BOGESUND EEL FARM & WETLAND PARK STUDIO #1 - EXPLORING SYNERGIES MARIA CONSTANZA CHERULLI
actor network:
existing wetlands & lakes:
site plan:
BOGESUND NATURRESERVAT:
WETLANDS
the landscape project is composed of different ponds where the eel-farmers can control where the eels are depending on their level of growth. some areas are connected to others and deeper, some are shalower and smaller. by doing that you end up with ponds with different caractheristics that can be use in different times of the year. for instance, the deeper ones wouldnt freeze in the winter, and the swallower ones, would have more vegetation and more birds.
RECRIATING NATURAL ECOSYSTEMS SUSTAINABILITY area
FEEDING ISSUES RECIRCULATING WATER SYSTEMS
HIGH COSTS landscaping high investiment
the dept difference is also extremely important when it comes to preserving the balance on the ecosystem, because different plants grow at different depts - reed for instance grows at swallow waters and water lilys grow at a little bit deeper ones - and that would atract various species of birds and animals. having this different kinds of ponds also brings different kinds of laisure activities, you can have boats, and kayaking and also swiming and diving.
CLOSED SYSTEM extensive aquaculture
site plan:
FILTERS
the paths are connected to the small islands created by the dept difference and have larger and smaller areas, also giving many occupation options for the users of this area.
WATER QUALITY intensive aquaculture
BALTIC SEA
recirculating water systems fishing
restaurant/research center:
antibiotics costs
FOREST AREA - NATURRESERVAT feeding
VAXHOLM
energy
WETLAND AREA SPECIES LOCATION SEASON
ALIMENTARY HABITS
the project for the restaurant/ research center was based on the idea of integrating this two functions. the concept was of creating a restaurant where people could see and participate on the whole process of bring their food to their plate: first they can see how the eels are raised on the wetland area, then they can take part on the research made on the subject and pick their own eel on the tanks, the smokery is right inside the buildind, so they would learn about what kind of trees you could use to smoke different kinds of fish, then, on the open kitchen, see the chefs working on their meal and finaly eat the dish.
SIZE
in that way you have a place where the whole process is integrated, in the same location you produce you smoke, you prepare and you eat the eel, and the building intends to reflect just that.
TASTENESS PROTEIN CONSUMTION
the other aspect is that, in order to suit the ladnscape, the building was made in three different levels. so, depending on where you are you have a different point of view to the wetlands, and at the end you have a back door where you can go out and experience a totally different landscape, a more dense forest on the top a hill.
SUSTAINABILITY
GOLF COURSE research restocking
use of materials:
WETLANDS AND LAKES
life cycle
The materials used were mainly concrete and wood. Aiming to give the restaurant a industry look and exposing the infrastructure of needed for the recirculating aquaculture system and other functions. the details on wood would give a look mor suiting of the archipelago and smooth the conection between this factory like building and the nature.
fish quality tradition species preservation
EEL
SUSTAINABILITY
FISH CONSUMPTION
WHY BOGESUND? 1 - EXISTENCE OF WETLANDS AND LAKES; 2 - LARGE AREA WITH LITTLE CONSTRUCTIONS; 3 - CLOSE TO VAXHOLM, AN AREA THAT ALREADY HAS SOME INFRASTRUCTURE TO HOST TOURISTS INS THE SUMMER; 4 - CAN BE REACHED BY BOTH, CAR AND BUS.
RECRIATING NATURAL ECOSYSTEMS WETLANDS
CLOSED SYSTEM WATER QUALITY RECIRCULATING WATER SYSTEMS
BALTIC SEA FILTERS
HIGH COSTS FEEDING ISSUES
CONCEPT AND INSPIRATION:
WETLANDS SITE PLAN:
facts about wetlands:
THE BALTIC SEA IN THE SEA WITH MORE PEOPLE LIVING ARROUND IT, FOR THAT REASON, AND FOR THE LACK OF CONCERN ABOUT WATER QUALITY, DURING A LONG PERIOD TIME, HAS PULLUTED A WATER IN GREAT DEGREE. BEING SO, THE FISH LIVING IN THOSE WATERS NOW HAVE A GREAT DEAL OF POISIN IN THEIR FLESH, WHICH MAKES THEN UNPROPER TO HUMAN CONSUMPTION.
