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asmad |
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| Ahmad Smadi |
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 About Me |
I am working on a Cradle-to-Cradle concept, self-sustaining restaurant with a net positive output of power, its own recycled water source and all food grown on-site.
Cradle-to-Cradle concept means all materials used are completely non-toxic to any and all bio/geo-spheres, all waste equals food for either bio or techno spheres and all materials are completely 'up-cyclable'.
Up-cycling is a concept that takes materials that have been created in pure form polymers or other materials and actually enhances them when run through a recycling plant. As an example, a plastic polymer designed with a Cradle-to-Cradle concept and up-cycling in mind would not off gas, be completely harmless to anything and everything and when run through a recycling plant actually strengthens its chemical and structural bonds - the end result being a still completely safe but now stronger plastic polymer.
All food will be grown in greenhouse structures in several floors above the restaurant, with perhaps a skylight dining area at the top floor. This does not necessarily exclude anyone from enjoying seating, dining or simply walking through the gardens. On-site growth will help to address the problem of localization - as vehicles and roads will not be necessary to deliver the food to the restaurant. All food will be organically certified and selected with optimum nutritional benefits in mind in combination with top chef culinary arts to ensure that no taste is sacrificed in the attempt to promote health.
The combination of mainly glass wall paneling, solar power cells that follow the sun as do the leaves of plants throughout the day and thermodynamic concept design to capitalize on natural climate conditions, weather cycles and indoor/outdoor airflow will enable the building to not only save energy but actually be so efficient as to offer surplus energy either back to the local power grid or to nearby buildings.
The water source will be a large pond or lake-like pool that is run through the entire building and filtered naturally through the soil and vegetation. It will be tested to ensure purity and safety before being run through accessible taps. Septic waste will be collected in a sanitary fashion and used to fertilize the restaurant gardens in junction with all other bio waste, including leftover food and plant/vegetable matter.
All materials will either be used to renew the inclusive biospheres, such as completely non-toxic and degradable paper napkins, or recollected in their chemical and structural entirety to be processed through techno-sphere up-cycling, as in plastic forks or new-age carpeting.
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| User Joined: April 12, 2009 |
| Last Login: September 20, 2009
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 Active Rank: #53849 |
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 Ahmad Smadi's Content |
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