The FynBloem Protea Packing Facility, designed by Cape Town based architectural Practice KUBE architecture, received a highly commended award in this year’s ‘AfriSam Sustainable Construction’ category. The project, which acts as the face of the FynBloem brand uses creative initiatives to lessen the environmental impact and increase sustainability, not only during construction but also in the everyday running of the facility. The facility was also awarded the CSR award for Socially Responsible Development! You can read more about what makes this project so successful here.
The construction industry accounts for 10% of global GDP. It is the largest consumer of global resources and raw materials – 50% – and global energy supplies – 48%. It also creates the largest amount of global solid waste – 40% – and is responsible for 50% of greenhouse gas emissions. It is the world’s most wasteful industry and the main contributor to the deterioration of the global environment. Continue reading
Winners of the 2013 Restaurant & Bar Design Awards have been announced. Totally independent, the UK and International Restaurant & Bar Design Awards receives entries from the UK and world’s top architects, designers and hospitality operators. The award is now in its fifth cycle and has built a reputation for being one of the most prestigious in hospitality. Continue reading
On Monday non-profit organisation Mars One closed their first call for volunteer astronauts wanting to travel to the red planet. More than 200 000 from 140 countries applied for a one-way ticket to join a human settlement on mars. Continue reading
A twisted entanglement of tree branches appears to grow organically from the beams of Paris’ Palais de Tokyo museum in this installation by Brazilian artist Henrique Oliveira. Designed by Henrique Oliveira to look like an impossibly tangled Gordian Knot, the Baitogogo sculpture is installed within an exhibition space at Palais de Tokyo as a mass of tree-like plywood branches. Continue reading
‘Waterfootprint’ is the new ‘it’ word and since it takes up to 140 litres of water to produce a single cup of coffee…you really should make it a good one!
Carl Wessel and Judd Francis, founders of Deluxe Coffee Works, started out roasting their beans at home. From there it was an important step to the now landmark in Church street just a block up from Greenmarket Square. The most popular brew is a flat white which according to our friends at Wikipedia originates from Australia and is prepared by pouring microfoam (steamed milk from the bottom of a pitcher) over a single or double shot of espresso. It is typically served in a 150-160ml ceramic cup and apparently is not at all the same as a cappuccino which uses dry foam… Continue reading