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Design Booklet

EDUCATE EXPOSE PROVIDE

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ELIZABETH PARKINSON 10125807URBAN DAIRYMARCH YEAR 1

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CONTENTS

URBAN STRATEGY 6

MASTERPLAN 12

EXPOSE/ CONCEAL 47

COWS 38

TIMELINE OF USE AND OCCUPATION 43

TECHNOLOGY 55 55

OTHER ENVIRONMENTAL 67

REFLECTION 71

INTRODUCTION 5

PROCESSES 26

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THE SITE

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This project brings together my life time interests and all recent research. Because of my rural background this investigation has been relevant and personal.

The project intends to take large wide spread problems like the UK’s food culture, and the rapid depletion of natural resources, down to its core and then propose a building to facilitate the changes.

‘The core’ described is the perceived value of food and food knowledge. Understanding food comes with understanding the process. People understand things when they are exposed to them.

This is where my building comes in. Designed to hint at the processes inside but also to create interest and fun to the process.

INTRODUCTION

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URBAN STRATEGYPROCESSES ONSITE

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ISSUES IDENTIFIED IN THE URBAN STRATEGY SPECIFIC TO MY PROPOSAL

/DQGÀOO�LV�WKH�SULPH�PHWKRG�RI�GLVSRVLQJ�ZDVWH�LQ�WKH�VRXWK�ZHVW��7KH�VSDFH�IRU�ODQGÀOO�KDV�DOPRVW�UXQ�out and so incinerators have been chosen as the preferred replacement.

Burning waste releases poisonous chemicals into the atmosphere that damage the ozone layer. Plymouth is currently in the process of building an incinerator at Devonport (shown on the map above).

URBAN STRATEGY

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Anaerobic digesters already exist around the country. 3O\PRXWK�FLW\�FRXQFLO�LV�WKH�RQO\�FRXQFLO�LQ�WKH�8.�QRW�SURGXFLQJ�DQ\�HQHUJ\�IURP�ZDVWH� The closest AD is at Langage Farm who are referenced as a precedent in further detail on page 31.

Producing compost from raw waste is another way of reusing waste and upcycling. Allotments are very popular all over the country- there is 300 people of the waiting lists for the ones in Plymouth.

URBAN STRATEGY

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:LWKLQ�RXU�XUEDQ�VWUDWHJ\�ZH�LGHQWLÀHG�WKDW�WKH�communities that surround 0LOOED\�DUH�YHU\�IUDJPHQWHG�DQG�WKH�VLWH�FKRVHQ�LV�FHQWUDO�WR�WKHVH�FRPPXQLWLHV��7KH�SURMHFW�DLPV�WR�SURYLGH�D�ELQGLQJ�QHWZRUN�WKDW�IDFLOLWDWHV�LQWHUDFWLRQ�DQG�OHDUQLQJ�IRU�WKH�VXUURXQGLQJ�FRPPXQLWLHV�

Anaerobic Digesters can turn all digestible waste into electricity, heat and fertilizer. Along side reusing and the phasing out of no biodegradable/ recyclable/ upcyleable materials this would provide a sustainable future of waste disposal.

There are already several allotment sites within Plymouth City. However with the large waiting list the demand is there and there is room for more. People should be encouraged to use their garden to grow.

A reduced price home composter is available from local garden centres but the council provide no collections. Council run composting sites should run along side all waste sites, providing compost for the local allotments.

URBAN STRATEGY

12 MASTERPLAN

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The UK’s food culture is weak, further strained by � � WKH�LQÁXHQFH�RI�86$�HDWLQJ�� habits.

The issues illustrated below are having a knock on negative effect to other important systems; ecosystems, health and well being of the population, co2 emissions and communities.

7KH�PRVW�LQÁXHQWLDO�SUREOHP�LV�WKH�IDOOLQJ�SHUFHLYHG�YDOXH�RI�IRRG� The percentage of weekly wages spent on food has been falling consistently over the last 50 years and now the average family spends around 10% of their wage on food. This fact shows SHRSOH�GRQ·W�WKLQN�IRRG�LV�ZRUWK�VSHQGLQJ�PRQH\�RQ��

:K\�LV�WKLV" I think the answer lies in the gradual but sever disconnection with the process of putting food on the table. The less people know about the animals, the process, the people involved, the less it all seems to matter.

