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.
The Restaurant Site
Submissions must be received, either by email or post, at the competition office by March 15th, 2011.
Each submission must contain the following elements
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:
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.