POR TFO LIO
INTERIOR DESIGN
JASMINE IBRAHIM
‘A PLACE TO CREATE, CONNECT, EAT AND SHOP’
MANIFESTO
GUSTO - the taste and the authenticity of the products and the impeccable taste.
QUALITÀ - The unique quality of materials and it’s sustainable approach.
A design that connects the individuals health and lifestyle, through the use of recyclable and sustainable material/ ingredient.
ACCESSIBLE - a place to feel a sense of belonging and community.
MULTIFUNCTIONAL - space developed through the users needs.
INCLUSIVE - the total outcome is successful only if all elements are applied.
EUDEMONIA - combining happiness and wellbeing to connect with a space.
BIOPHILIC - connecting nature to architecture and human health.
PROBLEM
Nutrition and good health are important factors to develop the mental and physical health of every human being. Therefore some individuals suffer from diseases and condition where they are only allowed to eat a specific diet, for instance being allergic to certain aliments or other special diet requirements. Due to this, some individuals struggle to find suitable nutriment when it comes to going to a restaurant for example, or searching for specific products in a supermarket. It is also challenging to go to a place where help is suggested alongside possible solutions and how to adapt to their requirements or new health changes, without the need to go to health cares. Going out with friends or family can be a struggle due to limited places to eat.
PROCESS
Regular visits to the site has be done to observe the details of Ancoats and the surrounding area. To expand my knowledge more with the concept primary and secondary research was developed by interviewing people with special diet needs as well as reading books and visiting similar sites. Alongside that I have experimented with food waste to be able to understand how Bio materials work and what I could produce with it.
CONCEPT
The aim is to alleviate the daily struggles for those who have special diet requirements or simply wanting to change their diet habits. A community space will help bringing people together with a fun experience without making them feel different or excluded.
The space will be designed to allow individuals to seek advice from professionals and set personal plans. A cafe, which will offer a diverse range of options taking into consideration most diet requirements, the menu will change every now and then so it doesn’t get boring and invite people to come more regularly. A sustainable grocery market with every necessity a user might need. A workshop where bio materials packaging and structures can be made for personal or in store use.
To insure a very personalised user experience an App will be linked with the space, where they can connect with specialists, and check their progress. The space will also focus on the sustainability of materials and products.
SITE ANALYSIS
Ancoats is driven by a unique sense of community- and that is one of the things that makes it so special. The area is known as one of the world’s coolest neighbourhoods. Mustard Tree is well connected to the city centre, nearby there is a tram stop and a bus stop just outside it.
A Michelin star restaurant was opened in Ancoats which brought Manchester its first Michelin star.
I wanted to create a material that is sustainable and recyclable using natural ingredient and waste that cant be used in anything else otherwise, such as pistachio shells, coffee ground, lemon peels etc. Bio materials are made using 4 key ingredients: gelatine, water, glycerine and potato starch. All the addition and natural dyes are my choice. The thickness of the material plays a huge role in its flexibility and texture.
packaging prototype
The core aim of creating the Bio materials was to be able to create a sustainable and recyclable packaging to be used in the market area to pack products. However, it can also be used for many other functions such as a mini wallet. Every piece will be uniquely personalised by customers preferences.
The detail drawing of the consultation pods, shows what it includes. A 1:5 table prototype was made to illustrate the details in the table’s legs, using bio materials. The prototype clearly shows how the real structure would look like.
As the bar is the first thing the user will see when going into the space, I wanted a strong and positive impact on the customer by making an eye catching bar structure. The bar axo has been explored to ensure right measurements and clear design details for staff and users.
Minimalist 1:100 Axonometric model showcasing the cafe area and the hanging Bio material structure. Experimenting with light and shadow to demonstrate the voids reflection on ground floor.
‘BB Stop is a smart infrastructure stop that promotes active, comfortable and easy journey with the use of public transportation and bikes.’
PROBLEM
Since Covid the use of personal vehicles increased due to the fear of crowd and the lack of public transportation. This led to the increase of greenhouse emission which caused more global warming and less active individuals. Since then, the use of public transportation reduced remarkably as well as its frequency.
Promoting an active journey nowadays is challenging due to the pandemic and to late buses/trams which make the end-user rely more on private cars or Uber. Arriving on time with buses is very hard recently.
PROCESS
Based on mine and people’s experience I started to record my journey to see how I could design a successful solution to the problem. By taking into account accessibility for all as well as comfortableness I investigated case studies and researched into sustainability and post-covid situations. To deepen my knowledge I started sketching ideas, experiment with materials, apply feedback recived and made various models to help me decide on a final design idea.
concept
A hybrid journey that focuses on the sustainability, health and the impact of Covid-19 for transport users. The aim is to also create a system that focuses on the users arriving to their desired destination on time, which will allow people to use the transport more often and reduce effect of climate change.
