Jing Olyvia Tam Portfolio by PDF Uploads

SUSTAINABILITY through sustenance

Jing Olyvia Tam 170244440 Material Change ARC

8052

Design Portfolio

CONTENTS 00 01 02 03 04 05 06 07 08 09 09

ARB General Criteria (GC) at Part 2 listed on bottom right hand corner on title pages

ARB General Criteria Project Introduction Site Analysis Concept Development Massing Development Sectional Development Structural & Facade Development Building Atmosphere Critical Reflection Design Diary Bibliography

04 07 11 21 47 55 79 103 129 133 190

Amended work New work Indicated on the top right hand corner of the page 3

00 ARB general criteria

GC1

Ability to create architectural designs that satisfy both aesthetic and technical requirements.

GA2

With regard to meeting the eleven General Criteria at Parts 1 and 2 above, the Part 2 will be awarded to students who have:

GC2

Adequate knowledge of the histories and theories of architecture and the related arts, technologies and human sciences.

Ability to generate complex design proposals showing understanding of current architectural issues, originality in the application of subject knowledge and, where appropriate, to test new hypotheses and speculations;

GC3

Knowledge of the fine arts as an influence on the quality of architectural design 2.

Ability to evaluate and apply a comprehensive range of visual, oral and written media to test, analyse, critically appraise and explain design proposals;

Ability to evaluate materials, processes and techniques that apply to complex architectural designs and building construction, and to integrate these into practicable design proposals;

Critical understanding of how knowledge is advanced through research to produce clear, logically argued and original written work relating to architectural culture, theory and design;

Understanding of the context of the architect and the construction industry, including the architect’s role in the processes of procurement and building production, and under legislation;

Problem solving skills, professional judgment, and ability to take the initiative and make appropriate decisions in complex and unpredictable circumstances; and

Ability to identify individual learning needs and understand the personal responsibility required to prepare for qualification as an architect.

GC4

GC5

Understanding of the relationship between people and buildings, and between buildings and their environment, and the need to relate buildings and the spaces between them to human needs and scale

GC6

Understanding of the profession of architecture and the role of the architect in society, in particular in preparing briefs that take account of social factors.

GC7

Understanding of the methods of investigation and preparation of the brief for a design project.

GC8

Understanding of the structural design, constructional and engineering problems associated with building design.

GC9

Adequate knowledge of physical problems and technologies and the function of buildings so as to provide them with internal conditions of comfort and protection against the climate.

GC10

The necessary design skills to meet building users’ requirements within the constraints imposed by cost factors and building regulations.

GC11

Adequate knowledge of urban design, planning and the skills involved in the planning process

Adequate knowledge of the industries, organisations, regulations and procedures involved in translating design concepts into buildings and integrating plans into overall planning.

I have attempted to map my work against the ARB criteria throughout this portfolio. This allowed me to understand the areas that I have covered in this project, and to be aware of which areas to focus on in my final year. 5

PROJECT introduction

GC1 | GC5 | GC6 7

01 project introduction a community culinary hub

My project for this semester is a community culinary hub that aims to tackle food poverty and waste through the education of food sustainability. The project is located in Newcastle Upon Tyne, U.K. It specfically focuses on the site of Eldon Square, a shopping center that has completely dominated the city center and has established itself as the city’s retail core. The project draws upon themes explored in semester 1, which reacts to the disappearance of greenery in the center and introduces urban farming on underutilized roofs.

Last but not least, this project also responds to the impacts the pandemic had on food culture in general. Due to the associated high number of Covid cases in both China and Italy, it led to negative perceptions surrounding both cuisines. Hence, the hub also embodies a multicultural food focus, unifying different ethnic communities under the common love for food. Ultimately, by educating the masses on food sustainability and the means to achieve it, the culinary hub hopes to be an inclusive space that could help reduce food poverty and waste.

First and foremost, the culinary hub is a response to the rising food poverty rates that has resulted from the Covid-19 pandemic. It strives to upskill and provide employment to those experiencing poverty in hopes of alleviating pressure off of existing emergency services - a long term solution to reduce food poverty rates. A substantial link to food poverty is how food waste is dealt and percieved. According to WRAP, a charity that focuses on climate change, “UK households waste 6.5 million tonnes of food every year, 4.5 million of which is still edible”. Thus, this project also aims to educate the public on the all the stages in the food chain - from production to recycling - in hopes of encouraging a more sustainable city center with a positive attitude to minimizing food waste. 8

SITE

analysis

GC2 | GC4 | GC5 | GC6 | GC7 11

02 site analysis overview of site & semester 1 urban intervention

1723

This project is a continuation of the semester 01 urban intervention. As greenery had gradually been pushed out of the city center starting mid 18th to 19th century, the intervention focused on reintroducing the rural into the urban core to strengthen the pedestrian role in the city. It resulted in a green roof masterplan and a retail bridge to elevate the public realm. The former will be brought forward to this project, however the latter will not.

1746

1851

Timeline from group site analysis report

1938 12

02 site analysis themes from semester 01

SEM 01 MASTERPLAN CONCEPT The masterplan concept revolved around reintegrating the rural back into the urban heart of Newcastle as a means to enhance pedestrian experience in the city center. It focused on: • Growing local produce • Selling locally grown produce • Educating the public about where their food comes from through outdoor socially-distanced agricultural activities • Building a community that is self-aware These themes will be carried forward to this semester’s project.

02 site analysis

spa

semester 01 green roof masterplan

to g

ro w

& engag e

e to

ell

e to

gr ow

Flower and rooftop garden This public garden is open 24 hours. The benches can fit groups of 6 or 3, and are separated by surrounding greenery to form individual bubbles, adhering to social distancing guidelines.

Fruit picking farm A fruit picking farm, featuring fruits that are in season, will allow visitors to engage with the agricultural process, educating the public as to where their food comes from and what they can do to support the green mission of bringing rural back to the urban sprawl.

Vegetable, herb, tea farm All the underutilized space on this roof will become a site to grow produce that will be sold in the shops along the retail bridge.

02 site analysis site analysis diagrams

massing with site boundary highlighted

uses retail offices hotels

greenery

residential transport public/civic

pedestrian vs. vehicular traffic routes religious leisure/ entertainment

sun path & prevailing wind

pedestrian

vehicular traffic

primary & secondary routes primary

transport routes - bus & metro

points of access to site

secondary

CONCEPT development

GC1 | GC2 | GC4 | GC5 | GC6 | GC7 21

03 concept development food poverty in the north east

Since semester 01 focused on food production, I wanted to hone in on how food waste is dealt and its links to food poverty. Food banks are a common sight in most cities in the U.K. It is reported that national food bank use has quadrupled since 2012, and that the largest food bank in the country is in Newcastle - Newcastle West End Food Bank (Just Fair Organization, 2019). According to Food Newcastle, food poverty in Newcastle is higher than the average for England, and life expectancy for both men and women are lower in the city than the rest of the country.

