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Design: Chloe Lembo
Conceptually interesting and, in many ways, one of the most visionary submissions. It includes a number of elements that seem obvious but are not even the least bit common, as well as some more obscure technologies that are interesting to consider in this context.
In some ways, it grows the concept of a restaurant by creating an environment where the guests/diners are considerably involved in the process. Some jury panel members felt that it would be too difficult to patronize, and that the primary function of a restaurant is to do these things for you so you can relax. A system like this, if it were operational, would certainly ensure sourcing of all of the food ingredients. There are a number of problems with the likelihood of the model, but we were very interested in the concepts brought to play in the design.
The germ, or bio battery powering of a Peltier device is a creative combination of technologies. The Peltier refreigerator, which harnesses a cooling effect that occurs when two dissimilar metals meet under electrical current, is most efficient when used for very small applications. At the scale required for even the small amount of refrigeration in this design, the Peltier module would actually be less efficient than other refrigerators. The germ battery can provide sufficient power to a Pelteir device, but the scale is better suited to power LEDs, for laser focus correction due to heat excess, and to cool electronics components.
The ability to grow sufficient food onsite to operate this design is very unlikely, but if more food growth were added to other appropriate spaces like the roof and exerior walls, the amount would be considerable. Also, the amount of waste produced by a cafe of this size would be insufficient to make enough power to justify the gasification installation.
Honey and mushrooms are delightful additions.