GREEN PLATE HUB THESIS _ M.JAYASHRI

G R E E N P L A T E H U B M JAYASHRI

GREENPLATE HUB GREENPLATE HUB, a holistic establishment encompassing a culinary institute, restaurant, market, and urban farming initiative, acknowledges the significant environmental impact of agriculture in three key ways: U R B A N FA R M WATER STRESS: Agriculture's high water demand can strain regions with limited water resources and contributes to water pollution through nutrient runoff contribute

POPULATION GROWTH: Rapid population growth places increased demands on food production and resources.

LAND USE: Agriculture utilizes half of the world's habitable land, leading to deforestation and habitat loss, which in turn reduces biodiversity.

CLIMATE CHANGE: Agriculture is responsible for about 25% of global greenhouse gas emissions, making it a major driver of climate change

TRANSPORT: Transportation impacts food production through greenhouse gas emissions, increasing carbon footprint.

To address these challenges, GREENPLATE HUB embraces both the "Farm to Plate" and "Zero Waste“ concepts as solutions. By promoting sustainable farming practices, local sourcing of ingredients, and a commitment to minimizing waste, my aim is to reduce the environmental footprint of food production and distribution while ensuring that everyone has access to nutritious diets. These dual concepts underpin my dedication to environmental sustainability and responsible food practices.

PROJECT INCLUDES:

Vertical Farming

Hydroponics

Aeroponics

Aquaponics

Artificial Lighting

Farm Market

Holistic Culinary Education

Controlled Environment

+

MARKET & RESTUARANT

GREENPLATE HUB Academy creates culinary cultivators who not only gain skills, job opportunities, entrepreneurship prospects, sustainability awareness, and valuable industry networks but also contribute to environmental benefits by promoting sustainability practices, reducing food waste, and advocating for eco-friendly culinary approaches, thereby making a positive impact on both individuals and the environment.

C O N C E P T – FA R M T O P L AT E :

1

PLANT

2

PRODUCE

SELL

3

URBAN FARMING: • NURSERY • GREENHOUSE • VERTICAL FARMING • HYDROPONICS • AEROPONICS • AQUAPONICS

HARVESTING: • FRESH PRODUCE

RESTAURANT: • EXCUISITE DISHES

PROCESS FOR RESTAURANT: • RECIPE DEVELOPMENT • FOOD SAFETY

MARKET: • FRESH PRODUCE

EDUCATIONAL ACTIVITITIES: • WORKSHOPS • CLASSES • HANDS ON EXPERIENCE

PROCESS FOR MARKET: • CLEANING • PACKAGING & LABELING • QUALITY CONTROL

CULINARY INSTITUTE: • CHEFS & CULINARY ENTHUSIASTS.

C O N C E P T – Z E R O WA S T E :

GOALS:

Urban Agriculture

+

CULINARY INSTITUTE

Minimize Land use

Sustainable Water Use

Minimize Crop loss

Community Involvement

01 INTRODUCTION SHEET

Soilless Cultivation

New Job Opportunities

Year Round Produce

Food Security

At GREENPLATE HUB, we prioritize holistic sustainability. Our waste system transforms restaurant, culinary institute, and aquatic waste into natural fertilizer, reducing landfill waste and supporting responsible agriculture.

Closed-loop systems, like restaurant-to-urban farming, maximize resource use and minimize waste, showcasing our unwavering commitment to sustainability.

FOOD -WASTE DIAGRAM

FERTILISER

NURSERY

COOK

PLOTS

FOOD

Water

Aquaponics Water

Meat

TRASH

BIOTRASH

POND

THESIS 9B M.JAYASHRI 1BQ19AT051

WASTE

CULINARY INSTITUTE The study and training of cooking in a professional kitchen involve the understanding of a variety of skills. The institution would be provided with a wide spectrum of spaces to serve each of the subjects. The spaces allocated for the curriculum can be segregated into the following functions:

TEACHING KITCHENS: SKILLS KITCHEN - Provided with individual working stations for training purposes.

They can be divided into: • Basic training kitchen • Bakery and Confectionary • Quantity training kitchen • Advanced training kitchen • Cruise Gallery • Demo kitchen Academic Spaces: • Classrooms • Library • Computer Lab Administrative: To include faculty offices, operation office for restaurant, conference room, and support space.

Restaurant: • Full Commercial Kitchen • To include all services such as dishwashing and prep areas.

• Dining Room-Tables and seating to support formal dining.

• To include necessary wait stations and host areas.

Hostel: Hostel facilities for boys and girls Other: • Student lounge • Cafeteria Supporting spaces: Cold storage, Dry storage, Restrooms

SKILLS KITCHEN: BASIC TRAINING KITCHEN- The basic training kitchen caters to teaching fundamental knife skills, cooking techniques, and an introduction to the art of cooking. The kitchen is equipped to accommodate 24 students.

The students from the first year are taught in this kitchen.

Batch size:24 Total desired area required: 140 sqm No. of Kitchen:01 Area required per student: 5.5 sqm.

Total No. of Work Station: 12 Students per station : 2 students per station Note: 1. Basic Training Kitchen should be properly well ventilated either by natural or mechanical as per requirement.

2. Kitchen should be well illuminated preferably by using CFL Tubes.

3. All the walls should be tiled up to minimum 0.65m from the floor level.

4. Kitchen Flooring should be non-slippery tiles/Kota.

5. Adequate number of portable fire extinguishers DPC should be provided.

6. First aid kit should be accessible.

7. Separate provision for hand wash for disinfectant and hand dryer to maintain highest level of hygienic standards.

8. Adequate Insects-cutter should be provided at the door.

9. Air curtains should be provided at the door.

02 LITERATURE STUDY

QUANTITY TRAINING KITCHEN- Also called as the Indian Bounty kitchen, this kitchen is designed to teach the Indian Cuisine, for the students of second year. Here, the students are trained to prepare meals in large quantities and the food prepared here is consumed by the entire student body at the dining area every day.