The diagram to the left illustrates the equivalent percentage of people who accessed a food bank once during the financial year of 2019-2020. Although it doesn’t show the the number of people who accessed a food bank, it indicates the demand for it. It clearly illustrates that the North East has one of the highest percentages compared to other regions. It should be noted that these statistics only reflect the Trussel Trust Food Banks. Although they are one of the biggest organizations, it is not fully representative but gives a good indication of the food poverty situation.

The percentage of people accessing a food bank once per region

E 22

Number of times a food bank was accessed from financial year of 2019 - 2020 Population per region in mid 2019 The equivalent percentage of people accessing a food bank once

Info source: Trussel Food Trust, 2021 Office for National Statistics, 2011

03 concept development impacts of covid on food poverty rates

Number of three-day emergency food parcels given out per year in the North East by Trussel Trust Food Banks

The Covid-19 pandemic has affected food poverty rates drastically. The graph to the left displays the trend of the number of emergency food parcels distributed each year - the 2019-2020 number is a significant increase from previous years. The demand for North East food banks has also doubled in April 2020 as Covid increased. Newcastle West End Food Bank: • Largest and busiest food bank in the U.K. • Demand for food parcels increased by 150% in April 2020 compared to April 2019 • April 2020: 1,871 food parcels delivered, benefitted 4137 people • April 2019: 7 753 food parcels delivered, benefitted 2,038 people Gateshead Food Bank: • April 2020: 17 tonnes of food, fed 12,000 people • Normal month: 7 tonnes of food, usually feed 130 per week

Info source: Trussel Food Trust, 2021 Katie Dickinson/ Chronical Live, 2020

03 concept development mapping existing emergency food services

KEY Food banks Food parcel collection & delivery Soup kitchens Hot meals

I mapped out the existing emergency food services around the site to understand what sort of facilities are provided to alleviate those experiencing food poverty. These mainly consist of food banks that provide food packages to be taken away and points that provide free hot meals. Whilst these food services are beneficial, they only provide short-term solutions. With that being said, I started to brainstorm how a longterm solution can be designed to help those finding themselves in this difficult situation.

03 concept development covid & food culture

KEY White: English/ Welsh/ Scottish/ Northern Irish/ British White: Other Mixed/ multiple ethnic group Asian/ Asian British: Indian/ Bangladeshi/ Chinese/ other Asian Black/ African/ Caribbean/ Black British Other ethnic group

Info source: Census, 2011 Know Newcastle: Home of the Newcastle Future Needs Assessment Newspaper headline images: Southey, F., 2020 Holmes, H., 2020 News Italian Food Net., 2020 Murphy-Bates, S., 2020 Srivastava, R., 2020 McManus, L., 2020

Apart from food poverty rates, I also looked at the ways Covid impacted food culture. I found that there has been a significant decline in demand for both Chinese and Italian cuisines in response to the high number of covid cases in both countries. Thus, my culinary hub could also act as a multicultural food to reduce negative perceptions towards certain cuisines caused by the pandemic. According to the 2011 census demographic statistics, there is a opportunity for this multicultural focus due to the strong presence of multiple ethnic groups within the city. 29

03 concept development target users

The main target users of the culinary hub would be the local communities experiencing food poverty most - this could be groups that have always been experiencing it or those who are only finding themselves in this difficult situation due to Covid. The culinary hub would aim to provide a safe space to train and upskill the communities in poverty, provide employment to those struggling financially, who have lost their jobs due to the pandemic, and for those who simply would want to learn a new skill. Visitors can participate in all educational activities relating to food sustainability, e.g. tending the farms, helping to harvest and package food, composting tehcniques, teaching and attending culinary lessons, learning how to cook with surplus food, food preservation methods etc.

03 concept development looking to the future & longevity

NOW

FUTURE

DURING COVID

POST - COVID

HIGH FOOD POVERTY

LOW FOOD POVERTY

Help local community

Bring together different ethnic communities

experiencing food poverty

through incorporation of multicultural food

PROGRAM Educational workshops + job roles relating to food chain & food sustainability:

Whilst it could target groups experiencing food poverty at the moment, when food poverty rates drop or when the pandemic is over, it could still maintain its function as a culinary hub with a focus on multicultural food, bringing together different ethnic communities. The culinary hub could hopefully become a start in transforming Newcastle city center to become a sustainable multicultural food city.

• Urban farming workshops • Helping to grow, harvest, and package produce • Food preservation classes • Teaching & attending culinary lessons • Cooking for the hub’s restaurant • Learning composting techniques

03 concept development design thesis mind map

03 concept development precedent analysis: West Louisville Food

Port

Architect: OMA Location: West Louisville, Kentucky, United States Year of completion: / Site area: 97,124m2 Building typology: Food port Images: Rosenfield, K./ Archdaily, 2015

I looked to OMA’s food port to help inform my program. It does more than the average food hub, as it offers sites for the full food chain, from production to consumption to recycling. The way the building is arranged is clear, logistic services sit on the eastern side, whereas public services face the west. The intersections along the building create spaces where consumers and producers meet, allowing consumers to understand the life cycle of food and the activities involved at each stage. It merges the distant relationship between consumers and producers, which is what I would like to achieve with the educational aspect in my culinary hub.

03 concept development precdent analysis: Carozzi Production and Research Food Center

Architect: G H + A | Guillermo Hevia Location: Ruta 5, Chile Year of completion: 2012 Site area: 160,000m2 Building typology: Industrial Images: Archdaily, 2014

The main learning from this production and research food center also revolves around the merging between stages and users in the food chain. The research center, focusing on education, is sandwiched in between the warehouses, the more hands-on, logistical spaces. Hence, there is a constant exchange between knowledge and the application of it. There are also viewpoints within the interior designed to invite visitors to witness the activities that take place in the warehouses, increasing the visibility of the food chain stages that are usually hidden from the consumer. 39

03 concept development precedent analysis: Durham College Center for Food

Architect: Gow Hastings Architecture Location: Whitby, Ontario, Canada Year of completion: 2014 Site area: 11,7800mm2 Building typology: School

Lastly, this culinary school is unique as the building ‘grows’ from its landscape. Its surroundings grow the food that will be prepared in the school, providing students hands-on experience with all stages in the food chain.

