Senior Capstone_2014-2015 by Ashley Hall

LIFE CYCLE A NEW APPROACH TO WELLNESS EDUCATION + HEALTHY LIVING By Ashley Redman Hall

A Capstone Project Proposal submitted to the Department of Interior Design in partial fulfillment of the requirements for the degree of Bachelor of Interior Design.

Faculty Advisor T.L. Ritchie, Associate Professor Marsha M. Cuddeback, Associate Professor

Professional Mentor Rebecca Walker

Louisiana State University April 24, 2015 Graduating Class of August 2015

ÂŠ 2015 Ashley Redman Hall

TABLE OF CONTENTS

Biographical Note iv Acknowledgements v INTRODUCTION Proposition Aspirations 1

CONTEXT

2 ABBREVIATED LITERATURE REVIEW

1 9

3 PRECEDENT STUDIES 17 4 SITE AND BUILDING STUDY 39 5 PROGRAM 65 6 PRELIMINARY DESIGN CRITERIA

7 DESIGN SOLUTION 81 8 FOCUS 153 SPECIFICATIONS 163 PRESENTATION BOARD 180

CONCLUSION 182 Reference List 184 Annotated Bibliography 185

BIOGRAPHICAL NOTE

Ashley Hall was born in Hartford, Connecticut, but has become a North Carolina native, growing up in the city of Charlotte for most of her life. Now a senior studying Interior Design at Louisiana State University, Ashley has approached her senior capstone with the interest of wellness in urban areas, primarily focusing on wellness education and environmental stewardship within the city of Baton Rouge. Having always been a creative, active, and passionate person when it comes to design, Ashley has developed a unique and conscious approach to her senior capstone project.

AKNOWLEDGEMENTS

This project could not have been completed or thought out clearly without the immense help and guidance from my professors and mentors. To T.L. Ritchie and Marsha Cuddeback, thank you for your continuous patience, thoroughness, and honesty throughout the entire process. To my fun and inspiring mentor, Rebecca Walker, thank you for your helpful expertise, open advice, and guidance.

INTRODUCTION

ABSTRACT Urban environments have grown vastly in size and population over the past decade, becoming centers of business, economical prospect, lifestyles, and institutions. Though urban regions are not as bucolic, the environment continues to play a major role. Protecting and preserving the natural environment as well as promoting education on wellness and eco-friendly living strategies would produce healthier and more responsible communities. Environments shape communities, interiorly and exteriorly. Exterior spaces mold the foundation of a building and surrounding environments, while interior spaces generate a unique experience for the user adhering to both comfort and practicality. Both are occupied by infinite types of users daily and in order to build stronger, healthier, communities, users must become educated on the importance of environmental responsibility and wellness.

PROPOSITION This investigation explores the value of creating a healthy balance between the built and natural environment. Using the interior environment as a tool to teach people about wellness, and environmental stewardship, it can encourage users to live healthier lifestyles, and become responsible advocates, applying what they have learned into everyday life.

ASPIRATIONS The reason I have interest in creating a space that educates users on living a healthier lifestyle is because informing a community is crucial for further knowledge on eco-literacy and prosperity for future generations. I have noted the lack of environmental responsibility that Baton Rouge has and there are several ways to do our part. We must protect our surroundings, and it starts with a healthy community, revolving around simplicity, functionality, and flexibility. Design shapes communities and has the ability to create spaces that enable education. This investigation and design solution will demonstrate the accomplishment of providing a space for educational opportunities and interaction among users and the local community. I hope that this project will serve as a precedent for surrounding areas of Louisiana and beyond.

CHAPTER I CONTEXT, PROJECT TYPE + LOCATION

CONTEXT URBAN

tency. Competency is referred to individuals or communities that have an immense amount of resources, knowledge, and desirability to use those resources in an effective manner, which for example would relate to one’s ability to adapt to life changes and challenges (927).

environments over the past decade have been growing immensely in size, economically and institutionally. With such growth in size and prosperity, educating any community on wellness and an eco-conscious lifestyle is beneficial and crucial for further generations. Raising awareness and knowledge on the importance of living a healthier lifestyle requires discipline, responsibility, and communication among the community. The more people are offered accessibility to healthy and educational design spaces, the more they are likely to learn and to lead such a lifestyle, ensuring that future generations would not experience worse. Interior spaces are occupied for about ninety percent (90%), human activity daily. These spaces have shaped users, providing a place to live, work and relax.

Promoting good health has begun with knowledge and education. An article titled, “Twenty-first century health promotion: the public health revolution meets the wellness revolution,” the text stated that, “Knowledge is one of the driving forces of the wellness revolution, and in modern societies there is an increasingly health-literate population” (Twenty-First, 275). The text continued on stating that, “The steady flow of health education and health promotion from the public sector over the last 30-40 years has indeed contributed to momentous shifts in how modern societies view health” (275). These numbers are growing and by providing communities with accessible resources to live a healthier lifestyle, and become more knowledgeable on the subject will only continue this steady rise of education and awareness. The question is though, how else can one promote this so-called “wellness revolution”? According to the article, “the most visible sign of the ‘wellness revolution’ is the explosion of media that focuses on health and wellness in electronic and print format as specialty magazines, newsletters, books,

Wellness is defined as both living and doing well, containing positive characteristics, such as positive emotions and social interactions (Schueller, 923). Individuals whom have frequent positive effects are known to be the happiest (924). According to research and study, the current ratio regarding positive to negative emotions when associated with better functioning across life domains is three to one (3:1). Positive emotions are a crucial component to happiness not only being an indicator of success, but also functioning which is akin to compe-

and a plethora of websites and television programming” (275). Not only must there be more accessible resources, but advertising and promoting the wellness revolution in all ways only adds to the effect and awareness of healthy lifestyles. “The National Marketing Institute analyzed food functionality as one of the top 10 health and wellness trends to watch in the US,” (275). With that said, healthier foods are more functional foods which help restore and nourish the human body, and serves as an alternative way to fight diseases and other health conditions.

tions for “when, where, and how people can live, work, and pay,” as well as culture. Culture has brought communities both unhealthy foods and sedentary lifestyles, as much as providing opportunity for new health remedies and activity, leading to a more sustained way of living. Statistically wise, only “40% of adults and 29% of adolescents meet the US Centers for Disease Control and Prevention (CDC) recommendations for physical activity” (4). Those statistics fall less than fifty-percent, which should be a wake-up call for change. Such public health changes can be addressed through design by designing spaces that promote active lifestyles, more efficient and greener transportation, and well-ventilated buildings with the ability to improve air quality for users (5).

From a historical point of view, those of the baby-boomer generation have become one of the key forces behind the health and wellness revolution. According to the text, baby boomers are “reaching their most productive years, and have disposable income and, as they age, disposable time to spend on wellness products” (276). Baby –boomers started began the revolution and are the ones who have begun to educate the next generation and so on. But there is not one kind of wellness consumer, according to the Health and Wellness Segmentation Model. According to them, they have produced five consumer categories. The first category being the well-beings who make up 17 percent (17%), the food actives who make up 24 percent (24%), the magic bullets who make up 22 percent (22%), the fence sitters who make up 18 percent (18%), and lastly, the eat, drink and be merrys’ who make up 20 percent (20%) (276). Educating communities, “to increase control over their health and its determinants towards new types of strategies and policies,” is crucial in producing a more knowledgeable community (276).

As Baton Rouge, Louisiana is a growing city, the importance of educating residents as a community to strive for healthier lifestyles and living solutions will only further the life span of both the people and city itself. As it lies on the Mississippi River, Baton Rouge serves as a large port of production and distribution for local goods. As the major waterway of Louisiana, the river provides constant transportation and resource for the city and surrounding areas. With a community that becomes well educated on preserving not only the river, but the other beautiful and natural preserves that Louisiana has to offer, future generations will learn and continue conscious lifestyle choices, environmentally and in one’s lifetime.

Health has always been a fundamental asset to humanity and has been expressed among social, economic, and environmental indicators, which have all been influenced through urban interior design and architectural means (4). In connection to health, active lifestyles have been accredited for expanding one’s op-

PROJECT TYPE + LOCATION THE

project type is a retail grocery market and education center, focusing on promoting and educating users on eco-conscious lifestyles and wellness. The building will serve as not only as a retail environment, but also as an education space for users to learn and showcase different methods and techniques to living a healthier, conscious lifestyle. The importance of sustaining the outdoor environment and protecting it in an urban environment is crucial in order to keep the human lifecycle and ecosystems moving. As the location is in Baton Rouge, Louisiana, the city is lacking in environmental responsibility. Downtown Baton Rouge has changed immensely over time, becoming a popular area for not only the surrounding business community and residents, but for families, visitors, and younger generations. There are new and upcoming spots throughout downtown that are historically known monuments, businesses, or buildings. Several attractions and activities correspondingly reside in the area, bringing more people into the city. The city also shares a beautiful landscape that looks out towards the Mississippi River, providing leisure spaces for recreation, travel, and relaxation.

FIGURE 1.0. Morgan Gardner. 2014

sissippi River, spanning several miles in both directions. This pathway offers opportunity for residents and visitors to go from one end of Baton Rouge to the other, including Louisiana State University. A great aspect of the path is the easy accessibility for commuters and those who reside downtown. Further development of the pathway could lead to more public uses of transportation, eliminating an excessive use of driving and providing more ways to commute from

The most prevalent use of the area is the levee pathway, which runs along the Mis-

all areas of the city. As Louisiana is also an agriculturally dominated state, fresh produce and local goods are readily available. Businesses such as Capitol City Produce, which serves all of Louisiana, and the Red Stick Farmers Market, serving Baton Rouge, provide much opportunity for residents to purchase and discover fresh finds grown locally. The Red Stick Farmerâ&#x20AC;&#x2122;s market especially attracts many, bringing the community together and in connection with local businesses, which Baton Rouge needs more of. In order to accomplish that, the proposed building will use and feature local products to purchase and promote the importance of using local resources. The space will illustrate a comfortable and engaging environment, bringing the community closer and teaching users how to live a fuller and more responsible lifestyle.