:KDW�ZRXOG�VROYH�WKLV" By reintroducing the process- animals and all, back into the city, people that live in the city will be aware, even involved in the process and therefore appreciate it more.

FOOD

MASTERPLAN + BRIEF

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Millbay is a area of deprivation and crime abutting a relatively wealthy community. The mixing of communities is believed to help the wellbeing of both parties.

Apart from the issues listed above Millbay was, for hundreds of years, a successful industrial site. When this ceased in the 1950’s communities already decimated by the extensive ::,,�ERPELQJV�ZKHUH�ÀQDOO\�UXLQHG�

%ULQJ�,QGXVWU\�EDFN�WR�0LOOED\�

Milk is a mass consumed commodity which had it’s status elevated from a luxury to a vital part of our diets after WWII.

3ULFHV�IDUPHUV�DUH�SDLG�KDYH�EHHQ�FRQVLVWHQWO\�SXVKHG�GRZQ�HYHU�VLQFH providing the supermarkets ZLWK�PRUH�DQG�PRUH�SURÀW��7KLV�LV�GULYLQJ�IDUPHUV�RXW�RI�EXVLQHVV��This is promoting intensive farms- lower welfare standards, more harmful fertilizers for ecosystems and the end product has less variety and resilience.

WHY MILLBAY? WHY MILK?

MASTERPLAN

15MASTERPLAN

16 MASTERPLAN

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My project cuts out the middle man by combining the whole process at one site.

The cows are brought to the dairy, milked, the milk is processed onsite, bottled and stored. Some milk is made in to a variety of cheeses, supervised by 7KH�&KHHVH�*XLOG�&RPSDQ\. Cheese is packed and stored onsite. $OO�IRRGVWXII�SURGXFHG�DW�0LOOED\�LV�VROG�YLD�WRNHQV�RQVLWH�

All new homes in the area are equipped with a FRPPXQLW\�QHWZRUN�GHYLFH��&1'� which connects them to others within the community and the facilities available on site. Existing residents are invited to sign up to a device installation.

People who claim LQFRPH�VXSSRUW receive the portion, deemed by the government to be spend on food, LQ�IRRG�WRNHQV�to be used onsite. Everyone who wishes to use the community kitchens or purchase food from the site must order tokens from the CND. This allows for DQLPRVLW\ amongst the people receiving income support.

/HVVRQV and classes are available at the centre at varying levels of production; 0LONLQJ��0LON�SURFHVVLQJ��&KHHVH�SURFHVVLQJ��3DFNLQJ��&RRNLQJ, and working in the DQDHURELF�GLJHVWHU�

The courses will provide a skill at a VSHFLÀF�OHYHO�ZKLFK�ZLOO�HQDEOH�WKH�SDUWLFLSDQW�WR�JDLQ�D�TXDOLÀFDWLRQ�LI�desired.

The governments proposed�QHZ�UXOHV�RQ�-RE�6HHNHUV�DOORZDQFH (JSA) requires anyone who has been on JSA for over 2 years to either go to the job centre every day or VLJQ�XS�WR���PRQWKV�FRPPXQLW\�ZRUN. The centre will participate in this.

Customers will collect WRNHQV from the ‘shop’ area and select a meal they would like. ,QVWUXFWLRQV�IRU�FRRNLQJ will be given along side an ingredients list. Then they collect the food they need and make their way to the cooking area.

Schools will visit the site in between meal times. A school is just over the road from the centre. Space will be available for them to host classes at the site.

