entry

Entry Requirements and Considerations

Kitchen systems and physical operations

The elimination of the need for electricity in operations is the primary consideration. The next priority is elimination of the need for energy in the manufacture of equipment and the site's building materials. The third priority, embodied carbon of the food and beverage products, will be included in the over all score as a separate aspect from the energy use in the kitchen and dining room.

As theoretical designs do not always perform as expected, judges will evaluate the likelihood of their anticipated performance to the best of their ability based on the performance of similarly functioning systems and mathematics. When eliminating waste energy from traditional design elements, be sure to accommodate for unintentional but crucial functions that the waste heat may already be performing. While our mission includes these sorts of waste energy saving, our emphasis is on decreasing the need for energy and collecting 'free energy' from the surrounding environment in every way practical.

Because different styles of restaurants produce different products and require different appliances and amenities to function, all operational aspects will be measured separately against one another and against common practice, regardless of their combination in your design.

The design must be usable by a wide range of people across the spectrum of ability and age without separate or special features.

Menu and Product Considerations

While embodied carbon content of the menu is the primary consideratin, the goal of this competition is to collect broadly applicable designs prioritizing operational energy efficiency. Eliminating high carbon popular amenities entirely may limit the appeal of the product overall and, as a result, the likelihood of a design being adopted into practical use may be diminished. When possible, a more optimum solution is to redesign either the ingredients or their processing to achieve a similar product with a lower carbon score.

For example, certain common traditional American condiments such as ketsup, barbeque sauce and sweet salad dressings, usually contain some highly processed and non-local ingredients that carry carbon miles even before they are packaged and delivered to restaurants by distributors. One way to mitigate their impact on your design's embodied carbon score without eliminating them would be to create a substitute that's made from locally available ingredients and processed and stored in house.

Another example is espresso service, which is a high energy amenity but, due to it's popularity in Seattle, is virtually essential in certain styles of restaurants. We recommend researching the menus of currently operating Seattle restaurants to make decisions about what to include. See the resources page for further suggestions. Appropriateness of products to the style of their restaurant is essential to designs being adopted into use and therefore will be a major consideration.

Although the Globe was a vegan restaurant, it is not necessary for submitted menus to be vegan.  Although a similar menu would likely result in a lower carbon score, the goal of this competition is to amass broadly usable designs for all kinds of menus. Depending on the interest of the menu, the benefit of it's carbon savings may be cancelled out against its narrowed breadth of appeal. This competition hopes to encourage restaurant styles across the full spectrum of demographic preference for Seattle. The judging panel will assess the appropriateness of menu content to restaurant style per entry.

Judging Criteria

The Restaurant Site

  • + Elimination of the need for electricity
  • + Lifespan of the components
  • + Environmental cost of the components
  • + Financial cost of the materials and remodel
  • + Functionality/universal usability and appeal of the elements
  • + Flexibility of devices and systems
  • + Use of commonly available recycled materials

The Menu

  • + Distance of travel for product ingredients
  • + Energy used to grow, harvest, and pre-process product ingredients
  • + Universal sustainability of nutritional servings per meal
  • + Breadth and interest of available menu items

Submission requirements

Submissions must be received, either by email or post, at the competition office by March 15th, 2011.

Each submission must contain the following elements

  1. A written synopsis (maximum 500 words) of the whole working system describing how the equipment and building work together to deliver the product.
  2. Technical drawings and materials lists demonstrating feasibility of all equipment systems as they integrate into the pre-existing structure. Written synopsis of sub-systems may be included (maximum of 250 words per drawing) but are not required. Specific locations of all equipment, preparation surfaces, storage, and point of sale must be noted. These aspects must correspond to the written description and be appropriate to the output schedule of the product. When using standard 'off the shelf' appliances, the make and model numbers must be included.
  3. An architectural drawing and materials list for the proposed kitchen and dining room interior
  4. An architectural drawing and materials list for the building exterior if your design includes any added structures or alterations
  5. Restaurant operations description including appropriate product volume, output schedule, and staffing (maximum 300 words)
  6. Estimated financial budget for project completion including all appliances and equipment, purchased or manufactured, and the construction of the restaurant interior. It is NOT necessary to include a financial budget for the food product expense and revenue.
  7. A menu of food items that is condusive to any of the local demographic preferences and restaurant style categories and can be prepared along an appropriate output schedule.
  8. Estimated carbon budget for the building renovation and construction, operations, and menu.
  9. A Conceptual energy model for the whole restaurant space.

Site and Regulation Specific Requirements and Allowances

All submissions must fit the measurements and stated purpose of the cafe's building and operation with the exception of the following allowances:

  1. The building front window and door can be reconfigured.
  2. The wall cavities from the ground floor through all upper floors and the roof can be considered available for shafts.
  3. Walls can be built out or widened to permit shafts.  Drawings of the upper floors are unavailable, therefore, any reasonable or standard, code compliant configuration of residential spaces will be allowed.  Theoretical renderings of the upper floor should be drawn sufficiently to demonstrate both feasibility of their configuration and the measurements of the components relevant to your overall design.  The roof should be considered fully accessible.
  4. All designs must be compatible with local building and commerce code with the exclusion of the National Sanitation Foundation's regulations for approved equipment or theoretical designs that have no comparable precedent. These may be disregarded to allow for the inclusion of newly innovated equipment and methods. When including such equipment or building, use the NSF's regulations as a quideline. If you are unsure of reasonable parameters, we recommend contacting them with your questions. Code and regulation compatibility of theoretical designs will be assessed individually by the jury.

Submission Process:

To simplify the organizational process, there is no registration and no entry fee.  To submit a design, simply follow the instructions below.  Upon receipt of correctly notated and organized files, we will notify the sender of it's receipt.

  • + Each team must create a unique name for the submission that is included in the name of each separate file.
  • +Do not include any names or school or company affiliations on any of the files or documents. Upon receipt of application package, competition staff will accumulate your files into folders using the anonymized name that you have selected. For judging purposes the files will be separated from your identification information.
  • + All entries must be submitted by e-mail to marycgross@yahoo.com or mailed to the Competition address. Electronic files will be accepted in Jpeg, pdf, rtf and doc formats. Hard copy materials will not be returned to entrants. The competition mailing address is:

    Mary Gross
    533 11th ave E. #4
    Seattle, WA 98102 US