CHAPTER II ABBREVIATED LITERATURE REVIEW

ABBREVIATED LITERATURE REVIEW AN

abbreviated literature review by definition is a “systematic, explicit, and reproducible method for identifying, evaluating, and synthesizing the existing body of completed and recorded work produced by researchers, scholars, and practitioners. ” The purpose of the following reviews are to further the research and analysis more specifically on sustainability and its affects among urban communities, design, and natural surroundings. sign, using methods, processes, and a few case studies that reflect the ultimate goals of the interior design pedagogy within sustainability. Discussed further in the article, Lee dove into comprehensive sustainable interior design integration and education among those within the design field. Comprehensive sustainable interior design integration and education refer to, “going beyond a formulaic standard of design criteria as frequently shown in the green design guidelines” (158). Green design has focused closely on the technical strategy to reduce energy consumption and other environmental impacts in hope to increase a building’s performance. Many solutions have existed and started in a classroom, and can be understood using the built environment as a large system that can be broken down further. Integrating this kind of framework would put sustainability in the center of society, the environment, and the economy. Using such processes and framework solutions, a few case studies were completed to see the effectiveness through design project proposals and solutions. The analysis and discussion had shown that these

ARTICLE I // Title: “Sustainable Design Re-examined” Authors: Young S. Lee As a large topic among the design community, sustainability has become crucial to design elements and education. In an article titled, “Sustainable Design Re-examined,” the text thoroughly focuses what they have called a “systematic approach to the instructional framework to incorporate three aspects of sustainable design” (Lee, 157). The article also stressed a collective effort of advancing knowledge of sustainable design as a community. Found within the abstract, designs “not only respond to the societal needs but also challenge conventional norms as a change agent in society” (158). In order to seek a sustainable future, environmental solutions need to be sought out, within a perspective involving the relationship between those who occupy the space and the environment beyond the technically approached solutions. The article later investigated comprehensive interior de-

projects reflected successful use of various aspects of sustainability. The hope and outcome goal of a more integrated sustainable design education had been accomplished.

zlett, 527). The younger generation is beginning to raise more awareness of the importance of recycling and among other environmentally conscious decisions. When mandatory recycling programs were created in certain areas, they “attained participation and diversion rates almost twice as high as their voluntary counterparts” (527). When recycling becomes more than a trend or voluntary action, it becomes a way of life and more permanent duty in order to help the environment. For households in particular, waste accumulates quickly and this environment can become an easy and accessible way for users and families to teach and learn from one another different ways of recycling, beginning from practices within the home. According to the text, “composting biodegradable yard wastes was another important strategy that promoted higher participation in households” (530). Composting alone is a simple use of disposing foods and can be easily compiled within a household.

ARTICLE II // Title: “Public Participation and Recycling Performance: Explaining Program Success” Authors: David H. Folz, Joseph M. Hazlett Throughout this article, Folz, from the University of Tennessee and Hazlett, from the University of Mississippi discuss where recycling programs have achieved great success and what determines a productive and accomplished program. The two also examine the importance of those surrounding these programs which would include surrounding population and socioeconomic and political characteristics of that area.

To conclude this article, Folz and Hazlett quote that, “recycling success, as measured by participation and diversion, is clearly not dependent upon city socioeconomic characteristics or other political features of the community” (531). More importantly, participation is the base of maintaining a strong recycling program. The more people are aware and educated on ways to recycle at home and within the community, the stronger the program and outcomes. Communities specifically will adopt unique and one of a kind policies and processes in comparison to other areas, but as a whole, it takes civic duty and responsibility for users to come together and create a more eco-conscious public.

“Knowledge of what works and why in terms of getting citizens to participate in recycling is useful information for local officials who desire to initiate or to refine a recycling program” (Folz and Hazlett, 526). As said in the article, knowledge is crucial to begin with before refining or starting a program. Not only do local officials become involved from the start, but architects and designers can also play a role when creating spaces and structures for multiple uses. They too examine the current demographics of an area and can contribute to a developing design that supports such a program. Looking at demographics of many areas and large cities, researchers, Vining and Ebreo found that “recyclers tend to be somewhat older and wealthier,” and in contrast, researchers, Mohai and Twight, “observed that age and income were associated with environmental activism: the young expressed the greatest level of environmental concern, and middle-aged persons were the most likely to engage in volunteer activities” (Folz and Ha-

ARTICLE III // Title: “From Plague to Paradigm” Authors: Steve Bishop, Dana Cho Out of the infinite kinds of spaces that society has inhabited, retail spaces are among the most visited, and high in popularity in comparison to other kinds

of commercial spaces. In an article titled, “From Plague to Paradigm; Designing Sustainable Retail Environments,” Steve Bishop and Dana Cho discussed the consideration of a “shopper’s context.”

spaces made more space for customers to explore sustainable possibilities, this could help shoppers aspire to new positive behaviors and lifestyles.

ARTICLE IV //

Throughout the text, the shopper’s context had been said to being the key of understanding how they are to be motivated and how to make green products and services relevant to them. Green especially has become a driving force within economy. Evidence has said that, “87 percent of people say that they are seriously concerned about the environment,” yet studies have indicated that, “sustainability does not often factor in their purchasing decisions” (2). The retail business has strived to benefit not only themselves, but the customer in selling a product, while also providing customer satisfaction in the purchase. From an environmental standpoint, stores such as REI have taken a lead-by-example approach to sell products by making the store spaces green and employees educated on the product in order to inform customers on general product information and purpose.

Title: “Creating Healthy Food and Eating Environments: Policy and Environmental Approaches” Authors: Mary Story, Karen M. Kaphingst, Ramona Robinson-O’Brien, and Karen Glanz Found in the abstract of this article, the information presents a close study and framework for identifying successful food environments, illustrating positive and healthy food choices. According to previous research, “diet plays an important role in prevention of chronic diseases and obesity” (Story, 254). Diet and nutrition alone have grown to be heavily related to obesity and disease if not approached correctly. Because communities are easily exposed to unhealthy foods and temptation, many are unaware of the horrible health risks many foods contain, especially processed products. As said in the article, “increasing consumption of fruits and vegetables, whole grains, and calcium-rich foods, while reducing saturated fats, trans-fats, sodium, added sugars, and excess calories,” will contribute to a healthier community and individual well-being (254). In order to raise a healthier city, educating users and consumers on products and foods that contain health benefits and nutritional elements that are essential for the body is crucial, achieving more awareness and knowledge. In addition to educating users on quality ways of living and eating healthier, “ individual behavior to make healthy choices can occur only in a supportive environment with accessible and affordable healthy food choices” (254). There are multiple different strategies to create such an environment, which will offer more comfort to the customer and geared to that customer’s specific needs. According to a National survey conducted, “Americans consume roughly two thirds (68%) of their total cal-

Throughout the article, Bishop and Cho discussed the diverse types of retail customers and how to produce an environment to which the customer would be satisfied, but also educated on a product. For example, “Background Shoppers” aim to have accomplished something more important. Retailers, “may push the benefits of sustainability rather than removing the barriers to it. What if shelves included cut-out sections featuring a green experience?”(3). If retailers supported shopping modes of each customer, people would become the center of the equation and more likely to purchase and learn more about the product. To add to the idea of enabling the community within the sustainable design movement, Bishop and Cho wrote, “By telling their stories and making data about sustainability available in the store, the hope is that shoppers will be better able to make informed decisions that match their values” (6). If retail

ories from foods prepared within the homeâ&#x20AC;? (255). For such a high percentage, the importance of creating close and convenient accessibility to local, fresh healthy choices increases users to cook with them for themselves or a family setting. The more availability of fruits and vegetables in and outside of the home, intake increases. Grocery stores especially contribute largely to food purchases. â&#x20AC;&#x153;Households make an average of two visits to a supermarket per week, â&#x20AC;&#x153;which is quite common, making close accessibility critical (259).

SUMMARY // For cities especially, population is increasingly growing every day and the need for the public to pay more attention to the environment is critical. Sustainability within the urban environment can move in all directions, but it starts with the community as one. Working together to further imperative education on the problems being caused, providing communities with healthier and protective options to improve current conditions can help societies flourish sustainably. Retail spaces especially attract many users and can be used to educate and encourage users to make smart choices that will lead them towards a healthy lifestyle and beyond.

CHAPTER III PRECEDENT STUDIES

PRECEDENT STUDIES PRECEDENTS

are directed to provide example and reference towards a deeper understanding of a particular topic. Sustainable design has become an important and more popular factor among the building process, as designers have aimed to provide spaces that collaborate purpose, aesthetic, and new innovations to not only better the environment, but to also benefit and educate users on the vital impact and importance of living a more sustainable lifestyle.

STYLE BAKERY // BY SNARK ARCHITECTS

FIGURE 3.1. Ippei Shinzawa. 2014

Project Facts // Architects: SNARK Location: Japan Square Footage: 3013.89 sq. ft. Project Type: Retail Food Space

walls. This was primarily used to enhance the warmth of the bread available for sale and to sample for customers. As a prime concept of the light and airy design, Snark Architects maximized the height and the width of the windows and selected slim frames in order to bring more natural brightness and freshness into the room, rather than an overuse of artificial lighting. With the use of simplified designs and LED lighting along the shelves, customers are enabled to choose and carry such product in a comfortable setting.

ocated in Japan, Style Bakery aims to be a new type of enterprise that incorporates the features of both a locally and globally owned franchised store. The store contains several storefront windows, allowing for natural light to pour within the interior space. The interior follows the concept as the colors remain neutral by using a light tint of grey and steel among the tiles, walls, and lighting. Natural oak tops are used for counter spaces and shelves along the

FIGURE 3.2. Ippei Shinzawa. 2014

PROGRAM //

FIGURE 3.3. Arch Daily. 2014

SPACE

SQ. FT.

USE

1. sandwhich refrigerator 2. display shelf

storage

retail

3. steel shelf

retail

4. register

check-out

5. wall shelf

retail

6. display stand

retail

7. display table

retail

8. counter

display, register

9. entry

19.5

entrance

10. exit

exit

11. out

door

12. porch

576

outdoor dining

CONCLUSION // Although the space is small, Snark Architects aimed to use less energy from artificial light within the space and more natural light by the expansion of window frame sizes lining the entry. The layout of the space also incorporates the simplified design and clear-cut circulation for customers. Snark architects accomplished much needed change for this bakery that has been around since 1930. The renovation accomplished a simple outlook and concept that flows around the product and creation of a more enjoyable and organic space for customers.

SAINSBURYâ&#x20AC;&#x2122;S SUPERMARKET // BY CHQ PARTNERSHIP

FIGURE 3.4. CHQ Architects. 2014

Project Facts // Architects: CHQ Partnership Location: Dawlish, Devon, Square Footage: 26,000 sq. ft. Project Type: Retail / Supermarket/ Grocery

lights. A biomass boiler was powered by locally sourced wood pellets, providing renewable hot water and heating. In the parking lot, two charge points were allotted for those who drive electric vehicles. Doors throughout the space also included fast moving sensing bay doors in order to reduce heat waste.

hroughout the interior space, multiple skylights were used and double glazed windows line the entry of the market, bringing in more natural light. LED lighting was used throughout the space and movement detectors were also used to detect movement and to dim the

FIGURE 3.5. CHQ Architects. 2014

FIGURE 3.6. CHQ Architects. 2014

CONCLUSION

Winner of Sustain Magazine’s Retail Design of the Year in 2012, Sainsbury’s opened its most sustainable supermarket on August 3rd and has been described as a “Step change” in sustainable, supermarket design. The frame of the building used a recyclable PEFC certified timber frame, benefitting the insulation levels, much higher than the standard levels in the UK. The goal of the building was to achieve a zero carbon footprint over its operational lifetime Sainsbury’s accomplished its simple goal of a more natural and sustainable designed supermarket, to set an elite example to the future of not only supermarket design, but retail design in general. The team effectively achieved Sainsbury’s following building requirements and targets, which included 25% + reduction in carbon emissions since 2010, 50% reduction on stores built in 2005/2006, reduced electricity use among the selling floor, 10% renewable on-site energy generated, and 90% of construction waste avoidance from a landfill. This project received the highest Energy Performance Certification rating, which was an ‘A’.

