Tag: (U1/2/3) Analysis

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Reflection on Project 5

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

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.

Azurmendi (2021) “Sustainable Restaurant” Azurmendi [Online]https://azurmendi.restaurant/en/sustainable-restaurant/ Accessed 16/03/21

Beautiful News (2021) “Eco and Climate Daily News” Information Is Beautiful [Online]  https://informationisbeautiful.net/beautifulnews/ Accessed 15/03/21

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

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Next Steps in Project 5

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:

  • Further engage with stakeholders:
    • Utilise this engagement to identify the exact arena and scope of the change I wish to see.
  • Narrow the focus of my arena:
    • Inside or Outside?
    • Which aspect of hospitality to target?
  • Consider the change I want to see
    • How this will adapt and change due to feedback and the needs of stakeholders
    • What type of change may be more effective? – product or consulting? (this may be more how change will be made and so can be explored further in Project 6)
  • Trigger greater research from the thoughts raised by stakeholders
  • Find digestible, visual ways to present my findings
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Research To Identify The Change I Want To See…

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

  • 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

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

  • 3 Michelin star
  • Located in Switzerland
  • Most recent winner of the award, due to the pandemic
  • Sources as much food as possible from its vast grounds
  • 100% renewable power 
  • All reusable packaging and any remaining packing is collected by a firm and transformed into renewable energy
  • Looks after community with its foundation to aid young hospitality professionals
  • Highly isolated location made it difficult to reach these sustainability feats, but they have proved it to be possible 

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:

  • 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

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.

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Developing My Question and Interventions

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.

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The Brick and The Coral – My Box of Uncertainties

For my box of uncertainties project, I began by examining in depth the topic of sustainable building, which is a topic I am very interested in investigating further from my undergraduate studies. Exploration of sustainable building led to big uncertainties being raised, such as what is the future of the traditional brick in construction? As well as questions around the possible role that nature can play in sustainable building developments. The examination of the possibilities nature holds led to my study into coral and the current coral bleaching crisis; investigating how the crisis could be overcome through sustainable building or even if coral could be utilised as a material or design feature in building.

Consequently, my chosen items to place into my box of uncertainties was a BRICK and a piece of CORAL.

Key Points From the Project:

Discovering the work of Neri Oxman really revolutionised my thinking on this project, to thinking of how structures can be grown with nature rather than developed and nature added later to the infrastructure. Prior to discovering how Neri and her team at the MIT Media lab are developing ways to utilise nature’s processes to build, I was really struggling to form ideas as to how the current model of ‘green’ building could be challenged/ changed. I knew that I wanted to make nature more intrinsic to the fabric of buildings, but I wasn’t sure of any possible ways that this could be achieved. But, Neri’s work really opened my eyes and got me excited to explore ways to achieve this harmonious blend of nature and building.

Below I have included my reflective journal for this project which documents all of the decisions I made and why I made them, to result in my outcome.