Batch size: 24 Total desired area required: 140 sqm No. of Kitchen:01 Area required per student: 5.5 sqm Total No.of Work Station: 12 STUDENTS PER STATION: 2 students per station ADVANCE TRAINING KITCHEN- The Advance Training kitchen is designed for the seniors, in third year. Here, different cuisines are explored and the students are trained to work for an A la Carte restaurant. The food prepared here is taken to the mock restaurant for the head chefs.

Batch size: 24 Total desired area required: 140 sqm No. of Kitchen: 01 Area required per student: 5.5 sqm Total No. of Work Station: 12 Students per Work station: 2 students per station

TRAINING RESTAURANT- The training restaurant is used by the students working at the advanced training kitchen, the restaurant is a mock-up of a commercial restaurant.

Dining area: 180 sqm (130-140 sqm for pantry) No. of Covers: 48 No. of Students: 24 Faculty required: 01 BAKING KITCHEN Batch size: 24 Total desired area required :115 sqm No. of Kitchen:01 Area required per student: 5.5 sqm Total No of Work Station: 12 STUDENTS PER STATION: 2 students per station No. of faculty per lab: 01 No. of Lab. Attendant: 01 Duration of Practical: 04 Hours ACADEMIC SPACES CLASSROOMS-The classrooms are used for the teaching of the theory subjects for students from all three years.

LIBRARY- Area: 150 sqm COMMON AREAS - DINING HALL CAFETERIA- Overall size: 45 sqm No. of students expected at a time: 60-65 The dining hall is usually located beside the Quantity Training kitchen from where the food is prepared from the everyday.

Total Area: Max 215 sqm Dining area: 200 sqm Pantry area: 50 sqm Duration of meal time: 1 Hour Maximum seating capacity: 200 RESTAURANT The restaurant would be run by the students of the institute and open to the public.

Commercial kitchen: The restaurant would be equipped with a commercial kitchen. The following chart shows the basic workflow of a commercial kitchen.

SUPPORTING SPACES: STORAGE-Consideration should be given to specific storage needs for the following: • Dry goods • Chilled and frozen foods

KITCHEN CONSIDERATIONS SPATIAL PLANNING: SPATIAL REQUIREMENTS: • Adequate storage for raw materials, food in preparation, and awaiting service.

• Sufficient space for equipment, utensils, crockery, and cutlery storage.

• Efficient movement of staff, equipment, and waste management system.

• Dedicated area for checking in stock.

WORKFLOW: • Continuous progression of food from delivery to storage, preparation, and finished product.

• No crossover to avoid cross-contamination.

CEILINGS: • Minimum ceiling height of 400mm in commercial kitchens.

• Ducting should be enclosed to prevent dust and insect collection.

• Finished ceiling surface without perforations, exposed joints, cracks, or crevices.

• No suspended acoustic tile ceilings in food preparation areas.

• Wall-to-ceiling junction tightly joined and sealed with washable, impervious material.

GAS BANK: • Well-laid distribution lines from the gas tank as per local Chief Fire Officer and supplying agency conditions.

• Canopied cover and wire-meshed sides for households.

FIXTURES, FITTINGS, AND EQUIPMENT: WALLS & FLOORS: • Use proper cleaning agents to remove all organic matter from walls and floors.

• Sanitizer solution should not enter the drainage network.

TOUCH SURFACES: • Sanitize touch surfaces using a spray bottle and paper towels.

• Sanitize knives and utensils in dishwashers/glass washers.

• Encourage staff to have personal plates, mugs, etc., to prevent crosscontamination.

WASH HAND BASINS (WHB): • Position wash hand basins to prevent water droplets from handwashing from contacting surfaces.

• Consider specially designed Quad wash units to enhance hand cleaning/sanitizing and reduce infection risk.

SINKS: • Provide sinks suitable for the largest equipment being cleaned.

• Ensure water temperatures meet standards for washing and sanitizing.

• Allow adequate space adjacent to sinks for holding, draining, and drying.

JANITORIAL SINK: • Provide a janitorial sink with hose connections for waste water disposal in a separate room.

DISHWASHERS AND GLASS WASHERS: • Ensure dishwashers and glass washers can wash, rinse, and dry utensils in one continuous operation.

FLOORING: • Use flooring that can be cleaned effectively, does not absorb grease or water and has a non-slip surface.

• Suitable flooring includes stainless steel with a non-slip profile, and steel trowel case-hardened concrete with epoxy sealant.

• Avoid using PVC sheets or tiles near hot fat appliances.

• Meet the requirements of BS EN 13036-4:2011 for non-slip surfaces in commercial kitchen and staff amenities floors.

WALLS AND CEILINGS: WALLS: • Finishes must be impervious to grease, food particles, and water.

• Smooth and even surface with no buckles, ledges, or exposed fixings.

• Easy-to-clean finished surface.

RECOMMENDED FINISHES: • Ceramic tiles with anti-bacterial grout.

• Stainless steel or aluminum sheet with welded joints and sealed fixings.

• Laminated plastic sheathing.

FIRE FIGHTING AND SAFETY: • Fire extinguishers suitable for hot oil fires, preferably along exit routes.

• Easily accessible, positioned 100mm above the floor.

• Gas suppression systems with pipe system and nozzles in range hoods.

• Avoid PVC sheets or tiles near hot appliances like deep fryers.

• Non-slip surfaces on commercial kitchen and staff amenities floors meeting specified requirements.

PROVISION FOR ESCAPE: • Design for safe movement and egress during emergencies.

• Provide safe access to all parts of the workplace.

• Two exits are required if no point on the floor is within 20m of an exit.

• Unobstructed path to exit: height ≥ 2400mm, width ≥ 1000mm.

• Ensure adequate supply and maintenance of clean air.

• Use natural ventilation through windows, doorways, vents.

• Place exhaust hoods over cooking equipment to capture airborne waste.

• Consider air conditioning for consistent temperature in larger kitchens.

VENTILATION: • Ensure an effective ventilation system with air balance.

• Controlled ventilation and air conditioning in busy kitchens.

• Kitchen exhaust system essential to remove pollutants.

• Pollutants may affect food flavors and cause staff distress.

NATURAL VENTILATION: • Provide and maintain clean air in the kitchen using natural methods.

• Utilize windows, vents, and skylights for simple ventilation.

• Ensure screened vents to prevent flies and rodent entry.

