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Design: Cevicheria, by Magaly Tores
This design demonstrates excellent energy savings through ingredient choice and preparation styles. The concept is simple and focussed and organized around a menu that is locally sourced and very unindustrialized, raw/acid cooked foods. Using acid to cook is code and reduces electricity significantly, not much equipment to deliver any other menu products. Ceviche does, however, have limited appeal to a broad base of guest. The use of recycled materials in the remodel is advantageous and the lowered footprint of uncooked food is considerable.
The food can be sourced locally, but not as locally as described by the mapped suppliers. The reason for this is that purchasing ingredients from retailers instead of directly from large order suppliers increases the ingredient cost to unmanageable levels. Regardless, the local availability of all of their ingredients is very good.
The energy generation focuses on wind which has benefits and drawbacks. While the likelihood of harvesting sufficient wind in an urban environment is low, the embodied carbon in wind turbines is much lower than photovoltaic. A strong addition would have been a passive heating installation to lower the energy consumption of the hot water heater, one of the few appliances this trim design requires.
The number of seats is problematic for adequate profit.