ARCHITECTURAL PORTFOLIO
Ana Pardo Gonzรกlez-Aller -ARCHITECTa.pardogonzalezaller@gmail.com +34 660877617
CARTA DE RECOMENDACIÓN
ARCHILLA / PEÑALVER, arquitectos www.aparquitectos.com
Madrid, 8 de junio de 2017
A quien corresponda, La arquitecta Ana Pardo ha desarrollado su proyecto fin de carrera bajo mi tutela, además de haber cursado conmigo la asignatura de proyectos arquitectónicos de tercer curso. Recientemente colaboró en mi estudio en la preparación de un anteproyecto de vivienda unifamiliar desarrollando maravillosos dibujos tanto digitales como a mano. Entre sus cualidades destacaría una preparación completa y una madurez fuera de lo común. Su capacidad para asumir responsabilidades está muy por encima de su juventud y su interés por la arquitectura quedó plasmado en todos sus trabajos académicos. Su constancia y seriedad le permitieron cumplir con una inteligente planificación de su proyecto fin de carrera, además de con el reto de resolver un proyecto brillante que tiene tanto interés constructivo como social. Me gustaría añadir que su carácter alegre y positivo hace de ella la colaboradora ideal en cualquier estudio. Recomiendo fervientemente a
Ana
pudiera entrar a colaborar. Atentamente,
COVADONGA MARTÍNEZ-PEÑALVER
en cualquier oficina o estudio en la que ella
Architectural final thesis A SECOND CHANCE IN CLESA Alejandro de la Sota’s Factory reactivation “A second chance in Clesa”’s identity is based The Swedish Institute for Food and Biotechnology (SIK) on request from the Food and Agriculture Organization of the United Nations (FAO). The study highlights the losses occurring along the entire food chain, and makes assessments of their magnitude. Further, it identifies causes of food losses and possible ways of preventing them. The results of the study suggest that roughly:
1/3 OF FOOD PRODUCED FOR HUMAN CONSUMPTION IS LOST OR WASTED GLOBALLY. THIS AMOUNTS 1.3 billion tons per year LOST.
Worldwide discarded or lost food along the food chain analysis
Madrid’s homeless situation analysis HOMELESS PERSONS TODAY Madrid = 300.000 homeless + 237.000 living in non-standard housing Homelessness, is understood as the lack of adequate accommodation with a permanent basis capable of providing a healthy and stable way of cohabiting. It is on of the main problems identify by the European Strategy for Social Inclusion.It is neccesary to approach homelessness from a dynamic perspective, and not static, of social exclusion.
Therefore “A second chance in Clesa” intendes to be a project based on the hope of improving both Madrid’s homelessness situation and the food wasted taking place.
Sectorized food collection data The causes of food losses and waste in medium/high-income countries mainly relate to consumer behaviour as well as to a lack of coordination between different actors in the supply chain. Food waste in industrialized countries can be reduced by raising awareness among food industries, retailers and consumers.
THERE IS A NEED TO FIND A GOOD AND BENEFICIAL USE FOR SAFE FOOD THAT IS PRESENTLY THROWN AWAY!
36% of vegetables are lost in the process prior to consumption. Of this percentage, 3.1% is lost in the distribution process.
Food can be wasted due to quality standards. Supermarkets reject foods that are not perfect in form and appearance.
STOP FREEGANISM! Recycling food, allow giving a second chance to all the food wasted by physical standards imposed by supermarkets.
CLESA’S FACTORY
1957
CLESA commissioned the project to Alejandro de la Sota. Central Lecheras Españolas S.A, settled in Burgos, orders the architect to carry out the work of his headquarters in Madrid, being of the first Spanish centers.
Pre-tensioned beams detail Concrete beam made up of eight prestressed concrete joists.
1959-1961The
At the time the building was intended as a pioneer and an example of modernity for industrial buildings
ARQUITECTURE REHABILITATION PROPOSAL (1957-2017) 1957_Current architectural status
works begin.
Selected demolition_unprotected area
Structural analysis and reinforcement proposal
1962
Factory opening.
After its opening the factory became a point of reference throughout the district of Fuencarral-El Pardo.