• Replacement air prevents the drawing in of warm or cool air, reducing energy costs.

• Lack of replacement air can hinder exhaust system efficiency, allowing odors to escape.

• Insufficient replacement air for gas appliances can extinguish burners due to lack of oxygen.

• Carefully manage doorways and windows to prevent the entry of fumes, dirt, and rodents.

MAKEUP AIR DISTRIBUTION: • Equal volume makeup air is crucial when removing air through an exhaust hood.

• Distribution methods include diffusers, integrated hood plenum, air curtain, face-discharge, and perforated perimeter supply.

The following norms have been acquired from the National Council of Hotel management.

THESIS 9B M.JAYASHRI 1BQ19AT051

Lavonne Academy of Baking Science and Pastry Arts ( L I V E ) Location: : Pune, MAHARASTRA

Location: 2nd Phase, #263, 3rd Cross Rd, Stage 2, Domlur, Indiranagar, BENGALURU Karnataka 560071.

Architects: Ritu Kurien and Nandita V. of Yellow Dot Studios.

CAMPUS: • SSCA campus is spread over 2 acres of land with a dedicated purpose built 1 lac sq ft building replete with training labs, classrooms, Amphitheatre, multipurpose hall, state of the art Studio Kitchen for professional programmes.

• All the kitchen and hospitality training labs are highly sophisticated each dedicated to specific learning. All labs are equipped with modern and latest equipment for practical learning.

• A dedicated faculty and student managed organic farm and urban garden with hydroponics and vertical grow systems.

Lavonne's facility: (18,000 sq ft) Three floors with world-class kitchens, auditorium, student cafeteria, and an eclectic café.

• •

Kitchens equipped with the latest technology; classrooms have 10 workstations for students and 1 for the Chef Instructor.

Theory classrooms on 2nd and 3rd floors, each accommodating up to 60 students, with tiered seating, demonstration cooktop, and natural/artificial lighting.

Practical classrooms on 2nd and 3rd floors, each for up to 20 students, featuring stainless steel and granite countertops, polished cement flooring, and ample natural/artificial lighting.

OPEN TO-AIR KITCHEN SSCA created a speciality lab offering various cooking methods like pit roasting, barbeque and chulha cooking, tandoor, open fire spit cooking, etc. It’s designed using stone counters.

CAFÉ: - First-floor location with indoor/outdoor seating.

- Dining, order, display, kitchen counters.

- High and low seating, laminate flooring.

- Natural light, glass facade, vertical gardening.

FACILITIES: - Student lockers, cafeteria for 40.

- Library access, counseling, internships.

- Employment opportunities, Lavonne Café discounts.

- Safety features: alarms, extinguishers, medical kits.

- 24-hour backup, security, CCTV, biometric login.

CAFÉ

OVEN ROOM

AUDITORIUM/THEORY CLASSROOM

SAFETY:

INFERENCE: - Fire alarms, centralized and portable extinguishers.

• Vertical planning, carpet in classrooms.

- Medical kits, 24-hour power backup, manned security.

• Tiered seating, and countertops with hanging - CCTV, biometric login, elevator access. cables.

- Centralized microphone for emergency announcements.

• Natural light, glass facade, limited ventilation.

- Common assembly points for fire safety.

PRACTICAL CLASS ROOM

Indian Institute of Hotel Management ( L I V E ) Location: 4th Cross St, Cit Campus, Tiramani, CHENNAI Site Area: 10.3 Acres Built-Up Arca: 17725 Sqm Architects: Ar. Murthy Year: 1963 Building Typology: Institutional Total Student Intake: 700 Approx

AREA STATEMENT:

Site Area : 22,242 sqm Building Area : 3980 sqm.

Type Of Building : EDUCATIONAL Project Year : 2012 Number Of Students : 600

Indiranagar is a vibrant residential cum commercial neighborhood in east Bangalore, well-connected by Namma Metro and BMTC buses.

•

Symbiosis International university

QUANTITY KITCHEN LAB Quantity kitchen is a food preparation facility designed for large-scale production.

It focuses on efficiently producing substantial quantities of food to meet the needs of a larger number of people.

BAKERY LAB Students learn the scientific importance of time, temperature and raw material quality. 20 workstations,2 ppl can work on one table at a time. Glass is provided from all four sides CULINARY DEMO LAB Compact fully equipped demo kitchen with guest seating capacity for 20 guests, is ideally designed to demonstrate culinary dishes for smaller group of people.

INFERENCE: • Understanding various kitchen labs.

• Use of materials like stainless steel and no aluminum and M.S. is used for kitchen countertops.

• Detailed area statements for the various spaces of the culinary institute.

SPACE NAME

AREA SQM

NO.OF USERS

RECEPTION

50

PRINCIPAL OFFICE

10

1

HOD OFFICE

10

1

FACULTY ROOM

100

8

RECORD ROOM

10

PANTRY

10

20

TOILET

50

20

LOCKER ROOM

80

BAKING KITCHEN

100

40

FOUNDATION KITCHEN

120

40

QUANTITY KITCHEN

100

40

ADVANCED KITCHEN

135

20

DEMO KITCHEN

90

40

DINING HALL

120 (STUDENT CAFÉ)

50

TRAINING RESTAURANT

120

44

LECTURE ROOM

75

50

SEMINAR HALL

75

60

DRY SHORTAGE

70

DEEP FREEZER

50

WASH AREA

120

LARDER

100

Sri Sai Institute of Hotel Management &Culinary Arts ( L I V E ) Location: Amman Koil Street, Opposite to new bus stand ,PONDICHERRY Built-Up Arca: 7200 sq ft Building Typology: Institutional Total Student Intake: 150-200 Approx

MAIN BLOCK

GF PLAN

FF PLAN

COURSES OFFERED :

KEY OBJECTIVES OF THE PROJECT: • To fulfil the culinary needs of Chennai, which lacked one.

• To provide a standalone college for culinary and hospitality-related studies.

SERVICES : Use of solar-powered street lights, Green breakout spaces shaded Pathways WATER SUPPLY -By tanker lorry- 22 lakhs per month and groundwater for cleaning purposes.

