Katerina Nordgaard is a designer who is interested in the connection between people & people and people & nature. How humans are directly influenced by natural elements and how this influences not only how we feel within ourselves but also how we interact with others. She is interested in exploring the relationship of people within different surroundings and designing to bring people together.
HOW CAN A SELF-SUSTAINING RESTAURANT BECOME A TOOL FOR LEARNING ABOUT FOOD SEASONALITY, GROWTH, PREPARATION, STORAGE, EATING AND COMPOSTING?
Standing within the first six columns, east facing, of the Junction Box on 25 Bowater Road, "Roots" hosts six restaurants all based on root vegetables. The cellar restaurant, where the roots are stored throughout the year, is set on the ground floor. The first floor hosts the winter restaurant based on winter-based roots vegetables. The second floor will host the fall restaurant and the third floor the spring restaurant. The fourth floor as it has the most amount of sunlight, will host the summer restaurant, where a large quantity of the root vegetables will grow. The rooftop will have a lounge area for root-based drinks and it will also have a greenhouse where more summer based root vegetables will grow within a hydroponic system.
Overall the deign strategy is based on ideal visibility and transparency. Allowing for the different floors to be visualised from different angles at all times. The experience aims at being fluid and allowing for natural sunlight to pass through the different floors naturally.
46% of all food consumption in the UK is imported.
1% of food supply in London comes from Local farming.
After doing research on UK's food consumption, I decided to focus on and explore foods native to the UK. Root vegetables are locally to the United Kingdom and can be grown year-round.