IDSA Bragging Rights Competition

In this IDSA competition, teams were provided with an opportunity to develop and present unique design solutions that creatively integrate community learning and science into a park space. Concepts where presented to a jury of design professionals to be awarded based on each project’s feasibility to create a withstanding impact on the community. This winning design solution utilized the park space for a new Cultivation Center which focused on dietary choices, urban farming, and community outreach.

The team had to define the best manner to interpret the design brief which was left very vague and open ended.  Developing our own constraints was an important factor.

Modeling the park space in SketchUp allowed for quick collaboration and was a seamless way for our team to communicate.

Function inevitably followed form with the design of our park. We focused on the specifics of how we wanted patrons to interact with the park and let that be our guide to create a space.

Our keynote presentation was the final step to tie our project together. We spoke primarily about our process and how the community would function in a park based around the science of nutrition.

Space for public presentation for large audiences.

The central informational point for the park that would facilitate culinary classes and community test kitchens.

A green house to give participants the knowledge base of the horticulture behind urban farming.

Additional phasing was an important aspect for this park. Allowing the space to function as a park without the structures was key for creating a space that established familiarity within the community to increase potential interest and funding for the facilities. It seemed ideal to create an amphitheater space ready for plays, lectures, and function as any other type of venue.

The driving force for this concept was the interaction between a greenhouse, a cultivation center, and an auditorium. The ideal experience for someone utilizing this park would allow them to produce herbs and vegetables in the greenhouse to then be fully cooked or prepared in the cultivation center. Patrons would then share their experience in the amphitheater for new groups to repeat the process.