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Positive elements include waste heat recycling for indoor radient heat, and photovoltaic and wind energy capture.
The equipment and furnishings are intersting.
The vegetarian menu has a lot of interesting items but is also problematic in two ways. A vegetarian menu can be lower carbon, but in this case, some ingredients have very high embodied carbon. As well, from a product standpoint, the items are somewhat disparate and too numerous to be affordable to a restaurant of this size.
Some promising technologies are mentioned but their application is sometimes inappropriate and a bit difficult to discifer. While the design is strong with power generating renewable energy installations, the competition is organized around reducing loads.
While the Castle Glass facade windows would reduce heat, that's generally not a problem for Seattle. A better solution might have been to add glass windows that effectively insulate against the cold and can be opened in the summer months to allow heat to escape. The light, reflective interior is beneficial for the use of daylighting and lower wattage bulbs.
Some elements that would fit and be beneficial to add to this design are passive solar cooking and hot water, solar lighting tubes and food growth.
The menu would benefit from an added emphasis on local foods and also paring down and streamlining toward a more focused product type. There is a correlation between menu breadth and energy use, as all entree ingredients have to be prepared and refrigerated. Unfortunately, there is also a correlation between excessive menu breadth and food waste, when items are too numerous for the amount of traffic passing through the restaurant.