This team of 3rd-Years was tasked with understanding how the water collected by the storehouse and kitchen extension might be managed and used as the main watering source for the future food forest. Their approach was to localize the water into one deposit area at the head of the food forest. Part of this task involved designing an awning between the storehouse and the kitchen.
Rainwater is stored to be used to irrigate the greenhouse
DUAL PURPOSE
Their analysis of how the space is used revealed that this component would make it possible for the chef to travel more easily between these buildings on rainy days. As the design of the awning progressed, it influenced the dimensions of the gutters that would manage the water collected by the storehouse and kitchen. The final design allows water to flow across the gutters and awning, then enter the downspout into a French drain system
Their analysis of how the space is used revealed that this component would make it possible for the chef to travel more easily between these buildings on rainy days. As the design of the awning progressed, it influenced the dimensions of the gutters that would manage the water collected by the storehouse and kitchen. The final design allows water to flow across the gutters and awning, then enter the downspout into a French drain system