THE DAIRY AND THE PEOPLE

MASTERPLAN

18 MASTERPLAN

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The 8QLYHUVLW\�DQG�7KH�&RXQFLO�IXQG�WKH�EXLOG then IDUPHUV�DUH�LQYLWHG�E\�WKH�8QLYHUVLW\ to invest in the herd. It is important that the rural community is involved to integrate skills and values. This will then evolve into a ORFDO�IDUPHU�FR�RS, where local people can buy shares. The university makes money through selling the energy from the anaerobic digester back to the national grid. The council gain by improving the area, the jobs available and training for local people, especially the large community of JSA claimants.

Farmers are currently lucky to receive a price which enables them to break even. 0LOOED\�'DLU\�FRXOG�RIIHU�WKH�FRQVXPHUV�D�FKHDSHU�SULFH�DQG�WKH�IDUPHUV�����PRUH�WKDQ�WKH\�DUH�FXUUHQWO\�EHLQJ�SDLG�

%\�ORFDOLVLQJ�DQG�H[SRVLQJ�WKH�SURFHVV�PRUH�SHRSOH�ZLOO�EHFRPH�DZDUH�RI�LW��

The milk produced onsite would be enough for the ward in which the site is in; 6W�3HWHU�DQG�WKH�:DWHUIURQW. Therefore the company would work towards the gradual H[SDQVLRQ�RI�RQH�GDLU\�SHU�ZDUG�and in doing so cutting out the need for buying from the supermarket. This will mean VXSSRUWLQJ�RXU�IDUPLQJ�FRPPXQLW\�DQG�WHDFKLQJ�QRQ�UXUDO�IDPLOLHV�WR�VXSSRUW�WKH�FRXQWU\�DV�PXFK�DV�SRVVLEOH�WRZDUGV�VHOI�VXIÀFLHQF\. This will provide resilience in the face of SHDN�RLO.

Farmers are invited to use the centres for milking or bring their milk to the centres to be processed. Their products would be independently labelled to identify variety.

SUPPLY AND EXPANSION PROCUREMENT AND PRICES

MASTERPLAN

20 MASTERPLAN

SITE CONTEXT DESIGN STRATEGY

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masterplan from A0

MASTERPLAN

MASTERPLAN

22 MASTERPLAN

THE SITE

The site is central to the fragmented communities in Millbay. The design continues the HQFRXUDJHPHQW�RI�ÁRZ�WRZDUGV�the main pier (Xin Yi’s project).

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6PLWKÀHOGV�0DUNHW�ZDV�WKH�centre of meat sales in London for over 800 years. The animals were brought to the city, sold and slaughtered onsite.

This practice continued until the Victorian times when, as now, processes where seen as dirty jobs which the general pubic shouldn’t have to see.

The live animals where moved out and now there is a Victorian market building on the site which prepares dead animals for sale.

7KH�VLWH�LV�VSOLW�LQWR�]RQHV�SHU�XVH��ZLWK�D�FHQWUDO�WKRURXJKIDUH�WKURXJK�WKH�PLGGOH��Each seller has its own unit.

SMITHFIELDS MARKET, LONDON

MASTERPLAN

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With the masterplan in place cows will spend summer daytime at the following patches of land and supervised by a large network of volunteers with shares in the dairy.

In the winter the cows will be housed to the West of Millbay Docks. Feed and bedding will come from surrounding farms. 7KH�EUHZHU\�LQ�0LOOED\�DQG�WKH�E\�SURGXFW�RI�PDNLQJ�FKHHVH��:H\��ZLOO�DOVR�EH�XVHG�WR�IHHG�WKH�FDWWOH�

There old rail networks which still lie under the roads in Plymouth. There is already a possibility that an old line will open up to Tavistock and over Dartmoor to bring some resilience to the system. With�3HDN�2LO�ORRPLQJ�the possibility of an alternative method of transport is more likely. If the city where to open some of the old rail systems the Urban Dairy would take advantage of these IRU�WUDQVSRUWLQJ�IHHG��EHGGLQJ�DQG�HYHQ�DQLPDOV�

MASTERPLAN

WHERE WILL THE COWS LIVE?

