adam_xported
JOVOTO - RE_IMAGINE THE GASTRONOMY CONCEPT FOR THE CAMPUS WORK EXPERIENCE
Eating space as multi-functional pavilion.
Within the envisioned overly-digitized & concretized urban environment, the idea aims to use technology and architecture to act as a spatial/ urban regenerator for the city, promoting walkable and permeable environments where integration and collaboration between often opposing and conflicting industries and professions may be fostered.
​
The mobile application aims to use the digital space to categorize and assist the user in determining a preferred food choice -subject to various food filters (appetite, dietary requirements, allergies, time constraints). It then generates a custom list of meals which will be available at one of the many pavilions within the proximity of one's workplace. By navigating the user to the pavilion of choice, the user may commute with colleagues and/ or meet people along the way, engaging with his/her city and surrounds.
​
The architectural pavilions function not only as mere eating spaces, but also as green public pods that create safe, cohesive and inclusive (eating) environments for the customer and general populace at large.
The architecture is predicated with certain requirements: two floors, where the green roof is used for farming and cultivation, as well as providing a green park of escape for its users/ people viewing it from their high-rise offices. The ground floor is multi-functioning and has potential to act as recreational/ collaborative spaces with various seating options and auxiliary functions. The nomadic provider (mobile chef- explained below) may plug into the infrastructure to create ever-changing and dynamic spaces that contribute to the ever-changing formal (regulated) or informal (food market) persona and identity of the intervention, for that given time.
Which target group is your concept for?
Nestled within the urban city centre- the interventions cater to eating & intrinsic needs of all individuals who work within its proximity, but more specifically to the dynamic & resilient needs of the digital nomad who is not only envisioned as a consumer, but also a provider within the space of the architectural intervention. This project illustrates the mobile chef/ food vendor as an entrepreneur who "plugs-into" the pavilion, creating an ever-changing spatial experience for everyone.
How does digitization & connectivity create a unique eating experience?
As mentioned above, the proposed mobile application acts as a determinant for one's food choice by using various filters (appetite, dietary requirements, allergies, time constraints), being an informant by indicating the ingredients and nature of the food choice, as well as a catalyst for social integration & collaboration by navigating people with similar food orders to their pavilion of choice - encouraging an understanding and love for one's environment.
What other amazing features does your concept offer?
Within an ever-consuming work environment, the human need for stopping for food allows the user to slow down and escape within an alternate world which provides a sense of fun and playfulness. Its nature and form is in opposition to the mundane & repetitive urban landscape as it provides a refreshing break for the individual during his/ her day.
​
What is the core idea behind your campus food experience?
The eating experience involves a range of other activities and should thus have a human centered approach that allows for personalized understanding, usage and experience. It merges the digital and physical space where tactility & emotion within (space and time) takes precedence over the intangible and excessive world of virtual reality and convenience.