Images: Furuto, A./ Archdaily, 2012

It also houses a ‘field to fork’ restaurant and open kitchen, allowing visitors to see how their food is prepared and for students to see how their food is being recieved. Design features that break down the boundaries between users are what I would like to incorporate into my design. 41

03 concept development full food chain

This diagram explains the flow of stages within the food chain that the culinary hub will house. The key concept is that it will be a closed loop cycle or circular economy where the food waste will be converted to fertilizer to feed the farms. 42

03 concept development program

KEY Production Processing Administration Education Retail Recycling Other

Spaces for hands-on learning Spaces for employment Connected spaces Close proximity spaces Food chain flow

MASSING development

GC1 | GC3 | GC4 | GC5 47

04 massing development site approach

KEY Demolish Adapt/re-use

stre

Blackett Bridge, a major obstacle in enhancing the pedestrian experience, the top floor housing the leisure center, as well as any roof structures, will be demolished for new volumes to sit on top, activating the roofscape. The brick on existing brick facade on the western block will be reused, and the roof on the eastern block will be adapted to become green roof terraces.

ton clay

This diagram illustrates my approach to the existing site. The large mass that is Eldon Square Shopping Mall will be broken apart to establish a physical and visual connection between Clayton Street and Old Eldon Square.

reet

nelson st

ket

c bla

re t st

old n o eld are u sq

04 massing development identifying chosen site

4599m2

1345m2

Proposed site with existing urban moves from sem 01 masterplan

Proposed site with new urban moves on existing Sem 01 masterplan

• Pedestranization of Blackett Street

1 - Establish a close connection with existing green roofs (sem 01 masterplan). 2 - Close proximity to existing eldon square food hall - convenient composting site 3 - Re-use existing vehicle entrance as loading dock 4 - Break apart large mass to form a visual connections across primary and secondary routes 5 - Become part of the pedestrian journey from Grey’s Monument

• Demolition of Blackett Bridge • Transformation of underutilized Eldon Square roofs to green roofs for urban farming

04 massing development initial massing models

To explore potential forms, I started by making quick massing models out of foam, and drew over photographs to quickly annotate and get my ideas down on paper. I found a tiered, staggered form most effective in creating roof terraces that could connect to the semester 01 green roofs. I also started to think about materials that could form the new volumes. I thought polycarbonate and timber would be appropriate materials to create delicate and airy volumes that could sit on top of the existing building.

SECTIONAL development

GC1 | GC3 | GC5 | GC6 | GC7 | GC8 | GC9 55

05 sectional development section parti

diagrams

1 4

Despite earlier massing models, I still found that the forms explored do not distinctly express the difference between old and new and felt that this was partly due to not having clearly defined my design objectives. I decided to approach it in section through parti diagrams and concluded with 4 main objectives.

1. To make the old and new distinct - this came with the idea of elevating a new lightweight structure, creating a new public realm on the roofs connecting to the semester 01 green roofs. 2. To collect rainwater through the roofs and terraces to water the locally grown plants. 3. To introduce sunlight to what was previously a dark and dready space. 4. To activate the western gateway through materiality and light.

05 sectional development massing strategy model

1. Adapt the existing structure and form 2. Addition of new circulation routes - stairs alongside the building (in hindsight, the long staircase running behind the building was impractical and was quickly changed to incorporate an indoor vertical stair circulation)

Following the parti diagrams, I went back to modelling handcrafted physical models to quickly test this concept. I modelled each volume separately so I could experiment and move them around. 58

3. Addition of lightweight polycarbonate volumes, allowing the building to glow in the evenings. The western block is raised to create an outdoor dining space underneath. 4. Addition of a colonnade that subtly separates private spaces from the public roof terrace, but also provides the opportunity to indoor activities to spill out onto it if need be. 59

05 sectional development precedent analysis: Nest We Grow

Architect: Kengo Kuma & Associates + College of Environmental Design UC Berkeley Location: Takinoue, Japan Year of completion: 2014 Site area: 85mm2 Building typology: Food hub

Due to the interest of designing lightweight volumes over a heavy base, I looked to ‘Nest We Grow’ as a precedent for its mass timber construction, and relationship between the polycarbonate voume over the concrete base. Its program aligns with mine as it also hosts sites from food production to composting. I was inspired by their use of polycarbonate as a translucent envelope that allows the growing vegetation to peek through behind and form the identity of the building’s facade.

Images: Archdaily, 2015

05 sectional development lighting & atmosphere experiments

As part of making the old and new well defined, I opted for timber and polycarbonate volumes as a lightweight addition to the existing solid concrete and brick structure.

Nest We Grow - Kengo Kuma

Urban House Installation - MYCC Images: Archdaily, 2015

Since the polycarbonate would allow the building to emit a warm glow in the evenings, it would help activate the western gateway. The building would become a ‘beacon of light’ welcoming people into the city center. I did a couple of lighting experiments to get a sense of what the building would look and feel like in the evenings. The main learning from this model is that the spaces housed in this translucent material should embody and celebrate the essence of my concept - food sustainability. Hence, I thought it would be most appropriate for it to house a production space, such as a edible flower garden, where the flowers grown could serve the hub’s restaurant, but also act as a public garden for dwelling. Similar to ‘Nest We Grow’, the translucency of polycarbonate would also allow the green hues of the growing plants to peek through and become the facade itself.

Spain Architecture News/World Architecture, 2020

05 sectional development grouping program according to conditions

In order to figure out the arrangement of spaces within the building, I approached it by grouping the program into conditioned, semi-conditioned, and permeable spaces. Conditioned spaces would be heated and mechanically ventilated, semi-conditioned spaces being those with operable windows and doors that could open out to create an indoor outdoor flow or to allow interior activities to extend onto roof terraces, and lastly permeable spaces are those opened to the outside completely. I translated these groups into sectional diagrams to figure out the vertical arrangment of the program. Only the existing concrete structure that houses heavy processes such as urban farming and composting would be conditioned, and the higher up each level goes, the more permeable the spaces become. 64

05 sectional development spatial mapping of food cycle

The sectional diagrams below illustrate the food chain spatially. It displays the cycle from growth to waste within the program of spaces in the building.

1. Locally grown edible flowers are sent to the restaurant kitchen to be prepared 2. Locally grown food is consumed by visitors 3. Food waste is sent to the compost facility 4. Food waste is converted into fertilizer for the edible flower garden and green roofs

1. Locally grown produce from hydroponic and shaded farms are sent to the processing department to be harvested, cleansed, sorted, and stored 2. Produce is sent to the restaurant kitchen to be prepared 3. Locally grown food is consumed by visitors 4. Food waste is sent to the compost facility to be converted to fertilizer for the edible flower garden and green roof farms 66

05 sectional development creating a set of experiences

The sketches to the left illustrates the process of creating a powerful western approach towards the building. This was the point where I started to think of my building as a set of experiences that could engage all senses. I started to develop circulation spaces as an olfactory journey, seen through the long staircase that runs alongside the building. The idea is that as visitors are walking up each level, they will be able to experience a variety of smells, being all the different herbs and flowers that they will consume at the restaurant. It encourages visitors to really be immersed in the sensory experience as one journeys up the building. The sketch above depicts the ‘growing’ atrium in the middle of the dining area. It offers an opportunity for visitors to gain a handson, interactive dining experience of growing and harvesting their own food. I aim to incorporate plants that can be harvested quickly (tomatoes, berries, herbs). The food harvested can then be sent to the kitchen to be cooked and served to the visitors. This will merge the relationship between food production and consumption. 68

05 sectional development communal dining - asia

As part of the restaurant in the culinary hub, I wanted to incorporate the idea of communal dining as a way to establish equality amongst social groups. It would advocate the idea that this hub is ‘open to all’ regardless of whether one is experiencing food poverty or not - those who can pay can pay with money, whereas those who are struggling financially can

I looked to Hong Kong (HK) as a precedent as a big part of its food culture centers around communal dining and table sharing, reflected in hawker-style food stalls, ‘Dai Pai Dong’ / 大牌檔, that sell affordable HK comfort food.

contribute through their time or skill in the hub (e.g. farms, harvesting and packaging food), or even simply helping to clean up after a meal.

make a living (Cerini, 2019). It offered job opportunities to people regardless of social or ethnic backgrounds, which were big obstacles during colonial HK (Cerini, 2019). Hence, its intentions very much aligns with my thesis.