FOOD SUPPLY - (Daily & weekly basis - contract) GAS BANK- To be situated in a separate built volume beside the building with groundlevel openings.

BIOGAS PLANT (waste management) 50 kg - used for small works.

ELECTRICITY YARD-Transformer/ meter & switch room/ generator.

PARKING -2 wheeler parking provided for visitors & students. 4 wheeler parking provided only for staff & VIP INFERENCE: Incorporating cooking spaces and learning spaces more efficiently. Cooking spaces and classrooms are placed in a mixed fashion. Many kitchens do not have commercial exhaust systems. Fewer spaces for recreational activities inside the campus.

BASIC TRAINING KITCHEN

QUANTITY KITCHEN

TRAINING KITCHEN

LIBRARARY

AREA STATEMENT: BAKING KITCHEN

RESTAURANT TRAINING

04 CASE STUDY SHEET – CULINARY INSTITUTE

• • • •

BSc in Hotel Management & Catering Science.

MBA in Hotel Management & Catering Science.

Diploma in Hotel Management & Catering Science.

Diploma in Bakery.

PROGRAM: • CLASSROOM: 600 sq ft • LAB: 1000-2000 sq ft • FRONT OFFICE: 400 sq ft • KITCHEN :800 sq ft • LIBRARY-500 sq ft The zoning shows the workflow and transition from public spaces to semi-public spaces: semi-public spaces to semi-private spaces: and semi- private spaces to private spaces, by restricting the people flow to certain spaces of the institute that is mainly intended for the students.

INFERENCE: To enhance efficiency at Sri Sai Institute, consider implementing movable furniture, modular cooking stations, and versatile learning zones. Ensure proper ventilation with integrated exhaust systems, utilize outdoor spaces for practical sessions, and create flexible recreational areas. Introduce mobile storage solutions for seamless transitions between cooking and learning activities.

CLASSROOM

BAKING KITCHEN

THESIS 9B M.JAYASHRI 1BQ19AT051

TRAINING KITCHEN

CULINARY COURSE: SL NO 1

2

COURSE B.Sc. in Culinary Arts B.Sc. in Hospitability & Hotel Administration

EQUIPMENTS : DURATION

STUDENTS NO.

3 Years (full time)

1st year - 24 2nd year - 24 3rd year - 24

3 Years (full time)

1st year - 24 2nd year - 24 3rd year - 24

SL NO

COURSE

DURATION

STUDENTS NO.

3

Diploma in Culinary Arts & Food Production

2 years (part time)

1st year - 20 2nd year - 20

4

Professional Baking course

3 Month course

SS WORK STATION

WORK TABLE

4 BURNERS

2 BURNERS

2 DECK OVEN

TOASTER

FAT FRYER

DOUBLE DECK OVEN

POT RACK

TANDOOR

SINK

15 students

PROGRAM DETAIL:

BASIC TRAINING KITCHEN

QUANTITY KITCHEN

ADVANCED KITCHEN

BAKING KITCHEN

DEMO KITCHEN

TRAINING RESTAURANT

WASH AREA

NO. OF PERSONS

EQUIPMENTS

DIMENSIONS

25

SS WORK STATION WITH LOW PRESSURE 4 RANGE BURNERS

1215 X 710 X 1000 (0.8 SQM)

REFRIGERATOR

SS SINK WITH DRAIN BOARD

1000 X 600 X 900 (0.6 SQM)

NUMBER OS USERS : 200 STUDENTS + 15 FACULTIES

TWO DECK OVEN

1250 X 970 X 730 (1.21 SQM)

TWO VERTICAL DOOR REFRIGERATOR

760 X 760 X 1980 (.58 SQM)

HIGH PRESSURE 2 RANGE BURNERS

1215 X 710 X 966 (0.74 SQM)

LOW PRESSURE 2 RANGE BURNERS

1215 X 710 X 966 (0.74 SQM)

DEEP FAT FRYER

220 X 220 X 170 (0.048 SQM)

SINK WITH DRAIN BOARD

1000 X 600 X 900 (0.6 SQM)

WORK TABLE

915 X 610 X 865 (0.56 SQM)

CULINARY INSTITUTE

REFRIGERATOR & FREEZER

760 X 760 X1980 (0.58 SQM)

TOTAL FLOOR AREA => 10920 + (30% CIRCULATION)+ 1000 PARKING

DOUGH KNEADER

737 X 394 X 585 (0.30 SQM)

=15200 SQM

POT RACKS

1143 X 1143 X 1143 (1.31 SQM)

SS WORK TABLE

915 X 610 X 865 (0.56 SQM)

GAS 4 RANGE BURNER

1215 X 710 X 1000 (0.86 SQM)

TWO DECK OVER

1250 X 970 X 730 (1.21 SQM)

DEEP FRY TABLE TOP

220 X 220 X 170 (0.048 SQM)

TANDOOR

1143 X 1143 X 1143 (1.31 SQM)

SS SALAMANDER GRILLER

610 X 381 X 458 (0.23 SQM)

REFRIGERATOR

760 X 760 X 1980 (0.58 SQM)

TOASTER WITH CONVEYER

288 X 418 X 387 (0.12 SQM)

SS WORK TABLE

915 X 610 X 865 (0.56 SQM)

SS SINK WITH DRAIN BOARD

1000 X 600 X 900 (0.6 SQM)

THREE DECK OVEN

1940 X 1070 X 1820 (2.08 SQM)

CONVECTION OVEN

2200 X 1960 X 2650 (4.3 SQM)

DOUGH SHEETER

2950 X 1010 X 1300 (2.98 SQM)

REFRIGERATOR FOUR DOOR

1210 X 760 X 1980 (0.98 SQM)

COOKING RANGE 4 BURNERS

915 X 915 X 865

25

25

25

25

25

10

(0.56 SQM)

AREA STATEMENTS: FUNCTION

RECEPTION PRINCIPAL OFFICE HOD OFFICE

NO.OF UNITS

1 1 1

SINGLE UNITS SQM

50 10 10

50 10 10

TOTAL SQM

LECTURE ROOM

4

75

300

LIBRARY

1

115

115

SEMINAR HALL

1

150

150

DEEP FREEZER

1

100

100

DRY STORAGE

1

70

70

CONTROL ROOM

4

35

105

STORAGE ROOM

2

40

40

WASH AREA

1

120

120

HOSTEL (2 SHARING+BATHROOM)