SUSTAINABLE MARKET SQUARE ENTRY // by Nikolova / Aarsø

FIGURE 3.7. Nikolova / Aarso. 2014

Project Facts // Architects: Nikolova / Aarsø Location: Casablanca, Morocco Square Footage: 8503.49 sq. ft. Project Type: Retail / Market Square 23

ing. Large tree like structures cover the area and protect the market from climate and have provided optimal conditions for market activity. The trees adapt to the changes of the sun conditions from day to night and respond to the levels of transparency in order to control the direct amount of sunlight. At night the structure of the installa-

he concept of the design derives from the Islamic tradition of geometric starlike, polygonal patterns. These allude zigzagging lines seen from looking above geometric patterns and historically, the generation of the patterns was far more mathematically advanced and based under a decagonal, mathematical understand-

FIGURE 3.8. Nikolova / Aarso. 2014

tion turns completely transparent, showing the natural wood structural elements. This is to remind the users of the constant environmental change that is occurring and changing within society.

FIGURE 3.9. Nikolova / Aarso. 2014

FIGURE 3.10. Nikolova / Aarso. 2014

FIGURE 3.11. Nikolova / Aarso. 2014

PROGRAM // MARKET ZONE 1. cafe

NUMBER OF STANDS 5

2. Kiosk

3. vegetables

4. fish + meat 2 5. flowers + spices

CONCLUSION // The proposed design for the Casablanca Sustainable Market Square competition by Nikolova successfully has brought together the economic, ecological, cultural, and social aspects of sustainability together. By incorporating innovative architectural composition, spatial organization, structural elements, and environmental enhancements and technologies, Nikolova accomplished a complex featuring historic, Islamic, and geometric design. The design provided a setting for continuous, communal interaction through trade, and social events. The marketplace successfully captures a space meant for community socialization and awareness of the environment by using the large wood ceiling elements, which change in opacity depending on the amounts of sunlight and weather conditions. The design was meant to contribute to future environmental and cultural sustainable development of the area.

E:MG ADVERTISING AGENCY // by VOX Architects

FIGURE 3.12. Arch Daily Blog. 2014

Project Facts // Architects: VOX Architects Location: Moscow, Russia Square Footage: 12,916.69 Project Type: Office Space

ements are derived from geometric and graphic elements, including a personalized composition using the letters of the company, E, M, and G. One of the other interesting elements within the space was the play on perspective. The architect specifically focused on placing the letters at specific points so one could read the companyâ&#x20AC;&#x2122;s name.

he concept behind this design revolves around simplicity and low-budget interiors. Architects, VOX, wanted the space to boost creativity for company employers as well as corresponding to the specific activities performed by the company. The office is a large and open space area and much of the design el-

FIGURE 3.13. Arch Daily Blog. 2014

FIGURE 3.14. Arch Daily Blog. 2014

FIGURE 3.15. Arch Daily Blog. 2014

CONCLUSION // The design intended on focusing in on creating a comfortable, yet organized space for employers as well as an artistic and clean cut use of graphics and color to play off the large, open space, which they successfully achieved. Although this design is for an office space, the play off of using unique graphics and color within a space plays a major role to any user, serving as artistic aesthetic, way-finding tool, and branding identity. This technique has become more used in multiple types of project types, making for more innovative and pleasing spaces.

TARTU NATURE HOUSE // By KARISMA Architects

FIGURE 3.16. Arch Daily Blog. 2014

Project Facts // Architects: KARISMA Architects, 2013 Location: Tartu, Estonia Square Footage: N/A Project Type: Educational

FIGURE 3.17. Arch Daily Blog. 2014

different ‘functional’ zones. These consist of study wings holding areas for classrooms, workshops, labs, a library, and a kitchen, which are the north and west wings. The south wing is home to a two –story greenhouse that includes a ‘rising floor’ for birds, animals, flora, and is in conjunction with the outdoor and courtyard area activity.

he site for the building lies on steep hillsides and curvy slopes that line the building. The Y-shaped plan seen below, strategically placed each wing of the building to be directed towards the exterior environment. In 2010, the building was entered and a result of an Open Architecture competition. The design of the Nature House was designed to have

FIGURE 3.18. Arch Daily Blog. 2014

Sitting between the wings of the building, the courtyards were designed to be used for outdoor activities, such as lectures, concerts, plant growth and development, and woodworking.

FIGURE 3.19, 3.20. Arch Daily Blog. 2014

FIGURE 3.21. Arch Daily Blog. 2014

FIGURE 3.22. Arch Daily Blog. 2014

CONCLUSION // The exterior of this unusual Y-shaped design were combined using simplistic, cubelike forms and gable roofs. Construction-wise, the building was built using masonry blocks, reinforced concrete, and glue and cross laminated timber. The client wanted the design and construction of the building to use as many natural materials as possible. In conclusion, this project design emphasized the use of natural and environmentally conscious material and efficiency, as well as a unique and geometric design aesthetic, giving the building character and purpose for its exterior counterparts.

LYCEUM SCHRAVENLANT // LIAG Architects

FIGURE 3.23. Arch Daily Blog. 2014

Project Facts // Architects: LIAG Architects Location: Hugo de Grootstraat, Schiedam, The Netherlands Square Footage: 66,198.05 Project Type: Educational

yceum Schravenlant built and designed by LIAG Architects, illustrates a school dedicated to sustainability, and also as a place of community with the ability to hold up to six-hundred people. The building consists of two gym halls, which cater to such communal activities and interaction between one another. From the article, the school has the

ambition â&#x20AC;&#x153;of operating optimally within the social context; realizing health, future-orientated, multi-functional, and flexible or adaptable building with a modern and robust lookâ&#x20AC;? (Lyceum, 2).

FIGURE 3.24. Arch Daily Blog. 2014

With having such a bright ambition towards sustainability, the school used the Cradle to Cradle principle as a key inspiration. This building is the first CO2 neutral Cradle to Cradle school in the Netherlands. LIAG Architects preserved parts of the original building and recycled others for the project. With that, the school still retains its original identity. Within the open layout, a centralized hall system was designed in order to shorten users walking routes.

FIGURE 3.25. Arch Daily Blog. 2014

FIGURE 3.26. Arch Daily Blog. 2014

CONCLUSION // This school serves as a prime example for not only other schools and commercial buildings in the Netherlands, but for sustainable innovations in residential areas and commercial areas worldwide. As the article points out, “it will be the ‘Experimental Garden’ for the technical use of sustainable innovations as a platform for the educational and cultural perception in Schiedam.” (Lyceum,4).

PRECEDENT STUDIES CONCLUSION //

ach of the above precedents have shown different aspects and uses of sustainability and wellness design and education. Each precedent, whether a retail environment, office space, or educational space, illustrated several different and unique techniques involving how to brand an idea or concept to the user, eco-friendly solutions, graphic and interior architectural design elements and other similar characteristics that would connect to this spe-

CHAPTER IV SITE + BUILDING STUDY

SITE + BUILDING STUDY THE

location of the buildings are in downtown Baton Rouge, Louisiana at 302 3rd Street on the corner of Florida Street and also, 329 Florida Street. The buildings lie side by side and are located under the same zoning areas as well as the same district downtown. Each of these buildings lie in a growing, metropolitan area, surrounded by several restaurants, hotels, and entertainment areas, which cater not only to local downtown residents, but all residents of baton rouge. Aside from close amenities, the location of the two buildings are also close to the Mississippi River, by a few blocks. One of the greatest features that downtown Baton Rouge offers is the close and easy access to the levee, which overlooks the Mississippi and also serves as resource for activity, leisure, and common tourist area.

3D SITE PLAN

FIGURE 4.1. Ashley Redman Hall, 2015

LOCI SITE PLAN

FIGURE 4.2. Ashley Redman Hall, 2015

CLOSE UP

SITE

mississippi river + levee

FIGURE 4.3. Ashley Redman Hall, 2015

302 THIRD STREET // BUILDING 1

FIGURE 4.4. Ashley Redman Hall, 2015

he exterior envelope of the former Richoux building has always been known as a historical downtown landmark in the heart of Baton Rouge. The building, previously a Richoux’s Market, was bought and is now owned by Mike Crouch. Standing at two stories the building has undergone renovation and has been established as a new Raising Cane’s location. Raising Cane’s is a nationwide fast food chain that was founded in Baton Rouge, Louisiana in 1996 by Todd Graves and Craig Silvey. The restaurant is known for its famous chicken fingers and currently occupies the first floor of the building, located directly across from Schlitz and Giggles Pizza.

FIGURE 4.5. Ashley Redman Hall, 2015

FIGURE 4.6. Ashley Redman Hall, 2015

EXTERIOR CONTINUED // The structure of the building is rectangular in shape and lies at 12,150 square feet. The materials consist of cast concrete walls with painted stucco and the exterior also contains many windows. A prominent view of the historical Coca Cola sign stands atop the roof of the building, while awnings line all sides of the building facing Third Street and Florida Street. There is a main entry on the corner of the building that looks out towards the street, as well as two other entries, one at each side of the building serving as exits.

INTERIOR // The current interior space serves as the Raising Caneâ&#x20AC;&#x2122;s restaurant, including multiple surfaces for seating spaces and ordering areas. The entire space of the building site is not fully being used. Caneâ&#x20AC;&#x2122;s restaurant covers roughly 3000 square feet of the first floor space.