25MASTERPLAN

26 PROCESS

MILK PROCESSING

CHEESE MAKING

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0,/.,1*�3$5/2856 are usually situated on the dairy IDUP��7KH�FRZV�FRPH�RII�WKH�ÀHOGV��LQ�6XPPHU��and out of nearby sheds in the winter. The breed of cows that dominates the market are the American Holstein cows. They produce up to 40 litres a day. Traditional breeds are dying out because intensive methods are taking over. Traditional breeds produce different tasting milk providing a variety of taste and cheeses. Although the amount of milk the native breeds produce per day also varies they have a longer life expectancy.

7+(�'$,5< is usually at a separate location. Lorries bring the milk to them every other day. Usually the milk is then taken by lorry to a supermarket distribution centre and then to various supermarkets around the country.

PROCESS INVESTIGATION

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Current UK wider issuesCurrent issues within the milk industry

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683(50$5.(76 are designed for maximum spending only and minimum interaction. Advertising campaigns are usually miss-leading and often focus on junk and convenience foods. 7KH�VXSHUPDUNHWV�FXUUHQWO\�FRQWURO�RXU�DFFHVV�WR�IRRG�EXW�KROG�QR�VWDNH�LQ�RXU�ZHOO�EHLQJ�

All the processes involved in getting the milk this far are segregated and considered completely separate, this is causing a sever disconnection between NATURE, COOKING AND FOOD. Combining the processes reconnect these processes.

PROCESS

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I observed the process of $1$(52%,&�',*(67,21 at Lanage Farm which is 8 miles from Plymouth. My AD has been designed to the same capacity as this one. Apart from the waste produced by the farm it also takes in ZDVWH�IURP�WKH�ORFDO�FRXQFLO��VFKRRO�DQG�EXVLQHVVHV. The AD at Millbay would do the same.

PROCESS

Langage farm SURGXFHV�HQRXJK�HOHFWULFLW\�WR�SRZHU�WKH�SODQW��WKH�GDLU\�DQG�WKH�IDUP�DQG�VWLOO�VHOOV�����EDFN�WR�WKH�JULG. It gives away the fertilizer produced to local farmers but sadly the heat is largely wasted.

Millbay’s anaerobic digester will use the KHDW�SURGXFHG�LQ�WKH�SURFHVV�WR�KHDW�QHZ�ORFDO�GZHOOLQJV�DQG�EXVLQHVVHV.

31PROCESS

LANGAGE FARM

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0\�SURSRVDO�LV�WR�WDNH�WKH�ZKROH�SURFHVV�WR�WKH�HQG�XVHU��This removes almost all food miles.

Members of the community may wish to sign up to the delivery service where volunteers deliver their pre paid milk to their door.

Other buyers may wish to purchase milk from the shop or use it to cook at the centre.

Urban Dairy

JOURNEY OF MILK

Diagrams are indicative

PROCESS

The FXUUHQW model for getting milk from farm to table is long winded to say the least. The diagram below shows: its is transported in lorries from Farm to Dairy then Dairy to Distribution centre then Distribution centre to Supermarket then Supermarket to individuals homes.

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)ROORZLQJ�D�ÀUVW�KDQG�VWXG\�RI�0LOOED\ and particularly the area North of union street, which are the more deprived areas in Plymouth, I spoke to members of the FRPPXQLW\��FKDULWLHV�DQG�JRYHUQPHQW�employees regarding the surrounding residents. Half the population on long term income support and along with a series of complex issues some factors include, the�YHU\�ORZ�IRRG�NQRZOHGJH��FRRNLQJ�VNLOOV�DQG�PRQH\�PDQDJHPHQW�problems lead to an ever increasing demand for the free food given out by the Foodbank on Adelaide Street.

‘The poorest members of society are still just as undernourished as they ever were, just in a different way’- Carolyn Steel, Hungry city pg 99

The quote above refers to the fact that although the money available to people in need has increased greatly over the last century, due to lack of culinary skills and food knowledge the money is often spent on fast food and convenience meals. When the weekly shop is carried out in this way the budget just doesn’t stretch far enough and the quality of food consumed means consumers are left undernourished.

