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.
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.
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:
What is the area/ context of my research?
Research current natural sustainable structures/ buildings/ items out there surrounding the consumption of food
Utilise appealing designs or videos to make data digestible and audience friendly
Record research visually as well as the written word to keep it engaging
Make data comparative and proportional
How will I research it?
Academic papers
Biophilic design
Nature in building
Social interactions around food
Social interactions in differing spaces
Temporary structures with nature
Websites
Assess how restaurant and other spaces in which food is consumed utilise nature at present and how this impacts social interactions – (try and observe this in person once spaces are open after restrictions are lifted)
News Articles
Outline what change is possible in the area
Create a new natural sustainable product to evoke social interaction?
Changes in behaviour – how people utilise spaces around food
Changes in approach to sustainable structure – nature bound intrinsically into the built structure
Stakeholders:
Who are the people and organisations involved in this field?
How would they be affected by the changes I propose – for or against?
What power do they hold in the situation/ context?
Reach out to experts– get their opinions on the issues that a natural structure could alleviate and also what materials and forms might work – Temporary, semi- permeant or permeant structure?
Industrial designers
Structural engineers
Sustainable/ natural designers
Materials experts
Product developers
Hospitality spaces – events companies?
Reach out to consumers – gather opinions on what kind of structures they would utilise and how nature could be utilised to evoke social interactions
Could the structure be utilised for domestic use as well as commercial? – eg: in people’s gardens or homes? or is it social – found in parks etc?
What features of existing structures do they like/ dislike – how can they be addressed and improved?
The Change I Look to Make: (move outside of my comfort zone)
What is the change I wish to make and why is it necessary?
Changes in social behaviours and attitudes towards sustainability and nature by the utilisation of a product?
To what extent would a product be viable for a business model – would the structure work?
Look to learning how to use CAD
To be able to create 3D models of designs for structures
Possible interventions:
Test models with stakeholders
Can be physical models, but prepare for judgement over the quality of the model impacting people’s opinions of the proposed design – high quality model will suggest a high-quality finished design, which you will have to be able to deliver, or a low quality/ unfinished model may reflect poorly on the design
Focus on demonstrating the idea – not so much the aesthetics, as to test the idea first and then visuals can be adapted later, by collaboration with stakeholders
Invitation to create with nature
Provide people with natural materials/ apparatus and ask them to form what social interaction means to them out of the apparatus – utilise the outcomes to realise change in how nature can be utilised to form structures, even as small models
How do people respond to nature? how does nature aid their wellbeing?
Simulate how changes in configurations of spaces in which food is consumed alter interactions in that space?
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