31

50

1550

FUNCTION

FACULTY ROOM

1

100

100

HOSTEL (6 SHARING+BATHROOM)

10

200

2000

PANTRY + CAFE

1

100

100

LAUNDRY

2

120

240

COURTYARD

2

80

80

GROUND PARKING (30 - 2WHEELERS + 8 - 4WHEELER)

38

-

600

BASEMENT PARKING (50 – 2 WHEELERS + 100 – 4 WHEELERS )

150

-

-

DINING HALL (105 CAPACITY) LOCKER ROOM

1 1

350 300

350 300

BASIC TRAINING KITCHEN

2

140

280

2

115

230

GAS 4 RANGE BURNER WITH GAS OVEN WITH COOKING PLAT FORM AND STORAGE

2000 X 800 X 850 (1.6 SQM)

DEEP FRY TABLE TOP

220 X 220 X 850 (0.048 SQM)

QUANTITY KITCHEN

2

140

280

REFRIGERATOR

1795 X 700 X 850 (1.26 SQM) 915 X 610 X 865 (0.56 SQM)

ADVANCED KITCHEN

2

140

280

CHAIRS

480 X 520 X 960 (0.24 SQM)

DEMO KITCHEN

2

90

180

TABLE

1500 X 1500 X 780 (1.2 SQM)

MOUNT STAINLESS STEEL SINK 3

914 X 609 X 1828 (0.55 SQM)

04 PROGRAM DETAIL – CULINARY INSTITUTE

SINGLE UNITS SQM

TOTAL SQM

BAKING KITCHEN

SS WORK TABLE

NO.OF UNITS

TOILETS 120 Male (W/C & URINALS)

2

180

60

4 per 100 people and thereafter (NBC)

120 Female

TRAINING RESTAURANT

18 (2)

14 (2)

360

THESIS 9B M.JAYASHRI 1BQ19AT051

60

6 per 100 people and thereafter (NBC)

NUTRIENT SUPPLY :

VERTICAL FARMING

NFT (NUTRIENT FILM TECHNIQUE): Vertical farming is a method of growing crops in vertically stacked layers or • Nutrient solution flows in a thin film over plant vertically inclined surfaces, often integrated into other structures like roots in a sloping, enclosed channel. skyscrapers, shipping containers, or warehouses. This innovative approach to • Provides constant nutrient supply and oxygen to agriculture aims to maximize the use of available space, increase crop yield, the roots.

• Commonly used in hydroponic systems for and minimize the environmental impact of food production.

TYPE OF VERTICAL FARMING :

LIVE CASE STUDY - IIHR

AEROPONICS: • Plants are suspended in air.

• Nutrient-rich mist is sprayed onto roots.

• Efficient nutrient absorption.

❑LOCATION: Hesaraghatta, Bangalore in Karnataka. ❑ESTABLISHED ON: 1 February 1968 .

efficient nutrient delivery.

BENEFITS OF VERTICAL FARMING OVER TRADITIONAL : T R A D I T I O N A L FA R M I N G

V E R T I C A L FA R M I N G

DFT (DEEP FLOW TECHNIQUE): • • •

Nutrient solution continuously flows over the plant roots in a deep, constant-flowing channel.

Offers a deep, oxygen-rich environment for plant roots.

Similar to NFT but with a deeper nutrient flow.

LIGHTING : 80% SOIL • 80% of traditional farming methods uses soil to produce crops.

50% HARVEST • 50% of crops planted are not harvest due to poor monitoring and external factors.

80% WATER • 80% of fresh water is used for soil based farming (of which 50805 is lost to evaporation and surface runoff)

2.3 MILLION KG • 23 million kg of pesticides are used worldwide that leads to high risk of food contaminations.

2400KM • On average food travels 2400km to 4000km and takes 2-3 days to get to our plate, increasing its greenhouse gas emissions.

0% SOIL • 0% of soil used with vertical farming. Recycled agricultural waste will be used instead.

90% HARVEST • 90% of crops planted are harvested with proper monitoring within a controlled environment.

5% WATER • 95-96% less water is used for vertical farming than open field agriculture by utilizing aquaponics and aeroponics of farming.

0% PESTICIDES • Architected to keep critters out.

The controlled and contained environment reduces the need for toxic and costly pesticides.

LOCAL • Local vertical farming reduces the need for long-distance transport of food produce and diminishes the transport's use of fossil fuel.

COMPONENTS OF VERTICAL FARMING :

SUNLIGHT COMPOSITION: Only 37% of sunlight is useful for photosynthesis, with 62% as infrared and 0.6% as ultraviolet.

PHOTOSYNTHESIS EFFICIENCY: - Only 1% of sunlight on plants powers photosynthesis; 10% is reflected, and 10% passes through leaves.

LIGHT COLORS: White Light: Combination of all colors.

Blue Light: Promotes photosynthesis, growth, and inhibits dormancy; good for leafy plants.

Green Light: Mostly reflected, but some is necessary for growth; often lacking in HID lamps.

Red Light: Aids photosynthesis, seed germination, flowering, and fruiting; emitted by high-pressure sodium bulbs.

Far-Red Light: Speeds up some plants, and reverses some red light effects; not common in HID lighting except for some sodium bulbs.

NATURAL LIGHTING SYSTEM: • Utilizes sunlight with reflectors on every floor.

• Side reflectors and concave reflectors maximize light distribution to plants.

• LED lights used at night.

ARTIFICIAL LIGHTING SYSTEM: Incandescent Grow Lights: • Rod yellowish tone, low color temperature (approx. 2700K).

• Highlights indoor plant groupings but not ideal for true plant growth.

• Average lifespan of 750 hours.

Fluorescent Tube Lights: • Available in cool or warm white colors.

• Ideal to use one "cool" and one "warm" bulb for a natural spectrum.

• Last up to 4 years but lose 86% intensity before burning out.

• Replace bulbs about 70% through their life for maximum intensity.