FIGURE 4.7 and 4.8.43Google Images. 2014

PLANS // 302 THIRD STREET, BUILDING I

FLOOR I

FLOOR II

ROOFTOP 44

EXTERIOR ELEVATIONS //

SECTIONS // 302 THIRD STREET

FIGURE 4.9.46 CSRS. 2014

SECTIONS // 302 THIRD STREET

FIGURE 4.10. 47CSRS. 2014

HISTORICAL DOCUMENTS // 302 THIRD STREET This first document dates back to 1927 where the building was surveyed as a one-story, store and office building:

FIGURE 4.11. CSRS. 2014

HISTORICAL DOCUMENTS // 302 THIRD STREET This second document also dates back to the 1920â&#x20AC;&#x2122;s and 30â&#x20AC;&#x2122;s illustrating the different lots and neighborhoods of downtown baton rouge at the time, 302 third street, the first building highlighted (5) and the second building (6), 329 florida street are both located in the duvall town zoning district:

FIGURE 4.12. CSRS. 2014

329 FLORIDA STREET // BUILDING II

first floor

FIGURE 4.13. Ashley Redman Hall. 2015.

he second building is next door to the first on the right, located at 329 Florida Street. The building has two floors, the second floor currently accessible separately from the first floor of the building. The first floor is currently a small café called Harrington’s. The café has been owned by the Harrington family, which also owns the rest of the building, and has been serving authentic Louisiana soul food and southern cooking since 2000. The total square feet of the building is approximately 6,274 sq. ft., and the structure is also rectangular, built with the same materials used in the first building; cast concrete. Both buildings are among the downtown historical district and were likely built around the same time, using similar structural elements and materials.

FIGURE 4.14 and 4.15. Ashley Redman Hall. 2015.

PLANS // 329 FLORIDA STREET

FLOOR I

FLOOR II

ROOFTOP 51

EXTERIOR + STRUCTURE // 329 FLORIDA STREET

n the exterior of the building, an awning, similar to the one on the 302 Third Street building, outlies the front façade of the building, above the main entryway. On the first floor exterior, the walls are covered in a green marble-like material and large windows on the left side and surrounding the main glass double doors. Recently, the building exterior was used for an art project called the Baton Rouge Walls Project, which uses local artists to display artwork on public buildings, using unique and designs and mediums. In particular, the building has a base layer of white paint and a colorful, geometric design seen on the second level, front façade of the building and also on the side of the building. On the first floor of the building, the Walls project also painted an eye-popping, classic graphic for the café.

FIGURE 4.16. Ashley Redman Hall. 2015.

INTERIOR

FIGURE 4.17. Ashley Redman Hall. 2015.

nside of the building, the first floor operates as a restaurant on a weekly basis, while the second floor is currently vacant. The structure of the building is similar to the first building in that, it is also a historical building and long standing structure. The interior space is fairly simple in its layout, consisting of a small kitchen towards the back right, a bar at the front right side, seating for guests, and restrooms which occupy the rear, left corner of the space. as one would look up, the ceilings are low, but drop down ceiling effects help the space not feel as small, and also defining some of the buildings personal and unique characteristics. The restaurant being a staple in downtown for rich, cajun soul food, the owners chose to design the space reflecting on classic and traditional southern styles. By looking at the front of the building, the main entry is surrounded by glazed glass elements and windows on the left side of the front facade, allowing light to flow into the main dining area. This abundance

of natural light allows for a pleasant dining experience. As supporting elements for the building. The second floor above has been unoccupied for a few years and interiorly contains an open space with large windows on the front facade of the building, allowing for natural light to flow through, illuminating the space.

FIGURE 4.18. Ashley Redman Hall. 2015.

COMBINED FLOOR PLANS // BUILDINGS I + II

FLOOR I

FLOOR II

ZONING // BUILDINGS I + II

ocated at the current addresses of 302 3rd Street and 329 florida street, Baton Rouge, LA, the buildings are considered under the C5 zoning and yard requirement district, also included in the historical devall town and business district. Below represents a chart with further zoning information provided by the East Baton Rouge Map property finder.

302 THIRD STREET (building 1) // Current Occupant: Raising Canes, #142 Planning District: 8 Lot Map Number: 5 Block Map Number: 34 Subdivision: Devall Town Acreage: 0.19 Land Use: Commercial (C) Future Land Use: Downtown Center (DC) DOTD Number: 4 Census: Tract = 51, Block = 2, Enterprise Zone= No, Economic Development Zone = Yes Historic District: National Downtown Urban Design Overlay District: UDOD7

329 FLORIDA STREET (building 2) // Current Occupant: harringtonâ&#x20AC;&#x2122;s cafe Planning District: 8 Lot Map Number: 6 Block Map Number: 34 Subdivision: Devall Town Acreage: 0.24 Land Use: Commercial (C) Future Land Use: Downtown Center (DC) DOTD Number: 4 Census: Tract = 51, Block = 2, Enterprise Zone= No, Economic Development Zone = Yes Historic District: National Downtown Urban Design Overlay District: UDOD7 55

ZONING DOCUMENTS // BUILDINGS I + II

or future land use, both buildings would be considered as Downtown Cores (DC), which are considered Downtown areas, major growth centers, denser, with all higher intensity housing and development types. Zoning district, C5 (business district) includes very few constraints and primarily houses commercial grade buildings. Among being a part of the business district, the building are also a part of Baton’s Rouge’s historical district. Third Street in particular has been recognized nationally as a National Downtown district.

The list below denotes what kinds of uses the building is permitted to use: C5 Business District (See Section 8.210b) Permitted Uses • Any uses permitted in previous districts • Animal hospitals and kennels – Animals may be kept outside. • Apartment hotels • Art galleries • Art studio – No outside production or storage. • Assisted living facilities • Banks • Bars and Lounges • Bed and breakfast home – limited to a maximum of four (4) guestrooms (See Chapter 2 Definitions). • Bed and breakfast inns – limited to a maximum of ten (10) guestrooms (See Chapter 2 Definitions). • Bulk dairy products retail • Bus terminals • Cabinet shops and millwork shops • Car washes • Cemeteries and mausoleums • Child care centers • Clubs • Commercial horse stables • Commercial recreation facilities • Conservation areas, nature or game preserves • Contractors • Country clubs • Duplexes • Dinner theaters with alcohol • Dry cleaners • Educational, religious and philanthropic institutions • Farmers markets • Fraternal lodges with or without alcohol • Funeral homes • Garage apartments • Gas stations – full serve • Gas stations – self serve • Glass installation • Golf courses, ancillary facilities including club house, pro shop, restaurant,

and maintenance facilities • Governmental buildings and facilities, Police, Fire, EMS, libraries, Post Office, offices and other facilities utilized for governmental functions and activities. • Health clubs • Historic site tours and exhibitions – site or structures must be listed on the National Register of Historic Places. All parking areas must be completely screened (see parking screening in Appendix D) from the street and adjacent residences. • Home occupations • Hospitals • Hotels and motels • Housing for the elderly • Juvenile Diagnostic Development Centers for At Risk Youths established by the Department of Health and Hospitals (Ord. 9924, 6-8-94) • Laboratories • Laundromats • Medical clinics • Medical laboratories • Mini-storage facilities • Mobile home parks • Mobile homes – must be located within a mobile home park. • Motor vehicle sales, service and repair • Movie theatres • Multi-family residential • Nurseries, commercial • Nursing homes • Offices • Parking, multi-level and parking lots • Personal service shops • Pilot Juvenile Diagnostic Development Centers – must be located a minimum of 500 feet from the property line of any existing residential use. • Public open spaces • Public parks • Railroad passenger terminals • Railroad rights-of-way with tracks and auxiliary facilities for track operation (but not including passenger stations, freight terminals, switching and classification yards, repair shops, roundhouses, power houses and fueling, or other maintenance uses). • Reception halls – Must be approved for an alcohol license by the Alcohol and Beverage Control Board • Recreation facilities, commercial • Repair and service shops – limited to small equipment, household items, clothing and furnishings, but not motor vehicle repair or service. All work must be done inside enclosed buildings and all storage of materials must be inside closed buildings. Shops not to exceed 2500 square feet of floor area. • Research parks • Restaurants

• • • • • • •

Restaurants serving alcohol Retail sales Roadside sale of fruits and vegetables grown on the site where offered for sale Service companies Single family dwellings Snowball stands Special homes

The map above, provided by the Baton Rouge Downtown Development district, shows the buildings that are included in the historical, National Downtown District. FIGURE 4.16. Downtown Development District. 2012.

FIGURE 4.17. Downtown Development District. 2012.

OPPORTUNITES + CONSTRAINTS // BUILDINGS

I + II

OPPORTUNITIES // Both buildings lie side by side and are located among one of the most populated and busy areas of downtown Baton Rouge. The location is prime and close to several amenities, especially the levee pathway, which overlooks the Mississippi River. The pathway alone connects downtown Baton Rouge to other parts of the city, including LSUâ&#x20AC;&#x2122;s campus and Lâ&#x20AC;&#x2122;auberge Casino and Hotel. The location of the two buildings is also in a direct area of sunlight, which for the buildings, offers illuminating, natural light to flood through the exterior FIGURE 4.18. Trvl. Media. 2015. windows that each building contains. On the exterior environment surrounding the block that both buildings are located on, large paved sidewalks exist and have the potential to serve as areas for outdoor seating and activity.

FIGURE 4.19. LSU.EDU . 2014.

CONSTRAINTS // Because both of the buildings are seperate, the largest constraint was conjoining the two together. The buildings sit closely, which made the process of creating a connector space easier. With the help of a conncecting lobby space, the building has the ability to flow openly, allowing users the choice of space in which they want to experience. A second constraint was that each building is a historical site and the codes for egress, and ADA were not up to standards. This posed as a challenge for creating fire safety stairs and exit path ways, but the newly proposed space includes updates for future accessibility and safety, abiding to code and existing more functionally.

CHAPTER V PROGRAM

PROGRAM

GOALS, DESCRIPTION, + SCOPE

THE

The second floor offers a fresh cafe, expanding from the inside to an outdoor, rooftop space. The outdoor space includes a garden area as well as lounge areas, dining, and a juice bar. on the opposite end of the second floor, a large studio and smaller cycling studio are present for multi-purpose exercise classes for users to relax and learn by instruction. As the building contains a flat roof, a third floor garden and greenhouse will be for the growth of natural resources and product not only for the retail space on the first floor, but also for the cafe and cooking classroom uses.

project goals exist among education, sustainability, health, and wellness. The current location of the buildings lie in a central location downtown, and in a booming area with a growing population, young and old. The interior space of the buildings aim to encourage people to live a healthier lifestyle, as well as becoming more educated on the importance of taking care of oneself, and living more responsibly. Spaces within the interior are for the users to learn and interact with educators, but also to learn and interact from each other and the local environment and businesses. The first floor of the building is intended for users to interact with local products and retail, as well as in educational classrooms and multi-purpose activity studios.

The intimate and comfortable nature of this building will help not only educate users on wellness and living more responsibly, but to also bring the community closer, learning together as one.

FLOOR

MERCANTILE

BUSINESS

ASSEMBLY

SPACE TYPE

STORAGE/ MECH.

CART AREA

CHECK-OUT

RETAIL

OFFICE

W RESTROOM

M RESTROOM

DISPLAY/PREP

SPACE NAME

1 @ 208

1 @140

1 @600

1 @2500

1 @ 423

1 @ 200

1 @900

# / SIZE OF SPACE

208

140

600

2500

423

200

900

TOTAL SQ. FT.

