designing the Built Environment.” New York: Terrapin Bright Green LLC.
Schauenstein (2021) “Schauenstein Schloss Restaurant Hotel” Schauenstein [Online] https://schauenstein.ch Accessed 16/03/21
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
The Bluebeam Blog (2021) “The Case for Biophilic Design” The Bluebeam Blog [Online] https://blog.bluebeam.com/the-case-for-biophilic-design/ Accessed 06/06/21
The Holy Book of Trends (2021) “Biophilic Design in Restaurants” The Holy Book of Trends [Online]https://meromole.com/2019/10/22/biophilic-design-in-restaurants/ Accessed 25/03/21
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
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
Uvnäs-Moberg, K. (1998). “Oxytocin may mediate the benefits of positive social interaction and emotions.” Psychoneuroendocrinology, 23(8), pp.819-835.
Vogue (2021) “What is Biophilic Design? This Nature- Based Interiors Trend Promises Wellness” Vogue [Online] https://www.vogue.com/article/biophilic-design-nature-based-interiors-wellness-trend/amp Accessed 06/05/21