We have become more aware of the food we consume and where it comes from. Food used to be produced and traded in the city have now been pushed to the periphery.
We were tasked to explore the feasibility and benefits of bringing meat business into the city, by designing a cattle hotel and slaughterhouse where the public could invest and participate in grooming their cattle for consumption 150days prior to slaughter.
To maintain an economical and sustainable vertical farm, the slaughterhouse below re-purposes the existing decommissioned car park’s ramp into the continuous food making process space. While the cattle hotel above utilises vertical conveyor systems to reduce manpower.
The slaughterhouse references and celebrates Temple Grandin’s cattle corral ramp by exposing it to mark the entrance into the building. Echoing her philosophy to remind the public that “Nature is cruel, but we do not have to be’.
The tower’s use of vertical louvres and thermomass walls regulate sunlight and temperatures throughout different seasons and time of the day, reducing the need for energy to maintain a controlled environment for the cattle.
Richard Rogers Blue Award Vienna (1st Runner-up), 2014
Australia National Colourbond Steel Student Biennale (Top 10 Finalist), 2014