PROCESS

34 PROCESS

35PROCESS

PROCESSES ONSITE

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FORM PRECEDENTS

Espinar House by WW

7KH�GHVLJQ�LV�LQWHQGHG�WR�EH�DQ�DJULFXOWXUDO��UXUDO�LQVSLUHG�IRUP�ZLWK�FRQWUDVWLQJ�XUEDQ�PDWHULDOLW\��

7KH�SURMHFW�VKRXOG�UHPLQG�YLHZHUV�RI�WKH�UXUDO�SURFHVVHV��ZLWKRXW�JRLQJ�LQVLGH�DQG�SURYLGH�D�FOXH�WR�ZKDW�LV�LQVLGH�

The project started with wanting to connect rural and urban skills and awareness.

The form gives an industrial feel to be authentic to the process.

The roof is intended to look as though LW�LV�ÁRDWLQJ�RQ�WKH�IDFDGH�FARM +KD Architects, Pool shop house, Singapore Living architecture, OMA

37PROCESS

Bluff farm house by Richard Cole Architecture

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7KH�OHYHO�FKDQJH in the building has been informed by the�GHVLUHG�YLHZV at different locations relating to the cow.

COWS

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Although the dairies throughout the city will eventually support a variety of breeds, the cows chosen for the Millbay project are Dairy Shorthorn. However a mix of breeds would be encouraged.

Key Characteristics:

Size: Cows 550- 650 kg

The breed is primarily used for dairy production, yields are modest but longevity is good so lifetime production is a match for many modern breeds. For Holstein’s (the intensive breed) you can expect 11-12,000kg of milk, from Shorthorn 8-9,000kg per year.

%XOO�FDOYHV�FDQ�EH�VXFFHVVIXOO\�ÀQLVKHG�IRU�EHHI achieving good grades.

Average for breed: 5500kgs@ 3.8% Butterfat, 3.3% Protein

They have been chosen because they are more hardy, require less medication, are a more manageable size, live longer and are a registered rare breed.

COW ERGONOMICS

COWS

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$1,0$/�:(/)$5(�&216,'(5$7,216�

- Not taking the calf away immediately like most milk producers

- Allowing a reasonable time for the cows to rest before giving birth

- Hand rearing calves until they are fully weaned. The longer you feed them milk, the bigger they get and so the more they are worth at market.

COWS

41COWS

D/><�D��,/E��ͳ�d,���Kt

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Local volunteers (paid in produce) are trained in: Processing the cheese, Husbandry, Milking, stocking/ manning the shop

TIME, ACTIVITY + OCCUPATION

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TIME, ACTIVITY + OCCUPATION

TIME, ACTIVITY + OCCUPATION

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SHOP AREA: 54 m sqFOOD STORAGE (FOOD BANK): 74 m sqCHEESE MAKING: 55 sq mMILK PROCESSING: 42 m sqLEARNING TO MAKE CHEESE: 35 m sqCOOKING ROOM: 62 sq mCOOKING AREA: 35 m sqFOOD HALL: 105 m sq�Kt�D/></E'͗�ϰϯϬ�ŵ�ƐƋANAEROBIC DIGESTER: 400 m sq

Total (Excluding walls) = 1,292 m sqTotal (Including walls) = 1,663 m sq

TIME, ACTIVITY + OCCUPATION

SCHEDULE OF ROOMS

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EXPOSE/ CONCEAL

The main facade will be a curtain wall construction with double glazed panels manufactured by Panelite.

They are manufactured in panels which have a layer of hexagonal tubes within the air gap of double glazing. This creates obscured vision.

7KH�OHYHO�RI�REVFXULW\�GHSHQGV�RQ�WKH�GHSWK�RI�WKH�WXELQJ��,W�FRPHV�LQ���OHYHOV�����PP���PP�DQG���PP��7KH�ZLGHU�WKH�WXELQJ�WKH�PRUH�WKH�VFRSH�RI�YLVLRQ�LV�

The product also comes in several colours and with a opaque layer.

