A hotel suite inside a shipping container hovers over the landscape in Brazil

October 16, 2019 by  
Filed under Green, Recycle

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Brazilian architecture firm Bruno Zaitter arquiteto has once again given new life to a shipping container with the Bosque Refuge, one of the Hotel Fazenda Cainã suites in Balsa Nova, Brazil. Fitted with massive walls of glass to blur the line between indoors and out, the modern suite immerses guests into nature with breathtaking views and a natural materials palette. The recycled container is elevated on stilts and carefully sited to minimize landscape impact. Nicknamed Baruch Spinoza after the famous 17th-century Dutch philosopher, the compact hotel suite measures 58 square meters and features an open floor plan. The building was strategically placed for both privacy and views — the suite backs into a large native forest in the southwest and opens up to dramatic mountain views on the northeast side. The 12-meter-long container was modified to include the washroom facilities on one end, the kitchen on the other and the bedroom and living area in the middle. The container footprint was expanded with a precast metal structure to make room for the living space, entrance and an outdoor seating area. Related: 3 stacked shipping containers create a diving tower in Denmark “The outer connection — nature — and interior — refuge — forms the main inducing element of the design process of the refuge,” explained Bruno Zaitter in a project statement. “The concept of causing minimal impact to the natural environment made it possible to reach the formal architectural party where the purity of the right angles of volumetry and the facades with few elements further value the living and dynamic atmosphere of the environment.” To soften the building’s appearance and to create a cozy atmosphere, timber was used to the line the interiors and exteriors. The green wash on the exterior facade helps the building blend into the forested landscape. + Bruno Zaitter arquiteto Via ArchDaily Photography by Sergio Mendonca and Ale Carnieri via Bruno Zaitter arquiteto

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A hotel suite inside a shipping container hovers over the landscape in Brazil

EIT Food Marketplace disrupts the industry with additive-free beverages, veggie milk and more

October 16, 2019 by  
Filed under Business, Green

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Earlier this month in Munich, new trends in sustainable food were featured at the annual Food Marketplace event hosted by the European Institute for Innovation and Technology (EIT) . The future of food appears to emphasize clean, sustainable eating that boosts personal and planetary health. The EIT Food Marketplace serves as a venue for innovators to pitch their game-changing or disruptive ideas in front of investors and corporate partners to accelerate market entry. The recent event hosted 25 invited startups from across Europe. New ideas that were proposed by these startups included a new vegetable milk , a software that targets healthier nutrition and diets for hospital patients as well as fruit chips for breakfast cereal made from discarded bananas. Related: Climate fears affecting meat, bottled beverage and plastic production industries Ultimately, this year’s winner was “Air up Gmbh” for its innovative bottle, from which mineral water is sipped through a straw. “Taste” is given to the mineral water by aromatic sponges in the lid that provide a “pretend” taste, free of artificial flavors. As Air up Gmbh CEO and founder Jannis Koppitz explained, “While you suck through the straw and drink at the same time, our palate communicates the mix then as the taste. Thanks to the replaceable aroma sponges, this can be anything from mango to lime to cucumber.” In other words, with this method, drinks of the future will need no additives nor sugar, thereby providing a revolutionized, healthier beverage to quench one’s thirst. “In terms of healthy nutrition and new techniques, we want to offer a platform with a lot of publicity to young junior researchers. It is the responsibility of EIT Food, on behalf of the EU and as a transformer, to make the food system fit for the future with the help of innovations,” said Dr. Georg Schirrmacher, director of EIT Food in Germany. “ Sustainability , healthy nutrition and new ways of training at universities are crucial factors. But each and every one of us can help transform the food system worldwide with well-considered decisions on what to buy and what to eat.” Thanks to this year’s successful Food Marketplace, another is scheduled for next year. EIT Food, after all, strives to achieve its strategic agenda of “creating consumer-valued food for healthier nutrition, enhanced sustainability through resource stewardship and supportive food entrepreneurship” by integrating education, business creation and innovation. + EIT Food Image via Aline Ponce

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EIT Food Marketplace disrupts the industry with additive-free beverages, veggie milk and more

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