The interaction between the people and loud chatter is what gives it a unique sense of place

It directly translates to ‘stall with big license plate’, and started during colonial HK as a way for Chinese immigrants, and those with deceased family members from the war to

Typical ‘Dai Pai Dong’ seating arrangement

Due to the crowded and dense nature of HK, this idea of sharing tables and dining with strangers is extremely common. It doesn’t matter who you are, you just walk up and sit yourself down, no questions asked. Another big part of HK’s food culture concerns sharing food as a way to show trust and togetherness, and an effective way to reduce food waste. In light of Covid and prevention of diseases, there is a clear separation between serving and eating cutlery to maintain general hygiene.

photographs of HK’s ‘Dai Pai Dong’ / 大牌檔 (Cerini, 2019) 70

By table and food sharing, it will hopefully also bring togther different ethnic communities, celebrating multicultural food and ultimately reducing negative perceptions towards certain cuisines caused by the pandemic.

Eating chopsticks Sharing plates

Serving chopsticks

Typical food sharing table arrangement 71

05 sectional development communal dining

DURING COVID

Bring Your Own cutlery & recyclable wooden cutlery BYO cutlery helps to prevent transmission between visitors and protects staff members.Wooden cutlery will also be provided as an alternative and can be recycled in the compost facility.

POST - COVID

Serving cutlery To maintain general hygiene and prevent transmission of general colds/flu.

Individual plates/ dishes Only individual dishes can be served to prevent transmission through the sharing of food.

Sharing plates Sharing food is a way of showing trust and togetherness. It also helps to reduce individual food waste.

Groups of six booths Tall, clear plexiglass sheets to separate groups of six. The transparency helps to maintain visibility and integration between people.

Table sharing Bring together all sorts of people regardless of socio-economic status or background to advocate equality between groups. Helps to normalize stigmas surrounding those experiencing food poverty.

05 sectional development program

05 sectional development key section 01 : celebrating the old & the new

05 sectional development Please see technology portfolio for detailed annotations.

tio

tell the tale detail - celebrating growth

collection

ve l a r tu

fac

ade

gre

tim

rete

tim

r be

05 sectional development rainwater harvesting & planting system

This detail elaborates on the rainwater harvesting system and how it waters the plants growing up/down the facade. Directed by the pitched roof, the rainwater will be collected through a concealed gutter on the edge of the roof, with a mesh guard filtering out any leaves or debris. The gutter is connected to a downspout, which runs down the gap between the floors/beams and the polycarbonate sheet. The water is transported downwards into angled irrigation pipes at each level that delivers water straight into the planters.

STRUCTURAL & FACADE development

GC1 | GC3 | GC4 | GC5 | GC7 | GC8 | GC9 83

06 structural & facade development structural model of Kengo Kuma’s ‘Nest We Grow’

To understand the structural expression of Kengo Kuma’s ‘Nest We Grow’, I’ve recreated a structural model of its timber construction. As timber construction is not as common in Japan, smaller sections of wood were used to create a composite column, influenced by the local Japanese carpentry. Limited by the sections of wood, two horizontal beams were also used instead of one. However, I realized that the construction method used is perhaps not applicable or needed for the context of the U.K. and this project. Despite this, it was still a useful exercise in exploring different timber construction techniques. 84

06 structural & facade development structural grid

KEY Existing concrete columns Removed columns New glulam columns New CLT walls New concrete circulation cores

Re-using & adapting the existing concrete structure

Keeping with the sustainability goals within the studio, the existing structure will be reused with a few additional columns. It will mainly adhere to the existing 6x6.5m grid with a few anomalies assumed to accommodate what used to be Blackett Bridge. The new lightweight glulam structure on top will follow the same grid, along with new lift and stair cores. Loadbearing CLT walls will also be used for some of the new volumes to allow for greater fire resistant column free spaces, such as the restaurant kitchen and instructional kitchens where there will be a greater flow of movement.

New glulam & CLT structure on top 86

06 structural & facade development building typology

KEY Existing Adapt/re-use New

As mentioned previously, there is an element of adaptive re-use and addition of new structures. I have decided to retain the existing brick colonnade as I feel it acts as a significant symbol of the city center. It signifies the entrance of the city center as one approaches from the west, and is identifiable as being part of the retail core. The main concept is that the red brick from the existing brick facade will be reused to create additional colonnades on the ground floor to continue the existing language and signify entrances. They will also be used to create a perforated brick cladding system to introduce greater natural light into the interior, transforming the monotonous brick facade.

06 structural & facade development materiality palette

EXISTING

STRUCTURE

NEW

levels 00 - 01

STRUCTURE

levels 02 - 04

Red brick facade & colonnade

Concrete structure: columns & floors

CLT panels structure: walls & floors

Glulam structure: columns & colonnade

Double glazed glass facade, windows & atrium

Greenery

Double glazed glass facade, windows & atrium

Greenery

Polycarbonate facade

06 structural & facade development key section 02 : urban farming & material re-use

06 structural & facade development introducing biodiversity

As shown in key section 02, the brick from the old facade has been reused to form a perforated brick facade to allow more natural light into the interior, and increase visual engagement from the street level. Apart from embodying the concept of material re-use, it also links to the theme of biodiversity. Fenwick’s locally harvested honey from their beehives (Pike, C. 2019)

Directly opposite my site is Fenwicks, where beehives are housed on the roof of the department store. They harvest their own honey and sell it to the food hall on the ground level. This very much aligns with my design thesis of growing and distributing local produce to the community, and inspired me to use this as a way to further establish a connection with the surrounding urban environment. This was the initial spark that inspired me to think about biodiversity.

Map exhibiting the location of the Fenwicks Department Store and its close proximity to the culinary hub

06 structural & facade development bee hotel

bamboo sticks

straw

wooden sticks

pinecones

Over the Easter break, I had the opportunity to help construct a bee hotel for a church garden. This led to ideas about creating an urban microsystem along the facade that could attract insects to the plants growing along it, furthering the ideas of biodiversity already incorporated on the roof of the neighboring Fenwicks.The construction of the bee hotel involved layering bamboo sticks, straw, and pinecones, allowing me to understand the scale of an insect. The main learning was to ensure that the raw materials were loosely packed to allow movement, but also close enough to create crawl spaces. This led to me develop ideas surrounding nooks and alcoves that could be incorporated along the building’s facade. 96

06 structural & facade development re-use to achieve biodiversity

NORTHERN SIDE FACADE Bricks layered in a combination of stretcher and stack bond to create bigger perforations, allowing greater amount of sunlight to enter the interior.