Image below: St Louis Science Centre, HKW Architects

Images from Panilite website

48 EXPOSE / CONCEAL

LIGHT STUDY USING MODELS

TYPE 1��1$552:�,1),//��25$1*(�),/7(5 THE CLOSER YOU GET THE MORE OBSCURED YOU VISION BECOMES THIS TYPE WILL BE ON THE FACADE WHERE THE COWS ARE MILKED

TYPE 2: 6$0(�$6�$%29(�%87�12�&2/285('�),/7(5 FEATURES ON THE WALL BETWEEN THE MILK PROCESSING AND THE COWS

TYPE 3: 23$48(�:$// FEATURES ON THE WALLS BETWEEN MILKING AND FOOD HALL

49EXPOSE / CONCEAL

TYPE 4: 0(',80�7+,&.1(66��7+,&.(5�23$48(�%$&.,1*�*/$66� ��025(�2%6&85,7< FEATURES BETWEEN COOKING AREA AND CHEESE MAKING AREA ALL TYPES DIFFUSES LIGHT VERY WELL - AVOIDING CREATING HOT SPOTS INSIDE.

50 EXPOSE / CONCEAL

TYPE 5:�7+,&.(67�,16(57��0$;,080�2%6&85,7<��,&21��� ��,16(57�6+2:1 (RIGHT).

FEATURES ON WALLS FIRST SEEN AT EACH END OF THE BUILDING. THE ACTUAL DESIGN WOULD BE SIMILAR TO THE ONE SHOWN, ONLY BIGGER.

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OMA, IIT MCCORMICK TRIBUNE CAMPUS CENTRE

EXPOSE / CONCEAL

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53

MOVEMENT OF RESOURCES

PDGH�YLVLEOH�E\�WUDQVSDUHQW�SLSHV�ZKLFK�PRYH�WKH�UHVRXUFHV�DURXQG�WKH�EXLOGLQJ

EXPOSE / CONCEAL

54

55

TECHNOLOGY

Using the construction sequence as a framework to explain the buildings construction I will describe key details and materials.

FOUNDATIONS (right): Concrete pad foundations to secure the steal structure. They will be 600 x 1000 mm in size.

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Structure: Steel frame, I beams 203x133mm, columns 203x133. Structure for glass corridor 533x210x109mm as they span the whole corridor. Theses will be celebrated as a design feature and the resources and services pipe work will be fed through the cellular holes.

TECHNOLOGY

STEEL STRUCTURE

57TECHNOLOGY

SECTION SHOWING THE BASIC STRUCTURAL PRINCIPLE IN 3D

58 TECHNOLOGY

STRUCTURAL CONCEPT PLANCOW SIZES RELATE DIRECTLY TO THE STRUCTURE

59TECHNOLOGY

Floor slabs and ramps will be concrete above insulation, a damp proof course, sand and hardcore substrate.

7KH�LQWHULRU�ÁRRU�ÀQLVK�ZLOO�EH�SROLVKHG�concrete.

Detail shows joint between cow EXLOGLQJ��ZLWK�UDLVHG�LQWHULRU�ÁRRULQJ�DQG�SROLVKHG�FRQFUHWH�FRUULGRU�ÁRRULQJ��,W�also shows the spaces needed to insure DQ�HYHQ�OD\HU�RI�FRQFUHWH�

FLOOR SLAB

60 TECHNOLOGY

)LUVW�ÁRRU�FRQVWUXFWLRQ�ZLOO�EH�FRQFUHWH�beam and block.

The wall construction around the curtain wall facade will be a continuation of the URRI�FRQVWUXFWLRQ�ZLWK�WKH�RIÀFHV�RQ�WKH�VHFRQG�ÁRRU�EHLQJ�OLW�ZLWK�EODFN�WLQW�JODVV�panels.

Image shows black glazing, Mann Building, Liverpool

FIRST FLOOR + WALL

61

The curtain wall will hang off the steal beams. Panelite clearshade panels. 7KH�SDQHOV�FRPSULVH�RI�D�JODVV�VNLQ�HLWKHU�VLGH�DQG�KH[DJRQDO�WXELQJ�LQ�WKH�DLU�JDS�EHWZHHQ�WKH�WZR�SODQHV��&RORXUHG�RU�RSDTXH�SDQHOV�FDQ�DOVR�EH�DGGHG��For details of variations see page 45.

