RECONSUMPTION

Fermentation Restaurant & Food Waste Compost Station

ARCH 5116 Optional Studio Instructors: Florian Idenburg, Karilyn Johanesen
2024 Spring Cornell University

The project is located in the Hudson Valley, New York. It aims to address the issue of agricultural surplus by linking local farmers with visitors through a restaurant that serves both educational and consumptive purposes. The architectural design incorporates soil as a central motif, which influences both the aesthetic and structural elements. The building utilizes mass-timber frameworks to create a rammed earth structure for the main spaces, which after their initial use are repurposed as exterior shelters and pavilions.

The restaurant itself is designed to be subterranean, blending seamlessly into the landscape to maintain a low visual profile and harmonize with its surroundings. This placement not only minimizes the structure’s visual impact but also utilizes the insulative properties of the earth for efficient food storage, creating an optimal environment for food scientists and chefs to experiment with fermentation processes. Beyond its physical architecture, the building acts as the starting point of a system designed to manage food consumption and organic waste. It processes food surplus and channels organic waste to decomposing facilities on-site, engaging visitors in rethinking their dietary choices, dining experiences, and connections to rural lifestyles. The project integrates architectural practices with natural and human activity cycles, encouraging a re-evaluation of resource use and lifestyle in the region.

The architectural form of the project employs mass timber formwork in a dual capacity: its negative imprint shapes the main structural enclosure, while the positive form extends outward to create additional structures. This approach emphasizes a comprehensive utilization of materials, integrating the core and peripheral elements into a cohesive architectural expression that blends seamlessly with its environmental context.

Site Map of the whole system.

Site Map showing the restaurant is submerging into the ground.

As the project fosters connection between soil and people by situating diners in vaulted spaces reminiscent of caves, formed by the mass timber formworks. Guests are enveloped by the thick, insulating walls of rammed earth as they enjoy locally sourced meals and learn about the impacts of food waste. This architectural choice not only enhances the visitor’s experience by providing a unique, cave-like ambiance but also ensures optimal insulation for both the diners and the storage of ingredients.