Mara Kai Café - A Spatial Design Capstone Project.

SPATIAL DESIGN CAPSTONE PROJECT

LOURA LIMJOCO

ACKNOW LEDGE MENT.

GRATITUDE.

It is with great pride and honour that I hereby present my undergraduate capstone project. During the 16-week-long process, I have gained knowledge of this research and design which has been beneficial to my development in furthering my career in the future.

Words cannot express my gratitude to the team behind Wintec, Media Arts for giving me this great opportunity of creating a project that is close to my heart. I also couldn’t have undertaken this journey without my tutors, who impacted, supported me and provided me with knowledge and expertise.

I would also like to extend my sincere thanks to my Spatial Design peers, for their feedback, suggestions and unending moral support. I’m also grateful for my TableTalks team who has taught me a lot and guided me about hospitality design and supported me through the last semesters of this degree.

Lastly, it would be remiss of me not to mention my whanau, my mum, my dad and my siblings, their support for me has kept my spirits and motivation high during this process. Also to my adorable pets who gave me company through my late nights and my partner in the Philippines who have supported and helped me through my Spatial Design journey. I couldn’t have done this without these people.

CONTE NTS.

INTRODUCTION

CONTEXT. CONCEPT. DESIGN DEVELOPMENT. DESIGN REALISATION.

PRECEDENT STUDIES

AIM & OBJECTIVES

SCOPE & LIMITATIONS

PROBLEM & RESEARCH

PROPOSED SOLUTIONS

SITE LOCATION

SITE ANALYSIS

CONCEPT OVERVIEW

MOOD BOARD

BUBBLE DIAGRAM

SPATIAL REQUIREMENT

PROPOSED FLOOR

& FURNITURE PLAN

AREA ZONING

ELEVATION

THE SPACES

REFERENCES

INTRODUCTION.

For the past few years, the whole world is affected by drastic changes that are the results of climate change that has given us rising temperatures, floods and droughts. Then came, 2020 and the world was hit by the pandemic, covid-19 which originally started in December of 2019 in China. Climate change and the pandemic did not only affect us as human beings, but it has also greatly impacted our food supplies, this created food shortages from mostly anywhere in the world, especially in urban cities with high population numbers.

Cities should aim to produce 30% of their fruit and vegetables by 2030 through technology-enabled food production to avoid food shortages. Circumstances that were impacted by climate change and the pandemic and even the war between Ukraine and Russia have proved that long and complex supply chains that bring food to our cities are vulnerable. Remember when supermarket shelves were empty? That’s one example of how these calamities and situations can affect our food supply.

For this project, a cafe in a growing city will be designed as an ecological solution to these problems. A cafe that does not only refresh and reconnect people with nature through the use of biophilic design elements, but will also utilise technology to create a ‘hydroponic system’, also known as indoor farming or vertical farming in the cafe that would not only serve as a solution to climate change, and food miles emission but will also encourage people to reconnect and care more about the environment.

This study is an attempt to incorporate sustainable solutions to hospitality spaces in Spatial Design. Incorporating Biophilic design in interiors has been a growing trend, ever since we were hit by the pandemic, it is a design principle that attempts to reconnect users of the space to nature to free them from being indoors all the time. This project allows nature to grow along with technology through sustainable design solutions. The contents of this project are divided into four chapters, which will help the audience understand and witness how this sustainable solution can work from context to concept to design development and lastly design realisation.

PROJECT AIMS:

This project aims to design something more than just a cafe, but a cafe that reconnects the users of the space with nature and addresses mental and emotional burnouts through the use of Biophilic design. The intention is to use sustainable solutions in a cafe interior fit-out by incorporating a hydroponic system into the space that does not only help adapt to a warming planet but will also have the potential to help slow down climate change and avoid food shortages in the hospitality-focused commercial industry.

The strategies and design proposal of this project could inspire other cities that are wanting to use a sustainable approach in their design as a solution to climate change.

PROJECT OBJECTIVES:

- Bring the outdoors indoors in commercial and hospitality spaces.

- Produce and harvest crops that can be used locally.

- Reduce carbon footprint in food miles emission.

- Promote sustainability and ecological awareness to its users.

- To combine nature and technology together to create a sustainable solution.

AIMS & OBJECTIVES.

