Look!: Sustainable Buildings at Slow Food Nation

Look!: Sustainable Buildings at Slow Food Nation

Sarah Han
Aug 29, 2008

Yep, we're all about Slow Food Nation. The four day event dedicated to healthy and tasty food that's good for the planet takes place in San Francisco, today through Monday. Sure, we're excited about sampling all that delicious food and learning more about sustainability and biodiversity, but we're also pretty interested in checking out the physical spaces that were created for this gastronomic celebration.

One of the coolest things about the spaces that were built for SFN is that they aim to create as little waste as possible. Under the Zero Waste Program, event items -- including building materials, plates and flatware, food waste and packaging -- will all be recycled and composted. More than 30 renowned designers and architects have participated in creating the 22 stations and temporary buildings spaces that will make up the event.

Pickle and Chutney Pavilion
So what buildings are we most excited to see in person? Being a fermented and preserved food fanatic, we'll surely be visiting the pickle and chutney pavilion, especially because the building, created by Sagan Piechota Architecture, has a ceiling canopy made from more than 3,000 suspended mason jar lids! We're also interested in checking out the compost exhibit, designed by a team from IDEO, which will have an interactive learning station and bricks of compost that SFN attendees can take home.
Cheese Pavilion
And of course, we can't forget the cheese. Macy Architecture reminds us that cheese comes from milk, which comes from cows, with its cheese pavilion. Created out of old milk crates, the building bears a living roof made from the grasses that dairy cows eat.

Slow Food Nation

Artist renderings, from top: Jensen Architects, Randolph Designs, Sagan Piechota Architecture, Macy Architecture

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