Clesa’s factory reactivation proposal
2007-2015
Ruiz-Mateos The factory goes BANKRUPT. After several problems between the family Ruiz-Mateos, the factory closes its doors. Currently both the building and the land belong to Metrovacesa.
COAM CONTEST [OCT2015] Rehabilitation of the main body of the old factory
2016-2017
chance in Clesa”
“A second
A second chance in Clesa
It creates a new link with the city. The intervention in the southern part creates a new way of relating to its closest environment, next to the Ramón y Cajal Hospital. The skyline of Madrid is composed from the north by the industrial zone of the four towers, giving a different way of looking at Madrid from the factory.
PSH [Persona sin hogar] = Homeless After analyzing the situation of PSH in Madrid, and with it the loss of product in the food chain, it is proposed to reuse the CLESA factory to house a new headquarters of the Food Bank of Madrid currently located on the road of Colmenar Viejo. REINTERPRETATION OF THE CLESA FACTORY = New program proposal CLESA: Adaptation for management of food intake and the different uses of the social complex of care for the indigent. NEW INTERVENTION: Amplication of the unprotected zone for the management of the entrance of people to the complex.
Entourage analysis With the intervention not only aims to RE-HABITATE Clesa’s Factory, but also be able to promote and enhance the potential the area of Fuencarral-El Pardo can offer as an urban space of neighborhood relation epicenter. That is why it will be sought to complement all the shortcomings of the neighborhood, thus obtaining an urban and programmatic relationship. Making this intervention, a project of all.
Food handling and management center proposal for Clesa’s Factory SOCIAL-POLITICAL CONDITION
An urban presence of the Bank would help to make clear a social problem, begging of food as well as donations of individuals and the recruitment of volunteers.
Every company by definition, launches to the market more products than the ones that it hopes to sell, also there are those that do not pass the quality control for reasons other than the quality of the prodcuto like defects in the packaging, labeling etc. And nevertheless they are in perfectly conditions.
TECHNICAL DETAILS Constructive steel-beam development
D1.Upper design
D1.Upper design
D1.Upper design
TECHNICAL DETAILS Constructive steel-beam development
D2.Extetior/interior encounter
D1.Structural steel gutter
Alejandro de la Sota’s factory is designed based on the original prestessed concrete beam thought as the main element. During the 50’ there was a lack of steel in Spain, therefore Sota’s decision was a pioneer when to obtain wide openings.
STRUCTURAL REINTERPRETATION
Alejandro de la Sota’s factory was designed to host one of Spains most imortant milk enterprise, therefore the desitions and acclimatation of the spaces makes it a lot easier to host the new use: a Food Handling center, being able to mantain the most of it, having as a goal to:
RESPECT THE MOST OF THIS AMAZING XX INDUSTRIAL
Prestessed concrete beam
1957
Structural vs. steel gutter
2016
Ex ter Pr o C ior Ca gram LOS Pod pa : E cit St y: ora 50 ge m²
str Th uc e s tur am es e , w st po Fol rta low hic ble in h Th g f ur th es nit e s ep ur am od e (w e gr s ar ou e hic nd ma h by de a s wi ma th h a ll p w lin ton
Punctual intervention
CAPSULAR
Architecture international competition
ITALIAN BREWERY VILLA ZARRI
Pandora’s Box is a contemporary project which provides Villa Zarri with all the means to satisfy the current needs. There is a dialogue between the old and the new, with subtle modern touches, but maintaining the amazing characteristics of the former ageing cellar.
Pr
Ex t ram O erio r Ca : B PEN Pod pa ar + cit y: Exh 50 ib m² iti o
og
n
PANDORA’S BOX
Alejandro de la Sota’s factory is designed based on the original prestessed concrete beam thought as the main element. During the 50’ there was a lack of steel in Spain, therefore Sota’s decision was a pioneer when to obtain wide openings.
Merkado “The hutle and bustle�
RESTAURANT CATALOG Professional work This restaurant catalog shows some of the restaurants I have designed together with my colleagues during last year working in an architectural practice. An exhaustive analysis of functional needs is reflected in the design of the spaces, design for the correct working of the restaurant and the ideal space for clients. Numerous restaurants with different needs, ambiences, food, and type of clients. Each one is design to match with their particular need: flows, ways of cooking, atmosphere... Always from a powerful design concept which organised the space and help to create an attractive and coherent project.
