Spaces and interventions

The architectural appearance of the transformation keeps the atmosphere of the historic Slaughterhouse in a collage of materialities. Most of the tanks are reused. Metal beams and panels have been reused from the industrial refurbishment of the old slaughterhouse. The beams have been reassembled to create new functional spaces such as digesters, new openings, roof structures, and the construction of new mycelium-insulated walls. The reused panels are reshaped by being curved and cramped since they are imperfect and have different dimensions. They are joined together to fit new specified placements, such as roof or protective panels in exposed areas such as by sinks and the kitchen. The hanging rail system is still present, but the carcasses are replaced with steel vessels, mushrooms, and plants. Connected to the rail system is the visual metabolic system, exposed by new piping leading the public throughout the building and its functions. Semitransparent curtains of scoby leather, reminiscent of those characteristics of slaughterhouses, and soft mycelium walls are organically shaped in contrast to the otherwise intricate appearance.

Mushroom farm: The program of the mushroom farm is placed in the new southern part of the building and the vertical farm. The first phases of mixing the mycelium and the incubation are happening here since this part is already insulated and dark. This benefits the growing process that needs to be dark and moist. The growing phase occurs in the vertical farm.

Vertical farm:

The vertical farm is placed in the east part of the building with concrete construction. This part has kept most of its original architectural appearance. Still, it has new refurbishment in the form of hydroponic shelves and the metabolic system connected to the hanging system in the ceiling. This is a living space. Plants and mushrooms grow symbiotically and are harvested to be sold in the market. In the south part of the space, a new transparent wall is introduced to invite visitors to experience the symbiotic growing process.

Greenhouse:

The greenhouse is characterized by its bare concrete construction, which reveals the traces of the demolished walls through its patchwork. A new roof of reused metal and polycarbonate is placed on the concrete structure. The facade has a few new doors opening up to the outdoor gardening. These openings are transformed to leave traces of the old facade by leaving brick walls. The space inside grows vegetables and plants.

Market:

The market is placed in the center of the building, where the grown vegetables and mushrooms are sold or eaten in the food hall. The market has the characteristics of the old slaughterhouse, with the hanging technical system, which has the newly added water and energy infrastructure visible for visitors to understand how the building metabolizes. In the west end, the public toilets hide behind a mycelium wall made by the byproducts of the building’s food production.

The food hall:

The food hall, in the north and oldest part of the building, has an educational kitchen for visitors to learn about the growing processes and the metabolic system. The kitchen is constructed of reused metal profiles coated in red and covered with insulating mycelium, a byproduct from mushroom production.