Designer : Joongho Choi

Unlike the traditional ventware systems, both the filter units and plates of RKS can fit easily into a dishwasher for easy cleaning. The Season Cooktop Ventware eliminates the possibility of getting outdated after few years since the replaceable face is available not only in different colors, but also in different styles.

This innovative kitchen model creates a wide range of designs at low cost, while offering an economical way for users to update and refresh the décor of their kitchen. It doesn’t matter if it is adding complementing countertops, accent color, or celebrating holidays, this ventware brings a brand new kitchen atmosphere through ultimate customizability.

Designer : RKS Design

Designer : DS Design

Text from Rafael :

Problem
To develop a plant system, for a circular house, based on the silver generation theme, that would bring a comfortable time for the couple together during cooking, with a healthy life concept behind.

Concept
A product that can help them at the kitchen, integrate the environment (kitchen at the middle of the circular house), providing a healthy life style with organic foods, making the cooking moment easy, simple and fun. A hydroponic indoor system witch the aim is to rescue the pleasure of growing and prepare our own food without working hard or spend so much time, exploring the shape of the DNA molecule, the grow of a new life. The product is made simple, two vertical metal tubes where the germinated seeds of the plants are placed into some small holes around the tubes. A net hold it till it starts to grow.There also a light system, with a mobile light focus that can be programed along the path where it moves, providing the right time of light for certain plant. The hydroponic process is based on the NFT hydroponic system, a active process where a solution with nutrients its bombed from a deposit to the culture channel. Part of the root of the plant its getting a constant water flux, while the other part is in direct contact with the humid air.

Justification
Sören and his wife have not so much time together, so when they are able to have a meal at home, his wife likes to prepare it herself, with calm and love. This rare moments that the couple have together are the main point that this project explores.

Materials and Fabrication Process
3 Metal tubes; 2 running from top to bottom of the kitchen, 1 that works like a path for the light. The tubes have a shape conformation, till it reaches the shape of the DNA. They have small connexions outside the house that makes the water flux works in a cycle, with a bomb to provide this. A small programed engine makes the movement of the light along the third tube, right on the middle of the structure.

This project was based on a briefing of the International Design Award (IDA2009).

Designer : Rafael Fernando and Débora Nogueira

[Press Release]

DRAGONFLY, A METABOLIC FARM FOR URBAN AGRICULTURE

2009 : 800 MILLION OF URBAN FARMERS FOR RESPONSIBLE ECO-CITIES

The world of fast-food and frozen food is over! The urban keen interest of the beginning of our Century turns toward the garden flat bringing back the countryside in our overcrowded cities fighting from now on for a community urban agriculture able to contribute to the durability of the city and to rethink the food production.

On the roofs, terraces, balconies, in the hollow of the non-built public spaces, in the interior yards and the suspended greenhouses, the eco-warrior aspires to escape from its competitive and consumeristic universe imposed by the laws of the market. He desires to cultivate its immediate landscape so as to better take root in the ground by creating his own ecologic and alimentary biodiversity. The consumer becomes from then on producer and the garden inhabitant !

From the Parisian « worker gardens » to the « community gardens » of New York going though Muscovite « vegetable squares », eight hundred million of urban farmers, i.e. more than one human being out of ten, consume nowadays chlorophyllous products from these cosmopolitan kitchen gardens. These new gardens, aware of the emergency to reduce our fuel consumption and the necessity to modify our behaviour facing the climatic changes, decrease thus their environmental impact and build eco-responsible cities on a community way.

2025 : 5.5 BILLION OF CITY SLICKERS FACING THE FOOD CHALLENGE OF THE 21ST CENTURY

According to the PNUD (Programme of the United Nations for the Development), the worldwide urban population will go from 3.1 billion of inhabitants in 2009 up to 5.5 billion of inhabitants within 2025. Looking for a positive energetic assessment, the contemporary city aims within fifteen years at producing cleanly and intensively more energy than it consumes so as to pack this urban exodus! It develops therefore the urban agriculture to become food self-sufficient by recycling at the same time its liquid waste by phyto-purification, its solid waste in fertilizers by composting and by producing energy by biomass, photovoltaic cells and other renewable energies (thermic solar, photovoltaic solar, wind, tide-turbine energies…).

In order to avoid the asphixiation of the planet and the feeding of its 9 billion of inhabitants within 2050, it deals thus with reinventing the traditional energetic pattern between the city and the countryside between western countries, emerging countries and developing countries. This sums up as following: on the one hand import of natural and food resources, and on the other hand export of waste and pollution. The ecologic city aims at reintegrating the farming function on the urban scale by emphasizing the role of the urban agriculture in the use and the reuse of natural resources and biodegradable waste so as to close the loop of ecologic flows.

