Tropical Cube

This project is located in the diverse community of West side neighborhoods in Salt Lake City. Although cultural values make up a strong characteristic of the community, the members are less aware of their waste production and inefficient recycling system in the area resulting in low rates of reuse and composting.

TROPICAL CUBE proposes a connection between composting and shopping or eating habits of the community members and focuses on the unique character of the neighborhood through food production on site. It is promoting a closed-loop thinking of consumption and production of food by connecting composting to the experiences of customers throughout the building. The greenhouse area also emphasizes a unique character of the neighborhood by growing tropical plants that are not native to the area.

CONCEPT MODEL

The concept model was made from twisting the wire with different flowers and plants into circular form connecting its ends indicate the proposing closed-loop system. Visitors will walk through different types of plants and composting throughout their experience in the building.

PLAN and SECTION

Composting is the main component of the building which prioritized by accessibility to visitors in every floor, connecting the visitors’ experiences of shopping, eating, or drinking.

The main composting room is located underground, also the place for the community members who want to stop by and drop off their compostable materials. Next to the main compositing is community farmers’ market selling tropical fruits and vegetables grown on-site and from the community.

The entrance is located on the main floor next to the organic smoothie bar from the greenhouse, also open to the public who is passing by. Inside the building, the main floor houses medium-sized tropical plants in the built-in greenhouse such as Banana, Papaya, Passion fruit, Dragon fruit, and Salak, protecting them from extreme weather. And various types of herbs from the herb shop.

The 2nd floor, indoor eating area located near the salad bar and the vertical small salad garden includes lettuce, spinach, avocado, tomato, and root vegetables. The 3rd floor is the tropical flower garden with many health benefits such as Hibiscus, Butterfly Pea, Chrysanthemum, and Roselle. The rooftop garden and eating space are also located on this floor.