This study focuses only on designing an interior fit-out and incorporating design principles into the space. By redesigning an interior fit-out, the scope of the project only includes the conceptual and developed design process of a design framework. It will only contain case studies and research that are related to the problems being addressed to formulate a concept. It uses basic requirements in hospitality space compliant with NZBC.

This study does not focus on the structural, architectural and technical aspects of the building and its systems. The concept design would not include specifics of materials that will be used. FFE schedules will not be created and the only plan that will be created is the general floor plan. The aim of this project is to promote innovative ways of designing a cafe, making sure that the design process of this project can be repeated in the future, thus specifics of materiality and plans, would not be prioritised and created.

SCOPE & LIMITATIONS.

Humans are innately drawn to life and the natural world because we are part of it.

PROBLEM & RESEARCH.

If we look back on how our ancestors lived ages of years ago, we all know that they were mostly immersed in the wild, living with nature and that was how they survived their everyday life. As human beings, we will always be innately drawn to our natural environment.

But ever since, we were consumed by innovation, technologies and modernisation, the connection with nature seems to get lost, if not forgotten.

Then came 1984, and this concept of Biophilic design was introduced by E.O Wilson in his book “Biophilia” wherein he explains this concept as an extension of nature in the form of Architecture. It seeks to connect our inherent need to affiliate with nature in the modern built environment.

Frank Lloyd Wright, a great Architect and Designer once said “I go to nature every day for inspiration in the day’s work. I follow in building the principles which nature has used in its domain.” Biophilic has started years ago and we just didn’t value and used it that much.

Biophilic design is not only aesthetically pleasing but is also mentally beneficial. Biophilia is vital to those involved in the sustainable design of interior spaces. A lot of studies has proven how the natural environment impacts human beings’ life, in Spatial Design, it is best to consciously plan and integrate features of the outdoor environments into the built space.

Up to this time, this design concept has been one of the best strategies for human-centred design projects.

(Forbes, 2020)

This is a finding that not everyone is aware of. Aside from natural calamities and unforeseen situations that we can encounter in the future, food supply chains will reach their limit and create a shortage of food. Aside from the fact that food scarcity can be a problem in the cities in the future, another thing that we don’t realise is how the transportation of food for consumption in cities is one of the major environmental pollution problems that the world is facing today.

Indigenous leader, Ailton Krenak said in a 2020 interview with Trip magazine that “Whatever you consume in the city, you do not produce in the city. It was there that the children’s idea of milk coming from a small box was born because they don’t see the cow. And that water comes from the faucet or the bottle because they don’t see the source.” A question we should be pondering is “Are the apples we eat came from thousands of miles away or even from another country?” not to mention the giant cost of gasoline, packaging and distribution for food. Due to food supply being taken from another location, most kids nowadays don’t get to see where these products came from or how it is made. Now when we don’t know where what we eat comes from, most of the time, we don’t value what we have on our plates.

With technology being a big thing in this generation, it is now possible to create innovative ways of food supply. Thanks to this ever-changing technological world, there are now multiple ways to plant and grow crops indoors or even in your backyard. Some of these solutions are indoor planting, roof gardens, green roof systems, aquaponic systems and many more that were created to bring us back to the past and try to grow our foods without having to import them from another country.

The global population is predicted to reach 9.7 billion by 2050, and to feed everyone, it’s estimated that global food production will need to increase by up to 70% in the next 30 years.

PROPOSED SOLUTION #1

Incorporate biophilic elements in the cafe through the use of:

- Using natural and sustainable materials.

- Bringing environmental features indoors.

- Improve thermal and air quality in the space.

- Natural shapes and forms.

- Maximise natural light and light in space.

- Allowing human-nature relationshop evident in space.

PROPOSED SOLUTION #2

02HYDROPONIC.

Using hydroponic system to produce and harvest local crops inside the cafe:

- Hydroponic system is an indoor farm that save 90% of water usage.

- Plants/crops will be planted into rock wool or upcycled coconut husks from food production.

- Recycled water will drip down to the planted crops, that goes in a loop.

- Using LED ligts with different colours to act as sun, and help with photosynthesis.

Site location: 18 Karewa Place, Pukete, Hamilton 3200

Floor level: Ground floor

The site location is surrounded by industrial buildings and is close to a lot of establishments such as groceries, malls, gas stations and other businesses. The residential areas are also close by. It can easily be access as it close to the main road.

5 mins walk from Te Awa, The Base.

5 mins walk from KMart, Te Rapa.

11 mins drive from Hamilton Central.

