We continue walking on the stone slabs, between which the moss is spreading, and even now from a distance we can see isolated scenes of the production hall spreading into the outside space. Boxes are loaded and unpacked; fruits and vegetables are sorted. The communal garden to the south of the production hall can also be utilized by the surrounding residents. The production hall provides the necessary tools and equipment, seeds and fertilizer. The garden is maintained as permaculture, a concept based chiefly upon closely observing and mimicking natural ecosystems and cycles. Unlike monocultures, biodiversity is supported through permaculture, while pesticide use is avoided and fertile soil is protected from erosion.
The flooring does not change upon entering the hall, as the overgrown stone slabs run lengthwise through the building. The sliding doors to the outside are raised, and the folding doors to the warehouse on the left and the processing room on the right are half open, which allows a pleasant fresh air to blow across the hall. The server towers protrude into the air spaces in the center of the hall. They heat up strongly when working and are cooled by a system of pipes with cold water from the fish tanks. The heated water is fed into the pipes of the algae farm, which requires an optimal water temperature of between 25 - 35 degrees Celsius for a productive photosynthesis process. The water and fish tanks supply nutrient-rich water to the plants on the two upper floors and return the return water back into the cycle.
Productive interrelationships between animal, human, and plant life are symbiotically linked in a way that creates a material cycle, one that is as closed as possible, conserves resources and produces as little waste as possible. A linear economy of mass production and mass consumption is, of course, at odds with planetary boundaries.
The air is warm and humid, yet still fresh. Plants that require a higher temperature, such as strawberries, basil and tomatoes, grow near the servers, and benefit from the waste heat. Lamb's lettuce, fennel and arugula, on the other hand, grow at lower temperatures, allowing the hall to generate produce year-round. The different areas are separated by transparent slatted curtains and sliding doors.
We walk to the end of the hallway, and take the last staircase to the top floor. Under the open roof and next to the bright green algae, which are evenly flushed with warm water through the glass photobioreactors, we sit down and gaze back at the tall trees in front of the hall. In addition to nutrient-rich water and heat, the algae need carbon dioxide and sunlight. In optimal conditions, they grow one kilogram per day and are harvested every two weeks throughout the summer. In a centrifuge, the algae are then concentrated into a paste or powder that can be processed into food.
We return to the first floor, this time passing by the fish tanks and getting something to eat in the cafeteria. We look for a place under the hall’s canopy and spot another measuring point in the distance, just in front of the fruit tree grove. To our left, the movement house is clearly visible. The textiles in the facade move slightly in the wind – a sort of carpet of different voices settles in the space between.
Standing in the shelter of the production hall, we look at a building where intervention and transformation are visible. The facade is sprayed and the relic of a hall typology. Features of the connection can be found in the vegetation and building fabric. The adoption of a filigree building skin via climbing plants allows for the perhaps otherwise generic hall to demonstrate specific qualities. A robust but pale textile provides shade in front of the facade.