The project focuses on healthier ways of living through the encouragement of exercising and the awareness towards healthy eating. 

The landscaped strategy:  As seen on the first image, hedges are distributed across the site. Their position and shape are related to the structural grid of the buildings, as shown on the fifth image. The idea of a hedge maze is created along with pathways where site visitors can walk, exercise, meditate and have a pic nic around the hedges. 

Main programme:  As shown on the second image, the visitor centre is a place for visitors to produce their own organic and low-sugar honey and jam. There, they learn by watching the actual production line happening through a patio which connects both spaces. After, they have the option to participate on healthy living talks. The third image shows the actual production line. 

Secondary programme:  Secondary programmes such as a cafe is placed separately from the main building to make it more accessible. The office for the administration, marketing and finance of the shop and the production is placed on the first floor to make it more private. The shop, on the other hand, is open to the public and located in the centre of the main building. These are illustrated on the fourth image. 

Environmental strategies:  Along with the hedges which tackle climate change, as they absorb CO2, manage and filter water, other environmental-friendly mechanisms were introduced. Horizontal brise soleil panels were added on the south facade to control the sun rays and avoid internal overheating. Sustainable and organic materials, such as brick and thermal insulation are part of the main materials which control the temperature without extra mechanical systems. Sustainability is a subject which interests me a lot in architecture and something that has careful consideration in my projects.