LED Fixture: • LED light adjusted for red (R) and farred (FR) spectrum for desired plant responses.

• Blue LED light shortens plant height.

• Low radiant heat, suitable for narrow shelves in vertical farms.

Components of a vertical farm include a diverse range of structures, such as TYPICAL FLOW OF OPERATIONS FOR PLANT PRODUCTION warehouse-like setups, with artificial lighting (often LED) providing the primary IN VERTICAL FARMING : light source. Growing methods involve soilless techniques like hydroponics or aeroponics. The controlled environment is thermally insulated, with minimal ventilation for precise regulation of factors like temperature and humidity.

Commercial structures are common, promoting scalability and efficient space utilization. Technology, including sensors and automation, monitors and controls growing conditions. Water recycling, often using condensed water from air conditioners, enhances sustainability. In essence, vertical farms integrate various elements for efficient, year-round, and space-conscious crop production.

HYDROPONICS: • Soilless cultivation of plants.

• Nutrients provided through a nutrient solution.

• Precise control over growing conditions.

Hydroponics

AQUAPONICS: • Integration of aquaculture (fish farming) and hydroponics.

• Fish waste provides nutrients for plants.

• Plants help filter and purify water for fish.

Aquaponics

•

The IIHR, the first horticultural research institute in the country under the Indian Council of Agricultural Research (ICAR).

•

The institute is spread over a land area of 263 hectares.

FRONT VIEW OF MAIN BLOCK

❑ ARCHITECTURAL AND FACTUAL ASPECTS: •

•

RESEARCH FACILITIES: IIHR's architecture supports diverse research areas, including crop improvement, plant biotechnology, pest and disease management, post-harvest technology, and more. Research facilities are designed to facilitate experimentation and innovation in these domains.

•

GREENHOUSES: The institute features modern greenhouses that allow researchers to create controlled environments for studying plant growth, development, Vertical farming and responses to various conditions.

•

EXPERIMENTAL FIELDS: IIHR has dedicated experimental fields and orchards where researchers conduct trials on various horticultural crops.

•

EDUCATIONAL FACILITIES: In addition to research, IIHR also contributes to education and training in horticulture. The institute might have lecture halls, classrooms, and other facilities to support academic programs and workshops.

•

COLLABORATION SPACES: Lecture halls, classrooms, and facilities for academic programs and workshops contribute to horticultural education and training.

•

LANDSCAPE DESIGN: IIHR campus likely features beautifully landscaped gardens, showcasing diverse horticultural plants, creating an aesthetically pleasing environment.

TYPE OF FRAMES : FRAME TRELLIS: The A-frame “trellis” design was the first commercially successful hydroponic system to exhibit a vertical orientation. Varieties of this design consist of pipes configured either vertically or horizontally to form a triangular extrusion of its footprint, thus increasing the available growing surface without meaningfully reducing sunlight access.

STACKED BEDS: Much like the A-frame design, the “stacked beds” configuration is extremely straightforward in concept and technology. The design is merely a stacking of the standard in-line pipe beds that continue to be the system of choice for commercial hydroponic farms..

CAMPUS: The IIHR campus is equipped with state-of-the-art facilities, including research laboratories, greenhouses, experimental fields, orchards, and nurseries. These facilities support a wide range of horticultural research activities.

TYPES OF PLANTS SUITABLE FOR VERTICAL FARMING :

ENTRANCE OF MAIN BLOCK

ORGANORGAM

GROUND FLOOR PLAN OF MAIN BUILDING

NURSERY BEDS

❑ REQUIREMENTS: Greenhouse cover •

To provide ideal atmospheric conditions for vertical farming, greenhouse cover to be used . It maintains the temperature inside and works ideally for vertical farming crops.

•

For 1/4th acre of land - 25x40m, 8 to 10 meters in height.

DIRECTOR’S OFFICE & ADMINSTRATIVE BUILDING

Vertical farming setup: •

The vertical farming setup consists of two main sections•Vertical stand: Vertical stands are rectangular stands used to make multiple horizontal layers of pots to grow plants. These platforms are made of solid metal that can handle a good amount of weight.

•Horizontal plates: These horizontal plates provide base platforms to keep the containers in layers. These are metal plane plates or you can use wooden plates too

•

Containers : It is good to use nursery cups either made of plastic or cement cups. But for later growth, avoid heavy cement containers because it is not easy to handle so much weight of pots for stands.

•

Soil : Prepare soil for sprouting with average organic fertilizers, suitable soil, and crop-specific moisture. For later growth, increase fertilizers and moisture based on yield, adapting soil conditions accordingly.

❑ INFERENCE: NFT (Nutrient Film Technique) vertical towers being suggested by the scientist for culinary institutes for fast yielding and increased food production.

03LITERATURE LITERATUREAND STUDY 05 CASE STUDY ON VERTICAL FARMINGTHESIS THESIS 9B 9B M.JAYASHRI M.JAYASHRI 1BQ19AT051 1BQ19AT051

POLYHOUSES FOR VERTICAL FARMING

RESTAURANT A restaurant is a business serving food and drinks to customers. Meals are eaten on-site, but take-out and delivery are common. Restaurants vary in appearance, cuisine, and service. Key components include the kitchen for food preparation and the dining area for customer enjoyment. Additional features may include a bar, waiting area, and restrooms, depending on the restaurant's style and size.

PROGRAM DETAIL NO.OF UNITS

SINGLE UNITS SQM

TOTAL SQM

VEGETABLE MARKET (VF)

1

1450

1450

GROUND PARKING FOR MARKET (34 - 2WHEELER + 10 4WHEELER)

-

750

750

STORAGE

2

380

760

BIODEGRADABLE WASTE CHAMBER

1

85

85

RESTAURANT

1

2500

2500

Meal production area (QUANTITY KITCHEN + WASH AREA)

1

110

100

1

60

60

STORAGE

1

30

30

RESTAURANT

1

200

200

FUNCTION

NEUFERTS STANDARDS:

TABLES/SEATING PLANS

BAR & SEATING

PARALLEL ARRANGEMENT

DIAGONAL ARRANGEMENT

CASE STUDY : DUKE OF YORK RESTAUARANT

(BAKING KITCHEN + WASH AREA)

PROJECT DATA Start on site June : 2017 Completion September : 2019 Gross internal floor area : 640m² Construction cost : £5.2 million Construction cost per m² : £8,125 Architect : Nex Architecture Client : Cadogan Annual CO2 emissions : 55.9 kgCO2/m²

STANDARDS (SQ M)

125.55 x 21.80M FOR 5000MT (FCI)

1.6-2.1 sqm/person (Neufert) 1.6-2.1 sqm/person (Neufert)

Meal production area (Kitchen, bakery, washing area, storage, etc.)

