selected works | alyanna subayno
Table of Contents
Résumé
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WTE Housing
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Pirouette House
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Food Hub Center
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SHIFT
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ALYANNA SUBAYNO
asubayno@iastate.edu 319.654.4383 1035 Sioux Dr NW Cedar Rapids, IA 52405
Education Awards
Bachelor of Architecture College of Design Iowa State University Ames, IA | Rome, IT Expected Spring 2020
College of Design Dean’s List | 2015 - Present Whirpool Foundation Scholarship | 2015 - Present Charlie Cutler Architecture Award | 2018 Leonard Wolf Leadership Award | 2018 National Conference on Race and Ethinicity Scholar | 2016
Experiences Activities
Architectural Intern INVISION Planning | Architecture | Interiors Waterloo, IA May 2018 - August 2018 Undergraduate Assistant College of Design, Iowa State University August 2018 - Present
Build Multicultural Program Peer Mentor College of Design, Iowa State University August 2016 - Present Design Studies 102 Peer Mentor College of Design, Iowa State University January 2018 - May 2018
NOMAS | ISU Chapter National Organization of Minority Architects Member, Vice President Fall 2016 - Present Datum, Student Journal of Architecture Contributing Writer, Treasurer Fall 2017 - Fall 2018 Design Ambassadors Club Tour Leader Spring 2017 - Present Wind Ensemble Band Member Fall 2015 - Spring 2017
Skills References
ArcGIS, AutoCAD, Autodesk Revit, Adobe Creative Suite, Bluebeam PDF Editor, Microsoft Office, Rhinoceros, Sefaira, VRay
Andrew Gleeson Architecture Lecturer | Iowa State University 515.291.6914 | agleeson@iastate.edu Firat Erdim Architecture Assistant Professor | Iowa State University 312.447.4142 | firat@iastate.edu Résumé
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WTE Housing A Residual of the Grid
New York City, New York Spring 2018 Prof. Andrew Gleeson Team: Alyanna Subayno Marilyn Stephanou Trash takes many forms – recyclables, compostables, hazardous, etc., all of which are required to be sorted and transported, with infrastructure and humans playing a direct role in the process. As New York City aims to send zero trash to landfills by 2030, while still exporting some 24,000 tons of discarded material every day, waste reduction poses to be an immense challenge for the city. The framework of this architecture was waste reduction. This included the breakdown of four typologies, all of which had a direct effect on the proposed infrastructure: landfills, compost gardens, waste to energy practices, and zero waste initiatives. Embedded into Manhattan’s matrix, WTE Housing focused on two aspects, the people and the environment, all while aiming to provide a safer, cleaner environment for all people to live and enjoy; an oasis away from the refuse that continues to accumulate throughout the streets of New York.
WTE Housing
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Site - Hell’s Kitchen, Manhattan, New York City Non-Recyclable - Elizabeth Waste Management Transfer Station; Elizabeth, NJ Paper - Taken to Visy Paper Mill in Staten Island and sold to domestic and international recyclers Metal, Plastic, Glass - Taken to Hugo-Jersey Transfer Station; East Jersey City, NJ
New York City’s refuse collection are shipped to landfills all over the country, with 20% directed to waste-to-energy plants. Specifically, Hell’s Kitchen’s non-recyclable and metal waste are routed to New Jersey while its paper refuse are transferred to domestic and international recylers such as India and China. This calls for a solution, one that is local and diverts the city’s waste from landfills. Average Refuse/Person in NYC
NYC Residential Waste by Percentage
Based on 2013 datas, the average person in the Hell’s Kitchen borough of New York City produces about 44 pounds of refuse and 16.5 pounds of recycling on a monthly basis. In comparison, the average american produces approximately 130 pounds of trash every month.
The most common refuse found in residential areas are food scraps, making up 17.2% of residential waste. This is followed by recyclable paper, cardboard, soiled paper, plastics, newspapers, textiles, metals, film plastic, glass, yard waste, PET and HDPE plastics, as well as other recyclable paper, respectively.
Refusal Disposal Destination by State
NYC Commercial Waste by Percentage
Near the site, the state that receives the most refuse disposal is Pennsylvania, receiving approximately 48% of the east coast waste. This is followed by Viriginia (31%), Ohio (11%), South Carolina (8%), and Connecticut/New Jersey (2%).
The most common refuse found in commercial areas are food scraps, making up 25.2% of commercial waste. This is followed by cardboard, other recyclable paper, other refuse types, soiled paper, textiles, other plastics, film plastics, metals, newspapers, PET and HDPE plastics, as well as yard waste, respectively.
Site Plan
WTE Housing
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W 39th St. View
WTE Housing
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01 06
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07 03
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04
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Legend 01 02 03 04 05 06 07 08
Penthouse Green Roof Condominiums Amenities Apartments Lobby Ground Floor Waste to Energy Plant
Studio Apartment
WTE Housing
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01 Structural Grid
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02 Elevators and Egress
03 Trash Chutes
04 ProSolve370e Facade
01 Chimney
02 Penthouse
03 Greenroof
04 Condominiums
05 Amenities
06 Apartments
07 Lobby
08 Waste to Energy Plant
WTE Housing
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NOx
CO2 CO
PM
VOC
CO
CO2
O3
ProSolve370e modules are coated with titanium dioxide (TiO2), a depolluting technology that contains cleaning and germicidal qualities and is activated by daylight.
Section
When situated on polluted sites, the facade modules break down and neutralize harmful toxins such as Nitrogen Oxides (NOx) and Votalite Organic Compounds (VOCs), which are often emited from engines.