PRIVATE

PUBLIC

PRIVATE

PUBLIC

PRIVATE/PUBLIC

PUBLIC/PRIVATE

120

OCCUPANCY LOAD FACTOR

SHELVING

CARTS / BASKETS

REGISTERS

SHELVING, DISPLAYS

DESKS, SEATING, OFFICE SUPPLY

STALLS, SINKS, ETC.

KITCHEN SUPPLY

FURNISHING/ EQUIP.

FOOD SUPPLY, MECH.

CART/BASKET STORAGE

FOR PURCHASING

FOR PRODUCTS

STAFF MEETING

N/A

FOOD PREP

ACTIVITY/ USE

FOOD DISPLAY, RETAIL

ENTRY, CHECK-OUT, RETAIL

KITCHEN, RETAIL,SEATING

KITCHEN, CHECK-OUT

RETAIL, KITCHEN

RETAIL

RETAIL, CHECK-OUT

ADJACENCIES

PROGRAM | 302 3RD STREET

ASSEMBLY

STORAGE

GARDEN AREA

JUICE BAR

DINING AREA

KITCHEN

1 @46

1 @1000

1 @972

1@1484, 1@1000

1 @900

1000

972

2484

900

PRIVATE

PUBLIC

PRIVATE

SHELVING

PLANT WALLS, DISPLAYS, FOOD GARDEN

COUNTER AREA, SINK, SEATING

SEATING AND TABLES

KITCHEN SUPPLY

N/A

KITCHEN/ PUBLIC USE

LOUNGE/EATING

FOR EATING/ LOUNGE

FOOD PREP

KITCHEN

JUICE BAR, KITCHEN, DINING

GARDEN, KITCHEN, DINING

KITCHEN, JUICE BAR, GARDEN

PREP, CLEAN-UP, DINING

TOTAL: 205

2 MERCANTILE

FLOOR

MERCANTILE

ASSEMBLY

SPACE TYPE

STUDIO SPACE

CLASSROOM

STORAGE / MECH.

M RESTROOM

W RESTROOM

SPACE NAME

1 @651

1@430, 1@460

1 @252

1 @200

# / SIZE OF SPACE

633

890

252

200

TOTAL SQ. FT.

PUBLIC

PRIVATE

PUBLIC

PUBLIC/PRIVATE

18 (9 AND 9)

OCCUPANCY LOAD FACTOR

EXERCISE EQUIPMENT

MOVEABLE SEATING/ TABLES

SHELVING

BATHROOMS

FURNISHING/ EQUIP.

CLASS USE/ INDIVIDUAL

CLASS USE

N/A

USE WHILE IN A CLASS

ACTIVITY/ USE

CLASSROOMS, LOCKER ROOMS

ENTRY, OFFICE, STUDIO

CLASSROOMS, STUDIO

ADJACENCIES

TOTAL: 208

1 EDUCATION

EDUCATION

PROGRAM | 329 FLORIDA STREET

EDUCATION

MERCANTILE

ASSEMBLY

LARGE MULTI- PURPOSE STUDIO

STORAGE / MECH.

M BATHROOM

W BATHROOM

LOUNGE

1 @728

1 @160

1 @200

1 @1120

728

160

200

1120

PRIVATE

PUBLIC

PRIVATE

PUBLIC

N/A

EXERCISE EQUIPMENT

SHELVING

STALLS, SINKS, ETC.

LOUNGE SEATING

N/A

CLASS USE/ INDIVIDUAL

N/A

LEISURE

STORAGE/ MECH.

STORAGE

STUDIO

STUDIO , STORAGE

N/A

371

FOOD GROWTH/ STORAGE

1 @ 60

GARDEN WALLS, SHELVING

1 @ 371

TOTAL: 142

JANITOR

PRIVATE/PUBLIC

CYCLE STUDIO

1000

EDUCATION

1 @ 1000

MERCANTILE

GREENHOUSE

ASSEMBLY

PROPOSED PROGRAM // BUILDINGS I + II

TOTAL: 40

CODES AND STANDARDS // Occupancy Classification [302.1] Primary: MERCANTILE, GROUP M Secondary: EDUCATIONAL, GROUP E, ASSEMBLY, GROUP A-1 Automatic Sprinkler System [903.3] Sprinkled Occupancy Load Occupancy Load Factor [1004.1, NFPA 7.3.12] Primary: MERCANTILE, GROUP M, SEC. 309 -- 300 GROSS Secondary: EDUCATIONALL, GROUP E, SEC. 305, -- 20 NET, As sembly, Group A-1; 15 Net Area per floor for each floor level 302 THIRD STREET, BUILDING 1 // Floor 1 7575.6 sq.ft. , DIAGONAL 139’1- 5/8” Floor 2 7738.7 SQ. FT., DIAGONAL 139’ 7-13/16” FLOOR 3 (ROOFTOP) 2600 SQ. FT., DIAGONAL 77’7” 329 FLORIDA STREET, BUILDING 2 // Floor 1 2816.5 sq.ft. , DIAGONAL 75’8-13/16” Floor 2 2889.9 SQ. FT., DIAGONAL 79’ 5-1/8” Occupancy Load Per Floor 302 THIRD STREET, BUILDING 1 // Floor 1 205 Floor 2 208 FLOOR 3 (ROOFTOP) 71 329 FLORIDA STREET, BUILDING 2 // Floor 1 41 Floor 2 247 Occupancy Load Total 772 Occupants Exit Width [1005.1, 1005.3.1] 302 THIRD STREET, BUILDING 1 // Floor 1 59.4 IN. Floor 2 48 IN. FLOOR 3 (ROOFTOP) 44 IN. 329 FLORIDA STREET, BUILDING 2 // Floor 1 25.2 IN. Floor 2 18.6 IN. Number of Exits [1015.1, 102.1] Floor 1-2: 2 (BOTH BUILDINGS) FLOOR 3: 1 (BUILDING 1) REMOTE DISTANCE OF EXITS + MINIMUM REMOTE DISTANCE 302 THIRD STREET, BUILDING 1 // Floor 1 139’ 1-5/8” MINIMUM: 46’4-9/16” Floor 2 139’ 7-13/16” MINIMUM: 46’6-5/8” FLOOR 3 (ROOFTOP) 77’7 MINIMUM: 25’9/10” 329 FLORIDA STREET, BUILDING 2 // Floor 1 75’ 8-13/16” MINIMUM: 46’4-9/16” Floor 2 79’ 5-1/8” MINIMUM: 46’4-9/16” Width of Each Exit Minimum stair width: 44” [100.1] COMMON PATH OF EGRESS TRAVEL (1014.3) OCCUPANCY ASSEMBLY 75’ MERCANTILE 75’ EDUCATION 75’ EXIT ACCESS TRAVEL DISTANCE (1016.2) OCCUPANCY ASSEMBLY 250’ MERCANTILE 250’ < WITH SPRINKLER SYSTEM* EDUCATION 250’

CHAPTER VI DESIGN CRITERIA

DESIGN CRITERIA INTRODUCTION // The Design Criteria is a list of standards which structure the design decisions of the proposed project, creating a loose framework for the beginning steps of the design process and decisions.

LIFE CYCLE // Life Cycle identifies three major issues; wellness education, recycling, and locality. Baton Rouge, among other cities, is continuing to develop responsibly and is growing in population, economically, and popularity.

ISSUE

DESIGN CRITERIA

1. WELLNESS EDUCATION

1. Active, public and collaborative spaces 2. Private and more personal spaces for sustainable and fitness education 3. Enhanced education through innovative and interactive graphics and surfaces

2. RECYCLING

1. Renewable energy, food preparation and methods 2. Renewable Materials and packaging 3. Compost areas

3. LOCALITY

1. Incorporate local businesses and resources 2. Outside resources 3. Close community interaction 75

FIGURE 6.1,6.2,6.3. Google Images. 2015.

WELLNESS EDUCATION // In order to provide an environment for wellness education the buildings will provide active spaces for public and collaborative use, while also using innovative and graphic surfaces to enhance interest and knowledge for users. Whether it involves taking an exercise class, participating in a group setting, mechanical class, cooking class, or hearing a professional educator speak on a specific topic, this learning environment strives to educate and produce smart outcomes.

RECYCLING // In cities especially, population is higher than most areas which means more waste. With issues such as global warming and climate change occurring rapidly, raising awareness on ways to help protect the surrounding environment is pertinent to growing a responsible community. Recycling is one of the most simple, yet effective ways of producing less waste, which has led to many of the earthâ&#x20AC;&#x2122;s environmental issues. This not only will be effective by using renewable energy resources, but also for food preparation, proper waste methods, packaging and compost areas for the retail areas of the building.

LOCALITY // Lastly, community resource and involvement not only supports small businesses within the area, but also using local resources instead of having to import from elsewhere, costing more money and time. Louisiana is a highly agriculturally driven state, leaving large opportunity for local resources. Using local resource and product within retail environments provides community interaction and education.

CHAPTER VII DESIGN SOLUTION

DESIGN SOLUTION

INTRODUCTION //

LIFE CYCLE

aims to accomplish three different issues which are, wellness education, recycling, and locality. To begin the development of a space that acquires solutions to each, process work, space planning, and schematic design plans lead to a solution in order to create spaces that encourage each goal to its full potential and purposefully. The design process is an ongoing process that begins with an idea and later leads to the end product. Life Cycleâ&#x20AC;&#x2122;s spaces are educational, whether it is shown through a retail grocery space that carries local products and healthy options, or learning classrooms, geared towards helpful mechanical skills, lectures, and cooking techniques. The buildings are designed in connection to the Well Building Standard, which consists of seven concepts that relate closely to living well and healthier lifestyles. Througout process drawings and space planning design, the buidling accomplishes each orignal goal as well as its focus on the Well Building Standard, which the project scope and design heavily exemplifies through each space.

PROCESS WORK // BUBBLE + BLOCKING DIAGRAMS

1ST

2ND + 3RD 82

PROCESS WORK // BUBBLE + BLOCKING DIAGRAMS

1ST

2ND 83

PROCESS WORK // BUBBLE + BLOCKING DIAGRAMS 1ST

2ND

PROCESS WORK // BUBBLE + BLOCKING DIAGRAMS

PROCESS WORK // SCHEMATIC DESIGN, NO FURNITURE

PROCESS WORK // SCHEMATIC DESIGN, EARLY SKETCHES

1ST

2ND

PROCESS WORK // SCHEMATIC DESIGN, EARLY SKETCHES

1ST

2ND

PROCESS WORK // SCHEMATIC DESIGN, EARLY SKETCHES

3RD

1ST

PROCESS WORK // SCHEMATIC DESIGN

2ND

3RD

PROCESS WORK // SCHEMATIC DESIGN

1ST

2ND

PROCESS WORK // SCHEMATIC DESIGN

3RD

100

DESIGN DEVELOPMENT

CONCEPT STATEMENT // LIFE CYCLE

n order to thrive within a given environment, the human body requires proper nourishment, activity, hydration, breathability, comfort, knowledge, and energy. These are essential characteristics of maintaining a healthy and continuous life cycle. In order to achieve such a lifestyle, using and recycling natural and local resources are pertinent not only for survival, but also for protecting the current environmental state.

