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Adaptive Reuse Architecture Design Competition

+ Grand Prize Winner

+ Designer's Choice Winner

+ Finalist

Hourieh Qodratnama

ID: 1032

Designer's Choice Award

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Voting Ends: Oct 26, 2020
ID: 1032
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The chosen building is a two-story abundant bar in Milan, Via Pietro Calvi 31. Starting with research in the neighborhood, observed that the building is in front of the Mac Donald, commonly teenagers favorite food store, and next to a cultural center for elderlies. Based on the history of the building and needs of the neighborhood the building had a chance and potential of bringing a healthy lifestyle to the zone. Continuing with the desk research, I figured out that 20% of people in worldwide die because of poor diet while 24.6% of adult population of Italy are suffering by obesity. Having a healthy lifestyle and experimenting tasty new food are getting more important everyday but unfortunately, sometimes health and taste disagree each other: what about combining wise nutritional pills with high level cooking skills?

“Newtrition” is a place where experts could spread knowledge, educate the public and do research to discover new solutions for healthy lifestyle in the field of nutrition. This center supposed to provide consult, education, and experiment all together for experts, as chef and dieticians, and the client. Basically, Newtrition is a superfood, a “small concentrate of positive effects on body and organism”!

This center has an activity-based design and to reach that aim, the main concept of design has been the logic division of the pomegranate’s inner part, pomegranate as a superfood, Arils build the core of the concept and hosts the activities. The idea was to divide Newtrition through a system of framed mesh, by the type of the activity. The setting is adjustable and modular according to the function. The structure is easily mountable and changeable: the weight of each panel allows the moving of them around in the space to create new configuration as needed. It has been used in both floors, not only as a language but also to define areas and to function as furniture. The main hue in the interior project is gray, light pink, mixed dark blue. Dotted meshes are showing the transparency of the space.

The ground floor mainly houses the theoretical part related to nutrition. After the reception (image2)  and welcoming area, equipped with illustrative screens and scientific texts concerning the discipline and library, two different type of spaces are developed in sequence, Consulting room and BMI room,  where the team of experts, nutritionists and chefs meet customers to know each other and discuss their health and do the body measurement.
The indoor part of the first floor is the K-Lab, in which patients can take advantage of the presence of two qualified experts to try new recipes with the awareness of what is cooking and how. Experts instead, can experiment together new combination of ingredients to suggest, they try new techniques to maintain nutrients during the cooking and study each patient case. K-Lab is divided to Market(storage) (image3), Preparation, Cooking (image4), Lesson area, Eating and Washing area. The outdoor (image5) divided to the open Lecture area, and some private pods for relaxing or working.

Hourieh QodratnamaHourieh QodratnamaHourieh QodratnamaHourieh Qodratnama

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