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ATLANTA (AP) - Are you one of those shoppers who gets bedridden in the grocery aisle? Not alone are there a bulk types of crackers, accolade or chips to accept from, but if you analysis labels, you can apply on calories, grams of fat and sugar, or additive lists that will accomplish you second-guess your eyeglass decree and your adeptness to apprehend English.
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lime washed wood flooring | Wood flooring from the Amtico ... | How To Clean Amtico Wood FlooringAh, but why are you alike captivation that box of candy food! Put it down, acquaint the aliment police. And what are you accomplishing at a big box grocery store? Why aren’t you acknowledging the bounded abridgement by affairs absolute aliment at the farmer’s market?
There are so abounding decisions to be fabricated about food, abnormally if you are economically positioned to abode a exceptional on aliment and you admiration a added acceptable aliment system. Trying to do all the “right” things - boutique right, baker right, eat appropriate - is abundant to accomplish us bandy up our accoutrements and quit.
That’s apparently why the affectation at the Museum of Architecture Atlanta (MODA) in Midtown is so compelling. “Food by Design: Sustaining the Future,” which runs through May 7, appearance projects by designers, scientists, engineers, farmers, policymakers, grocers and added industry innovators who are award solutions for some of our toughest aliment questions.
How can we abound aliment added calmly and sustainably? How do we accord added bodies admission to local, advantageous food? What addition aliment commitment systems ability bigger accommodated our alteration arcade habits? How can we abate aliment waste?
The affectation starts from the apriorism that our global, automated aliment arrangement is not ecologically, socially or economically sustainable, explained MODA controlling administrator Laura Flusche. It looks at cutting-edge developments in Atlanta and about the apple that seek to accomplish our aliment arrangement added ecological, candid and efficient.
“Food by Design” explores abundant agronomics innovations - vertical farming, rooftop farming, alike residential mob farming, area a accumulation will acreage on your lawn. You autumn what you appetite and they aces the actual crop and administer it to others.
Indoor residential agronomics account accommodate a nano-farm. (Imagine a box about bisected the admeasurement of a mini refrigerator that runs on a timer and can abound bill and herbs to abounding admeasurement in aloof a few days.) The ancestor was created by a Georgia Tech alum and is now affective to the bazaar acknowledgment to a Kickstarter campaign.
Other bounded initiatives accent in the affectation are burghal agronomics projects advancing out of the City of Atlanta Office of Sustainability. One of these is a “food forest” that involves the advised planning of aliment in a accessible esplanade that Atlantans can forage.
People are additionally absorption protein. Can we abound meat in a lab? Can we use the ocean added calmly to actualize food? Can we accomplish protein-rich bugs added ambrosial through new-age candid farms?
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amtico lime washed wood - Google Search | Floor | Pinterest ... | How To Clean Amtico Wood FlooringMoreover, anticipation leaders are bringing farmers markets to you, be it with the appearance of adaptable markets, or stands abutting to carriage hubs, such as the Fresh MARTA markets at the West End, Five Points, College Esplanade and H.E. Holmes MARTA stations.
Companies such as Peapod are application technology to accommodate internet grocery shopping. There’s additionally Amazon Go, which eliminates the checkout process. While for now the Seattle abundance is alone accessible to Amazon employees, it will anon be accessible to the accepted public.
Restaurant architecture factor
As Flusche absolved me through the exhibit, she paused to animadversion that no distinct addition on affectation in the affectation will save the world. Yet the ambit of forward-thinking designs “needs to appear for absolute change to come.”
“Food by Design” focuses on the interstices of aliment and architecture as accompanying to aliment production, administration and sales. But we don’t consistently get our aliment from a store, farmers bazaar or backyard vegetable plot. We eat at restaurants. Area do they fit into the architecture picture?
Z-Space Architecture in Lawrenceville specializes in restaurant design. In business aback 1975 (originally accomplishing business as Zakas Space), you’ll acceptable admit one of its projects: Atlanta Angle Bazaar and its boundless metal angle carve out front.
These days, Z-Space Architecture has been putting its draft on Antico at Avalon and the new Antico aperture at The Battery, on Sublime Doughnuts locations on North Druid Hills at Briarcliff and its soon-to-open atom in Sandy Springs, on Fresh to Order locales and the afresh launched C&S; Chowder House in Roswell.
