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 living wall vertical garden at Hotel Ushüaia de Ibiza in Ibiza, Spain was designed by Urbanarbolismo who were assisted in the construction by Alicante forestal and Alijardín, and was the first greenwall garden system of its type.
Ceramic terracotta containers are interconnected but can retain unique substrates and vegetation. and porosity of the terracotta permits exchange of humidity. Drip and hand irrigation methods accommodate varying watering schedules.
Of of Canada’s first buildings to be certified under the International Living Future Institute’s Living Building Challenge and designed to exceed LEED Platinum status for a significant model of sustainability, the 1,765 square meter VanDusen Botanical Garden Visitor Centre in Vancouver, British Columbia, was designed by Perkins+Will in partnership with Sharp & Diamond Landscape Architecture and Cornelia Hahn Oberlander.