Genesis of the Contest
A note from the organizer:
The idea for this competition developed from conversations among renewable energy engineers, free energy theory enthusiasts, sustainable building architects, and, of course, restaurateurs. I chose the Globe Cafe as the center of the competition because of it's history as a home for committed progressive thinkers and artists. Those of us who were familiar with currently available, commonly used restaurant appliances saw possibilities for eliminating wasted energy by combining equipment function and recapturing waste energy.
Through this competition process, we hope to catalyze a market competitive esthetic by joining the sustainability and maximum ambient energy utility paradigms of the appropriate technology community and combined function advantages of the integrated design community with current best practices in industrially engineered appliances and tools. The technologies and methods wish list that follows at the bottom of this page is a reflection of our original ideas. We encourage inclusion of these ideas and look forward to seeing others that compete with them to achieve maximum efficiency.
Toward this goal, entrants are encouraged to re-envision the kitchen and dining space, not as a room of separated appliances fulfilling individual functions, but as a whole functioning system of cooperating elements in which potential ambient energies such as passive solar light and heat and seasonal cold are utilized and waste energy and materials are recycled in the most efficient manner.
We are interested in menus that emphasize locally available foods. The carbon score of the overall design will include the embodied energy of all food ingredients, including energy used to grow, harvest, process and package and deliver the ingredients. Designs that integrate food growth are encouraged. As restaurateurs, this represents a holistic, healthy work environment. We look forward to expanding consumer options in a healthy, ecologically sustainable manner. Given the number of variables inherent in the calculation of embodied carbon from the field to the plate, judges will estimate scores based on the following factors: current farming methods, packaging, cold storage time, amount and nature of processing, and shipping miles. Please refer to the resources page for a directory of local, seasonally available whole foods.
In organizing this competition, we have been specifically interested in reducing the energy demand throughout kitchens, dining rooms and products, in that order. In the kitchen, this applies to energy used for operation of all food storage, cooking and cleaning tools and appliances. In the 'front of the house' or dining room, this applies to energy used creating a comfortable environment and energy used in the manufacture and the maintenance of the interior. The embodied energy of the food ingredients as they are procured by the business is also a consideration, but is secondary to the physical environment.
These is our original wish list of technologies and methods. While we're excited about these possibilities, do not feel obligated to include them in your design. We look forward to expanding the field of ideas as much as possible.
A. Passive solar cooking, heating, cooling, and lighting technologies, including lense concentrated light shafts
B. Cooperating systems such as heat exchange engines and evaporative cooling devices
C. Menu designs that favor lesser processed and packaged, locally grown food ingredients
D. Building material choices that incorporate sustainable and commonly available reuse and recycled materials
E. Proven and newly innovated power collection and generation devices
F. Inclusion of hand tools, as long as they are sufficient to facilitate your output schedule and can be cleaned in a manner appropriate to the King County guidelines for sanitation. (See the Resources page)
+Because previously manufactured and unused or reusable industrial materials are frequently available for purchase or acquisition at any given time, designs may include units of materials that would be commonly available for up to 3 years.
+We are interested in the combination of pre-existing, proven technologies, as well as theoretical designs. Theoretical elements, like all aspects, must be described in detail in your submission and be suited to Seattle's climate and available sunlight.