NOURISHMENT

HYDRATION

ACTIVITY

ENERGY

101

KNOWLEDGE

BREATHABILITY

COMFORT

Similar to maintaining a healthy and well balanced life cycle, the same kind of structure presents itself in the sport of cycling. Cycling exists in many forms, whether it involves a studio class, recreational use, mountain, or road racing. In cities especially, cycling provides an alternative and environmentally conscious means of transport as well as being beneficial health-wise. The art and sport of cycling involves comfort, knowledge, energy, fitness, breathability, visibility, hydration and nourishment, which together characterize living healthily, as well as training physically and mentally.

FIGURE 7.1 Google Images. 2015.

Baton Rouge, Louisiana being a constantly growing city, is agriculturally dependent and relies much on the Mississippi River, which largely contributes to the framework for the city.

FIGURE 7.2. Downtown Development District. 2012.

102

LOCI + SITE PLANS // LIFE CYCLE

Source: Ashley Redman Hall

THE ABOVE MAP SHOWS THE CURRENT, UNDER DEVELOPMENT, AND FUTURE DEVELOPMENT OF BIKE ROUTES FROM A LARGER SCALE WITHIN BATON ROUGE PARISH. THE MAGENTA COLORED PATHWAYS REPRESENT THE ALREADY EXISTING BIKE ROUTES, WHILE THE GREEN REPRESENTS ROUTES THAT ARE CURRENTLY UNDER DEVELOPMENT, AND BLUE ROUTES, SYMBOLIZING ROUTES THAT HAVE YET TO BE CONSTRUCTED. BATON ROUGE AS A CITY, LIES ON THE SMALLER SIZE, COMPARED TO MANY OTHER CITIES. IT HAS THE ABILITY TO BECOME MORE BIKER FRIENDLY. RIDING A BIKE IS ONE WAY, OUT OF MANY, THAT OFFERS A MORE ENVIRONMENTALLY CONSCIOUS APPROACH TO TRANSPORTATION AND BATON ROUGE IS A CITY THAT HAS THE RESOURCES AND LANDSCAPE TO PROVIDE PEOPLE WITH SEVERAL ROUTES ACROSS THE PARISH, BENEFITTING TRAVEL AND ENCOURAGING USERS TO RELY LESS ON AUTOMOBILE TRANSPORTATION.

103

Source: Ashley Redman Hall

THIS MAP SHOWS A CLOSER VIEW OF THE LOCI MAP, MORE DIRECTED TOWARDS DOWNTOWN BATON ROUGE, WHERE THERE IS MORE BIKE ACTIVITY AND PLANNING. THE SITE OF THE BUILDINS ARE LOCATED IN A PRIME AREA, CLOSE TO THE MISSISSIPPI RIVER, WHICH LIES ON THE LEFT, AND LSU’S CAMPUS, SOUTH. DOWNTOWN ESPECIALLY HAS AN AMPLITUDE OF BIKE ROUTES COMPARED TO OTHER PARTS OF THE CITY. AND WITH HE LEVEE BEING A FEW SHORT BLOCKS AWAY, THIS PUTS LIFE CYCLE IN A PROMINENT LOCATION, ACCESSIBLE TO MANY OF THESE ALREADY EXISTING ROUTES. IN HOPES OF EXPANDING BICYCLE ACCESS, THE GREEN LINES REPRESENT PATHWAYS THAT ARE CURRENTLY UNDER DEVELOPMENT OR HAVE RECENTLY BEEN PLACED, WHILE THE BLUE LINE REPRESENTS FUTURE PLANNED ROUTES.

104

CONCEPT // CONCLUSION With an abundance of local resource and bicycle routes, downtown Baton Rouge is growing in business and population, and offering a space that prides itself on educating wellness, within a retail environment for users and residents among the city would serve as a center for community growth and knowledge encouraging and responsibility within the local environment.

FIGURE 7.3. Google Images. 2012.

105

INSPIRATION // CYCLING

Source: Ashley Redman Hall

106

INSPIRATION // DINING EXPERIENCE

Source: Ashley Redman Hall

107

INSPIRATION // EDUCATIONAL SPACES

Source: Ashley Redman Hall

108

INSPIRATION // OUTDOOR

Source: Ashley Redman Hall

109

INSPIRATION // CYCLING

Source: Ashley Redman Hall

110

111

FLOOR PLANS // FLOOR I

112

113

FLOOR PLANS // FLOOR 3

REFLECTED CEILING PLANS // FLOOR 1

114

115

REFLECTED CEILING PLANS // FLOOR 2

REFLECTED CEILING PLANS // FLOOR 3

8’ A.F.F.

116

117

SECTIONS // SECTION 1

SECTIONS // SECTION 2

118

119

EXTERIOR ELEVATIONS // SOUTH WALL

0 2

EXTERIOR ELEVATIONS // EAST WALL

120

121

EXTERIOR ELEVATIONS // NORTH WALL

0 2

EXTERIOR ELEVATIONS // WEST WALL

122

123

RENDERED EXTERIOR 3D VIEW //

124

PERSPECTIVES // RETAIL GROCERY 125

PERSPECTIVE 126

ES // MECHANICAL + COOKING CLASSROOM ENTRY 127

128

PERSPECTIVES // MECHANICAL CLASSROOM 129

130

PERSPECTIVES // COOKING CLASSROOM 131

ENTRY

132

PERSPECTIVES // STUDIOS 133

PERSPECTIVES // CYCLE STUDIO 134

135

PERSPECTIVES // DINING 136

137

138

PERSPECTIVES // OUTDOOR ROOFTOP 139

PERSPECTIVES // JUICE BAR

140

141

142

PERSPECTIVES // GREEN HOUSE + ROOFTOP

143

INTERIOR ELEVATIONS //

144

INTERIOR ELEVATIONS //

145

ENLARGED TOILETS (ADA) // PLAN + ELEVATION

PLAN VIEW // NOT TO SCALE*

ELEVATION // NOT TO SCALE*

146

ENLARGED STAIRS // PLAN + ELEVATION, NOT TO SCALE STAIR I

STAIR II

147

ENLARGED STAIRS // PLAN + ELEVATION, NOT TO SCALE

STAIR I

STAIR II

148

149

150

CHAPTER VIII FOCUS

151

152

FOCUS

INTRODUCTION // The focus chapter identifies a subject to which the student chooses on his or her own that becomes a strong focal point of the project, illustrating unique characteristics that the project inherits of that specific subject. The concept of Life Cycle sought out to provide a space that offers wellness education, and comfortable spaces that encourage users to live a healthier and more balanced lifestyle. Each space is unique in that, the space illustrates several diffrent traits that together are the product of a standard called the Well Building Standard. The Well Building Standard that started in 2013 has based principals that revolve around wellness, and living and encouraging a healthier lifestyle. This chapter will move further into detail on both the concept of Life Cycle and its connection and use of the Well Building Standard within the project and building space. 153

FOCUS // LIFE CYCLE CONCEPT

umans and all other forms go through the life cycle, which refers to the sequence of stages undergone from beginning to producing offspring. In order to survive within this life cycle there are multiple characteristics that compile a healthy and successful outcome. This would include hydration, nourishment, activity, breathability, energy, comfort, and knowledge.

NOURISHMENT

HYDRATION

ACTIVITY

ENERGY

KNOWLEDGE

COMFORT

BREATHABILITY

HYDRATION Hydration is refers to water supply and avoiding dehydration. NOURISHMENT This includes eating well, fresh products, providing nutrients and vitamins for the body. ACTIVITY Activity keeps the body moving and healthy. Breathability Breathability refers to the environment, specifically air quality and the tion with nature.

connec-

Energy Energy is a driving force in life and much of it comes from the sun. Comfort Living comfortably both physically and emotionally are vital to oneâ&#x20AC;&#x2122;s happiness and health. Knowledge Knowledge is essential to everything, especially acquiring new skills, experiences and teaching others

154

FOCUS // WELL BUILDING STANDARD

ery similar to characteristics that are needed for one to maintain a healthy lifestyle and cycle, are the characteristics found in the Well Building Standard. The Well Building Standard, produced by the International Well Building Institute was launched in 2013. The global initiative and commitment of the standard is to improve how people live by creating spaces that enhance health and quality of life. As the Well development is new, the end product compiled of seven years of research and development and extensive peer review processes that infuse scientific, practitioner, and medical reviews. The research reflects literature on environmental health, behavioral factors, health outcomes, and demographic risk factors that affect health with leading practices in building design and management. In October of 2014, Well was launched and works with LEED. From previous research and observation wellness involves a personal experience. From the standard, Well includes features that cover various individual needs of those who use the building, while also allocating wellness within the built environment.

The Well Building Standard is based on seven concepts, like those of the life cycle, which are, nourishment, water, fitness, comfort, mind, light, and air.

NOURISHMENT

WATER

FITNESS

COMFORT

MIND

LIGHT

AIR

WHY WELL ? // GOAL STATEMENT:

built environment has a profound impact on health, wellbeing, happiness and productivity. it also has the ability to shape our habits and choices, regulate our sleep-wake cycle, drive users toward healthy and unhealthy choices, and passively influences health through the quality of surroundings. The

Health and wellness are one of the largest growing industries, and consumers are impacting this growing demand. In the design and development industry, owners, designers and builders expect health to have a higher influence on design and construction decisions over the next two years. Source: The Well Building Institute

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The WELL Building Standard provides the opportunity to design and build with a human-centered approach, which ultimately supports the industry in comprehensively addressing human health.

VALUES //

Figure 8.1. Google Images. 2015.

ell focuses on the people and certified projects have the potential to add measurable value to the health, wellbeing and happiness of building occupants, as well as increased savings and productivity, in addition to meaningful return on investment to the tenant and building owner. By placing people at the heart of design, construction, operations and development decisions, well has the ability to add meaningful value to real estate assets, generate meaningful savings in personnel costs, and enhance the human experience, health and wellbeing. WELL empowers the creation of healthy environments for people to live, work and play, enhancing occupant health and quality of life globally.

