The studio investigated contemporary food culture with a focus on re-conceptualizing how food is produced, transported, prepared, consumed and post consumption. Central concerns of the studio were ecology, health, ethics and social concerns within food culture. Working as a group the students developed a proposition for a ‘zero carbon’ urban food system.

The brief for the studio was to envisage a plan for the small historic town of Salobreña in the south of Spain near Granada. At the heart of the plan was a new ‘headquarters’ for Calvente - an artisan winery. The design brief asked students to develop ideas for not only the wine processing plant, restaurant and store of the winery, but also to take the opportunity for activating the entire town.

Malte Wagenfield

Enric Ruiz-Gel

Anthony Fryatt

Raphael Kilpatrick