Image bottom right from manufacturers VSHFLÀFDWLRQ�GRFXPHQW��WRS�ULJKW��GHWDLO�RI�FKDQJH�IURP�IDFDGH�WR�JOD]HG�ZDOO�

TECHNOLOGY

GLAZED WALL PANELS

62 TECHNOLOGY

5RRÀQJ�PDWHULDO��7KHUPRSLDQ�ZKLFK�LV�DQ�$QJOH�board with an XPS core, it is reinforced with glass ÀEUH�PHVK�DQG�FRYHUHG�ZLWK�D�FHPHQW�SRO\PHU��8VHG�DV�D�URRÀQJ�PDWHULDO�DQG�IDFDGH�RQ�,�+RXVH�E\��moomoo architects in Poland.

The Thernopian sits on insulated, structural panels which span between beams. (See right)

Image right: sourced from Tegral designers roof GHFNLQJ�JXLGH��%RWWRP�ULJKW��,�+RXVH�E\�PRRPRR�architects

ROOF

63TECHNOLOGY

Glazed corridor will the slightly raised from the supporting structures.

It will be made from black glass shown on page 58.

Supported by cellular beam de-scribed on page 54.

Openings will be folding doors- intended to be open for the maximum time possible.

GLAZED CORRIDOR

64 TECHNOLOGY

The public part of the building is all on ground ÁRRU�OHYHO�DQG�HDFK�URRP�KDV�D�GLUHFW�H[LW�SRLQW�LQ�FDVH�RI�D�ÀUH�

The upstairs will have stair wells at both ends of the building.

Change of levels is a design feature of the building and this is all achieved with sloping topography.

Stairs to feature in the milking service alley along side the cows, although these are not used by the general public.

The building will require a basic scaffolding structure for construction. The construction techniques are all standard and should be familiar to the contractor.

FIRE, DISABILITY AND CDM

65

BASIC COSTING AND U- VALUES

8VLQJ�D�PLG��YDOXH�VSHFLÀFDWLRQ�SULFH�RI�£1,200 per sq m the approximate cost of the building would be £2 million.

The main wall types in the building are the roof material and the walls.

Walls: 0.33 W/M2K

Roof: 0.26 W/M2K

The roof value is mid range and the walls is good considering it is a curtain wall.

TECHNOLOGY

66

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OTHER ENVIRONMENTAL For anaerobic digester see page 30

Heat needs to be removed

Requires cooling

Using a heat recovery system the rooms will be heated or cooled in the following zones.

Cows, cooking and the AD produce heat and this will be reused in the processing and for space heating.

An air conditioning system will be used for the cheese, milk processing and food ‘bank’ area.

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A typical heat exchange system

ENVIRONMENTAL STRATEGY

69ENVIRONMENTAL STRATEGY

WATER AND WASTE

Rain water, funnelled by exterior, black box guttering, is collected and stored in a rain water tank in the Anaerobic digester building. ,W�LV�ÀOWHUHG�DW�D�EDVLF�OHYHO�DQG�WKHQ�XVHG�WR�supply the cows.

Cows need 10 pints of water for every pint of milk they produce.

The toilets will also use this water.

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COW WASTE

The anaerobic digester will be supplied by waste from the milk and cheese processing, food waste from the kitchens, waste from surrounding businesses and the cow waste.

Daily (between milking) the sheds will be washed GRZQ��ZLWK�WKH�ÀOWHUHG�UDLQ�ZDWHU��DQG�GUDLQHG�LQWR�a holding tank in the anaerobic digester building. This product is then pasteurised and put into the digestion tank.

ENVIRONMENTAL STRATEGY

71

REFLECTION

REFLECTION

Overall I am pleased with the project and would have liked more time to work on the concepts raised by it. I would like to have done more detailing, however this is secondary to my project focus ‘the process’. I would also like to explore the resource movement concept further.

The project has helped me to develop my style and realise where my interests lie.