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CERTIFICATION // WELL certification is achieved when projects demonstrate the achievement of all Preconditions. Higher certification levels can be achieved by pursuing Optimization Features. Because health and wellness objectives vary from one building to the next, WELL provides flexibility when selecting Features that best suit the project ownerâ&#x20AC;&#x2122;s goals.

THREE LEVELS OF CERTIFICATION //

Silver level certification is achieved by meeting 100% of the WELL Preconditions applicable to the Typology in all Concepts.

Gold level certification is achieved by meeting all of the WELL Preconditions, as well as 40% or more of the Optimization Features.

Platinum level certification is achieved by meeting all of the WELL Preconditions, as well as 80% or more of the Optimization Features.

Source: The Well Building Institute

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PROCESS //

Registration

When a project is registered with WELL Online, registration includes: access to WELL Online, an orientation webinar for the project team, and access to IWBIâ&#x20AC;&#x2122;s project helpdesk.

2,3

Documentation Requirements and WELL Commissioning

If the results of the WELL Commissioning process demonstrate the project meets all performance requirements, the project is ready to submit for final certification. If the project not meet all WELL Feature requirements, projects teams will the opportunity to identify the cause and make adjustments.

that team does have

Certification

Upon achievement of WELL Certification of WELL Core and Shell Compliance, the project will receive a WELL Certification plaque or a WELL Compliance certificate for core and shell projects, branding kit, project team awards, sample quotes, press releases and other marketing resources to help you promote your WELL building.

Recertification and Documentation Submission

For New Construction & Major Renovations and Tenant Improvement projects, WELL Certification is valid for three years from the date of the certification award letter. In order to maintain certification after that time, a project must apply for recertification. For Core and Shell Compliance, no recertification is required. 158

OVERALL INTENT //

AIR

WATER

NOURISHMENT WATER

Air establishes requirements to create optimal indoor air quality to support the health and well-being of building occupants.

Water promotes safe and clean water through proper filtration and other methods, requiring the appropriate quality of water for various uses.

Nourishment requires the availability of fresh, wholesome foods, limits unhealthy ingredients and encourages better eating habits and food culture.

COMFORT

Comfort establishes requirements designed to create a distraction-free, productive and comfortable indoor environment.

MIND

Mind requires design, technology and treatment strategies designed to provide a physical environment that optimizes cognitive and emotional health.

LIGHT

FITNESS

Light provides illumination guidelines that are aimed to minimize disruption to the bodyâ&#x20AC;&#x2122;s circadian system and enhance productivity and provide appropriate visual acuity where needed. It also requires specialized lighting systems designed to increase alertness, enhance occupant experience and promote sleep. Fitness allows for the seamless integration of exercise and fitness into everyday life by providing the physical features and components to support an active and healthy lifestyle. Source: The Well Building Institute

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LIFE CYCLE + THE WELL BUILDING STANDARD // The below floorplans identify the spaces that incorporate the same characteristics of the Well Building Standard within the design, purpose, and structure of that space.

FLOOR I The first floor contains spaces that are dedicated to healthy living and education. In the retail grocery area especially, the users find themselves engulfed in an interactive experience while shopping. The foods brought into the space are locally grown and fresh daily, excluding foods that are processed. The first floor of the building receives an abundance of natural light that flows in through the south elevation. This natural light provides not only a light source, but also enhances the userâ&#x20AC;&#x2122;s experience whether they are in the retail space or in any of the educational classrooms. Water and nourishment also play large roles on this floor because of the fresh foods that are being offered and taken care of by employees. These spaces encourage users to eat clean and choose healthier options, rather than those that would be offered in a typical grocery store.

FLOOR II 160

The second floor combines much of what is offered on the first floor. Users have the option to dine in or outside, eating fresh and local foods grown from local farmers and from the greenhouse unit on the third floor. They also have the option to relax while also learning new skills in the seperate fitness and cycle studios available. These spaces encourage education, hydration, and proper nourishment. They also require appropriate air filtration systems, especially in a fitness setting. On the outdoor rooftop terrace, users are exposed to greenery at every angle as well as a juice bar that makes various juices and smoothies from fresh products. This way users can enjoy themselves as well as learning new lifestyle techniques. Another beneficial element to the second floor of the building is the abundant light and exposure to the outdoors. It has been proven that people respond well to being outside and having any connection to nature.

FLOOR 3 Though the third floor is small, this floor offers a unique experience for the user. The site of the building lies in downtown Baton Rouge off of one of the most busy streets and areas. Urban environments in general are not known to offer many spaces reserved for natural areas, especially in what is called the â&#x20AC;&#x153;concrete jungle.â&#x20AC;? This space includes a greenhouse and rooftop farming area where much of the food produced and sold on the floors below is grown. This space encorporates many of the Well building standard. The rooftop allows excessive amounts of light as well as a water system other than the rainfall to keep the plants and greenhouse producing on schedule. This area is not only unique to the building, but also serves as a backbone to overall production and nourishment for those who occupy it.

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AXONOMETRIC DIAGRAM // GREENHOUSE NOURISHMENT AIR LIGHT WATER MIND

STUDIO NOURISHMENT MIND FITNESS COMFORT WATER AIR

DINING OUTDOOR ROOFTOP / JUICE BAR NOURISHMENT AIR LIGHT COMFORT WATER

NOURISHMENT COMFORT WATER AIR

SSR

CLA

OMS

, ESS ITN T F , H AIR , LIG D N MI

ER,

WAT RT,

COM

COOKING CLASS

RETAIL NOURISMENT WATER COMFORT AIR LIGHT MIND

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NOURISMENT WATER LIGHT MIND

SPECIFICATIONS

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SPECIFICATIONS // RETAIL WT-2

WT-1

P-1 P-1

C-2

C-2 C-1

C-1

T-1 T-2 W-1 WT-1

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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C-1 (CASEMENT) SLANT GONDOLA MADIX 42 WOOD LAMINATE GROCERY SHELVING NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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C-2 (CASEMENT) WIDE SPREAD GRAVITY FEED MADIX N/A 5 WOOD LAMINATE 36” W 54” H GROCERY SHELVING NONE

WT-1 (WALL TILE) DIAMOND WHITE PORCELANOSA V13897761, G-V271 N/A PORCELAIN TILE 13”X40”, 1/2” THICK, 1/16” JOINT WIDTH WALL TILE GLOSS, RECTIFIED V2, ONE-FLEX, RECYCLED

WT-2 (WALL TILE) LAJA BLANCO PORCELANOSA V14400751 N/A PORCELAIN TILE 13”X40”, 1/2” THICK, 1/16” JOINT WIDTH WALL TILE MATTE, RECTIFIED, V1, RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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W-1 (WALL) CONNECTION PASSION 3FORM FULL CIRCLE SERIES N/A GRID PATTERN, RECYCLED CONTENT PANEL SIZES: 48”X96”, 48”X120” WALL PANEL

P-1 (PAINT) FIREWORKS SHERWIN WILLIAMS SW 6867 N/A ECO SELECT ZERO VOC SEMI GLOSS N/A WALL PAINT

T-1 (TABLE) STACKING TABLE MADIX N/A 1 WOOD LAMINATE 3’8” H, 3’D DISPLAY TABLE NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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T-2 (TABLE) PARSONS TABLE MADIX N/A 3 SW GLOSSY CHEERFUL 1’6”X 2’, 2’ H DISPLAY TABLE NONE

SPECIFICATIONS // MECHANICAL CLASSROOM

C-1

S-2

S-1 T-1

T-1

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S-1 (SEATING) JAXSON BARSTOOL HIGHTOWER SS100 - Low Stool SS200 - Barstool 24 WHITE METAL AND WOOD BENCH SEAT W 14 x H 18, W 12.5 x H 30 SEATING ECO, RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

T-1 (TABLE) LINDEN COUNTER HIGHTOWER ACCESS LN300 4 WHITE LAMINATE, WOOD VENEER L 72 x W 36 x H 36 WORK TABLE ECO, RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

S-2 (SEATING) SAYL CHAIR HERMAN MILLER N/A 1 N/A H:33.75 - 40.75” H:15.5-20” W:24.5” D:26”

DESCRIPTION REMARKS

TASK CHAIR NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

C-1 (CASEWORK) DENIZEN CREDENZA COALESSE N/A 2 Oak, Maple, Grey Ash, Cherry, Walnut, or Teak veneer N/A STORAGE UNIT NONE

DIMENSIONS DESCRIPTION REMARKS

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SPECIFICATIONS // COOKING CLASSROOM

T-1

S-1

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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S-1 (SEATING) JAXSON BARSTOOL HIGHTOWER SS100 - Low Stool SS200 - Barstool 10 WHITE METAL AND WOOD BENCH SEAT W 14 x H 18, W 12.5 x H 30 SEATING ECO, RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES

T-1 (TILE) LASSA WHITE PORCELANOSA V55906161, G-V347

QUANTITY FINISH DIMENSIONS

N/A PORCELAIN TILE 23”X23”, Tile Thickness: 1/2”, Recommended Joint Width: 1/16

DESCRIPTION REMARKS

COUNTER TOP NONE

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SPECIFICATIONS // LIFE CYCLE STUDIOS C-2 S-4 S-1

S-3

T-1

C-1

S-2

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

DIMENSIONS DESCRIPTION REMARKS

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S-1 (SEATING) NIMBUS HIGHTOWER N/A 7 DESIGNTEX FRIENDLY FAUX (BARRACUDA, POLAR BEAR, ANTELOPE) 30”W, 37.5”D, 18”H SEATING CAL 133 (FIRE), ECO RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

S-2 (SEATING) SAYL CHAIR HERMAN MILLER N/A 2 N/A H:33.75 - 40.75” H:15.5-20” W:24.5” D:26”

DESCRIPTION REMARKS

TASK CHAIR NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

S-3 (SEATING) HAPPY LOWBACK HIGHTOWER N/A 2 DESIGNTEX FRIENDLY FAUX (ANTELOPE) High back W 31 D 29 ½ H 39 ¼ SH 16 ½ Low back W 31 D 29 ½ H 29 ½ SH 16 ½

DIMENSIONS

DESCRIPTION

LOUNGE CHAIR

REMARKS

CAL 133 (FIRE), ECO RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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S-4 (SEATING) CIRCA MODULAR SEATING COALESSE N/A 6 DESIGNTEX FRIENDLY FAUX (POLAR BEAR) 30”X60” BENCH LOUNGE SEATING •SCS Indoor Advantage™ Gold Certified •level™ 1 certified •25% Recyclable / 1% Recycled Content

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

DIMENSIONS DESCRIPTION REMARKS

C-1 (CASEWORK) DENIZEN CREDENZA COALESSE N/A 3 Oak, Maple, Grey Ash, Cherry, Walnut, or Teak veneer N/A STORAGE UNIT NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

C-2 (CASEWORK) KALLAX IKEA N/A 3 WOOD VENEER 57 7/8x57 7/8 “ SHELVING UNITS NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