SOUTHERN SIDE FACADE Bricks layered in the traditional stretcher bond to create smaller perforations to provide shade to inhabitants.

BIODIVERSITY (ALL SIDES) Existing bricks transformed into bee bricks by drilling small holes to create cavities that allow solitary bees to inhabit and lay eggs in. These bee bricks will protrude from the facade to allow insects easier access and to break up the flat elevation.

Please see technology portfolio for detailed annotations.

06 structural & facade development material re-use & biodiversity detail

protr

b e e br

icks

Glulam colonnade

CLT stairs connecting to the walkway protruding bee bricks

perforated brick screens

CLT walkway - allows visitors to get up close to the building to see bees interacting with the facade

can

100

til

This key detail celebrates the sustainable concepts of material reuse and increasing biodiversity in the city center. It also demonstrates how the building aims to visually engage pedestrians on the street level by having the hydroponic farms behind floor to ceiling glazing, allowing the active frontage to invite pedestrians to spectate on modern ways of urban farming.

101

06 structural & facade development insect facade

KEY Reclaimed glass jars Bamboo sticks Timber off cuts Half logs Pinecones Straw Wooden sticks Reclaimed pipes

I decided to test whether I could push the idea of biodiversity further and apply it to the facade on the eastern block. This resulted in an timber insect wall similar to the insect hotels I constructed. It has different compartments to be packed with various raw materials. Following sustainability aims, these materials will all be reclaimed. The local community can also get involved in donating any old plastic pipes, glass jars, or timber off cuts, and the children can help put it all together as part of their day care activities. Considering the height of the wall, the top can be constructed by professionals, and the compartments towards the bottom can be left empty for the children to construct, perhaps with more children-friendly materials such as pinecones and bamboo sticks. As the insect wall requires little maintenance, the tall nature of the wall will not be a significant issue having been constructed once. 102

103

06 structural & facade development view from old eldon square

104

105

BUILDING atmosphere

GC1 | GC3 | GC4 | GC5 | GC7 107

07 building atmosphere ground floor

1 Lobby 2 Hydroponic farms 3 Shaded mushroom farm 4 Compost facility 5 Loading dock 6 Sorting room 7 Plant room 8 ‘Growing’ facade 9 Community food waste drop-off point

3 2

4 7 5

1 9

Concrete Timber 108

109

07 building atmosphere interior view of lobby

110

111

07 building atmosphere farming techniques employed

OUTDOOR - GREEN ROOFS

TRADITIONAL

6-8 hours of direct sunlight needed per day Raised beds help to allow convenient planting as it does not require soil preparation prior to planting on the ground. It also makes it easy to swap out beds for different plants. Large area required Subirrigation could be needed if plants are not watered manually

INDOOR - CULINARY HUB FARMING WITH UV LAMPS

Requires little space due to vertically stacked arrangment Artificial light - UV lamps - helps to maintain a healthy growing environment free from pests and mould and does not damage the plants through excessive UV rays Subirrigation - requires a reservoir of water as roots are submerged in water - does not require soil

Natural or artifical light Subirrigation - requires a reservoir of water as roots are submerged in water Growing medium required to retain moisture and nutrients from nutrient solution to deliver to plants - nutrient solutions should be replenished every 2-3 weeks Air stones and air pumps needed to aerate the water with oxygen Temperature should be maintained between 15-20°C

Drainage required to prevent over saturation of water which encourages dieases and delays plant growth

112

HYDROPONICS (DEEP WATER CULTURE SYSTEM)

SHADED FARMING

Do not require light as mushrooms do not need to photosynthesize High levels of humidity to avoid moisture loss Ideally temperature should be kept around 12-15°C Ideal compost - manure and straw - will need particular measures in place for odor control Alternative compost - mixture of corn, peat moss and sand

A socially-distanced outdoor educational activity -

Introduces a modern way of farming for those

Simple planting system that can be easily taught to

Educates a way of planting that

offer fruit picking/vegetable planting & harvesting

who have limited space in their homes - can

visitors - offer modern farming workshops to create

does not require light for those

workshops (part of children’s day care activity)

learn to create a small-scale vertical farm

DIY hydroponic kits

who have limited outdoor space

113

07 building atmosphere first floor

1 Seminar room 2 Harvesting & cleaning room 3 Sorting room 4 Packaging room

5 Freezer room 6 Cold room 7 Dry storage room 8 Staff locker room 9 Staff break room 10 W/C

11 7

11 ‘Growing’ facade 12 Public roof terrace

3 9

1 4

Concrete Timber 114

115

07 building atmosphere second floor

1 Indoor restaurant dining 2 Outdoor restaurant dining 3 Restaurant foyer

4 ‘Growing’ atrium 5 Restaurant kitchen 6 Instructional kitchen 7 Children’s day care 8 W/C 9 ‘Growing’ facade

10 Public roof terrace 8

11 Private roof terrace 12 Children’s day care natural playground 13 Children’s day care smelling and tasting garden

4 1

10 12

7 13

2 8 7 11

Concrete Timber 116

117

07 building atmosphere day care’s natural playground

Images:

In line with themes of biodiversity and material re-use, I wanted to incorporate the idea of reclaimed tree stumps as part of the children’s day care roof terrace. This would encourage the children to actively interact with nature, and foster a healthy relationship with the outdoors whilst repurposing raw materials.

Little Eco Footprints, 2010

These tree stumps could line paths for children to skip or jump on, or as small outdoor seating clusters for group discussions or activities.

118

119

07 building atmosphere third floor

1 Indoor restaurant dining 2 Outdoor restaurant dining 14

3 Restaurant foyer

4 ‘Growing’ atrium 5 Restaurant kitchen 6 Instructional kitchen 7 Offices 8 W/C 9 ‘Growing’ facade

10 Public roof terrace 8

11 Private roof terrace 12 Children’s day care natural playground 13 Children’s day care smelling and tasting garden 14 Green roof - vegetable, herb and tea farm

4 1

10 12

6 13

2 7

11 7

Concrete Timber 120

121

07 building atmosphere fourth floor

1 Edible flower garden 2 Viewing platform 3 Offices

4 W/C

5 ‘Growing’ facade 6 Public roof terrace 7 Private roof terrace 8 Children’s day care natural playground 9 Children’s day care smelling and tasting garden 10 Green roof - vegetable, herb and tea farm

