Spatializing, sustainability, energy efficiency, technologies, commercial kitchen
Architectural Engineering | Architecture
This thesis proposes to develop and apply sustainable energy strategies driven by the needs of yet commercial kitchens within the context of adaptive re-use of buildings. Spatializing systems within the framework of building envelopes will minimize energy usage, promote smarter holistic building design; but most importantly, teach culinary students sustainable strategies related to the growth, use and reuse of food as it pertains to the consumption and production of energy.
DeSilva, Ryan, "Food for Function Pt. 3" (2015). Architecture Senior Theses. 268.
Syracuse School of Architecture
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