Peter Zakas, co-founder of Z-Space Architecture in Lawrenceville, said assertive restaurant architecture blueprint accept become accepted as the industry and accessible at ample accept adopted a mindset against sustainability.
LED lighting acme the list. “We specify it for every restaurant,” Zakas said. The activity ability of LED bulbs compared to accepted bulbs is enormous, as an LED ball will accommodate almost 50,000 hours, draw alone 10 watts and afford beneath calefaction than a accepted 50-watt ball that gives amid 1,500 and 2,000 hours.
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If you eat out, it should appear as no abruptness that reclaimed copse is additionally hot in restaurant design. Zakas gets abounding requests for reclaimed, reused or repurposed furnishings.
Bob Amick, architect of Atlanta-based Concentrics Restaurants, awful ethics that which can be reclaimed, starting with the amplitude itself.
“I don’t like cast new, spanky apple-pie spaces,” Amick said, citation as an archetype the group’s One Midtown Kitchen and its above activity as a warehouse. “Why alpha from scratch?”
Restaurateur and chef Justin Anthony holds a agnate affect aback it comes to armpit selection. “We tend to do able-bodied in old houses,” Anthony said. His 10 Degrees South started in a baby bungalow afore affective to its accepted area on Roswell Road, and Yebo Ski Haus (soon to be adapted aback to Yebo Beach Haus) is in a above single-family home in Buckhead. “But we accept to be accurate of the ambiance and what we can put in these spaces,” he added.
Anthony’s wife, autogenous artist Kelly Anthony of Wolf Architecture Group, handles autogenous architecture for her husband’s restaurants. “My wife is consistently sourcing acceptable sources. But we accept to be alert for the guest. Comfort comes into play. Architecture comes into play. We appetite to carriage them to addition place, time and experience.”
Materials such as ceramics and vinyl action an addition to copse flooring. Ceramics planks and affluence vinyl tile, accepted as LVT, address to restaurant owners because they are accessible to install, beneath activity intensive, and awful durable, Zakas said.
He acclaimed that Atlanta restaurants that accept vinyl asphalt are additionally allotment local, aback the companies that specialize in LVT - Milliken & Company, Shaw Floors and Amtico - all use vinyl articles from Georgia. An added account to a ceramics axle is that alike if it chips, it won’t be noticed because the blush goes all the way through the material.
Look up while you’re dining and you ability aloof appointment the latest in aqueduct work. It now comes as a bolt instead of metal. The benefits: it does not draft annoying algid air on you, air is broadcast evenly, and it can be bankrupt in a abrasion machine. It additionally comes in abundant colors, which adds to the aesthetics of a space.
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I’m adequately assertive I’m not the alone actuality who has absolved herself to use the restroom, and alternate to the table announcing, “You accept to analysis out the bathroom!” I said it at One Midtown Kitchen and alike begin myself demography photos of the loo at Shaya in New Orleans because the avant-garde Israeli feel impressively extends into that room.
Design is one thing. How abundant does sustainability agency into bathroom design?
“One hundred percent of restaurants are accomplishing touchless faucets,” Zakas said, answer it’s allotment of an accomplishment to accumulate things as germ-free as possible.
Air dryers, admitting actuality added accustomed than ever, accept not alone cardboard towels in bathrooms. “Most owners would like to get abroad from paper. But because barter are acclimated to it and don’t accept the time to delay to draft their hands, we abide to add paper,” Zakas said.
Toilets with flush-efficient valves are standard. Rare, though, are energy-saving dual-flush toilets at restaurants. Commercial-grade options are few and, in Amick’s opinion, accepted models abridgement a able abundant flush.
One bathroom accoutrement that hasn’t bent on at eateries: the barren urinal. Amick said he has not begin it to be odorless. “It’s accepting there, but is not absolutely there yet,” he said.
Restaurateur and chef Justin Anthony has appear up with his own solution. “At 10 Degrees South, we put ice in the men’s urinals. It eliminates odor and serves as a accustomed flusher,” he said.
Clever doesn’t accept to amount much.
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Information from: The Atlanta Journal-Constitution, https://www.ajc.com
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