6 4

1 8

6 2

9 4

3 7

Concrete Timber 122

123

07 building atmosphere rooftop view from children’s day care

124

125

07 building atmosphere a beacon of light - activating the western gateway

126

127

CRITICAL reflection

129

08 critical reflection

This semester was, without a doubt, a steep learning curve, but is one that I gained a lot from. I learned a lot academically, both in design and technology, but also in presentation skills. Giving presentations through a screen definitely had its difficulties, but I felt the advantages outweighed the disadvantages. Due to the linear flow of a screen presentation, it really pushed me to get my project’s story and narrative clear, concise, and cohesive. Instead of alternating between drawings to explain concepts as I would during a wall pin-up presentation, screen presentations encouraged me to think about the logical flow of the presentation, and allowed me to fill in any gaps I was missing. Working remotely was challenging at times as a sense of comradery was not fully present compared to when we were all working in the studio. However, this encouraged me to not second guess myself as often and to believe in my ideas, as I could not always conveniently get a second opinion. With that being said, I am pleased with the way my project developed despite the extenuating circumstances. I think the strongest parts of my projects pertain to the building’s facade development as it embodied sustainable themes such as material re-use and biodiversity. I feel that I was able to re-use the bricks in a unique way, embedding dwellings for insects along the elevation of the building. I also felt that it acts as a strong link to the surrounding buildings, furthering

130

Fenwicks’ beehives and their mission of selling locally grown/harvested food. Another strong aspect was the integration of growing plants into the visitor’s journey through the building. I felt I was able to design a set of experiences that aligned with my thesis, embracing the production spaces and dispersing them throughout various points. It allows visitors to witness the full food chain, and engaging them at all times to be thinking about food sustainability. In regards to the aspects that can be improved, I definitely want to further explore and celebrate the new connections established on the roof scape. The elevated dining space, various roof terraces, and walkways unlock a whole new elevated public realm. If I had more time, I would study wider urban connections and opportunities that the building has created. I have mapped this portfolio against the ARB criteria, and whilst I felt I was able to achieve the majority, I was not able to cover GC3 fully involving influences from fine art. This could have been because the project was more driven by sustainability rather than theoretical or absract concepts. Although I did make some physical models, I felt I was not able to explore handcrafted techniques enough due to the lack of available studio facilities. G10 and G11 are also some aspects that I could study further in my upcoming final year before entering architectural practice. All in all, this year was certainly a fruitful one. Although challenging, I learned many valuable lessons and I hope to continue doing so next year.

131

DESIGN diary

133

09 design diary exploring appropriate

site choice

These quick hand-drawn sketches illustrate the exploration of different site choices. I’ve tested the western and eastern block of Eldon Square. The main factors driving the Eastern block was the more direct relationship with Grainger Market it could establish, and also the idea of replacing the existing food hall with a more sustainable version. However, I found the western block most appropriate mainly due to proximity to green roofs and the re-use of existing vehicle entrance.

134

135

09 design diary thoughts on typology and roof terraces

Prior to properly designing and arranging where spaces would go, I did quick sectional studies to understand opportunities for roof terraces as ways to introduce light. Seeing as the existing southern block of Eldon Square is immediately adjacent to the site, I wanted to explore recesses and extrusions to allow sunlight to enter the spaces along the southern facing facade. I also did quick diagrams to explore opportunities for the design to incorporate all three building typologies: new-build, parasite, and adaptive re-use. It helped to realize which areas of the site are most suited to which typology.

136

137

09 design diary

first attempt

second attempt

first attempts at arranging spaces on site

The right illustrates the first few attempts at diagramming the program on site. As I found that most spaces in my program needed to be rectangular, I ended up creating unsuccessful clinical boxed-in spaces, and ignored the inbetween space created by the cut through the Eldon Square block. I also tried to focus my attention towards the circulation into and throughout the building. I wanted those walking through the building to be able to witness each stage of the food chain, hence aligned hydroponic farms along the restaurant dining area, and edible flower gardens as part of the grand lobby/reception space.

138

139

09 design diary drawing through iteration

Following the first diagrammatic plans, I decided to turn to handdrawing to sketch out iterations of initial plans to get ideas down on paper. I found this to be useful as it allowed me to quickly acknowledge what would work and what would not before drawing out any formal plans. I find that hand drawing with a pen and paper comes quite naturally to me as it takes the pressure off of drawings needing to look pristine or perfect, allowing arranging spaces through plan to be a more organic and freeflowing process. I tried to incorporate non-boxy rooms to avoid creating clinical and sterile spaces, but found this difficult as most of the program is best-suited to rectangular rooms. 140

141

09 design diary arranging program vertically

At this point, the frustration was starting to build as it did not seem like any layout of spaces was working. Hence, I took a break from designing through plan. I went back to the core food chain stages and mappped that vertically in section - I experimented on how the food would flow through the building vertically.

142

143

09 design diary integrating

spaces with food production

2nd floor hydroponic farms integrated as part of the restaurant dining experience

Sketch of roof terraces overlooking the city

Water feature lining hydroponic farms

Ground floor atmospheric sketch - indoor edible flower gardents 144

145

09 design diary designing ‘a set of experiences’

After the ‘Catalyst’ reivew, I was given the suggestion to approach the design of the building and spaces as a ‘set of experiences’, whether it be driven through scent, visual engagement, taste etc. That comment really stuck with me and helped to push me further. I focused on creating a journey through a set of long staircases or ramps along both sides of the building, where visitors can enjoy a slow meander up the building whilst witnessing different aspects of the food chain. I used that as a starting point and started to arrange the spaces surrounding those two main circulation routes.

146

147

09 design diary 1:1000 massing model

To test out initial ideas regarding massing and form, I made a quick 1:1000 model out of foam. Due to lack of facilities to create a proper site model, I sketched annotations over the photographs of it to explore different opportunities presented by different forms. I found a tiered form was most effective in creating roof terraces to welcome sunlight. They could also connect to the green roofs to form a continuous public roof scape, elevating pedestrian experience.

148

149

09 design diary reshuffling spatial arrangment

KEY Existing columns New columns Removed columns Circulation core

After modelling possible massing forms, I went back to looking at the plans and arranging the program spatially. I found that once I determined the structural grid - based on the existing 6mx6.5m grid - organizing the spaces flowed more smoothly. The structural grid helped to ground me, and gave me opportunities to follow or go against the grid. I planned to re-use the existing concrete structure as much as possible, with some the removal of existing columns and addition of new ones to continue the colonnade along the eastern side to signify entrances. The right show the two plan iterations that I went through before the technology tutorials to represent the most updated current ideas in hopes of getting the most out of them.

