Beautiful zoo pavilion built from sustainably sourced timber grows a green roof

October 21, 2016 by  
Filed under Eco, Green

Comments Off on Beautiful zoo pavilion built from sustainably sourced timber grows a green roof

The new entrance pavilion was commissioned for La Garenne zoo’s new location in Le Vaud and designed to “define the new identity of La Garenne zoo.” Both of the 315-square-meter building’s long facades are curved inwards and visitors pass through the center of each concave curve; this narrow channel marks the threshold between the outside world and the zoo . The pavilion’s hourglass shape flares out on both ends and includes a reception space, gift shop, restaurant, and multipurpose event space. Related: Tiny timber meditation pavilion in Italy reconnects people to nature A wide and curved vegetated roof with overhanging eaves tops the building. The timber pavilion is largely prefabricated to minimize construction waste and to make any future dismantling processes easy. All structural timber is FSC-certified or equivalent and the building earned Certificat d’Origine Bois Suisse accreditation for its use of Swiss wood, which accounts for 97% of the building materials. The facade features large glazed triangular panels that alternate with prefabricated wooden triangular panels. + LOCALARCHITECTURE Via ArchDaily Images via Matthieu Gafsou

Read more:
Beautiful zoo pavilion built from sustainably sourced timber grows a green roof

Ancient Japanese technique dresses up this renovated home in upstate New York

October 21, 2016 by  
Filed under Green

Comments Off on Ancient Japanese technique dresses up this renovated home in upstate New York

The original house was designed by architect John Bloodgood in the 1970’s. It was clad in T-111 siding and had no insulation . It also needed better mechanical systems, as well as a new roof and windows. The owner commissioned AlexAllen Studio to give the structure a makeover and upgrade it with low-maintenance materials. Related: Prefab Dutch ‘Shou Sugi Ban’ House Features a Low-Maintenance Charred Timber Facade The architects proposed Shou-Sugi Ban wood siding in combination with a more cost effective fiber cement panel for the facade. The wooden siding is manufactured using an ancient Japanese technique that preserves wood by charring its surface . Bug and rot resistant, the material weathers well over time and requires little maintenance. The team also introduced a layer of insulation under the siding, replaced the existing openings with triple-glazed windows, and added sun screens to protect the interior from the elements. + AlexAllen Studio Via uncrate Photos by Alan Tansey

Go here to see the original:
Ancient Japanese technique dresses up this renovated home in upstate New York

How millennials are re-shaping the future of food

October 21, 2016 by  
Filed under Green

Comments Off on How millennials are re-shaping the future of food

Take a look at what’s for dinner over the decades and you will find more veggies and less meat on people’s plates. Not only are health concerns associated with the standard American diet being taken more seriously, but studies are also showing that millennials’ deep concern for the environment is leading to a boom in vegetarian dining that may completely reshape the future of food. Ben McKean, founder and CEO of Hungryroot , predicted in an  Observer op-ed that vegetables will outshine meat by the year 2020. And the shift will largely be thanks to the millennial generation. A study from 2014 titled “Outlook on the Millennial Consumer” highlighted how members of this age group are choosing foods according to their conscience and paying closer attention to ingredients and their origins, spelling bad news for animal agriculture. Related: Artificially grown lab meat could reduce emissions by 96% Livestock produce 18 percent of worldwide greenhouse gas emissions – more than the entire transportation sector combined. According to the United Nations, at least 26 percent of the world’s terrestrial surface is devoted to livestock grazing, a number that will only grow if the demand continues to soar. Simultaneously, the number of vegetarian restaurants and plant-based food products has grown significantly, thanks to a food revolution waged by younger generations. McKean argues that youngsters are not simply trading in meat for vegetables, but redefining what a “veg-centric” meal entails: equally delicious foods without the label of “alternative.” As climate change continues to intensify, the considerations of shifting the balance to more plant-based food is worth a closer look. Via Observer Images via Pixabay ( 1 , 2 )

More:
How millennials are re-shaping the future of food

Bad Behavior has blocked 1565 access attempts in the last 7 days.