After presenting my progress on Project 5 to my tutor and tutorial group, as well as in the Dragon’s Den, I noted the following takeaways to help me into the next steps of my project.
Develop my measures
How to measure wellbeing, social interactions and the possible customers/ revenue brought to business as a result of the application of the biophilic scheme
The dragons suggested looking ta utilising brain wave technology to measure wellbeing
Define hospitality
Move away from my woolly definition to decipher exactly which aspect of hospitality I want to create change in – this will also help to make the project achievable in the year of the masters and scalable for the future
Scalability
It was suggested by my peers that the is the scope for my project to create systematic governmental change into reclaiming spaces for nature in the future
Consultancy
It was developed amongst the feedback on my project that the best course of outcome for my project may be to develop a form of consultancy by which schemes may be created by myself utilising my research and applied to hospitality spaces to evoke social interactions and improve wellbeing.
A possible intervention could be to create a biophilic model for a hospitality business and apply it in some small scale for free in return for their allowance for me to utilise their space
The dragons raised the idea of looking at how biophilia is being applied in hospitals as a comparable for inspiration on the possibilities for the design schemes
Create profiles for my stakeholders and target audience
Note what they bring to the project and their different perspectives
Sustainable Development Goals
In my feedback from Richie, it was raised that I should examine the sustainable development goals to try and narrow in the scale of my project
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
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.
Salingaros, N. A. (2015) “Biophilia & Healing Environments: Healthy Principles For Designing the Built Environment.” New York: Terrapin Bright Green LLC.
After conducting my in-depth research and conversations with some of my stakeholders, my question has evolved again. I am maintaining wellbeing as a measure, as well as social interaction, but the change comes in really focusing upon making nature intrinsic to the hospitality spaces.
In looking to evolve my question further in the future my next thoughts are to study how the increased customers and consequential revenue brought to the hospitality spaces as a result of the biophilic adaptations could be measured and possibly include this angle into my research question. Also, in regarding of deciphering how to apply measures I am looking to narrow in on how to measure wellbeing. Additionally, I am focusing on defining hospitality and narrowing in on which aspect of the industry I wish to address in making my change, which will again result in the evolution of my question.
Leonardo is a materials scientist and engineer who specialises in biomimetic design. During my conversation with Leonardo, he highlighted to me again the clear link between biophilia and improved wellbeing. Additionally, he shared with me some protein within the membranes of human cells which are currently being utilised under the concept of biomimetics for air filtration systems in aerospace. Leonardo went on to explain that at present these technologies are very expensive, but as time progresses and mass production occurs, they should become cheaper, and then they could be utilised by the hospitality industry.
Reflection:
The consideration of air filtration is a very interesting angle regarding biophilic design and biomimetics, especially during Covid-19 times where creating safer air is paramount. I will look to explore this angle further in my work. I will also refer back to Leonardo when I have clarified the aspect of hospitality, I wish to target so he can help me to identify the best possible avenues for enquiry regarding biomimetics.
The above diagram displays the 3 key stakeholder groups I have identified to approach and engage in my project.
Over the past week I have been channelling the focus of my project into stakeholder engagement. I have been trying to identify the most appropriate experts in my field to work with to gain greater depth and meaning in my work; as well as to provide insights which I may have overlooked and fresh perspectives.
So far I have attempted to contact over 20 organisations, businesses and individuals to engage with my project. These stakeholders are predominantly in the hospitality business group of stakeholders and the industry experts group, including biophilic, biomimetic and environmental design experts . An array of some of the business I have contacts can be seen below. However, I assume to it having been the Easter bank holiday break in the UK and most of the stakeholders I have reached out to being in the UK, I am yet to gain a reply from the majority of these stakeholders. So far I have only managed to gain contact with Dr Nigel Oseland, an environmental psychologist from UCL and BOH LAB which is an architecture firm focusing on biophilic design and green construction. Very excitingly I have been able to arrange a meeting with Dr Oseland, but unfortunately this is unable to take place until the 12th April; and I am in the process of arranging a meeting with BOH LAB.
I will continue to reach out to more stakeholders over the coming days and remain hopeful for responses of those I have already contacted in the meantime. Additionally, I am going to try and engage with more of the customer/ consumer portion of my stakeholder group, as I am yet to explore this fully.
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.
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.
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.
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
Full integrated multifaceted sustainable restaurant experience
3 Michelin star
In costal northern Spain, near bay of Biscay
Bioclimatic structure- designed by Naia Eguino
Works with the environment – “uses local wood, stone and recycled materials, renewable energy photovoltaic solar panels on glass roofs, storage batteries, geothermic energy, rainwater harvesting, electric charges for cars, and LEED certification for the complex’s design and construction.”
Interior garden – edible flowers and germplasm seed bank
Utilises quotes on walls to transport diners to consider different aspects whilst enjoying the food
Provides customers with a book listing the local products used at the restaurant
Business cards featuring seeds so they can be planted
Open to ideas to improve from anywhere – staff can anonymously add feedback to a board
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:
Application of plants, tall trees and pampas grass
Plants utilised to create partition walls – this can aid social distancing in Covid-19 times
Natural materials and textures
Help to engage the senses and create features in spaces
Organic Shapes
Flowing shapes replicating organic forms
Outdoor View
Highlight a view wherever possible or attempt to create a view
Water
Focal point – or can replicate the feeling of water through light and material, if utilising physical water isn’t appropriate
Mystery and Refuge
Creating cosy nooks or an alternative mysterious mood to a space utilising nature eg: blackened room with green planting utilised to bring intrigue
Risk
Add playful elements that help guest to remember the space
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.
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.
