Usman Rahman, Seaweed Pie and Mash shop

Rania Chebihi Hassani, Orange Tea House and Hammam

Olha Petrachkova, Coffee Waste

Ingrid Almcrantz, Urban sea Lettuce Farm

Elena Delli Colli, Spirulina Plantation and Lab

Andrine Sivertsen, Mycelium lab

BA Architecture

Group E

Tutors

Neil Kiernan

N.Kiernan@westminster.ac.uk

Neil Kiernan is an experienced practicing architect and BA design tutor for 1st and 3rd year. He has a continued and developing interest in the research of gender, space and architecture.

Rim Kalsoum

r.kalsoum2@westminster.ac.uk

Rim Kalsoum is an architectural designer currently working at Weston Williamson & Partners on infrastructure projects. She has also worked on private residential projects as well as social housing projects and public placemaking strategies for local authorities.

Guest Critics

Lavinia Pennino
Ayesha Erkin
Matthew Grandfield
Anna Nicholls

Acknowledgements

Many thanks to our Peer Assisted Learners Carl Fletcher and Wing Wong

Large scale food production, intensive processing, consumption practices and waste are having noticeable impacts on the environment and our health. High quality, low processed, nutrient rich food has the potential to mitigate this. The brief asked the students to design a public building in Hackney Wick to house the production and operation of a sustainable food organisation, incorporating circular economy principles for the local community. Carefully researched site and food investigations helped each student generate an innovative and exciting client brief. Final proposals include an algae production plant and restaurant, a seaweed pie and mash shop, and an orange-infused hammam tea room.