DES113 Assessment 3 Spatial Design Realisation

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Charles Sturt University *

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Feb 20, 2024

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DES113: Spatial Design Assessment 3- Spatial Design Realisation Erika Thornton 11752653 Due Date: 13/10/2023

Contents • Summary of design brief • Overview of the project • Case Studies • Time Line • Moodboard • 2D Sketches • 3D model • Regulations and Laws • Reflection • References

Design Brief • Clients: Hospitality Teachers • Project: New School Hospitality Kitchen Summary: Smallville Public High School is in need of a new Hospitality Kitchen that supports the need to promote a sustainable environment. The kitchen will aim to reduce waste reduction and will source as much sustainable and recycled equipment as possible. Smallville High instills already a strong sense of responsibility when it comes to sustainable practices within the students, the school is known for its excellent Hospitality education. The school has been approved with the necessary funding to create a new kitchen that demonstrates best practices in sustainable kitchen practices and operations. The aim is to provide the students with the best education as well as inspire them to be environmentally conscious within the culinary field. The main aim is to implement waste reduction by implementing systems such as composting and recycling, the teachers will aim to Designate a portion of the kitchen for educational demonstrations on waste reduction techniques.

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Overview of the project This innovative kitchen will prioritize sustainability, environmental consciousness, and responsible sourcing to provide an exemplary learning environment for aspiring culinary professionals. The kitchen will serve as a model of eco-friendly practices, showcasing waste reduction, energy efficiency, and sustainable material usage. The Project aims to get more students to enrol in the Hospitality subject and also uphold the environmental practices the school teaches and will continue to teach. The school already has a large proportion of students who have enrolled and continue to enrol in the hospitality course but, they hope to continue the success rate of students enrolling and also give them a deeper understanding of how being sustainable and environmentally friendly can affect certain practices in s positive way. Not only does Smallville want to create the new kitchen with environmentally friendly resources, it also wants to purchase and use food products that are friendly to the environment and source a lot of their own foods where possible. Here are some of the ways Smallville High is hoping to implement environmentally friendly practices throughout the new Hospitality Kitchen: • Energy-Efficient Appliances: The school aims to use induction cooktops and LED lighting to minimize the inefficiency of appliances. • Waste Reduction: The school aims to have a good recycling system and to educate the students on how to recycle efficiently and have their own compost system to minimise any waste going to landfill. • Water Conservation: The school aims to use a greywater recycling system for non-potable water usage and aims to have water-saving appliances. • Sustainable materials: The school aims to use recycled materials for things such as benchtops and flooring.

Case Studies • Energy-Efficient School Kitchens • Reduction of Food Waste in Schools

Energy-Efficient School Kitchens This case study embodies very much what Smallville High wants to implement to save energy within the appliances and equipment used in the kitchen. The article explains the efforts of energy efficiency within school kitchens, it states the importance of ventilation and how it reduces energy costs and usage. UK designers have followed HVCA's DW/172 specification for their ventilation systems in their schools it aims to capture plumes of hot hair that naturally rise from the surface. It extracts an excess quantity of air from the hoods so the heat and the vapour do not spill out into the kitchen. The designers looked into the poor ventilation problem within the school kitchens and sought to find that the use of electric stovetops instead of gas would make it possible to reduce ventilation even further. The designers also decided that the use of an induction hob would be of benefit even though it would be of higher cost it would use less power and remain cold until in use, which overall uses less energy in comparison to gas.

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Reduction of Food Waste in Schools • The University of Liverpool students invested in equipment for composting to try to come up with a solution that allowed cost and disposal fees to be reduced, as well as to create an on-site roof top garden that will be run by student volunteers. • The article discusses how they have implemented a sustainable approach to composting food waste on campus. They have separate food waste caddies in their kitchens, which are emptied into dewatering equipment. This process reduces moisture content and weight. The resulting material is fed into a composter, producing nutrient-rich fertilizer in 14 days. This circular economy model enables the institution to grow its own food for students and staff and reduces waste disposal collections, thereby lowering its carbon footprint.

Timeline 12 Sep. 2023 Sketch up ideas 18 Sep. 2023 Create a mood board 25 Sep. 2023 Preliminary sketches and refining of ideas 2 Oct. 2023 Final sketch 9 Oct. 2023 Assessment complete

Moodboard

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2D Sketches

3D Sketch

Consideration of regulations and laws • Throughout the project, the requirements of water systems and electric stovetops will need to be met, and the use of recycled materials will also be adhered to and used wherever possible. The approval from the council will allow for the project to begin and not before.

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Reflection • Overall, I am quite happy with the project. It will be a great way to incorporate environmentally friendly practices for hospitality classes and students, now and in the future. We are teaching the future generations the importance of keeping the environment safe, so it is important to do so and do it right so they can continue to bring their knowledge and learnings to the future generations during and after them.

Case Studies • Making school kitchens energy efficient . (2013). Bsria.com. https://www.bsria.com/uk/news/article/making-school-kitchens-energy- efficient/ • Harnessing food waste potential in the hospitality and education sectors - Tidy Planet Composting . (2020, March 11). https://tidyplanet.co.uk/harnessing- food-waste-potential-hospitality-education-sectors/ • (n.d.). https://www.rmshg.com/restaurant-insurance/composting-at- restaurants-reducing-waste • Technology, P. B. G. and T. S. B. and B. D. C. I. of. (n.d.). CIT Culinary reducing food waste and increasing sustainability . Canberra Institute of Technology. https://cit.edu.au/news/cit_culinary_reducing_food_waste_and_increasing_su stainability