The urban agriculture can feed the city without any pesticide or chemical fungicide (whose toxicity is proved on the human being : cancer, sterility…), and make it less food dependant of its backcountry or other regions of the world. Organising the distribution of fresh products in short circuits, that means linked directly with the consumer, the urban agriculture complete thus the traditional agriculture. In addition to the nutritive quality of the produced and consumed food, the urban agriculture is also a growth lever of the urban unemployment market and the local economy. It is used directly as a social link in the conciliation of the primary needs of the newcomers with the challenge of their integration in the life of the city, fighting thus against poverty and exclusion. On the sanitary level, this farm approach presents also an interesting potential for the decontamination of polluted grounds and undergrounds as well as for he purification of the polluted atmosphere in CO2.

Due to the fuel crisis and climatical change, the rural agriculture of the western countries must answer to the worldwide food crisis of the developing countries and mainly Africa. Its role is from now on to produce (with an increase estimated of 60% within 2050) all the foodstuffs transportable by boat such as cereals or corn. This is based on the evolution of the science and the most advanced biotechnologies. In addition to this nutritious role, the rural agriculture is newly challenged to recycle its own culture rebus for the green chemistry in order to produce the bio fuel called “second generation fuel” using the energy of non-consumable materials from the plants, that means fibres such as celluloses.

DRAGONFLY, A NOURISHING VERTICALY CULTIVATED CENTRAL PARK

The architecture has to be in the service of this new agriculture and to design this new social desire in this context of ecologic mutation and food autonomy! The Dragonfly project suggests therefore building a prototype of urban farm offering around a mixed programme of housing, offices and laboratories in ecological engineering, farming spaces which are vertically laid out in several floors and partly cultivated by its own inhabitants. This vertical farm sets up all the sustainable applications in organic agriculture based on the intensive production varied according to the rhythm of the seasons. This nourishing agriculture is furthermore in favour of the reuse of biodegradable waste and the keeping of energy and renewable resources for a planning of ecosystemic densification.

Floor by floor, the tower superposes not only stock farming ensuring the production of meat, milk, poultry and eggs but also farming grounds, true biological reactors continuously regenerated with organic humus. It diversifies the cultivated varieties to avoid the washing of stratums of soft substratum. Thus, the cultures succeed one another vertically according to their agronomical ability to provide some elements of the ground between the essences that are sowed and harvested. The tower, true living organism, becomes thus metabolic and self-sufficient in water, energy, and bio-fertilizing. Nothing is lost; everything is recyclable to a continuous auto-feeding!

A BIONIC AND ENERGETICALLY SELF-SUFFICIENT ARCHITECTURE
The architecture of Dragonfly prototype suggests reinventing the vertical building (that outlined the urbanistic booming of New York City since the 19th Century) as structurally and functionally as ecologically and energetically.

To ensure the social diversity and a permanent life cycle (24h/24) in the tower, the mixed programmation is mainly laid out around two poles of housing and work places. Around housings, offices and research laboratories as well as the most private to the most public agricultural and leisure spaces are designed in gardens, kitchen gardens, orchards, meadows, rice fields, farms and suspended fields. The distribution of flows is made around a true safe spine spreading in loop the numerous elevators, the goods elevators and stair wells serving all the levels by separating simultaneously the inputs and the outputs recycled from plants, animals and human beings.

Architecturally, the functional organisation is represented by two oblong towers symetrically arranged in pair around a huge climatic greenhouse that links them and deploys itself between two crystalline wings. These very light wings in glass and steel retake the loads of the building and are directly inspired from the structure of the dragonfly wings coming from the family of “Odonata Anisoptera” whose transparent membrane is very finely nervured. Two inhabited rings buttress around these wings. Their organically chiselled exo-structure accommodates the inter-climatic spaces that receive the agrarian cultures. They buttress.

The whole set forms «double layer» architecture in bee nest mesh that exploits the solar passive energy at its maximum level, by accumulating the warm air in the winter in the thickness of the exo-structure, and by cooling the atmosphere by natural ventilation and by evapo-perpiration of the plants in the summer. Protecting thus the cultures from climatic changes in New York (from -25.5°C in the winter to +41°C in the summer), these plug spaces are useful to reflect on the agriculture not anymore in terms of surface area but really in terms of volume. Actually, whereas grounds nourish orchards, each wall and each ceiling are metamorphosed into three-dimensional kitchen gardens. The interior frontages of the housing and offices throw towards the skyline of New York the cantilever of their hydrophonic balconies with hexagonal section thanks to what it multiplies the culture layers by floors. The vegetation abounds, the earth is swarming of insects and animals are freely brought up in holding tanks by urban consumers with low income. The architecture becomes eatable!