150

151

09 design diary double skin facade : timber fins

For the first technology tutorial with Steve Webb, I presented the idea of a double skin facade with timber fins to allow for natural ventilation and passive solar shading. Apart from the existing concrete structure, I proposed the primary structure to be a glulam frame, the secondary elements being CLT partition walls and floor plates, and the double skin timber fin facade will form the tiertiary layer. After the tutorial, I realized employing timber fins on the northern facade would not make much sense as there is limited sunlight access. It was also suggested I look at facades that incorporate plants and nature (algae facades?) to emphasize my concept relating to food production. 152

153

09 design diary double skin facade : polycarbonate

Incorporating comments from the first technology tutorial, I changed the timber fin outer layer of the double skin facade to polycarbonate for the second technology tutorial with Henry Pelli. I thought the transparency of the polycarbonate could let sunlight through but still maintain a certain degree of privacy. However, it was pointed out that whilst double skin facades are generally thought to be desirable, it does not actually work in reality. 154

155

09 design diary double skin facade : a space to grow

I started to then think about incorporating plants in the gap between the facades, using that space as a food production site that wraps around the building. Instead of having the double skin facade as a means to allow greater natural ventilation, I could shift the focus back to growing plants, emphasizing the function of my building.

I thought about lining the ‘growing’ facade along the main circulation staircase. Plants, flowers and herbs of different scents can then be planted along the facade - visitors can experience a different set of smells as they ascend up the staircase, engaging the visitors in the food chain through their sense of smell.

156

157

09 design diary rainwater | heating |

ventilation | sunlight

Larger amount of sunlight enters through the atrium - illuminates + heats the interior

Photovoltaic panels

Green roof terraces - collect rainwater - thermal insulation Allows light to permeate through polycarbonate

Hydroponic farms Edible flower gardens Bathrooms

Underfloor heating Radiators

Ground source heat pump

These illustrate the initial thoughts I had surrounding environmental strategies. They were based on what I had implemented in previous design projects, hence still needed a lot of refining.

Stack ventilation via atrium Mechanical ventilation

Natural ventilation

Stack ventilation via double skin facade

158

A large part of this project surrounds the sustainable agenda, hence I’d like to employ renewables and utilize the natural environment as much as possible.

159

09 design diary 1:500 massing model 01 1.

I made this massing model to test out current ideas - the addition of new volumes on top of the existing adapted structure. It also helped to test out the combinations of materials. I intended to only use polycarbonate for the volumes that ‘grow’ food, and timber for the other new volumes. The polycarbonate would allow the building to glow in the evenings, being a beacon of light.

160

161

09 design diary rethinking arrangement of spaces

After the technology tutorials, I thought that the arrangment of the spaces needed to be revisited, as the current program had the sorting/processing rooms at the very top. With the idea of the building being a ‘beacon of light’, I figured the top volume should house a space more representative of the function of the building, such as the hydroponic farms. I reshuffled the layout of the program and placed the farms on the top, and offices and children’s day care on the roof of the eastern Eldon Square block. 162

163

09 design diary materiality & facades

As more ideas surrounding materiality and facade details starting to take shape, I did some quick elevational studies and perspective sketches to get a sense of what the building was going to look like.

164

165

09 design diary working out atmosphere of key circulation

I went back to developing the ‘growing’ facade and circulation staircase alongside it. I decided to wrap all the top volume housing hydroponic farms, and the circulation space in polycarbonate, wrapping all the spaces that ‘grow’ and allowing them to glow at night.

166

I went back and forth trying to figure out the best circulation staircase. I initially thought about a central winding glass staircase but realized that it does not give the same experience as a long unidirectional staircase which offers a slow, meandering journey. I decided that this would be more appropriate as it provides an opportunity for the visitors to literally and figuratively ‘stop and smell the roses’ along the facade. It will engage their senses and hopefully encourage the idea of growing and eating locally grown food as they make their way up to the restaurant.

167

0 e9 c tdieosniagln s dt u s i adryy exploring circulation & growing facade

This was a significant turning point in the design process as having once drawn out this initial section, I realized that the relationship between the existing and the new was not distinct enough. At the moment, it appears as if the new structures only consist of the top volume and circulation staircase, whereas in reality, it includes the restaurant and instructional kitchen floor (level 02) as well. I started to rethink the form and had the idea of elevating the new structures on stilts, and having the space underneath as a buffer zone that can diffrentiate the old from the new.

168

169

09 design diary existing vs. new

This was a conceptual model developed in as part of my stage 3, which explored the connection between the old and new. Although a previous project, my mind immediately went to this model when I started to think about ways to connect the existing and new structure. This led me to devlop ideas about a lightweight timber structure almost floating over the volumetric brick and concrete building.

170

171

09 design diary revisiting roof form

I started out with really rough drawings to explore ideas about elevating the new structure. As I was starting to feel frustrated, I just decided to sketch out anything that comes to mind without overthinking it. I find that this can help when I start to feel uninspired. 172

173

09 design diary revisiting roof form

These sketches illustrate the idea of creating a public space within that buffer zone. I thought about using that space as an outdoor restaurant dining area, which could also attract visitors coming from the West, in turn elevating the western gateway. I started to experiment with slanted roof forms as a way to transport rainwater to green terraces for rainwater collection. I quickly found that I could orientate the slanted roofs towards the southern side as a way to also introduce sunlight into the interior spaces. This form also still looked too heavy when placed on top of the existing volume.

174

175

09 design diary existing vs. new

I then decided to approach it in section from the western side. I decided to stick with the elevated idea as it conveys the idea of a lightweight volume best, and looked into the various roof forms that could allow for rainwater collection and direct sunlight into the building. After countless sketches, I found that the parti diagram on the right works the best. I also incorporated an atrium in hopes of being a growing space within the dining area where visitors can harvest their own food should they choose to, creating an interactive and educational experience.

176

177

09 design diary 1:500 massing model 02

179

09 design diary atmospheric sketches

These sketches explain the idea of having the edible flower gardens on the ground floor expanding and spilling out onto the pedestrianized Blackett Street, connecting with Old Eldon Square to form this green belt in the city center.

This sketch illustrates the western approach towards the building. It aims to communicate the views of the restaurant dining area, and the green ‘growing’ facade along the long staircase. It also allowed me to explore material combinations along the existing volume’s facade - timber battens and operable glazing on the first floor, and additional timber bracing behind glazing on the ground floor.

This sketch depicts the ‘growing’ atrium in the middle of the dining area. It offers an opportunity for visitors to gain a hands-on experience concerning growing and harvesting their own food. I aim to incorporate plants that can be harvested quickly (tomatoes, berries, herbs). The food harvested can then be sent to the kitchen to be cooked and then served to the visitors. This will merge the relationship between food production and consumption. 180

181

09 design diary conditioned vs.

semi - conditioned vs. permeable

Following the mid-term review, it was suggested that I organize the program according to ‘conditioned spaces’, ‘semiconditioned spaces’, and ‘permeable spaces’, in hopes of a better spatial arrangment. I made quick mindmap and found that it does not really make sense to have the edible flower garden on the ground floor, as there is no access to sunlight and does not really require a conditioned space. I ended up swapping the hydroponic and shaded farms with the edible flower garden. Another issue was the circulation stairs along the southern side of the building.

182

183

09 design diary mapping the food chain

spatially

At the mid-term review, it was suggested that I map the food chain spatially to get a better understanding on the spatial arrangment. These diagrams show the process of figuring out how to arrange the program vertically.