185

1.6-2.1 sqm/person (Neufert)

Serving area

150

14 sqm with 4 counters (Neufert)

Bar

80

PUBLIC TOILETS

185

DESIGN CONCEPT: - The restaurant aims for a dynamic relationship with Duke of York Square, emphasizing a performance aspect with large, curved windows.

Male

9

3

27

4 per 100 people and thereafter (NBC)

Female

9

2.5

22.5

6 per 100 people and thereafter (NBC)

WINDOW PERFORMANCE: - Three large, curved window panels, 3.2m high and 9.5m wide, glide into the basement using a counterweight system, reminiscent of a sash window.

CENTRAL OAT SEATING + WATER BODY

1

300

300

BASEMENT PARKING RESTAURANT (75 – 2 WHEELERS + 150 – 4 WHEELERS )

225

-

-

MATERIALS SELECTION: - Materials balance transparency, structural requirements, and environmental standards.

- Powder-coated mild steel section for the glazing frame.

- Solid stainless steel flat bars with a soft mirror polish for intermediate mullions.

- Low-iron toughened and laminated glass for increased transparency.

- Precast concrete with dolomite stone for the structural ribbon wall.

- Black polished granite terrazzo flooring.

- Ash wood for ceilings and roof terrace deck.

VERTICAL FARMING ZONE TOTAL FLOOR AREA = 5520+ (30% CIRCULATION) =7175 SQM

BASEMENT FLOOR PLAN

ARCHITECTURAL INSPIRATION: - The design mirrors the modernist façade of the Grade II*-listed Peter Jones department store with sweeping curves and pioneering glazing technology.

1

600

600

CONTROL ROOM

1

50

50

SHOP

1

150

150

OFFICE

2

35

70

ENGINEERING ROOM

2

70

140

PLANT PRODUCTIONS

THOUGHTFUL DESIGN PROCESS: - Despite its small scale, the restaurant underwent an extensive design process.

- Approximately 2,500 hours of research and development for the glazing system.

- Precise testing of the precast concrete wall segments to ensure a slender profile could carry the building's loads.

ROOF FLOOR PLAN

INFERENCE: The restaurant prioritizes a dynamic relationship with Duke of York Square through innovative design. Large curved windows, retractable into the basement, define its unique architectural identity. Materials are chosen for both aesthetics and functionality. Inspired by the modernist Peter Jones store, it's a blend of innovation and adaptability, featuring the world's first retractable curved glass system. The design process reflects meticulous attention to detail, making this seemingly small-scale restaurant a remarkable and thoughtful creation.

06 CASE STUDY + PROGRAM DETAIL - RESTAURANT

2

15

30

SWITCH BOARD ROOM

2

25

50

GERMINATION CHAMBER

2

100

200

WASHING ROOM + W/C

2

50

100

PACKAGING & LABELING

2

100

200

PRODUCTION ROOM

2

640

1280

TEMPORARY STORAGE

2

35

70

COLD STORAGE

12

60

480

GROUND FARMING

1

600

600

BASEMENT PARKING VF (15– 2 WHEELERS + 30 – 4 WHEELERS )

45

-

-

FF

CO2 ROOM

GF

FIRST FLOOR PLAN

SF

VERTICAL BUILDING

INNOVATIVE RETRACTABLE SYSTEM: - The bespoke steel frame avoids horizontal mullions, preserving the building's design purity.

- Retractable panels within wider openings allow the ground-floor space to open during fine weather, extending the restaurant onto Duke of York Square.

WORLD’S FIRST CURVED GLASS SYSTEM: - The restaurant boasts the world's first example of a retractable curved glass system, a unique and innovative design.

EXHIBITION

LETTUCE CUCUMBER MUSHROOM

4500 KG LB TO BE PRODUCED

STRAWBERRY TOMATOES BASIL CORIANDER

4500 KG LB TO BE PRODUCED

GROUND FARMING

THESIS 9B M.JAYASHRI 1BQ19AT051

2265 KG /ACRE → 2 ACRES -16 RACKS

2265 KG /ACRE → 2 ACRES -16 RACKS

ONION – 2 ROWS 250 KG POTATO – 2 ROWS 250 KG CARROT – 2 ROWS 250 KG 120 racks with 24 growing trays on each rack = 16 acres farm 1RACK → 9 SQM 16 X 9= 144 SQM

DESIGN CONSIDERATIONS FOR TROPICAL MONSOON CLIMATE

PHYSICAL PLANNING CULINARY INSTITUTE

Vertical Segregation of different activities.

VERTICAL FARMING

SITE ORIENTATION

Create healthy interactive public places.

Visual connectivity to the public realm.

PHYSICAL PLANNING

Walking Food tour (FARM TO PLATE CONCEPT)

STORAGE

Closed loop water management system and solar power standby system

CENTRAL RESTAUARANT ON GROUND FARMING

EXHIBITION

BIODEGRABLE WASTE CHAMBER

Waste management system (ZERO WASTE CONCEPT)

Market, storage and auction halls

OFFICES

Service corridor for disposal of garbage and movement of goods, facility core for parking and market.

• Prioritize rooms that need the most natural ventilation and position them to take advantage of prevailing winds.

• Orient the shorter sides of your home to face the east and west sun, except where this compromises natural ventilation.

SUN SHADING •

Have large roof overhangs or covered outdoor areas for shading the north and south facing walls.

• Use vertical screens or shutters to shade west and east facing openings.

• Plant trees and other vegetation to shade east and west walls and to provide cooler surroundings.