T-1 (TABLE 1) MARTINI WALNUT HIGHTOWER N/A 2 WHITE LAQUER, WOOD TOP Diameter 20 H 18 SIDE TABLE ECO, RECYCLED

DIMENSIONS DESCRIPTION REMARKS

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SPECIFICATIONS // INDOOR DINING T-1

S-2

S-3

T-1

S-2 S-1

T-1

S-3

S-2

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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S-1 (SEATING) JAXSON BARSTOOL HIGHTOWER SS100 - Low Stool SS200 - Barstool 14 WHITE METAL AND WOOD BENCH SEAT W 14 x H 18, W 12.5 x H 30 SEATING ECO, RECYCLED

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

S-2 (SEATING) SHE SAID CHAIR HERMAN MILLER SHE SAID SERIES 14 NATURAL ASH H:30.3” H:17.71” W:23.2” D:21.7

DESCRIPTION REMARKS

DINING CHAIRS NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

S-3 (SEATING) EAMES MOLDED FIBERGLASS HERMAN MILLER N/A 16 DARK OAK WOOD VENEER H:31.5” H:18” W:25” D:24”

DESCRIPTION REMARKS

DINING CHAIRS NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

T-1 (TABLE 1) SHE SAID TABLE HERMAN MILLER SHE SAID SERIES 7 NATURAL ASH H:29” W:32” D:32”

DESCRIPTION REMARKS

DINING TABLE NONE

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SPECIFICATIONS // GARDEN + OUTDOOR DINING

S-5

S-3 S-4

S-3

S-2 S-4

S-1

S-4

T-1

S-2

S-1

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS DESCRIPTION REMARKS

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S-1 (SEATING) JAXSON BARSTOOL HIGHTOWER SS100 - Low Stool SS200 - Barstool 27 WHITE METAL AND WOOD BENCH SEAT W 14 x H 18, W 12.5 x H 30 SEATING ECO, RECYCLED

SPECIFICATIONS // INDOOR DINING REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

S-2 (SEATING) AIR CHAIR HERMAN MILLER OUTDOOR SERIES 24 WHITE PLASTIC H:30.51” H:19” W:19.29” D:20.07”

DESCRIPTION REMARKS

OUTDOOR DINING CHAIR NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

S-3 (SEATING) EMU ROUND STOOL COALESSE N/A 10 OUTDOOR GRADE POWDER COAT 20”-22”-39” OUTDOOR BAR STOOL N/A

DIMENSIONS DESCRIPTION REMARKS REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

DESCRIPTION REMARKS 178

S-4 (SEATING) TRUE LOVE OUTDOOR HIGHTOWER TRUE LOVE 9 Rotation Moulded PE 100% recyclable GZ-2010 W 37 ¾ D 28 H 27 ½ SH 15 GZ-2020 Diameter 24 H 12 ½ OUTDOOR LOUNGE SEATING N/A

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH

DIMENSIONS DESCRIPTION REMARKS

S-5 (SEATING) AYRE BENCH WITH WOOD SLATS HIGHTOWER HT12500 8 NON VOC ECO CHROME POWDERCOAT FINISH, SOLID WOOD ASH SLATS L 60 x D 18 x H 18 OUTDOOR BENCH NONE

REFERENCE ITEM NAME MANUFACTURER CATALOG # OR SERIES QUANTITY FINISH DIMENSIONS

T-1 (TABLE) AIR TABLE HERMAN MILLER OUTDOOR SERIES 6 WHITE PLASTIC H:27.36” W:25.59” D:25.59”

DESCRIPTION REMARKS

OUTDOOR DINING TABLE NONE

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PRESENTATION // BOARD LAYOUT

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3’ x 8’ IN SIZE

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CONCLUSION

The topic of wellness is growing not only among casual conversation, but within the design community. Its a a new generation where people are realizing the importance of maintaining a healthy lifestyle, eating well, exercising enough and nourishing the body. Without spaces that encourage and promote such a lifestyle that users could experience, the less likely people become familiar with it and the less educated they become on simple techniques to help begin or continue a lifestyle revolved around wellness and responsibility. Urban communities especially are constantly growing and in order to sustain a healthy environment, people must become educated on practical, yet effective techniques on living healthily and responsibly. This study explored an alternative approach to wellness, using key elements to connect with those of the surrounding areas of Baton Rouge as well as outside of the city, under one building that houses areas for fun, education, and community.

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Authorâ&#x20AC;&#x2122;s Note: On a personal note, I again want to thank my professors, mentors, family, and friends for the support throughout this entire process. It was an exciting, yet stressful year of exploration of this project and I had my doubts, but I am confident that I have accomplished my overall goal, and hope that this study and project was enjoyable to you. -A

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REFERENCE LIST Bishop, Steve, and Dana Cho. “From Plague to Paradigm; Designing Sustainable Retail Environments.” Rotman Magazine, April 30, 2008 “Dawlish.” CHQ Architects. January 1, 2012. Accessed October 4, 2014. “E:MG Advertising Agency / VOX Architects” 21 Oct 2014. ArchDaily. Accessed 24 Apr 2015. <http://www.archdaily.com/?p=555881> Faruto, Alison. “Sustainable Market Square Competition Entry / Nikolova/ Aarso (N/A).” ArchDaily. December 10, 2012. Accessed October 1, 2014. Folz, David H., and Joseph M. Hazlett. “Public Participation and Recycling Performance: Explaining Program Success.” Public Administration Review 51.6 (1991): 526. Web. “International WELL Building Institute.” International WELL Building Institute. International WELL Building Institute PBC, 2015. Web. 2 Apr. 2015. Thomas, Randall. Sustainable Urban Design: An Environmental Approach. London: Spon Press, 2003. Lee, Young. “Sustainable Design Re-examined: Integrated Approach to Knowledge Creation for Sustainable Interior Design.” International Journal of Art and Design Education 33, no. 1 (2014): 157-74. Accessed October 6, 2014. http:// onlinelibrary.wiley.com/doi/10.1111/j.1476-8070.2014.01772.x/citedby. “Local Leaders: Healthier Communities Through Design.” AIA: The American Institute of Architects. December 1, 2012. Accessed October 2, 2014. “Lyceum Schravenlant / LIAG Architects” 19 Jul 2014. ArchDaily. Accessed 23 Apr 2015. <http://www.archdaily.com/?p=525769> Schueller, S. M. Promoting Wellness: Integrating Community and Positive Psychology. J. “Community Psychology Journal” 37: 922–937. August 29, 2009 Accessed October 3, 2014 http://onlinelibrary.wiley.com/doi/10.1002/ jcop.20334/abstract;jsessionid=1483270AD67EDDE0D57AA9307B13D7BB.f02t04 Story, Mary, Karen M. Kaphingst, Ramona Robinson-O’brien, and Karen Glanz. “Creating Healthy Food and Eating Environments: Policy and Environmental Approaches.” Annual Review of Public Health 29.1 (2008): 253-72. Web. 18 Nov. 2014. “Style Bakery / SNARK.” ArchDaily. July 24, 2014. Accessed October 6, 2014. “Tartu Nature House / KARISMA Architects” 20 Jan 2015. ArchDaily. Accessed 24 Apr 2015. <http://www.archdaily.com/?p=589007> Thomas, Randall. Sustainable Urban Design: An Environmental Approach. London: Spon Press, 2003. 184

ANNOTATIVE BIBLIOGRAPHY 1 Bishop, Steve, and Dana Cho. “From Plague to Paradigm; Designing Sustainable Retail Environments.” Rotman Magazine, April 30, 2008 “From Plague to Paradigm,” written by Steve Bishop and Dana Cho, heavily focuses in on retail environments and the importance of considering the customer’s context. The article discusses different shopping modes, offers a picture diagram of how the interior of a retail space should look towards, and also a thought out exterior plan. By making the space more geared to customer exploration and learning, customers will adapt to more sustainable and responsible behaviors. 2 “Dawlish.” CHQ Architects. January 1, 2012. Accessed October 4, 2014. This online article highlights Sustain Magazine’s Retail Design of the Year award winner from 2012, which was the most eco-friendly, Sainsbury’s Supermarket in the UK. I used this article and diagrams as one of my precedents to serve as an example of an efficient, environmentally friendly example. 3 Faruto, Alison. “Sustainable Market Square Competition Entry / Nikolova/ Aarso (N/A).” ArchDaily. December 10, 2012. Accessed October 1, 2014. Arch Daily is home to many award winning projects, like this one. This project was the winner of Casablanca’s Sustainable Market Square completion in 2012. I used this source as another one of my precedents because the space incorporated successful sustainable design that was not only community based, but also in direct contact with nature and promoting a healthy lifestyle. 4 Lee, Young. “Sustainable Design Re-examined: Integrated Approach to Knowledge Creation for Sustainable Interior Design.” International Journal of Art and Design Education 33, no. 1 (2014): 157-74. Accessed October 6, 2014. This article out of the “International Journal of Art and Design Education”, aimed to focus on a systematic approach to the instructional framework of sustainable interior design. It especially serves as an educational example to help further knowledge of sustainable design to the community and aimed to help put communities ahead, knowing more of how to protect and sustain the environment. 5 “Local Leaders: Healthier Communities Through Design.” AIA: The American Institute of Architects. December 1, 2012. Accessed October 2, 2014. This article produced by AIA (The American Institute of Architects), talked about the importance of healthier environments, and especially in more ur185

banized areas. It linked together the important elements of the importance of pushing towards a more active lifestyle and how design has the ability to impact and provide more opportunity for users to live such a lifestyle. 6 Schueller, S. M. Promoting Wellness: Integrating Community and Positive Psychology. J. “Community Psychology Journal” 37: 922–937. August 29, 2009 Accessed October 3, 2014 This article focuses on the importance of wellness and healthy lifestyles among a community. In order to have a strong community that is willing to learn how to live more sustainably, wellness is the first issue that must be addressed. This article helped describe the psychology matters of how people live and if interior environments catered to healthy living, it would increasingly help put together a community surrounded by wellness. 7 “Style Bakery / SNARK.” ArchDaily. July 24, 2014. Accessed October 6, 2014. This article came from Arch Daily, and was used as one of my precedents. “Style Bakery,” known since the 1940’s in Japan, was renovated and re-branded. This example of a retail space highlights simplistic design connecting the space more with the outside environments, essentially using less energy and water within the space and catering to sustainability. 8 Thomas, Randall. Sustainable Urban Design: An Environmental Approach. London: Spon Press, 2003. This book primarily targets sustainable design with urban environments. As cities are becoming larger population wise, buildings are changing as well and are in need of change for the better. This book talks about new ways and materials that are more sustainable to use and discusses their positive effects among the design, building process, and outcomes.

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