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Design: First Place: Source X + LWH Architecture
Cure(D), by SOURCE X + LWH Architecture (Ashley Couch and Lloyd Huber)
Collectively, the jury panel felt that this was not only the most successful embodiment of the competition goal, but an excellent combination of broadly sourced, highly effective and esthetically successful attributes. Many of the solutions are unindustrialized and utilize naturally occurring ambient conditions such as seasonal air temperatures and steady, rainfall, evaporative cooling, and sunlight to replace the effects of commonly used, industrialized tools such as compression refrigeration, food dehydration and lighting appliances.
As with any design that introduces novel applications to technologies, usability of the systems as it applies to staffing is an unknown and must be estimated. The multipurpose employee is an ambitious and extremely worthwhile pursuit, often with higher upfront costs in training. In the scope of this design, maintenance of novel systems must be considered in balancing those costs and benefits. Because of the obscurity of some of the technologies, the staff would be the reasonable choice for maintenance and repair of the systems. Using commercially sourced appliances and installations, as opposed to site-specific one-offs, decreases the likelihood of downtime and expense in repair when the outside repair services are needed, as the industry may be more familiar with the parts and operation of 'off the shelf' product and the manufacturer may be able to provide support.
Cured meat is the cornerstone of this menu, which is very energy and carbon efficient, and very well designed for current trends. This totally unindustrialized method of preserving proteins guarantees very low energy use and long shelf life. Food waste, which is a constant concern in restaurants, would be significantly diminished. In this way, the designers utilized unindustrialized methods to process a food that requires very little energy to store and prepare.
Similarly, the cask fermented beer is naturally carbonated and stored at a temperature that is well within the possible range of the very low energy evaporative cooling refrigeration that they include. A positive addition to this menu would be cold brewed coffee and teas, which are very popular right now and require very little energy to prepare and store.
Onsite Aeroponic gardening and micro-farming have significant potential to become part of the commercial food stream. Their local supply and use chain would allow for more diversified produce varieties, beyond those which are commonly available due to their ability to store and travel well. Since widespread use hasn't yet provided reliable yield estimates, this site specific application's output is still unknown. Another estimate, based on pre-existing systems would be that outdoor farming is about a tenth of one percent efficient, on average. Normal aeroponics is far more efficient, perhaps tenfold, and the plants are packed far more closely. Using a tenfold packing density improvement on top of a tenfold photosynthetic efficiency gain would give a total yield boost of one hundred fold.
Reduction of water waste is also a reduction of energy use, as city water is treated. This design's extensive water harvesting and greywater re-use systems are very well integrated. In Seattle, greywater has a tank life of 24 hours, after which it must be discarded as black water.