The modules only require small amounts of UV light and humidity to reduce the air pollutants - PM, CO2, O3, NOx, CO, VOCs - into harmless amounts of carbon dioxide and water.
Model Photos
WTE Housing
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W 37th St. View
WTE Housing
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PIROUETTE HOUSE Urban Housing Infill Ames, Iowa Fall 2016 Prof. Sharon Wohl The premise of this design was to infill a pocket park located in downtown Ames, Iowa with a residential unit above a ground-floor retail space. The client for the unit, a massage therapist, presented needs of having residential and working spaces where she could welcome guests and clients but still maintain a separation between such spaces when needed. Some important elements that were carefully considered were site context and strategy, spatial hierarchy, program organization, and specific user needs. The proposal interplayed a massage space into the unit but was strategically placed to allow a separation with the living spaces. If, for certain instances, these boundaries become inessential, the unit could transition into an open floor plan through rotating doors. Conversations between private and public spaces were continued to be explored through the distinction of servant toilets, storage, stairs, corridors, kitchen - and served spaces - living room, bedroom, and dining room.
Pirouette House
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North Elevation
South Elevation
Pirouette House
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02
03
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01 09 04
Legend
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06
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07 12
Ground Floor
First Floor
Second Floor
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01 02 03 04 05 06 07
Available Store Space Living Space Storage Dining Room Kitchen Restroom Massage Room
08 Laundry 09 Storage 10 Bedroom 11 Closet 12 Balcony 13 Restroom
Living Room
Second Floor Balcony
Pirouette House
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FOOD HUB CENTER Food Culture and Urbanism Minneapolis, Minnesota Spring 2017 Prof. Roman Chikerinets Team: Alyanna Subayno Obhishek Mandal Alexander Dutoit With alarming statitics on food, and food design inviting many to consume more by eating, buying, and eventually wasting, questions regarding how architecture can cooperate must be resolved. Can food and its architecture refashion itself and its tastes for the better? Can architecture house and provoke more local consumption? Can it educate people about what good food is, and provoke community action on food inequality and food security? Can we as designers, artists, architects, be the provocateurs of such change? Can our cultural production inspire a better future for our health, for our food production, and for our planet? Through research on food culture and new trends that allow for the rethinking of some of the cultural norms associated with food, the food hub typology became the core of this architecture. With Minneapolis’ recognition for its active food scene, the food hub required a response through a vertical farm appropriate for the community and its surrounding neighborhoods, engaging with questions about the site’s food culture, food security, food equity, and food miles.
Food Hub Center
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N 4th St. View
Food Hub Center
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Site, 330 N. 1st Ave Restaurants and Bars Live Music and Nightclubs
North Loop Vertical Farms
Hennepin County High Quality Farmland, High Development High Quality Farmland, Low Development
Hennepin County, 627 Farm Operators 3,500 Farm Operators 0 Farm Operators
Site Plan
Food Hub Center
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01
02
03
Ground Floor
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Basement
Legend 01 02 03 04 05
Kitchen Vertical Farm and Restaurant Restrooms Marketplace Storage
Marketplace
Food Hub Center
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01 Solar Panels
02 Roof Structure
03 Fiber Optics
04 Exterior Walls
05 Vertical Farm and Restaurant
06 Underground Marketplace
Collect The use of photovoltaic cells allow for the harvesting of solar energy to be used for the aquaponic system as well as vertical farming.
Cultivate Vertical Farming is the practice of growing food in vertically stacked layers, utilizing indoor farming techniques and agricultural technology where all environmental factors can be controlled. The use of an aquaponic system sustains the vertical farm through aquaculture, in which the waste produced by the fish are used as nutrients for the plants.
Consume Vertical farming decreases long food distance transportation, allowing local citizens enjoy fast, fresh, and local produce in the restaurant and underground marketplace.
Food Hub Center
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The aquaponic system combines aquaculture and hydroponics (the growing of plants without soil), growing both fish and plants together in one integrated system.
Section
Aquaponics uses the aquatic animal’s waste as an organic food source for the plants while the plants naturally filter the water for the fish.
With plants and fish working as a symbiotic combination, the aquaponic system allows for sustainable organic crop production, aquaculture, and water consumption.
Model Photos
Food Hub Center
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Vertical Farm and Restaurant
Food Hub Center
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SHIFT Design Build
Ames, IA Spring 2017 Prof. Roman Chikerinets, Reinaldo Correa, Bosuk Hur, Nicholas Senske, Andrea Wheeler Team: Architecture Studio Approached by the owners of Reliable St. artists’ collective, SHIFT was a design build that represented a transition from rest to play, as well as a conversion made by a continuous ebb and flow of horizontal structures, hidden caves, nooks and crannies, and articulated lighting design. As a public outdoor space, SHIFT consisted primarily of cedar lumber and deck screws, creating stacked elements that integrated seating and spaces for play. The installation also included an LED lighting display, which was powered by solar panels. The form of the design, which was created by eighty-seven architecture students, not only evolved with the needs of its own occupants, but also acted as a physical threshold between the community and the arts. My main roles in this project were construction documentation, fabrication, and assembly.
SHIFT
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Reliable St. View
SHIFT
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Circulation
Flat Surfaces
Climbing Surfaces
Cave Spaces
SHIFT
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Top View
South Elevation
Sample Construction Document Construction Documents were extracted from the Rhinoceros model and formated in AutoCAD and Adobe Illustrator
SHIFT
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alyanna subayno