SITE LOCATION

SURROUNDING AREAS.

SITE ANA LYSIS.

S trengths W eaknesses O pportunities T hreats

- Strategic Location: The site is in an industrial area. It is also near business zones and commercial areas.

- Accessibility: Access to the site is immediate from the main highway.

- Noise Issue: As the site is near the industrial zones and highway, traffic noise and industrial noise can be heard.

- Visibility: The site is not on the main road, so there is no immediate visibility of it.

- Urbanisation: Te Rapa is a growing city full of potential. With the location close to Hamilton Central and close to surrounding small towns, it has the potential to bring communities together.

- Safety Issues: The site has no fence and is located on a busy street. Children potentially can run out onto the busy street.

- Security Issues: No fence on the premises, so graffiti and loitering can be unavoidable.

PRECEDENTS STUDIES

Sustainability, Functionality & Design.

1 - SquareRoots Urban Farm Shipping Container

2 - Sentinel Cafe by TableTalks

3 - Harlan + Holden Dining Cafe by GamFratesi

SOURCE: SQUAREROOTS

SUSTAINABILITY PRECEDENT

Project: SquareRoots Urban Farm

Designer: ORE Architecture

Founder: Kimbal Musk, Tobias Peggs

Location: Brooklyn, New York, USA

Key features:

- Uses hydroponic system.

- Guided by technology, modern faming.

- Supports local.

- Uses less land and water.

- Future-proofing.

Square Roots is a technology-enabled farming company started by Kimbal Musk - Elon Musk’s brother to support young generations of farmers. It uses technology and combines it with traditional farming. Their first freight farms were launched in 2016.

Square Roots was built in response to the rise of the industrial food system. It aims to introduce a modern farming technique that reduces land use (by using shipping containers as their farms), reduces too much use of water in farming and a growing solution to food miles emission. They are promoting new ways of producing food and avoiding food scarcity through the use of technology.

They plant seeds in pipes with coconut husks which are all upcycled from the food industry. It is compostable. To help these crops grow, farmers are controlling & monitoring plants from their app which controls the room temperature and light in their freight farms. Fans are installed for temperature and moisture control.

SOURCE: TABLETALKS

FUNCTIONALITY PRECEDENT

Project: Sentinel Cafe

Designer: TableTalks

Location: Victoria Street, Hamilton City, New Zealand

Key features:

- Different zonings

- Full kitchen that uses less internal footprint

- Considered contactless takeaways

- Cohesive design / blends in with the building

- Acoustic was well considered

This coffee shop is located in the bustling city of Hamilton, New Zealand. Situated in Victoria street. Surrounded by businesses and retail shops, it has aimed to attract working professionals in the area and offer catering services to customers.

The kitchen for this cafe was designed to have a full commercial kitchen functionality without using too much internal space and the designers did that by combining the counters and seamlessly joining them with the kitchen without compromising the staff’s foot traffic flow. The kitchen is in L format and the end part of the counter is connected to an external window that allows customers to do contactless takeaways.

Different zonings cater for small private meetings, coffee dates, large group breakout zones, and banquettes that can be reconfigured if needed - multifunctional seating zones. Lots of planters and globe pendants were used to make the space comfortable and warm. It attracts the customers passing by through the big glass windows which also allow natural light to enter.

SOURCE: DEZEEN

BIOPHILIC DESIGN PRECEDENT

Project: Harlan + Holden Glasshouse Cafe

Designer: GamFratesi

Location: Makati, Philippines

Key features:

- Successful use of Biophilic Design

- Combines nature and art

Surrounded by pedestrians and intense traffic that moves between skyscrapers offices and malls in a Central Business District in Makati, this street-level cafe was designed by the lavish Danish studio, GamFratesi in hopes to bring the small outdoor green space to life.

This cafe was inspired by a glasshouse to emphasise the relationship with the outdoor space and maintain contact with the tropical nature that is already present in the area.

Being from the Philippines, this type of cafe is rare in our country. It combines luxurious art with the environment through the use of materials and designer furniture. Even the colour scheme used in this design has been tied in with its surrounding.

The biophilic design was successful in this cafe as it utilised natural lighting through the use of double-height glass windows. The designer furniture pieces were made of natural materials such as cane chairs. Being on a busy street, this cafe stands out as it breaks down the boundaries between indoors and outdoors.

CONCLUSION PRECEDENT ANALYSIS

After looking at these three projects, I’ve observed how they all have the same goal of customer service. It’s to create an experience. Most hospitality-focused commercial spaces share the same goal of making sure the customers would always go back to that shop. That’s what makes every hospitality-focused space such as cafes, bars and restaurants so interesting because designing these types of spaces would require careful consideration to answer the question “How would we make a customer come back?”, “How do we elevate customers’ experience and expectations?” and “How do we create a space that is unique and different from others?”. Surely, food is a big factor. But nowadays, Architects and Designers have lifted their games and are now designing unique spaces that can stand out in the crowd. All of the projects I’ve looked at for my precedent studies are located in an urban city or busy street. Cafes are usually built in these spaces because that’s where the profit can come in, it’s easier to attract customers from a city than it is in a province.

But being located in a bustling city, a lot of design and construction components are considered. Such as acoustics to lessen the noise that the space can receive, Improving the air quality of the space and even making sure

these spaces are functional enough for different types of customers. What I have observed through these projects, is that it creates an escape from the city, it reconnects humans to nature through their design. For Square Roots, it is mostly promoting environmental awareness, it’s showing people that “Yes, we can go back to how we gathered our food back in the days, but this time with the help of technology”. Square Roots, has effectively shared the knowledge of growing your greens in your comfort zone.

I’ve also observed how these projects were designed with sustainability in mind. Selecting materials that are natural, durable and multi-functional. All of these projects utilised passive design, embracing the big glass windows to allow natural lighting in, and incorporating plants into the space to improve airflow quality and microclimate. To others, these could be small elements, but in a cafe, it makes a huge difference in attracting people.

These learnings and observations will surely be useful and will be implemented in my future hospitality-focused commercial space designs. I’ve realised designing an effective space means thinking of ways to improve human well-being and allowing nature to grow along with it.

CONCEPT OVERVIEW.

This cafe is inspired by “the food garden”, hence the name “Mara Kai”. With the awareness that the earth needs us more than ever, many of us wish to go back to the old ways of living - growing our food in our own space is one of those old ways of living.

This design goes back to that ideology but instead, it combines technology and nature, to create a space that will not only uplift customers’ experience but will also promote a new and sustainable way of food production. It creates an ideology of “from farm to fork” but this time, the farm would be built indoors. Not only does this cafe design caters to human needs for reconnection with nature but it also helps the natural environment by lessening its food production emissions.

Biophilic design is considered in designing this space, with careful consideration to the use of materials and bringing in natural elements to the space through textures of rawness, hand-crafted, unpolished and uneven edges. Timber is a strong element of the design as it is sustainable and also adds warmth to the space. The incorporation of plants throughout the space is also a big feature of the space, this also improves the quality of airflow in the space.

The space will break the boundaries between indoors and outdoors by bringing nature inside. This design will break the stereotypes of the usual cafes in urban cities because aside from considering customers’ needs, it also addresses environmental issues.

MOOD BOARD.

Natural and Hand-crafted Elements

Wickers, woven elements and reclaimed wood would be used in the space to bring users back to “the old days” , this will also symbolise local craftmanship. This can be bought in the space by using overhead shelvings, rattan screens/ panel or furniture pieces.

Timber Details

Timber elements will be used to provide warmth, texture and natural elements. Timber goes well with concrete details which are already existing in the space. Timber battens along with corrugated glass will also be used to show a glimpse of the indoor farm that the cafe will have.

MOOD AND MATERIALS

MATERIALS EXPLANATION.

Raw Materials

The use of unglazed and hand-made terracotta tiles will be used on walls and counters, this will bring in earthy elements.

Plants and greenery

Incorporated throughout the space into hanging displays and withing planters that can serves as dividers of zones and improving the air quality in the space.

Curvilinear forms

Adding softness to the space by the use of curved and round elements such as banquette seatings, curved furniture pieces and light fittings. Curved partitions will be used to create zonings and divide the spaces.

SPATIAL CONSIDERATIONS.

DESIGN & CONSTRUCTION CONSIDERATION:

- Allow effective cleaning, santising and maintenance.

- Keep out dust, dirt, fumes, smoke, pests and other contaminants.

- Staff, visitors and kai should be able to move in the way that prevents or manages the risk of contaminating the kai.

KITCHEN, PREPARATION & STORAGE AREAS:

- Food storage.

- Wash up area.

- Cooking and preparation area.

- Dry preparation area.

- Refridgerator and freezer.

FOOD TEMPERATURE CONTROL:

- Coolrooms and refrigerator should maintain a temperature of less than 5°c.

- Freezer rooms and freezers should maintain a temperature of less than -18°c.

- Warmers, bain maries, should maintain a temperature above 60°c.

AREAS OF THE CAFE:

- 60% should be allocated for dining/seating area.

- 40% of the space should be allocated for kitchen, preparation and storage areas.

- The requirements considered in this cafe are:

- Cool room.

- Cleaners sink.

- Inlet & outlet benches.

- Dishwasher.

- Oven for baking.

- Prep sink.

- Prep counters.

- Deep fryer.

- Infill benches.

- Convection oven.

- Griddle.

- Sandwich presses.

- Blenders.

- Handwash sink.

- Coffee machine.

- Taps.

- POS.

- Display cabinet.

DIAGRAM 1. DIAGRAM 2.

In this bubble plan, the hydroponics farm would be a visible feature in the space, allowing customers to sit around it. Traffic flow was considered and zonings were incorporated.

BUBBLE

DIAGRAMS.

In this bubble plan, the hydroponics farm sits behind the counters, but still allows visibility to the customers. Seatings are well-considered in the space by making sure every customer groups has their own zones.

DESIGN DEVELOPMENT

Plans and processes.

Quick technical sketch of the cafe counter.

1 - Floor plan with dimensions.

2 - Zoning and noise levels.

3 - Commercial kitchen & counter equipment list.

4 - The Hydroponic Farm.

Leaner

Group tables

Waiting zone

Takeaway/bakery

Cafe counter

Bar seating

Banquettes

Toilets

Storage & Cleaning

Hydroponic farm

Kitchen

Dishwashing area

Dry storage room

Cooler room

TAKEAWAY/ UBEREATS ZONE

MORE SEATING OPTIONS.

DISH AREA

STORAGES

TOILETS THE FARM

KITCHEN

SOLO / SMALL GROUP

MORE SEATING OPTIONS.

SOLO / SMALL GROUP

Above is the Hydroponic farm that is integrated inside the cafe. The hydroponic farm is as big as 2x 20ft shipping containers that are put together. 6000 mm x 4800mm . Inside the farm, 8 vertical hydroponic systems are installed along with gallons of tubs per alleyway that holds the water that is being used by the farm.

The farm is visible in the public eye, with a mini garden dividing the actual farm from the cafe zone. This is kept open to the customer’s eye so that people would be aware of how the ingredients used in the cafe are harvested.

Now, the technology behind creating this hydroponic farm consists of three basic elements. The first element is the pump, it is placed under every system and its task is to spread water over the whole system. The next element is liquids/water with nutrients. Liquids are spread by small channels, and this water then goes back into the pumping system to be used again - the used water from the system also waters the plants inside the mini garden. The last part of this system is potting with plants filled with a special base, in this cafe, Rockwool is being used as the plant base - it allows water and oxygen to flow. This proposed integrated indoor farming system aims to promote eco-education. Allowing customers to familiarise themselves with this technology. Inspiring them to make their garden, raise their plants and harvest their food.

THE SPACES

Elevation & Rendered Perspectives

ELEVATION.

1200MM STAFF WORKING SPACE.

1600MM DISTANCE FROM COUNTER / CUSTOMER ORDERING ZONE.

900-1020MM DISTANCE BETWEEN TABLES.

DINING AREAS

Left: Back Dining Area

Right: Front Dining Area

Different seating options were incorporated in the cafe, allowing customers to choose from a range of options from loose seats to banquettes.

The cafe will be accommodating different groups of customers that will also have different intents of dining in the cafe. A customer can come in feeling like they just want a quick coffee or a bunch of customers can come in for meetings or celebrations, Mara Kai Cafe aims to be able to welcome them and make sure that they belong in the space.

The front dining area caters more to customers that are waiting for takeaways, and solo customers and can also accommodate small group meetings, that is why leaners and stools were mostly used in this space.

The back dining area caters more to big groups, but also offers leaners and stools with cable options for those who just wanted to study or work.

TEXTURES AND ART.

To bring the outdoors in, the incorporation of plants and natural elements and the use of hand-made materials is evident in the space. Through counters and to seat finishes. The wood panel on the back wall acts as a sculptural art that showcases organic shapes and is created with sustainably sourced timber.

Left: Back wall acoustic panel

Right: Wider angle of seating area

PROMOTES AWARENESS.

The hydroponic farm is visible from the public eye at the back of the counter to promote awareness and to show customers how and where the food is coming from and how it is produced in a tech-enabled farming space. Hence, the idea of “Farm to fork”. Customers also have the option to choose the seats that are closer to the farm if they are curious enough or just fascinated by how technology and nature work together.

EASE OF FLOW.

The view above shows the perspective of the staff from the counter. The cafe has two counters that serve different functions for the ease of customer flow. The counter on the right acts as a takeaway counter and accommodates contactless pick-ups from UberEats and other ordering and delivery online platforms. The counter on the left is the main counter and the coffee counter where the customers can order for dine-in. This minimises the footprint traffic.

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PRECEDENT STUDY REFERENCES

Page 22 - Freight Farms. - https://www.freightfarms.com/greenery-s

Page 22 - Square Roots Grow - https://www.squarerootsgrow.com/ about

Page 24 - Sentinel Cafe - TableTalks - https://www.tabletalks.nz/

Page 26 - GemFratesi for Harlan+Holden Glasshouse Cafe in Manila. https://www.dezeen.com/2019/03/31/harlan-holden-glasshouse-cafe-interiors-gamfratesi-manila-philippines/

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4 - Imagen Subliminal: Miguel De Guzman + Rocio Romero. (2015). Bathyard home. [Photograph]. ArchDaily. https://www. archdaily.com/782784/bathyard-home-husos-architects/56d05c51e58ece94000000d8-bathyard-home-husos-architects-photo

5 - Paulina English. (2020). Realizacje 1. [Photograph]. 74studio.

https://74studio.pl/realizacje/futu-sushi/

6 - September Edit. (n.d). A minimalist lounge chair in oak and rattan. [Photograph]. Septemberedit. http://www.septemberedit.com/a-minimalist-lounge-chair-in-oak-and-rattan/

7 - Adam Gibson, Ben Macri. (2019). Sisterhood Hobart. [Photograph]. Biasol. https://biasol.com.au/portfolio/sisterhood-brand/

8 - Amanda Kho. (January 6, 2021). Cafe tea house packaging. [Photograph]. Contemporist. https://www.contemporist.com/wp-content/ uploads/2021/01/cafe-tea-house-packaging-050121-732-10.jpg

9 - Stemarie Studio. (November 6, 2019). Ste Marie project florist detail cafe seating. [Photograph]. Stemariestudio. https://www.stemariestudio.com/images/_slideshowImageNoCrop/ste-marie-project-flouristdetail-cafe-seating-2019-11-06-288-864x1080px_2021-11-16-232903 _ jnep.jpg

10 - Observation Tomohiro. (2020). Blue bottle coffee Minato Mirai. [Photograph]. Keiji Design. https://www.keijidesign.com/works/ blue-bottle-coffee-minato-mirai/

11 - Tomooki Kengaku. (2020). Karimoku case study minatomirai cafe. [Photograph]. Architonic. https://www.architonic.com/fr/project/ karimoku-case-study-minatomirai-cafe/20198003#&gid=null&pid=15

12 - Lighting Republic. (n.d). Orb Max pendant Light. [Photograph]. Lighting Republic. https://www.lightingrepublic.com.au/products/orbmax-pendant-light

13 - Malte Dibbern, Jasmin Gottling. (2019). Aeny designs a minimalist coffee shop for scandinavian brand tornqvist. [Photograph]. Designmilk. https://design-milk.com/aeny-designs-a-minimalist-coffee-shop-for-scandinavian-brand-tornqvist/

14 - Coffee with Joshua. (May 1, 2020). Green plant on wooden table. [Photograph]. Unsplash. https://unsplash.com/photos/mrZS86BKk0E

15 - Mikael Lundblad. (2021). 5 aska banacado mikael lundblad. [Photograph]. ArchDaily. https://images.adsttc.com/media/images/60e 8/ a90f/e312/3501/64b7/f4f8/large_jpg/5-aska-banacado-mikael-lundblad-hires.jpg?1625860383

Media Arts Department

Bachelor of Design: Spatial Design

WINTEC Te Pukenga

Loura Limjoco

louralimjoco@gmail.com

Behance: behance.net/xspaces

Instagram: @xs.spaces

XS SPA CES.

2022 Capstone Project