- KEEPS THE NATURAL WATER LEVEL IN RIVERS; - PURIFIES THE WATER, BY WORKING LIKE A FILTER; - RECYCLES NUTRIENTS; - RELEASES VEGETATIVE MATERIAL INTO RIVERS, THAT HELPS TO FEED THE FISH; - HOME FOR VARIOUS SPECIES THAT ARE FACING EXTINTION; - HIGHLY RECREATIONAL: BIRD WATCHING, SWIMMING, WALKING, BEAUTIFUL LANDSCAPE; - CIENTIFIC RESEARCH.
how to get fish if not by fishing? - there are many ways of cultivating fish, it can be divided open net aquaculture - the most common way and uses the sea environment to raise the fish -, intensive aquaculture - in tanks, has high energy costs - and extensive aquaculture, by creating wetlands, which has a big area demand, and a high initial cost, but if done correctly can have many upsides, the wetlands are very benefitial to the environment working has a filter, and attracting many animals and birds, among other reasons, but it is also a beatiful landscape that can be explored has a turistic attraction, so combining eel - a good very commonly consumed in sweden that is now desaperaing from the natural waters -, a park where people can swim, take boat trips, make picnics and a research center to discover more about this ecosystem and about eel, the result was “bogesund eel park”,
PARKING DETENTION POND RECEIVING WATER
WETLANDS
MAIN BUILDING MAIN WALKING ACESS WATER OUTCOME CONTROL
veta la palma case: veta la palma is a wetland located in spain, it’s an area that used to be a drained wetland that was reconstructed and where aquaculture takes place now. there are many different fish species being produced. they also have a research center that intends find ways to make this kind of system work more effitiently and also controls the different ponds. the recreation of the wetland was very successfull and now various bird species have returned to the site.
veta la palma: 37 tons/km2 18%
wood
IN SWEDEN HOWEVER, DUE TO TRADITION, THIS FISH IS STILL BEING EATEN AND COMMERCIALIZED. TODAY, PEOPLE ARE SHOWING MORE CONCERN ABOUT WHAT THEY ARE CONSUMING, AND SPECIALLY THE origin of their food. so products that have sustainable production and distribution have a higher price but also have many consumers willing to buy them.
ISLANDS WITH SMOKERIES
ENTRANCE FROM DRAINAGE BASIN
concrete
bogesund area 180km2 veta la palma area 32km2
recirculating aquaculture system
eel culture & aquaculture:
bogesund: 20 tons/km2
bogesund: 25 tons/km2 26%
33% bogesund area 180km2 used area 48km2
the goal is to design a place where people can enjoy a day in the wetlands, smoke their own eel, and eat it, go into the research center and learn more about how the area works or maybe just go into the restaurant have a good meal and enjoy the view.
bogesund area 180km2 used area 60km2
- in order to an eel to reproduce it has to travel tousands of km. the eel found in europe, for instance reproduces in the south cost of the usa and then migrate to various places, including the baltic sea. - therefore eel aquaculture is based at caching fishilings named elders in the atlantic ocean and rasing then to a point where they can be consumed, there are extensive research into eel breading, which has been unsuccsessfull so far, but the eu gives money funds to this kind of research, being eel a traditionaly consumed fish. - ahus eel festival: five different huts where you can try various eel recepies, you can either buy the dishes individualy or you can buy a pass to try any kind of dish you wish during a cartain period of time.
eggs leptocephalus glass eel CAPTIVITY elder yellow eel HARVEST silver eel spawning
bogesund eel farm & wetland park
studio #1 - exploring synergies maria constanza cherulli
restrooms for employees
kitchen and living room for employees
machinery for recirculating aquaculture System (ras)
see-trought tanks made of hard plastic
wooden deck
outside layer of concrete
structural concrete - grid temperature isolation layer
concrete walls
water pipes
eel tanks made of see trought hard-plastic
glass door concrete pilar
concrete pilar wooden deck
concrete foundation computer/lab area
dinning area
concrete walls
infrastructural pipes
concrete floors
kitchen
smokery
storage/refrigerated room
toilets