Sustainably-designed and featuring over 40,000 linear feet of wall, roof, and canopy that is covered in panels from Metal Sales Manufacturing Corporation, the country’s largest planned net zero energy community is UC Davis West Village, a 205-acre project that will be home to 662 apartments and 343 single-family homes, along with commercial and recreational facilities.
The new, sustainably built, 15,205 square foot structure for the Jungers Culinary Institute on the Central Oregon Community College (COCC) campus, designed by Yost Grube Hall Architecture, was made possible by $3 million in grants and contributions from the Bend, Oregon community, for which students serve lunch, happy hour, and dinner in the 60-seat public restaurant, Elevation, alongside a three instructional kitchens that include a baking and pastry kitchen, a fifty-seat demonstration theatre, and classroom space for up to 100 students per year.
This month, to provide a new and smarter approach to the home improvement store experience, TreeHouse opened its first retail location in Austin, Texas. The company will offer an assortment of curated materials and products, such as paints, floor and wall coverings, kitchen and bathroom fixtures, cleaning supplies, storage and organization options, and solar power products, as well as services for flooring, countertop, door and window, smart home system, and solar installations.
Productive Building is a recycled and recyclable building system concept that was recently demonstrated for the construction of Greenhouse, a temporary, and entirely waste free, restaurant on the waterfront in Sydney, Australia. The Productive Building system is an intriguing and fast way of creating a building with steel, straw bales, and simple interior and exterior finishes.
Following on the heels of the successful launch of La Boite, Mark Meyer and Austin-based designSTUDIO designed and built another container-based eatery. SushiBOX just opened at 2nd and Congress in downtown Austin, so you’ll want to drop by if in the area. The re-purposed container features bio-based spray foam insulation, rainwater HOGs, and some nifty waterjet-cut details. Executive Chef Ben Crockett leads the sushi-making experience and there’s already one positive review on Yelp.