House Of Food ‘Nest We Grow’ – A Public Structure

Posted By Gudy Herder / May 8, 2020 / 0 Comments

The House Of Food ‘Nest We Grow’ is an open and public structure whose main intent is to bring people in the community together to store, prepare, and enjoy local foods in Hokkaido, Japan. The program of the Nest is decided according to the life cycle of these local foods: growing, harvesting, storing, cooking/dining, and composting, which restarts the cycle.

All members of the community help to complete each stage, allowing the structure to become a platform for group learning and gathering activities in the Nest throughout the year. Community participation extends and completes the life cycle of local foods, which is a symbiotic relationship. This is the Nest for people and food.

It was completed in just over six months under the supervision of Japanese architect Kengo Kuma and cconceived by six graduate students (two Taiwanese, two Chinese and two American) from UC Berkeley’s College of Environmental Design – Hsiu Wei Chang, Hsin-Yu Chen, Fanzheng Dong, Yan Xin Huang, Baxter Smith and Max Edwards – and their professors, Dana Buntrock and Mark Anderson.

The project is a fusion of a Californian approach and an Asian setting, in particular considering how modest materials and actions are embraced in Berkeley and how this would work in a remote, rural part of Japan respecting an agricultural landscape of fields, forests, and a river.

House Of Food 'Nest We Grow'

House Of Food 'Nest We Grow'

House Of Food 'Nest We Grow'

Ph. Shinkenchiku-sha

For more inspirational and worth-supporting green-design related stories, please follow the link here.


No Description

Related Posts

No comments

No comments

Leave a reply

Your email is never published nor shared. Required fields are marked *

%d bloggers like this: