FIU Department of Architecture
Summer 2020
ARC 6356 Architectural Design 10
Course Syllabus ARC 6356 Architectural Design 10 Faculty:
Marcelo Ertorteguy Email: mertorte@fiu.edu Tel: 917-609-5174 Catalog Description: Architectural project emphasizing design development preparation of details and design documents for buildings of intermediate complexity. Credits: 6 Credits Course Description: CROP studio proposes the adaptive reuse of the Claude Pepper Federal Building in Downtown Miami, through the insertion of additional program that can range from urban farming to green infrastructure. The focus is centered on the strategies of intervention and reuse of the existing structure, to create a hybrid program with the objective of promoting self-sufficient communities within urban centers. The goal is to retro-fit the building by combining any given program (residential, lodging, office, commercial, medical, educational, cultural, fitness, wellness or entertainment) with a “plug� component (farming, livestock, apiculture, hydroponics, aeroponics, permaculture, solar energy, wind energy, biomass energy, algae fuel, water collection / treatment, etc) that serves its users and the neighborhood. Either as a building addition or partial renovation, the new building insertion will revitalize the architecture, generating contrast and creating a dialogue between the old and the new. The Claude Pepper Federal Building will act as white canvas for the city of the future. Meeting Time Tuesdays and Thursdays 12:45pm to 6:20pm, Via Zoom
PROJ
JECTS
ANGELICA ROJAS Site Plan Scale: Fit to Page
Short Section Scale: 1’-0”=1/64”
Short Section Scale: 1’-0”=1/64”
East Elevation Scale: 1’-0”=1/64”
Wall Section
AXONOMET
TRIC VIEWS
S
W 1
s
BRYAN CASTILLO
sT
T s 1 W S S
T
w
fl
ag
er
st
CARVING
CARVING
EXTENSION CIRCULATION
MASS ARTICULATION
EXTENSION CATWALKS AND SOCIAL CIRCULATION OPPORTUNITIES
MASS ARTICULATION
CATW
9
8 7 6
9
8
5
4 3
7 2
6
1
5
4 1. 2. 3. 4. 5. 6. 7. 8. 9.
3 2 1
CAPSULE 1 CAPSULE 2 CAPSULE 3 CAPSULE 4 CAPSULE 5 NUTRIENTS STORAGE RESTAURANT WATER TANK MECHANICAL ROOM
PROGRAM ARRANGEMENT 1. 2. 3. 4. 5. 6. 7. 8. 9.
9
CAPSULE 1 CAPSULE 2 CAPSULE 3 CAPSULE 4 CAPSULE 5 NUTRIENTS STORAGE RESTAURANT WATER TANK MECHANICAL ROOM
8 7
PROGRAM ARRANGEMENT
6 5
6
5
4 3
4
6
2 1
5 1. 2. 3. 4. 5. 6. 7. 8. 9.
PROGRAM ARRANGEMENT
1. 2. 3. 4. 5. 6. 7. 8.
CAPSULE 1 CAPSULE 2 CAPSULE 3 CAPSULE 4 CAPSULE 5 NUTRIENTS STORAGE RESTAURANT WATER TANK
3
2
CAPSULE 1 CAPSULE 2 CAPSULE 3 CAPSULE 4 CAPSULE 5 NUTRIENTS STORAGE RESTAURANT WATER TANK MECHANICAL ROOM
1 1. 2. 3. 4. 5. 6.
4 3
CONFERENCE ROOM AUDITORIUM ADMINISTRATION LIBRARY LAB CLASSROOMS
2
1 1. 2. 3. 4. 5. 6.
CONFERENCE ROOM AUDITORIUM ADMINISTRATION LIBRARY LAB CLASSROOMS
WEST ELEVATION
NORTH ELEVATION
EAST ELEVATION
SOUTH ELEVATION
SECTION A
C
B
A
SECTION C
SECTION PERSPECTIVE
C
B
A
SECTION B
W FLAGER ST
W FLAGER ST
WATER TANK
1 S T S W
A V E
1 S T S W
A V E
WATER TANK
MECHANICAL ROOM
SW 1ST ST
SW 1ST ST
N
N
ROOF ROOF PLAN PLAN
GROUND GROUND LEVEL LEVEL
PRODUCT STORAGE
CAPSULE NUMBER 2
9TH LEVEL
MECHANICAL ROOM
VISITOR CENTER
CAPSULE NUMBER 1
CAPSULE NUMBER 2
CAPSULE NUMBER 1
10TH LEVEL
HYDROPONIC/ AEROPONIC SYSTEMS
SPINACH
LETTUCE
TOMATOES
PRODUCT
STRAWBERRIES
YIELD PRODUCTION BASED ON SQ FT AVAILABLE
4,644 LBS PER YEAR
3,894 LBS PER YEAR
65,847 LBS PER YEAR
168,480 LBS PER YEAR
NUMBER OF PEOPLE ABLE TO CONSUME PRODUCTION PER YEAR
958 PEOPLE PER YEAR
1,770 PEOPLE PER YEAR
5,185 PEOPLE PER YEAR
7,020 PEOPLE PER YEAR
OUTPUT CALCULATIONS
IN A YEAR ABOUT 14,933 PEOPLE CONSUME THE PRODUCTION
WHITE ALUMINUM CLADDING PANELS
STEEL BEAMS CLAD IN WOOD
HYDROPONIC SYSTEM
STEEL CATWALK WOOD FINISH FLOOR
STRUCTURAL SPIDER GLASS CURTAIN WALL
STEEL RIBS
DETAILED SECTION
CLAUDIA DEBIASE
Wind Flow
Form
Panels Design
Panels
Glass
Program
Farm Hotel
Circulation Gym Restaurant Offices Farm Hotel Room
Structure
Farming Area = 87,552 sq ft2
Hydroponic System Industrial plant cultivation method that instead of soil uses only aqueous solutions with dissolved chemical nutrients, or with sterile substrates (sand, gravel, ground glass ...) to support the root of the plants.
Tomatoes
40 lbs per square foot per year. = 3,502,080 lbs per year 24 lbs of tomatoes per person per year = 145,920 people per year
Straberries 50 lbs per square foot per year. = 4,377,600 lbs per year 4.85 lbs of straberries per person per year = 902,598 people per year
Front Desk
Lobby
W Flagler St
W Flagler St
Farm
SW 1st Ave
SW 1st Ave
Pool Area
Rooms
Solar Panels
Typical Floor Plan
Roof Floor Plan
Scale 1’ = 1/32”
Scale 1’ = 1/32”
B
C
Cross Section B Scale 1’ = 1/32”
Cross Section C Scale 1’ = 1/32”
A
Section Perspective A Scale 1’ = 1/32”
North Elevation
South Elevation
West Elevation
East Elevation
ROXANA MILLIANI OCEANIA AQUACULTURE CULTURAL BUILDING
7/31/2020 8:39:08 PM
CONCEPTS AQUACULTURE
SOLAR POWER
REASONS SOLAR PANELS WERE CHOSEN 1. It’s Miami! The length of the day in Miami varies over the course of the year. Yet, there is sunshine year round. On avergage between 10.5 to 13.5 hours of daylight. This makes Miami the perefect location to reap the benefits of for solar panels.
REASONS INDOOR SALMON FARMING WAS CHOSEN 1. Salmon is the second most popular seafood consumed by Americans. It has long been a favorite ingredient for uncomplicated meals such as sandwiches and salads. 2. Great for the environment. Indoor fish farming involving recirculating aquaculture systems (RAS), are very sustainable. Indoor fish farming is often considered environmentally friendly, because it requires less water and produces less waste. 3. Less transportation costs reduces the price of consumption and provides a higher quality. On land, indoor fisheries can be built closer to cities, so less transportation and fossil fuels are required from the farm to the market. Fish grown in the US for US consumers do not involve shipping frozen fish over long distances; helping remove the fishing boats’ higher carbon-footprint. 4. It’s safe to eat because they are chemical and pesticide free. Unlike wild-caught fish, indoor grown fish do not pose a threat of mercury poisoning, an increasing problem in fishes harvested in some areas of the world.
FISH BY-PRODUCTS:
2. They are great for the environment. The most commonly known fact about solar energy is that it represents a clean, green source of energy. Solar power is a great way to reduce carbon footprint. 3. Can use underutilised land. With solar power, we can make use of the land and subsequently generate great value; solar energy provides a source of power for everyone. In this way, we don’t need to use high priced land that might be better suited for other applications. 4. Causes less electricity loss. Electricity needs to be transported from big power plants to end-consumers via extensive networks. Long distance transmissions equal power losses. Rooftop solar power is helpful in increasing electricity efficiency, considering the short distance. Your energy becomes domestic. Furthermore, solar power systems are durable, thus chances of service interruption are reduced. 5. Increases grid security. Every household that have solar cells installed, functions as a small power plant. This, in turn, provides people with a greater electricity grid security, especially in terms of experience blackouts or brownouts in natural or human-caused disasters. 6. Free source of energy. The sun provides more than enough energy to meet the whole world’s energy needs, and unlike fossil fuels, it won’t run out anytime soon. The longer you have a solar power system, the more you enjoy the benefits of solar technology and support the environment.
Blood Water: Fuel & Fertilizers Viscera, Heads, Frame, Skin, Belly Flaps & Trimmings: Animal Feed Viscera, Heads & Frame: Hydrolysed Protein & Salmon Oil Frames & Skin: Raw Materials for Pet Food Omega-pills
SOURCES: https://www.harvestreturns.com/blog/2018/6/21/myths-indoor-fish-farming https://fishionary.fisheries.org/smoltification/ https://www.worldatlas.com/articles/most-popular-seafood-products-in-the-united-states.html https://thefishsite.com/articles/dont-bypass-the-value-of-aquaculture-by-products https://www.greenmatch.co.uk/blog/2014/07/7-reasons-why-you-should-use-solar-power
CONCEPTS PRECEDENT STUDIES & PROCESS DAIGRAMS
PROCESS DIAGRAMS INSPIRATION & PRECEDENT STUDIES
Floor Plan
The Blue Planet Arcspace Danish Architects 3XN
Oceania is a design that came to life by combining two sustainable concepts that not only help the planet, but also contribute to our well-being; fish farming and the usage of solar panels. Each year adult salmon migrate upstream to spawn (lay eggs) putting into motion their offsprings’ journey from hatching to making their way back to the ocean as juveniles. Smoltification occurs in anadromous species prior to entering saltwater. As salmon juveniles move from their freshwater nursery habitats to the ocean, they transition from what scientists call parr to a smolt lifestage. During this transition, they change color, losing their dark, vertical bars and defined countershading, making them appear silvery. Their bodies also change to be more streamlined and buoyant. In order to immitate this stage when being farmed, the covered tanks need to undergo a 12 hour treatment of having lights and another 12 hours being in the dark for a period of 6 weeks. The generation of elelectricity by the use of solar panels aleviate the cost of this stage as well as the costs associated with running the tanks, research center, restaurants and other facilities within the building. Since, Oceania’s concept revolves fish farming, the Blue Planet Arcspace peeked interest. The fluidity of the curves of the Blue Planet Arcspace by Danish Architects 3XN in Copenhagen resembles the sleekness of fish. When modernizing the Claude Pepper Federal Building, these same lines were a major focus when designing the building’s form. The uniqueness of the movement of the scales of fish when swimming is imitated by the motorized solar panels in Oceania, where they are programmed to move perrpendicular to the sun rays in order to maximize the collection od sun radiation.
New Floor Plan
Intersecting Circles
OCCUPANCY LOAD
NO.
NAME AQUACULTURE TANKS FARMING
AREA
LOAD FACTOR
OCCUPANCY LOAD
73,208 SQ FT 4,200 SQ FT
1
LOBBY
4,000 SQ FT
15 SQ FT
70
5
RESEARCH FACILITIES
14,000 SQ FT
100 SQ FT
140
1
NORTH AUDITORIUM
3,876 SQ FT
15 SQ FT
120
1
SOUTH AUDITORIUM
3,800 SQ FT
15 SQ FT
110
5
OFFICES
7,000 SQ FT
100 SQ FT
70
1
RETAIL
3,000 SQ FT
60 SQ FT
50
2
CAFE
1,900 SQ FT
15 SQ FT
133
1
RESTAURANT #1 SEATING
8,000 SQ FT
15 SQ FT
100
1
RESTAURANT #1 KITCHEN
3,208 SQ FT
200 SQ FT
50
1
BAR
6,000 SQ FT
15 SQ FT
100
2
LOUNGES
14
BATHROOMS
1
MEP #1
18
MEP ROOM CLOSETS
3,208 SQ FT
15 SQ FT
40
10,416 SQ FT
15 SQ FT
694
350 SQ FT
300 SQ FT
1
1,300 SQ FT
50 SQ FT
25
5
STORAGE
12,000 SQ FT
300 SQ FT
50
7
PUBLIC GARDENS
39,500 SQ FT
15 SQ FT
2633
PROGRAM SECTION PERSPECTIVE
FARMING For research and production of fish feed.
AQUACULTURE Salmon farming production of approx. 120,000 lbs of fish per year. SOLAR PANELS Panels covering windows and roof. Total wattage generated 2,100,000 watts. CIRCULATION Main Lobby Staircase 2 Cores 2 Elevators 1 Freight Elevator
1
3D East Section
SITE PLAN
I-95
NW 1ST STREET
NW 1ST AVENUE
WEST FLAGLER STREET
SW 1ST STREET
Scale: 1” = 160’
2
First Level
WEST FLAGLER STREET
1
NW 1ST AVENUE
4
ELEVATIONS
1 2
EAST & NORTH
FARMING 1. 2. 3. 4.
Owner
3
4
GREEN SPACES
3
INFORMATION DESK LOUNGE METROMOVER ENTRANCE PUBLIC SPACE
AQUACULTURE 1. 2. 3. 4.
UP
MAIN LOBBY CAFE LOUNGE OFFICE
SW 1ST STREET Scale: 1/32” = 1’
1
Scale: 1/32” = 1’
1
Project number Project Number
GROUND LEVEL
COND LEVEL
FOURTEENTH LEVEL Scale: 1/32” = 1’
1
A2
Project Name
A3
5
FIFTEENTH LEVEL Scale: 1/32” = 1’
4
1
1
A2
1 3
SIXTEENTH LEVEL SEVENTEETH LEVEL Scale: Scale:1/32” 1/32”==1’1’
Project number Project Number Date Issue Date Drawn by Author
15 Level
5
Project Name
2
Owner
7/30/2020 7:06:02 AM
Project number Project Number Date Issue Date Author Drawn by Checked by Checker Scale 1/64" = 1'-0"
5
vit
East Elevation
A41
Owner
ROOF LEVEL
ROOF Scale: 1/32” = 1’
1
Scale: 1/64” = 1’
autodesk.com/revit
Project Name
Owner
A4
7/30/2020 7:06:15 AM
Project number Project Number Date Issue Date Author Drawn by Checked by Checker Scale 1/64" = 1'-0"
West Elevation
SECTIONS LONG & SHORT
Scale: 1/64” = 1’
1
Long Section East 1/64" = 1'-0"
1
.autodesk.com/revit
Short Section South 1/64" = 1'-0"
Scale: 1/64” = 1’
Project Name
Owner
A5
7/30/2020 7:54:49 AM
Project number Project Number Date Issue Date Drawn by Author Checked by Checker Scale 1/64" = 1'-0"
Long Section East
WEST ELEVATION
IRD’S EYE VIEW SOUTHEAST
The Chicken Clinic
Remodeling: Claude Pepper Location: Downtown Miami Juan Carmenate Summer 2020
CHICKENS CHICKENS Coops-40,000 SF Coops-40,000 SF Meat
Meat
Eggs
Eggs
FARMING-24,000 SF Grains
mption
ens
Grains
Chicken Feed
Chicken Feed
Human Consumption
Human Consumption
FARMING AREA
CHICKEN COOPS
CHICKEN COO
CORES
CORES
STORAGE-WAREHOUSE STORAGE-WAR
RAMPS-CIRCULATION RAMPS-CIRCU
HOSPITAL
ne
FARMING-24,000 SF
FARMING AREA
HOSPITAL
Research Eggs-Flu Vaccine Patient Care Relaxtion Gardens
PROGRAM
LAB
LAB
GARDENS
GARDENS
HOSPITAL
HOSPITAL
ENTRANCE
ENTRANCE
Research Eggs-Flu Vaccine Patient Care Relaxtion Gardens
WEST FLAGLER STREET
CHICEKEN COOP AREA CORE 2
CORE 2
PROCESS & STORAGE
WEST FLAGLER STREET PRODUCED BY AN AUTODESK STUDENT VERSION
PRODUCED BY AN AUTODESK STUDENT VERSION
B
SW 1ST AVE
SW 1ST AVE
LO BB Y
GARDEN SPACE BELOW
BRIDGE
B
PROCESS & STORAGE
C
CHICEKEN COOP AREA
CORE 1
CORE 1
C
SW 1ST STREET
N SW 1ST STREET
N
PRODUCED BY AN AUTODESK STUDENT VERSION WEST FLAGLER STREET WEST FLAGLER STREET CHICKEN COOP FLOOR PLAN
WEST FLAGLER STREET
CORE 2
EXTERIOR GARDEN EXTERIOR GARDEN
CORE 2
WEST FLAGLER STREET
B
EXTERIOR GARDEN EXTERIOR GARDEN
N
N
EXTERIOR ROOF GARDEN AND EXTERIOR ROOF GRAZING GARDEN AND SPACE GRAZING SPACE
C
SW 1ST STREET SW 1ST STREET
N
N
CORE 1
CORE 1
CORE 1
C
CORE 1
HOSPITAL HOSPITAL ROOMS ROOMS
SW 1ST AVE
SW 1ST AVE
HOSPITAL ROOMS HOSPITAL ROOMS
SW 1ST AVE
SW 1ST AVE
B
SW 1ST STREET SW 1ST STREET
RECEPTION CUBE
GROUND LEVEL
GARDEN SPACE BIRD VIEW
PLAZA
alk
BOTTOM LEVEL OF CHICKEN FARM-1
BOTTOM LEVEL OF CHICKEN FARM-2
AERIAL VIEW FROM TOP
KAREN QUEZADA
MAD Museum of Architecture & Design
Site Plan
Program Diagrams
Program Diagrams
CirculationCirculation
Green Spaces Green Spaces
Carbon Neutral Strategies
Algae Fuel that generates renewable energy.
Algae Fuel
Green Roof
Roof garden and interior garden spaces that collect & filter water to be used as graywater. Water is stored in underground tanks and filtered wetland habitat. Interior Garden Interior Garden
Voids that will provide natural cross ventilation.
Interior Garden
Sun Path
Wind Flow
Wind Flow
Sun Path
Koi ponds that will cultivate a marine life, brining in a natural habitat into the space.
Interior Garden
Geothermal Energy system that generates steam from the ground to produce electricity and heat.
Circulation
Wind Flow
Green Spaces
Sun Path
Program Spaces Special Exhibition Restaurant & Bar
Outdoor Area Outdoor Area
Exhibition Exhibition Exhibition
Library Research & Curator
Auditorium
Outdoor Exhibition
Offices
Outdoor Area
Small Exhibition/Outdoor Lounge Area
Storage
Outdoor Exhibition
Offices
Exhibition
Retail Coffee Shop
Park
Museum
A
A
B
B
Cross Section B
MR HVAC
Algae Office
Restroom
Ground Level
North View
Typical Floorplans
Coffee Shop
Outdoor Seating
MR HVAC
Algae Dpt Museum
Storage
Restroom
Lockers
Level 2
MR HVAC
Algae Dpt
Storage
Restroom Storage
Storage
Storage
Level 4
Museum
Auditorium
Outdoor Area
MIAMI SCHOOL OF URBAN FARMING MUSEUM OF AGRICULTURE
MANUEL REYES
circulation
program park cafeteria/gift shop admission office classrooms exhibition space hydroponic auditorium storage museum offices library school lobby
school vs museum
rice production 15 000 lbs per year
SHORT SECT
SW 1ST AVE
EAST FLAGLER ST
SE 1ST AVE
GROUND FLOOR PLAN 1’ = 1/32”
3RD FLOOR PLAN 1’ = 1/32”
SH
WEST ELEVATION 1’=1/32”
EAST ELEVATION 1’=1/32”
SOUTH ELEVATION 1’=1/32”
NORTH ELEVATION 1’=1/32”
EXTERIORS EXTERIORS
MARIO FERRO
DIAGRAMS
ALGAE HARVEST
CORES
CIRCULATION
WELLNESS/SPA
E FLAGLER ST
SW 1st AVE
W FLAGLER ST
SW 1st ST
GROUND PLAN
SE 1st ST
SCALE: 1/32” = 1’
E FLAGLER ST
SW 1st AVE
W FLAGLER ST
TYPICAL PLAN SCALE: 1/32” = 1’
SW 1st ST
SE 1st ST
SOUTH ELEVATION SCALE: 1/64” = 1’
SHORT SECTION B SCALE: 1/64” = 1’
WEST ELEVATION SCALE: 1/64” = 1’
SECTION PERSPECTIVE SCALE: 1/64” = 1’
INTERIORS
The Claude Pepper Intervention Development of a restorative hybrid infrastructure. Maria D. Perez
Vertical Water Treatment Infrastructure
Public Attractors
Claude Pepper Intervention | Site Analysis Miami Dade Data Hub | ARC GIS Online
INPUT CAPACITY Rainwater = 22,271. 405 gallons per year + surface water and greywater
ALGAE SECTOR
WASTE MANAGEMENT
FISH POOLS
CONSTRUCTED WETLAND
OUTPUT CAPACITY Cycle Time: 4 days 1,879,286 gallons per cycle 14,094,645 gallons per month 169,135,740 gallons per year 9,396 Miami residents per year at maximum capacity
Claude Pepper Intervention North Elevation | Fit to Scale
Claude Pepper Intervention | Visitor and Machine 1’-0’’ = 1/32’’
A
B
Vistor Pools
585.0000
285.0000
Machine Pools
1
2 240.0000
Relaxation Pools
3 240.0000
4
5 240.0000
6 Sludge Treatment Pools
240.0000
7 240.0000
8 240.0000
9
1 240.0000
10
1 240.0000
11 240.0000
Relaxation Pools
12
Stage (IV): Waste Treatment
A
B
585.0000
240.0000
285.0000
Dressing Rooms
240.0000
360.0000
240.0000
The HOT Place
240.0000
240.0000
240.0000
240.0000
240.0000
240.0000
Algea Oil Extraction
Stage (II): Energy Extraction
Claude Pepper Intervention Northwest Isometric View | Scale to fit
ervention ic View | Scale to fit
Section View: The Ecosystem
Algae Oil Extraction
Dressing Rooms and Viewing Deck
Fish Pools
Interior View: Relaxation Zone
Interior View: Terracing
Claude Pepper Intervention Exterior View
ROCHEL KRAMER
PRODUCTION OUTPUT GROW TYPE
PRODUCTION
Rotating grow beds spanning 2-5 stories
Potential growth quantities
Each bed is is 13” wide and 5” deep, and their lengths vary.
114,426.90 grams
95,355.75 grams
Vertical Harvest in Jackson Hole, Wyoming 711,000 grams Floors 8-14 = 14,120 linear feet for growth Floors 14-16 = 18,000 sf growth space
BUILDING PROGRAM
HEALTH & WELLNESS CENTER + HYDROPONIC GARDEN
HEALTH & WELLNESS CENTER
HYDROPONIC GARDEN
Floors 1-7
Floors 8-16
SPA
RETAIL
VEGETATION
Lounge
Juice Bar
Lettuce
Saunas
Dispensary
Tomatoes
Massage / Sleeping Rooms
Restaurant
Peppers
De-stressing / therapy pools
Cucumbers
Hot tubs
Strawberries
Changing Areas / Lockers
Watercress
Tea Lounge
Celery
Retail
Herbs
Gardens HEMP FITNESS Yoga / Exercise Studios
Farm CBD Lab
Gym Showers / Lockers Babysitting Room Offices for nutritionists / consultations Exercise Pool Outdoor exercise area
MISCELLANEOUS Individual for-rent gardens
AM DIAGRAM
CIRCULATION
STRUCTURE
CC
BB
FLOOR 1
D
E FLAGLER ST
3
13
4 11 UP 28R
5
12
1
SW 1ST AVE
2
10
9
AA
AA
6
C
A
7
7
1. ENTRY 2. LOUNGE 3. BAKERY / DISPENSARY 4. RESTAURANT 5. KITCHEN 6. GYM 7. CHANGING ROOMS / LOCKERS 8. WEIGH ROOM 9. REFLECTION POOL 10. OUTDOOR LOUNGE / YOGA 11. STORAGE 12. MECHANICAL 13. LOADING
10
9 UP 28R
8
SW 1ST ST
BB
CC
B
CC
BB
FLOOR 10
D
E FLAGLER ST
5
UP DN
6
SW 1ST AVE
7
1. 2. 3. 4. 5. 6. 7.
1
2
AA
AA
A
C
ROTATING GROW RACKS HARVESTING & PACKAGING LUNCH LOUNGE MECHANICAL INDOOR BOTANICAL GARDEN POND
UP
DN
4 3
SW 1ST ST
B
BB
CC
CC
BB
FLOOR 3 & 4
3
7
6
7
4
UP
16
DN
17
4 2
UP
14
15
1
SW 1ST AVE
SW 1ST AVE
3
8
DN
13
3
1
5
4 UP
4
11
LAP POOL
AA
AA
AA
SECTIONS
C
AA
12
9
A 1. LAP POOL 2. WET LOUNGE 3. CH. ROOMS / LOCKERS 4. RESTROOMS 5. LAUNDRY 6. JANITOR 7. MECHANICAL 8. POOL EQUIPMENT 9. STORAGE 10. MEDICAL 11. LEISURE POOL 12. HOT TUB 13. OUTDOOR LOUNGE 14. SPA SHOP 15. KITCHENETTE 16. SPA ENTRY 17. SPA OFFICE
D
E FLAGLER ST
5
6
3
CC
BB
D
E FLAGLER ST
C
A
10 12 UP
UP
DN
12
DN
11
BB B
SW 1ST ST
BB
CC B
SW 1ST ST
CC
ELEVATIONS
WEST ELEVATION
SOUTH ELEVATION
ELEVATIONS
EAST ELEVATION
SECTIONS
NORTH ELEVATION
1
2
3
4
5
6
7
8
9
10
11
12
T.O. Parapet 217' - 11 9/32" Roof 214' - 8"
Level 16 201' - 8"
Level 15 189' - 8"
Level 14 178' - 8"
Level 13 162' - 8"
Level 12 149' - 8"
Level 11 136' - 8"
Level 10 123' - 8"
Level 9 110' - 8"
Level 8 97' - 8"
Level 7 84' - 8"
Level 6 71' - 8"
Level 5 58' - 8"
Level 4 45' - 8"
Level 3 32' - 8"
Level 2 19' - 8"
SECTION BB
Level 1 - 6" Street 2' Level 0' - 0"
VIEW OF LAP POOL
VIEW OF INDOOR TROPICAL GARDEN
VIEW OF FARMING GROW AREA
VIEW OF INDOOR TROPICAL GARDEN
ALAN TORRES
AA
BB
CC
Site Plan and Ground Floor Plan Scale : 1” = 30’ - 0” 51 SW 1st Ave, Miami. FL, 33130
Typical Floor Plans
Level 7 Scale : 1” = 30’ - 0”
Level 22 Scale : 1” = 30’ - 0”
Public Spaces Semi Public Spaces
Circulation
Private Spaces/Educational Farming
Diagrams
Classrooms
Restrooms
Laboratories and Research
Director and Staff
Cafe and Lounge
West and East Elevations Scale : 1/64” = 1’ - 0”
Longitudinal Section AA
Facade Relaxation Booth
S W 1 S T AV E
S
MIAMI
AVE
E FLAGLER STREET
SW 1ST STREET
REBECCA QUESNEL
1:250
SITE PLAN
5 1 S T S W 1 S T AV E M I A M I
BIO BREWERY
GROUND FLOOR PLAN 1. BOTTLING & DISTRIBUTION 2. STORAGE 3. SHOP 4 . B AT H R O O M S 5. SHOW ROOM BREWERY 6. MILLING 7 . WAT E R T R E AT M E N T 8. PLUMBING CHASE 9. LOADING ZONE 10. MECHANICAL 11 . M E C H A N I C A L 12. OFFICE 13. LOBBY 1 4 . M A I N WAT E R TA N K
NORTH
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12 14 6
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RAISED PUBLIC PLAZA
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ENTER +13.00 4TH FLOOR BAKERY
3RD FLOOR LOBBY +13.00
9TH FLOO
E X TEEXRTIEO EXRRTE IO ES XRP R T EIA E XO SR TP RIEA OR ST LRIPIOA SSRE T LPQ IA SA SU P TELA EIQAN STULEC I EA Q ESN LU SECQ ESEN EUSQ C EN E USE CN ES CES
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9TH FLOOR 9 TPHR FOLDOUOCR 9TTIPO HRNFOLD DOIUSO9CPR TTLHIA POY F RNLOOD D9O IU TSRC HPTP LFIARO LYOND ODU RICSPTPRILO OANDY UDCI ST P I OL N A YD I S P L A Y
RRY B A K E R Y
1 3 T H F L O O1 R 3 TRHE FSLTOI NO1GR 3 TSRHPEAFSCLTE OI1NO3GR T HSRPFEALSC 1OT3EO I TNRHG RFSELPS OATOCI R N E GR ESSPTAICNEG S P A C E +52.00
9TH FLOOR 9 TFHU FL L OCOI R9 C TFH UULFLALTOICO9I R N TH CFUU FLLAO LT9OIC TORIHR NFC FULULOLLO AT C RII O R FN C UU L LL ACTI IROCNU L A T I O N
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R O O F B A RR O O F B A RR O O F B A R R O O F B ARRO O F B A R
CITRUS PLANTING
4TH FLOOR ART GALLERY
PROGRAM & TYPICAL FLOOR 285’ - 0 “ - ROOF
256’ - 0 “ -
E AT
W
R
RO
CA
H TC
BA
E RL
Y
&
HO
PS
BE
P
H
ER
RO
DU
FE
RM
CT
PO
P
O
E
11 0 ’ - 8 ” - 1 0 T H F L O O R
O
F
FLOORS 10 - 18
R BA
C NI
R YD
M
97’ - 8”
S
PO IO AT T EN
- 9TH FLOOR
FLOORS 8 - 9
N
58’ - 8”
IO
N
UP
F CA
E
DI
G
/
20TH FLOOR
NT
L SP
L AL
K BA
AY
ER
ER
- 5TH FLOOR
FLOORS 2, 4 & 6
Y
Y
B PU
LI
C
A PL
N EI
B
G
ZA
A RE
TM
EW R T & G E IN AT L W TT Y BO BB LO
R
T EN S DI
TR
I
T BU
IO
N
WEST ELEVATION
EAST ELEVATION
N O R T H E L E VAT I O N
S O U T H E L E VAT I O N
W AT E R C AT C H M E N T
em m
r k
e
Barley & Hops Planting
Hydroponic Drip Irrigation System Fodderking 12-24 Fodder System Food-Grade PVC Channels Feed & Drain Plumbings Mesh Lining
E p o x y R e s i n Te r r a z o T i l e d F l o o r Poured Concrete on Metal Deck Fire Proofed Steal Beam
Ye l l o w S t e e l W i r e C a g e
Pink Led Lights M a i n W a t e r Ta n k c o n n e c t e d t o Drip Irrigation pumps
ThyssenKrupp Escalator
Glass Circular Single Person Elevator
Existing Stone Masonry Facade
S E C T I O N D E TA I L R E N D E R E D V I E W
VAN LE
TAKE A PIECE BUILDING
PROGRAM 1: FITNESS + HEALTH
OF THE
PROGRAM 2: FISH FARM
USE THE PIECE TO ADD BACK TO THE BUILDING
PROGRAM 2 WILL PROVIDE EDUCATION ON HEALTH
USING THE SAME SHAPE OF THE PIECE SCALE BY HALF AND REPEAT TOWARDS TOP OF BUILDING
PROGRAM 2 WILL BE VISIBLE THROUGHOUT BUILDING FOR GYM GOERS TO BE SURROUNDED BY WATER AND AQUATIC LIFE. TERRACES FROM PROGRAM 2 PROVIDES LIGHTING FOR PROGRAM 1.
FISH
GYM
RETAIL + RESTAURANT
PROGRAM
M A S S I N G
WEST FLAGLER STREET
1
1
1 6
SW 1ST AVENUE
4
2
2
4
1
3
1
RETAIL
2
STORAGE
3
3
SW 1ST STREET
3
LOBBY
5
LOCKER ROOM
6
RESTAURANT
7
EXERCISE ROOM
8
BASKETBALL COURT
9
SQUASH COURT
10
CLASSROOM
11
POOL
12
HATCHERY ROOM
3 1 14
STORAGE RESTROOM
4
LOBBY
5
LOCKER ROOM
6
RESTAURANT
7
EXERCISE ROOM
8
BASKETBALL COURT
9
SQUASH COURT
10
CLASSROOM
11
POOL
12 3 1
PACKAGING ROOM
14
FISH TANK
GROUND FLOOR | RETAIL
RETAIL
2 3
RESTROOM 4
1 3
SECOND FLOOR | RETAIL
HATCHERY ROOM PACKAGING ROOM FISH TANK
4,301,000 GALLONS 1,290,300 FISH SERVING 26,880 PEOPLE/ YEAR 80 CUSTOMERS/DAY
1 VERTICAL GARDEN TOWER = 20 PLANTS 9 TOWERS = 900 PLANTS LETTUCE = 1.5 LBS TOTAL LETTUCE = 2,700 LBS SERVING 360 PEOPLE PER 60 DAY HARVEST FROM
C I R C U L AT I O N
C A L C U L AT I O N S
14
13
4
5
5
3
3
14
1
RETAIL
2
STORAGE
3
RESTROOM
5
5
3
3
7
1
RETAIL
2
STORAGE
3
RESTROOM
4
LOBBY
4
LOBBY
5
LOCKER ROOM
5
LOCKER ROOM
6
RESTAURANT
6
RESTAURANT
7
EXERCISE ROOM
7
EXERCISE ROOM
8
BASKETBALL COURT
8
BASKETBALL COURT
9
SQUASH COURT
9
SQUASH COURT
10
CLASSROOM
10
CLASSROOM
11
POOL
11
POOL
12
HATCHERY ROOM
12
3 1 14
3 1
PACKAGING ROOM
14
FISH TANK
THIRD FLOOR GYM | LOBBY
FOURTH FLOOR | RESTAURANT + PACKAGING
HATCHERY ROOM PACKAGING ROOM FISH TANK
10
9
14
14 5
5
3
3
5
5
3
3
14 1
RETAIL
2
STORAGE
3
8
1
RETAIL
2
STORAGE
3
RESTROOM
RESTROOM
4
LOBBY
4
LOBBY
5
LOCKER ROOM
5
LOCKER ROOM
6
RESTAURANT
6
RESTAURANT
7
EXERCISE ROOM
7
EXERCISE ROOM
8
BASKETBALL COURT
8
BASKETBALL COURT
9
SQUASH COURT
9
SQUASH COURT
10
CLASSROOM
10
CLASSROOM
11
POOL
11
POOL
12
HATCHERY ROOM
12
3 1 14
11
14
FISH TANK
SEVENTH FLOOR GYM | FISH FARM
SHORT
3 1
PACKAGING ROOM
SECTION
|
SOUTH
NITH FLOOR | POOL
HATCHERY ROOM PACKAGING ROOM FISH TANK
1
RETAIL
2
STORAGE
3
12
RESTROOM 4
LOBBY
5
LOCKER ROOM
6
RESTAURANT
7
EXERCISE ROOM
8
BASKETBALL COURT
9
SQUASH COURT
10
CLASSROOM
11
POOL
12 3 1 14
ISO | NORTH WEST
ELEVATION | WEST
HATCHERY ROOM PACKAGING ROOM FISH TANK
SIXTEENTH FLOOR | HATCHERY ROOM
ELEVATION | SOUTH EAST
ELEVATION
|
EAST
GRAM
BIOLOGICAL SYSTEM
EDUCATION FOOD SAFETY
BIOLOGICAL SYSTEM
BIOLOGICAL SYSTEM
BIOLOGICAL SYSTEM FARMERS MARKETS FOOD SAFETY
EDUCATION BIOLOGICAL SYSTEM
Level 10 Lab/Classroom Floor Plan
N
Level 5 Hydroponic Vertical Garden Floor Plan
N
IAGRAM
PERMACLUTURE GARDEN
THE FOOD LAB
WEST ELEVATION
SOUTH ELEVATION
SOLAR RAY
AIR FLOW
Eastern Wind SOLAR RAY
Optimizing Air Circulation and Solar Angle
THE FOOD LAB
Exterior View Garden Exterior Vertical Garden
NORTH ELEVATION
Fingerling system is shown with 250 gallon tanks set near the outer wall so plumbing can be attached to outer wall of building. Adjust tank layout if a 2.5’ setback is desired.
60”
48’-8’ Raft Bed (inside)
C A
48’ Water Bed (inside)
A
12”
A
VERTICAL FARMING
16’(inside)
d e
c
D
30’
49’-2’ (outside)
36”
48’-8’ Raft Bed
A ROW YIELD 19 FT OF TOMATOS Tomato = 570 POUND OF TOMATOS YIELD PER 10 FT A COLUMN OF TOMATOS WILL YIELD 30 POUNDS 4,560 POUND OF TOMATOS
Work Area
36”
b
24” Outside
a
48” Outside
a
16 ROW * 4,560 # PER COLUMN = 72,960 # 3 MONTH * 72,960# = 218,880 #
Maxiumum 2.5’
24”
96’
Per Acre Yields On average, one acre of tomatoes will produce slightly more than 1,500 25-pound cartons, or 37,500 pounds of red, ripe fruit.
Hydroponic System 8’
4”
A ROW YIELD 19 FT OF LECTTUCE = 142.5 POUND OF TLECTTUCE LETTUCES YIELD PER 10 FT A COLUMN OF TOMATOS WILL YIELD 7.5 POUNDS 1,141.6 POUND OF TOMATOS
22 PLANTS PER TRAY 8’ X 2’ = 16 SQ FT PER ONE TRAY
16 ROW * 1,141.6 # PER COLUMN = 18,265# 3 MONTH * 72,960# = 54,796 #
12 TRAYS PER ROW 264 PLANTS PER ROW 48’ X4’ = 192 SQ FT PER ROW
Plant Calculator
terior View Garden
The max volume of growth: Level 5 Area: 7760 sq ft * 30 ft = 232,800 Level 10 Area: 29,300 sq ft * 20 ft =586,000 Level 14 Area: 36,095 sq ft *30ft= 1,082,850 Level 19 Area: 15,000 sq ft *30ft = 450,000 Roof Area 27,057 sq ft The max volume of growth container: 2304 sq ft
STUDY MODEL
12”
Per Acre Yields Lettuce is marketed by the head and yields are 15,000 to 36,000 heads per acre, depending on plant spacing, and average yield is 26,000 heads per acre.
VERTICAL GARDEN
PERMACULTURE
PERMACULTURE
AEROPONIC GROWING LAB
AEROPONIC GROWING LAB Food Science Laboratory
HYDROPONIC GROWING LAB HYDROPONIC GROWING LAB does not use soil, instead the root system is supported using an inert medium such as perlite, rockwool, clay pellets, peat moss, or vermiculite. The basic premise behind hydroponics is to allow the plants roots to come in direct contact with the nutrient solution, while also having access to oxygen, which is essential for proper growth.
Classroom
HYDROPONIC GROWING LAB
AEROPONIC GROWING LAB is the process of growing plants in an air or mist environment without the use of soil or an aggregate medium. The word "aeroponic" is derived from the Greek meanings of aer and ponos . Aeroponic culture differs from both conventional hydroponics, aquaponics, and in-vitro (plant tissue culture) growing. Unlike hydroponics, which uses a liquid nutrient solution as a growing medium and essential minerals to sustain plant growth or aquaponics which uses water and fish waste, aeroponics is conducted without a growing medium. It is sometimes considered a type of hydroponics, since water is used in aeroponics to transmit nutrients.
Seeding Laboratory
PERMACULTURE
AQUAPONIC GROWING LAB refers to any system that combines conventional aquaculture (raising aquatic animals such as snails, fish, PERMACULTURE crayfish or prawns in tanks) with hydroponics (cultivating plants in water) in a symbiotic environment. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by nitrifying bacteria initially into nitrites and subsequently into nitrates that are utilized by the plants as nutrients. Then, the water is recirculated back to the aquaculture system
Production
AQUAPONIC GROWING LAB AQUAPONIC GROWING LAB
PERMACULTURE
CROSS SECTION
Marketplace
N LONGITUDINAL SECTION
N PERMACULTURE
rendered views
ANDREINA DACOSTA-CAHLEIROS
types of tea leaves
black leaves the most common
oolong leaves
2+ hrs
green leaves
white leaves
30 minutes
none
oxidation time
concept
adriana dacosta-calheiros d10 - final
cultural
tea greenhouse museum
agriculture
tea making process
harvest The 24 hours between harvesting and packing up tea leaves determine the appearance, flavor, and aroma of the tea. The leaves are put through a process that determines whether they end up as black, oolong, green, or white tea.
diagrams
legend greenhouse tea factory exhibition circulation tea shop tea rooms water tank public space administr.
program
withering This stage reduces the leaves’ water content to 60%-70% by laying out the leaves on troughs. Air is passed over them for 12-17 hours to gently dry them out.
rolling
The leaves are put through a rolling machine that rotates horizontally on a rolling table, breaking up the leaves.
oxidation Leaves are laid out between 30 minutes and 2 hours at a temperature of about 26°C. The color changes from green to beige to deep brown, indicating the flavor. Leaves are passed through hot air dryers, reducing water content to 3%.
west flagler st
sw 1st ave
lobby
public elevators freight elevators
83
UP
mechanical room
parking garage
plumbing
bathrooms
private plaza
UP
bamboo courtyard 83
UP
UP
public plaza
sw 1st st
terrace
sw 1st ave
UP
floor s
ors
nw miami ct
west flagler st
UP
sw 1st st
Plan Views
sw 1st st
Plan Views
terrace
administration
administration
greenhouse (green/white)
UP
public elevators
terrace DN
UP
public elevators
UP
DN
freight elevators
DN
freight elevators
UP
oxidation room
public elevators
UP
withering room
DN
mechanical room
mechanical room
UP
packing room
bathrooms
bathrooms
bathrooms
oxidation room
withering room
freight elevators
mechanical room plumbing
plumbing
plumbing
UP
exhibition space
exhibition space
tea room
tea room
tea room
tea room
UP
public rolling room
UP
terrace
withering room
terrace
bamboo courtyard
UP
DN
UP
DN
public elevators
publicDN elevators
DN
UP
DN
public elevators
DN
UP
cherry blossom exhibit
UP
greenhouse (black/oolong)
typical floors
level 2
typical floors level 7
greenhouse (black/oolong)
le
diagrams
yearly production (leaves) black/oolong - 13,940 green/white - 8,024
UP
DN
UP
DN
UP
UP
UP
DN
DN
UP
UP
UP
UP
DN
UP
UP
output - tea production
elevation Views
west
north
DN
diagrams
original massing
new massing + exterior circulation
massing operation
section Views
LONG SECTION - EAST
CROSS SECTION - SOUTH
rendered views
rendered views
rendered views
rendered views
rendered views
SKY-PEPPER ANDRE CONRADO
EXSISTING
INDOOR PROGRAM
STRUCTURE
FLUID PROGRAM
CIRCULATION
OUTDOOR PROGRAM
SUSTAINABILITY
MESH
MIDTERM REVIEW
FINAL REVIEW