Team: Lindsay Schragen, Christopher Testa, Elisa Feng
Critic: Thomas Leeser
Site: São Paulo, Brazil
Completed: Spring 2014
In the CAP studio semester, I worked alongside partners Chris Testa and Elisa Feng to tackle an interesting and relevant public issue: how to properly design a slaughterhouse that educates the public about meat production and consumption, while being sustainable. In society today, we consume a huge amount of meat every day, yet the process of how the meat on the burger you are eating gets to your plate is completely hidden from and ignored by the general public. Our project aims to expose the process of slaughter through a gradient of transperencies and controlled valences. This gradient is divided between different types of space: dirty & clean, public & private, vertical & horizontal. Through a series of ramps, the pedestrian pathways mimic animal pathways, allowing true sectional opportunity for the controlled meeting of the two worlds. Through this public exposure, we strived to maintain a high standard of sustainable efficiency throughout the lifespan of the building using strategies such as anaerobic digesters that transform slaughter waste into biogas, creating usable energy to heat our building.