WORLD WIDE RESTAURANT PROPOSAL Infinite catalogue Restaurant concept process of development for and important Spanish chain of hotels with international influence. This catalogue of situations shows a summary of offers focused on the conceptual renovation of the area of the restoration. An exhaustive analysis of functional needs is reflected in the design of spaces thought for an absolute spatial optimization both for the correct functioning of the restaurant and for the client.
#001.Add
#002.RTop
#003.GMB
#004.RTop
#005.Pbar
#006.Cnta
#007.Bbar
#008.MMx
#009.GMIt
#010.Chnc
#011.Mrk
#012.MIt
#013.MSpB
#014.GMB
#015.MIt
#016.Add
#017.LobB
#018.Pbar
#019.MIk
#020.MMer
#021.InEx
#022.Mrk
#026.Lbar
#027.Bbar
#028.Salz
#029.Sset
#030.Mmer
#031.MEly
#032.Msal
#033.Grb
#023.MCal
#024.MMer
#025.Bbar
MASCALZONE
TAKE
AWAY
S I C I L I A N A 4 S T A G I O N I O R T O L A N A 4 FORMAGGI S T E L L A T O N N A R A P A I S A N A G U S T O S A F U N G H I
1 2 13 12 12 14 13 12 13 13
1 5 , 5 1 6 , 5 1 5 , 5 1 5 , 5 1 7 1 6 , 5 1 5 , 5 1 6 , 5 1 6 , 5
L A R G E M E D I U M
72 C M 4 5 C M
/ / / / / / / / /
Gourmet stall
A gourmet stall where you will find an offer of first quality products exposed in an exceptional way. This stall is proposed as an isolated piece that shines in and out wherever it is placed. Inside you can enjoy a unique tasting experience.
Floor plan
Interior visualization
Grill restaurant
“Some fires, don’t light, don’t burn; but blaze life with desire it’s impossible to look them without blinking and who aproach burns.” Eduardo Galeano
CLIENT: LA VIRGEN BREWERY Development of several projects for the artisan beer spanish brand: 1st project_La Virgen vertical brewery_C.C.Príncipe Pío 2nd project_El callejón de la Virgen_Calle Acuerdo 3rd project_La fuente de la Virgen_Calle Sombrerería
Main program
THE VIRGEN’S VERTICAL BREWERY A new experience for Madrid
Urban analysis.
Axonometric drawing.
Comprehension of the whole brew proccess, designed as a vertical epicenter, encouraging a better managment of the factory.
Areas breakdown Main areas
Serving spaces
Schedule 0h
Intended as a new cultural center, Príncipe Pio´s north station is focused on renweing Madrid´s cultural structure, creating not only a brewhouse, but also a thetre and a dance/scenic arts school.
Main characteristics
The Welcome bar is the main access from the street (Cta. San Vicente). It is intended as a versatil and changable ambiance adaptable to different situations.
12h
24h
Floorplan distribution.
The floorplan morphology encourages a central disposition, allowing a more rational usage of the space. The center is invaded by a central spine that carries the beer-ducts all through the six levels.
The oktoberfest is intended as a group focused area, communal tables invade the space
1st floor = grills + communal shared tables
Main program
Main characteristics
Areas breakdown
The Oktoberfest is the main area for the beer enjoyment. It is centrally organised focusing the views to the Brewery. Thought to host large groups in communal shared tables.
Main areas
Serving spaces
Schedule
0h
12h
24h
SC:1/150 0
1
0
1
5m
SC:1/150 5m
EL CALLEJÓN DE LA VIRGEN Calle Acuerdo, 6, Madrid
LA FUENTE DE LA VIRGEN Calle Sombrerería, Madrid
EL MURAL DE LA VIRGEN Calle Cardenal Cisneros, Madrid
Interested in art, illustration and graphic design DRAWING instagram account: brune_aller
.the endless line. Series of drawings based on the continuance of the line.
.colour. Digital illustration based on colour analysis.
.contrast. Monochromatic lights and shadows game.
Casa da Música - Aug.2017
Ana Pardo González-Aller -ARCHITECTa.pardogonzalezaller@gmail.com +34 660877617