THE BARTLETT SCHOOL OF ARCHITECT, UCL
By addressing challenges held within the Nordic 'foodscape', it becomes possible to consider the spaces where food cultures meet. Through the promotion of food councils and the communities surrounding them, this building project aims to preserve, retain and ultimately speculate upon the new Nordic foodscape. It aims to bring the 'slow' to the once fast, booming meat packing district of Stockholm. This will allow for the testing and development of sustainable foodscapes and food craft, culminating in the yearly spectacle, the 'New Nordic Food Festival'. The annual celebration sees the building expand and take over the site, capturing greater attention for innovation within Nordic food.
Notions of craft and testing are interwoven throughout the building. These are a series of spaces made from a network of skins made of bacterial cellulose, a byproduct of fermenting tea. The deployment of these skins made of food allow for the building to grow. But most importantly they create an intimate relationship with the food cycle, food waste and food craft. In this regard, spaces become more flexible and generate a narrative which is driven by policy change and craft, ultimately blurring the lines between architecture and food.