PROXIMITY CHART • The Greenplate Hub pioneers a self-sufficient ecosystem, seamlessly integrating facilities like a restaurant, ground-level vegetable cultivation, vertical farming, a culinary institute, administrative offices, storage, and a market.

NATURAL VENTILATION

• This design promotes sustainable food practices and prioritizes education, community involvement, and economic resilience.

•

• Have large window and door openings on two or more walls of each room to promote cross ventilation.

• Use upper-level windows or vents near the roof to allow rising hot air to escape.

Waste management, using a biodegradable chamber, showcases environmental consciousness. As a model for circular economy principles, the Greenplate Hub embodies nature's cyclical balance.

CIRCLE OF LIFE Nature’s way of taking and giving back life to earth, when something dies, it gives life to another.

ROOF DESIGN • Use framed, high pitched roofs. High roofs keep warm air high above the people in the room.

• You can also incorporate light coloured, reflective roof covering materials.

• Use a double roof system especially when concrete is the layer underneath.

DESIGN DEVELOPMENT

EXTERIOR SPACES - COURTYARDS CENTRAL RESTAURANT

SUPPORTING FACILITIES Surround the central point and users can navigate from the central point.

WATER FEATURE Surrounding the central point for ambience and as cooling feature.

CIRCULAR MANNER Supporting facilities are arranged according to functions , this creates a circular journey path.

• Covered outdoor spaces like patios and verandas with functional uses create great outdoor rooms.

• Courtyards in the centre of the home help promote natural ventilation.

• Connections between indoors and nature makes rooms more enjoyable to be in.

MATERIALS WATER AND ENERGY EFFICIENCY

FLY ASH CONCRETE

RED LATERITE BRICK

NATURAL STONE

CLAY ROOF TILES

SMART GLASS

07 CONCEPT + DESIGN CONSIDERATIONS + MATERIALS

• Renewable energy sources like solar water heating and photovoltaic panels are a great addition.

• Use energy efficient appliances and light fixtures. Fans instead of air-conditioning will save energy.

• Install water saving devices and fixtures. Also harvest and store rainwater. architropics.com

THESIS 9B M.JAYASHRI 1BQ19AT051

L O C AT I O N

C L I M AT E

GRAPH

T E M P E R AT U R E GRAPH

The site is located in Panaji, Goa, India 15.479714, 73.808919 It is located near Miramar Beach in the CRZ2 zone (PUBLIC/INSTITUTIONAL SECTOR) , adjacent to Goa Science Centre and Sharada Mandir School.

NE WINDS, 10-15KM/H

SOIL: LATERITE SOIL CLIMATE: TROPICAL MONSOON VEGETATION: DENSE

PANAJI

GOA

INDIA

WINDSPEED& DIRECTION

PROXIMITY

Vasco Da Gama Railway Station -30km

Panjim Bus Stand-5.3 km

KALA ACADEMY

CAMPAL GARDEN

McDONALD’S

CAMPAL SWIMMING POOL

CAMPAL BEACH RESORT

LANDMARKS Dayanand Bandodkar Marg

Dr Jack de Sequeira Rd ACCESS ROAD 1.5km RADIUS PRIMARY ROAD SECONDARY ROAD

SITE

ACCESSIBILITY 750m RADIUS

CREMEUX

MIRAMAR CIRCLE

FORTUNE MIRAMAR

RESIDENTIAL COMMERCIAL

SHARADA MANDIR SCHOOL

EDUCATIONAL

BUILDING

GOA SCIENCE CENTRE

CRESENT

TYPES

SITE Malabar kino

Indian Laurel

SURROUNDINGS

Terminalia bellirica

NOISE

Wild rynchostilis

Coconut Palm

V E G E TAT I O N

Pagoda

Bamboo

Plumeria rubra

Terminalia paniculata canopy

NE WINDS FROM MIRAMAR BEACH

A

B

SWOT

A N A LY S I S

C

D

STRENGTH - Integrated Ecosystem, Year-Round Fresh Produce, Educational Opportunities & Culinary Education Hub WEAKNESS - High initial investment for Vertical Farming, Managing three components may pose operational complexities.

OPPORTUNITY - Tourism Boost, Educational Alliances, Culinary Diversity, Community Connection THREAT - Market Rivalry, Shifting Tastes.

08 SITE ANALYSIS

E

THESIS 9B M.JAYASHRI 1BQ19AT051

A

CULI NARY I NSTI TUTE

VI EW B

B’ RESTAURANT

VF +STORAGE+ HOSTEL

ROAD

VEGETABLE MARKET

A’

SI TE PLAN

SECTI ON BB’

SECTI ON AA’

M. JAYASHRI 1BQ19AT051 9B BMSSA

C’

C’

SOLAR AND FOG HARVESTI NG WI NG

C

C

GROUND FLOOR PLAN @ 0.

6M LVL

MEZZANI NE FLOOR PLAN @ 4.

6M LVL

SKYLI GHT

BAR SEATI NG

SECTI ON CC’

SI DE ELEVATI ON

M. JAYASHRI 1BQ19AT051 9B BMSSA

D

D

HOSTEL ROOM

HOSTEL ROOM

PRODUCTI ON ZONE

PRODUCTI ON ZONE

HOSTEL ROOM

COLD STORAGE

COLD STORAGE

COLD STORAGE

COLD STORAGE

SECTI ON DD’

D’

GROUND FLOOR PLAN

D’

FI RST FLOOR PLAN

BACK ELEVATI ON

VI EW

M. JAYASHRI 1BQ19AT051 9B BMSSA

CULI NARY I NSTI TUTE FI RST FLOOR PLAN @4.

6M

CULI NARY I NSTI TUTE SECOND FLOOR PLAN @4.

6M

CULI NARY I NSTI TUTE THI RD FLOOR PLAN @4.

6M

VI EW

FRONT ELEVATI ON

M. JAYASHRI 1BQ19AT051 9B BMSSA

VI EW S ENTRANCE OF VERTI CAL MARKET

ENTRANCE OF CULI NARY I NSTI TUTE

I NTERI OR VI EW OF RESTAURANT

ON GROUND FARMI NG

ENTRANCE WI TH PARGOLA M. JAYASHRI 1BQ19AT051 9B BMSSA

T H A N K Y O U