e: qinyi.fan@outlook.com
Year: Fall 2024
Course: Advanced Design Studios
Instructor: Markus Berger
Location: College Hill, Providence, RI
The Circular Table project transforms the historic Repair Atelier on College Hill, Providence, into a model of sustainable food systems. Adaptive reuse strategies, vertical gardening, aquaponic systems, and zero-waste practices are used to create a dynamic, community-focused dining experience.
Local edible species are grown onsite in vertical gardens, reducing environmental and logistical impacts, while composting methods recycle organic waste back into the soil, completing the food cycle.
Sunlight: low-medium
Water: medium
Spacing: 9 plants/sqft
Cycle: 30-50 days
TOMATOES & BASIL WALL (left)
Sunlight: high
Water: high
Spacing: 1 plant/sqft
Cycle: 75-90 days
KALE TOWER (right)
Sunlight: medium
Water: Medium
Spacing: 1 plant/sqft
Cycle: 45-60 days
Sunlight: medium
Water: low
Spacing: 16 plants/sqft
Cycle: 25-30 days
Sunlight: medium
Water: medium
Spacing: 16 plants/sqft
Cycle: 30-45 days
The preserved architectural features of the Atelier, such as decorative windows repurposed as partitions, blend history with innovation. Additionally, furniture crafted from bio-based materials serves as a reminder of sustainable post-consumption practices.
COFFEE GROUNDS, EGGSHELL, FLOUR, HEMP CURDS, OLIVE OIL, WATER, EGG CARTON CARDBOARD
GELATIN, WATER, GLYCERIN, CORNSTARCH, BEE WAX, VINEGAR, COFFEE GROUNDS, EGGSHELL, FLOUR
This hands-on approach encourages engagement with every step of the food cycle—from planting to composting—promoting ecological balance and fostering community education. The Circular Table exemplifies how architecture, sustainability, and community collaboration can intersect, offering a scalable framework for future urban food systems.