Designer : Vincent Callebaut Architect

From Patrik:

The Reason Why
In Sweden, inviting friends over to one’s home for coffee is a very common social gathering. During my research, I found that people who have espresso machines don’t use them during these social coffee gatherings but serve conventional coffee instead because it’s more simple, more time efficient, allows easy refills, and it brews at a touch of a button which doesn’t take the host away from the party.

The making of an espresso beverage is a procedure that is traditionally taken with much pride and joy. Originating in Italy, espresso drinks have grown popularity all over the modern world. I wanted to create an espresso machine that will allow all participants to experience this procedure of creating their own espresso drink, rather than the host being in charge of everyone’s beverages and be left out of the conversations. And the procedure should be simple enough so that all people, regardless of knowledge of espresso making, can use and enjoy.

How It Works

Docking mode
The barista espresso machine consists of a docking station, brewing unit and five espresso cups. One of the main features with the Barista is that it allows multiple users to be in charge of their own espresso brewing, instead of just only one person in conventional espresso makers. To enhance the portability and make it easier to carry, the Barista works in two modes, carry mode (collapsed) and brewing mode (raised). The Barista is connected to the wall outlet when in docking mode, and functions as conventional espresso machine, where beans are grounded for each individual cup in the kitchen.

Portable mode
To make it portable some task are divided up to optimize the power consumption; the coffee beans gets pre-grounded in the kitchen and the water is pre-heated into a thermos at the same time to eliminate unnecessary energy consumption. Collapse the brew unit by pressing down the top part, to raise it, give the handle a push and the machine will raise by itself to brewing mode. The turning top allows the users to access the machine from all directions. Place cups on the tray and rotate the turning top part to move the nozzle over to the other cups.

Designer : Patrik Petersson

Amar description :
Rubicona is designed as a multi-function kitchen which is combined from different components that are independent from each other and that can be used depending on the user’s request. Starting point for the kitchen was Rubicon square, which has evaluated and taken its current shape. Characteristics of Rubicona is that it is combined from different components (flat cook, sink for vegetables and fruits etc.) and each is combined from two levels of storages with 6 elements in each level, which enables to keep different kinds of fresh food (fruits and vegetables), so they are not mixed, and each keeps its own aroma and freshness. Each storage element has an opening from front side in the shape of a cut which works as a hook to open and also has a function of air circulation which enables food to stay fresh. Each level can be rotated for 360 degrees and that enables taking food without moving, no matter from which level! With the aid of rotating elements, cooking with more than one person at the same time is possible, whereby cooking becomes more interesting and more exciting.

Designer : Amar Cudic

Designer : Hieu Tranngoc and Hao Tran via Homedosh via HomeTone

Text from designer :

The idea of Cook Top Vesta is to give young, busy professionals more space to prepare their food and to give them more comfortable during the cooking. Young professionals do have mostly less space in their flats. Through a maximum flexibility in job and therefore in the place of residence they live in small apartments with a little fitted kitchen. So, the working area is very limited to prepare any food. Sinks and cook tops disturbs activities like cutting vegetables or knead the dough for the cake. In some cases you don’t need sink or cook top. Cook top vesta solve this problem through a fold up in a vertical position during the not using. So, it comes to more working area and you don’t want any extra kitchen utensils, like cutting boards to put over the sink or cook top, anymore.

It also contains a scanner that can read RFID chips, which are predicted to replace barcodes on product packages. These chips could contain information about cooking times and temperatures and even recipe suggestions. So, Vesta saves space, time and provides more comfort for the Internet generation.

Designer : Matthias Pinkert

Antoine Lebrun says :

The concept was the result of an extended process, not a sudden insight. “When I started this project, I didn’t have any image in mind,” he recalls. “I wanted a fresh start without any preconceived ideas. My only desire was to develop a simple and useful appliance.

The “internet generation” comprises many different people with their own lifestyle. Even if the @ generation can be easily described by a few trends, all these young people have different needs and lifestyles. That’s why I designed Coox, a simple appliance which allows each user to cook in accordance with his own lifestyle. This flexible cooking table follows you in your flat, and allows you to cook at your desk when you work, near to your couch if you want to chill, or with your friends around a coffee table. Thanks to this product, the user doesn’t have to break his current activity to cook and eat. You can also stay near to people when you have guests instead of cooking alone in the kitchen. The wheels allow you to easily move this product from a room to another one. You also have the possibility to adjust the height of the appliance in order to create an extension of your desk, coffee table or dinner table… A single design with a wide range of possibilities.

Designer : Antoine Lebrun