184

185

09 design diary initial sketches on re-use & biodiversity

These sketches illustrate intial ideas surrounding the incorporation of insect hotels into the facade of the building. Initially, I was unsure how to weave the bee bricks into the facade, thus experimented with various patterns to test what was most appropriate.

186

187

09 design diary figuring out 1:20 details

Last but not least, these sketches were done whilst trying to figure out the 1:20 detail drawings. It definitely took many iterations to get it right. The main difficulty during this process was understanding how the old concrete structure could seamlessly join with the new timber additions, as well as ensuring the structure is strong enough to support all the planting that goes on inside the culinary hub.

188

189

11 b i b l i o g r a p h y

Murphy-Bates, S. (2020). Chinese takeaway begs customers not to stay away over coronavirus fears with sign Allies and Morrison Studios. (2014). The Fabric of Place. London: Artiface books on architecture. Archdaily. (2014). Carozzi Production and Research Food Center / GH+A | Guillermo Hevia [Centro de Producción e Investigación Carozzi / GH+A | Guillermo Hevia]. Archdaily [online]. 14 April. [Accessed 15 February 2021]. Available from: https://www.archdaily.com/496524/carozzi-production-and-research-foodcenter-gh-a-guillermo-hevia-2 Archdaily. (2015). Nest We Grow / Kengo Kuma & Associates + College of Environmental Design UC Berkeley. Archdaily [online]. 29 January. [Accessed 05 March 2021]. Available from: https://www.archdaily.com/592660/ nest-we-grow-college-of-environmental-design-uc-berkeley-kengo-kuma-and-associates Cerini, M. (2019). Hurry to Try Hong Kong’s Most Mouthwatering Cultural Experience Before It’s Gone Forever. Fodor’s Travel. [online]. 14 January. [Accessed 17 February 2021]. Available from: https://www.fodors.com/ world/asia/china/hong-kong/experiences/news/hurry-to-try-hong-kongs-most-mouthwatering-culturalexperience-before-its-gone-forever Dickinson, K. (2020). Demand for North East food banks ‘more than doubles’ as devastating cost of Covid-19 pandemic grows. Chronicle Live. 17 May. [Accessed 12 February 2021] Available from: https://www. chroniclelive.co.uk/news/north-east-news/demand-north-east-food-banks-18256896 Furuto, A. (2012). Durham College Centre for Food / Gow Hastings Architects. Archdaily [online]. 25 November. [Accessed 15 February 2021]. Available from: https://www.archdaily.com/295787/durham-college-centre-forfood-gow-hastings-architects Holmes, H. (2020). Coronavirus: Italian foods’ reputation tarnished by ‘fearmongering’. The Grocer [online]. 23 March. [Accessed 26 February 2021] Available from: https://www.thegrocer.co.uk/buying-and-supplying/ coronavirus-italian-foods-reputation-tarnished-by-fearmongering/603193.article Just Fair (2019). Poor and Hungry in Newcastle. [online]. [Accessed 11 February 2021] Available from: http:// justfair.org.uk/poor-and-hungry-in-newcastle/ Know Newcastle: Home of the Newcastle Future Needs Assessment (2018). Know Newcastle: Home of the Newcastle Future Needs Assessment Report. [pdf]. [Accessed 11 February 2021]. Available from: https://www. knownewcastle.org.uk/AreaSummary.aspx?rc=12# Little Eco Footprints. (2010). Planning a natural playground: Salvaged timber kids outdoor table and chairs. [online]. 22 November. [22 May 2021]. Available from: https://www.littleecofootprints.com/2010/11/backyardnature-playground-table-chairs.html Love Food Hate Waste (n.d.). Why Save Food. [online] [Accessed 11 February 2021] Available from: https:// www.lovefoodhatewaste.com/why-save-food

190

reading ‘not been to China in over 20 years’ as UK cases hit 209. Daily Mail [online]. 8 March. [Accessed 26 February 2021] Available from: https://www.dailymail.co.uk/news/article-8088171/Chinese-takeaway-begscustomers-not-stay-away-coronavirus-fears-sign.html McManus, L. (2020). Food critic Jay Rayner reviews Chinese restaurant in ‘act of solidarity’ over ‘misplaced racist fear’ triggered by coronavirus. Daily Mail [online]. 23 February. [Accessed 26 February] Available from: https://www.dailymail.co.uk/news/article-8034483/Jay-Rayner-reviews-Chinese-restaurant-act-solidarityracism-triggered-coronavirus.html News Italian Food Net. (2020). Coronavirus: Italian food is safe, Health Ministry says. News Italian Food Net [online]. 3 March. [Accessed 26 February 2021] Available from: https://news.italianfood.net/2020/03/03/ coronavirus-italian-food-is-safe-health-ministry-guarantees/ Office for National Statistics (2011). Ethnicity and National Identity in England and Wales: 2011. [pdf]. [Accessed 11 February 2021] Available from: https://www.ons.gov.uk/peoplepopulationandcommunity/culturalidentity/ ethnicity/articles/ethnicityandnationalidentityinenglandandwales/2012-12-11#ethnicity-in-england-andwales Pike, C. (2019). Fenwick Facts: By the Numbers. [online]. 30 December. [Accessed 01 May 2021]. Available from:

https://www.fenwick.co.uk/daily-muse/home/fenwick-facts-by-the-numbers/db63ce9a-5564-4999-

aa51-385806e02627 Rosenfield, K. (2015). OMA Designs Food Port for West Louisville. Archdaily [online]. 23 February. [Accessed 15 February] Available from: https://www.archdaily.com/601730/oma-designs-food-port-for-west-louisville Spain Architecture News. (2020). MYCC Combines Timber And Polycarbonate For This Multi-Floor Temporary Pavilion In Madrid. World Architecture. [online] 10 February. [Accessed 04 December 2020] Available from: https://worldarchitecture.org/architecture-news/eeveh/mycc-combines-timber-and-polycarbonate-forthismultifloor-temporary-pavilion-in-madrid.html Srivastava, R. (2020). No, you won’t get the coronavirus from Chinese food. And don’t drink bleach. The Guardian [online]. 4 March. [Accessed 26 February] Available from: https://www.theguardian.com/commentisfree/2020/ mar/05/no-you-wont-get-the-coronavirus-from-chinese-food-and-dont-drink-bleach The Trussel Trust. (n.d.). End of Year Stats. [online]. [Accessed 11 February 2021] Available from: https://www. trusselltrust.org/news-and-blog/latest-stats/end-year-stats/ The Trussel Trust (2019). State of Hunger: A study of poverty and food insecurity in the UK. [pdf]. [Accessed 11 February 2021] Available from: https://www.stateofhunger.org/wp-content/uploads/2019/11/State-ofHunger-Report-November2019-Digital.pdf Urban Design Group. (2016). Food and the City. Urban Design Group Journal, vol. 140, pp.1-49

191

Jing Olyvia Tam 170244440 Material Change ARC

8052

Design Portfolio